Skip to main content

Sarma




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 rice
  • 1 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 chopped
  • 3 garlic cloves finely chopped
  • 1 carrot finely chopped
  • 1 handful of finely chopped leak (optional)
  • 1 tablespoon of finely chopped parsley
  • 1 tablespoon of red paprika
  • Vegeta, salt and pepper to taste

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

3. Depending on the size of each vine leaf, place a tablespoon of the mixture in the centre of the leaf, then tightly wrap the leaf around the mixture. This step can be a little time consuming


4. Place the Sarmi in a deep baking dish and cover with Olive Oil and seasoned water. Make sure every leaf is totally covered by water, as we do not want to burn them (burnt vine leaves do not taste very nice!). You could also cover the dish with foil to avoid burning


5. Bake at 180 degrees Celsius for approximately 40 minutes (or until the rice has cooked). I prefer to bake the stuffed vine leaves in a traditional clay pot for an authentic taste. Some people choose to boil the stuffed vine leaves in a saucepan instead of baking them; however, this could end up being quite messy due to the leaves unfolding.

 6. Serve with sour cream or Greek yoghurt

Comments

Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Trilece Cake (Tresleche)

Trilece (3 milk cake)
Image from maminajela.com


Ingredients
6 large eggs100gm caster sugar200gm plain flour1 tbsp baking powder1 tbsp vanillin sugar300ml thickened cream375gm tin of condensed milk800ml milk Optional: 1 small cup of coffee creamer300gm Farsitura Karamela (pictured above) or any caramel glucose syrup or caramel sauce i.e. Nestle Top 'n' Fill
Method
Preheat oven to 180 degrees CelsiusSeparate the 6 egg yolks from the 6 egg whitesWith an electric mixer, beat the egg whites and add the caster sugar and the vanillin sugarBeat on on high until a thick, glossy consistency is reached, then add each egg yolk individually followed by the the baking powder and beat for another minute Stir in the flour with a wooden spoon and combine wellLine a medium sized baking dish with baking paper, then pour in mixtureBake in oven for 30 - 40 minutesAllow cake to cool then remove from the baking trayIn a small saucepan, combine the thickened cream and condensed milk and heat over a low te…

Zelnik so Praz (Macedonian Leek Pie)

Ingredients
800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
Method
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…