VINE LEAVES SARMA

I have to admit that this is one of my favorite dishes. I usually keep vine leaves in my freezer during the year, so I prepare sarma whenever I want to. We have our own grape which is unsprayed and I usually pick the leaves before summer when leaves are still young. 

This dish is easy to made, it takes about 30 minutes to prepare and about 45 minutes to cook. 

Ingredients:
  • 50-60 vine leaves
  • 500 g minced meat
  • 150 g rice
  • 1 tsp mixed spice
  • 1 tsp red paprika
  • pinch of salt
  • parsley
  • oregano
Preparation:
  1.  If leaves are fresh and young, they are ready for use. Just wash them. If you keep leaves in the freeze (like I do), then just put them in some water to unfreeze and to soften. 
  2. Then cook the meat in a pan with some olive oil, add rice, spices, red paprika, salt, parsley and oregano in the end and mix well.
  3. Put a little of the meat mixture into each leaf and wrap them. Wrap them so that you first fold one side over, then the other side, then roll. Put them in a pot and add water to cover them. 



  4. Cook for about 45 minutes. You can prepare a mix of some water, 5 tsp of ketchup and 1 tbs of flour and add it in the end for better taste and for some sauce. 
Serve with fermented milk on top.

Enjoy!

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