When I have swiss chard leaves or vine leaves, I always prepare sarma with minced meat and rice. This time I experimented a bit and made them with rice, onions and carrots). Plus I had previously prepared homemade sheep fermented milk. Fermented milk goes excellent with this type of food and with spinach. It was sooo good. This time I baked sarma in the oven. I made a roux too, I'm sorry I don't have a pic to see how they looked like in the end.

  • 30-40 chard leaves (depending on your baking pan size)
  • 300 g rice
  • 2 carrots
  • 3-4 heads of onions
  • a little oil and water as needed
  • salt, Vegeta, black pepper, 1 tbs red pepper, 1 tbs flour

  1. Boil the leaves slightly, about 5 minutes so they soften.
  2. Chop the onions and carrots, I used a food chopper. Put them on fire with some oil. Stir and fry shortly, then add the rice. Leave to fry with constant stirring until the veggies soften.
  3. Add salt, vegeta, black pepper and a little red pepper.
  4. Put 1 tbs of this mixture in each leaf and roll the sarma.
  5. Put a little oil in the casserole and arrange the sarma.
  6. Add water to cover and put to bake covered with an aluminum foil in a heated oven at 200 C degrees, 30-40 minutes.
  7. You can stop here and consume them as they are. Or you can make a roux: in a cup of cold water, add 1 tbs of red pepper and 1 tbs of flour. Mix well. Get the casserole out of the oven, add this mixture evenly over the sarma and return to bake in the oven for 10 minutes more.