Thursday, December 22, 2011

Sarmas - Stuffed Vine Leaves

Traditionally, Sarmas (pl.) are indispensable part of every Bulgarian table for Christmas.

Photos by Lois Slokoski
800g minced meat, beef and pork

1 onion, finely chopped
1 cup rice,
2 tablespoons parsley
1 teaspoon paprika,
1 pepper, chopped
1 carrot, peeled and chopped
30-40 vine leaves,
100g butter or ½ cup sunflower oil,
Salt and pepper, to taste

1. Fry the finely chopped carrot and onion in butter (or oil) and add paprika, then add the meat, pepper, rice and parsley.
Salt and pour over two cups of warm water. Simmer until the rice is cooked.
2. Scald the vine leaves with worm water. Put a tablespoon of the filling on each leaf. Roll every leaf with the stuffed filling and arrange in a saucepan.
3. Pour over one and a half cups of hot water and one tablespoon fat, then lid the saucepan and simmer on a low heat for over 3 hours.

4. Serve cold with 2-3 tablespoons of yoghurt. 

Preparation time: 30 minutes
Cook time: 3-4 hours
Portions: 6

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