Prepare the Grape Leaves:

• Soak the Leaves: Gently remove the grape leaves from the jar and place them in a large bowl of cold water. This helps them unroll and separate easily. Set aside enough leaves for wrapping and reserve any torn or smaller leaves for later use. After draining, refill the bowl with fresh water and let the leaves soak until needed.

Prepare the Filling:

2. Cook the Vegetables: In a frying pan over medium heat, add 2 tablespoons of oil. Sauté 1 diced onion until soft and translucent. Add 2 grated carrots and continue sautéing until the carrots are very soft, about 3-4 minutes. Stir in 3 minced garlic cloves and cook until fragrant, then remove from heat.

3. Prepare the Meat Mixture: The ground meat does not need to be pre-cooked. You can mix it raw with the cooked vegetables or, if you prefer, add it to the vegetables in the pan. Or add 250 g of ground beef and 250 g of ground pork to the pan. Cook for about 10 minutes, breaking the meat apart and stirring frequently until browned and cooked through. Ensure the mixture is dry by stirring to evaporate any excess liquid. Set aside.

4. Mix the Filling: In a large bowl, combine the cooked vegetable and meat mixture with ½ cup (200 g) of washed rice and seasonings, excluding the bay leaves. Since grape leaves can be salty, taste and adjust the seasoning accordingly.

5. Assemble the Sarma:

   • Prepare the Baking Dish: Line a baking dish with any leftover grape leaves to protect the Sarma from burning. Drain the grape leaves and set up your work area.

   • Heat your oven to 400°F (200°C).

   • Wrapping the Sarma: Take a grape leaf and place it smooth side down, veiny side up, on your work surface. If there are any tears or holes, patch them with small pieces of leftover leaves. Place about 2-3 tablespoons (depending on the leaf size) of filling near the base of the leaf, just above where the stem was attached. Fold the bottom part over the filling, then fold in the sides and roll tightly into a small log or burrito shape. Place the roll seam-side down in the prepared baking dish.

   • Arrange each rolled Sarma next to each other snugly in the dish. Use leftover leaves to cover the top of the Sarma, which helps keep them moist and prevents burning. Pour enough water to come halfway up the rolls. Add bay leaves to the dish, but remove them before serving.

   • Bake: Bake in the preheated oven for 30-40 minutes. After 40 minutes, remove the lid and continue baking until the tops are slightly browned.

6. Serve and Enjoy:

   • Cool and Serve: Remove the Sarma from the oven and let it cool slightly. Serve warm with a squeeze of fresh lemon juice for added brightness. 🍋

   • Store Leftovers: The flavors often improve the next day. Store any leftovers, covered, in the refrigerator for up to 3 days.