Zeytov Sarma with Nataly Tchamichian

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Nataly Tchamichian grew up eating sarma, mante, kofte, and all sorts of middle eastern food her mum would make. Nataly would always watch her do the cooking, but she’d never let Nataly help, until one day Nataly’s mother broke her arm and Nataly had to step in to do the cooking.
It was around then that Nataly fell in love with cooking, and realized she’d make a career out of it.
What you’ll need
- 1 onion, finely chopped
- 1 cup (240 mL) uncooked rice
- 1 cup (240 mL) tomato sauce
- 1 tablespoon (15 mL) tomato paste,
- 1 tablespoon (15 mL red pepper paste
- 2 tablespoons (30 mL) lemon juice, and more to taste
- 2 tablespoons (30 mL) pomegranate molasses
- 1 teaspoon (5 mL) cayenne pepper
- ¼ bunch finely chopped parsley
- 1 carrot, sliced into thin wedges
- 1 potato, sliced into thin wedges
- 30-40 grape leaves
- Salt and pepper for seasoning
- 1 cup (240 mL) water
- 3 tablespoons (45 mL) olive oil