Sarma is great to serve as meze or tapas, or even as a main with lots of fresh bread and Feta cheese. My recipe for Sarma will feed up to 4 people (or make up to 50 mini Sarmi) and can be altered
by replacing the vine leaves with cabbage leaves.
Ingredients 200 grams of minced meat (I prefer to use pork)150 grams of white rice1 jar of approximately 50 preserved vine/grape leaves (I prefer to soak the leaves in warm water for an hour beforehand to get rid of the strong smell of the vine leaves) 1 brown onion finely chopped3 garlic cloves finely chopped1 carrot finely chopped1 handful of finely chopped leak (optional)1 tablespoon of finely chopped parsley1 tablespoon of red paprikaVegeta, salt and pepper to tasteSmoked bacon or smoked meat (optional)
Method 1. Combine the chopped onion, garlic, carrot and leak in a pan and fry in Olive Oil until onion is soft and clear
2. Add the minced meat, parsley, Vegeta, salt and pepper, and fry until the meat is cooked. Stir in rice and add paprika
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Ingredients 200 grams of minced meat (I prefer to use pork)150 grams of white rice1 jar of approximately 50 preserved vine/grape leaves (I prefer to soak the leaves in warm water for an hour beforehand to get rid of the strong smell of the vine leaves) 1 brown onion finely chopped3 garlic cloves finely chopped1 carrot finely chopped1 handful of finely chopped leak (optional)1 tablespoon of finely chopped parsley1 tablespoon of red paprikaVegeta, salt and pepper to tasteSmoked bacon or smoked meat (optional)
Method 1. Combine the chopped onion, garlic, carrot and leak in a pan and fry in Olive Oil until onion is soft and clear
2. Add the minced meat, parsley, Vegeta, salt and pepper, and fry until the meat is cooked. Stir in rice and add paprika
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