2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stanimashki sarmi are a test of patience and hard work of every housewife. The secret of their preparation lies in the strict implementation of the recipe.
One mistake would cost the indescribable and typical taste of the dish. It is mostly a consequence of the generous addition of one of the favorite Bulgarian spices - cumin. It is the freshly ground spice that makes these sarmas so unique. Here's how to make them:
Stanimashki sarmi
Necessary products: 1 kg minced beef, 200 g rice, 100 ml olive oil, 20 g tomato puree or 2 tomatoes, finely grated or mashed without the skins, 4 bunches of green onions or 1 head of old onion, 1 bunch parsley, 2 carrots, 10 g ground cumin, the juice of 2 lemons, salt, black and red pepper to taste, vine and cabbage leaves for wrapping.
Method of preparation: Minced meat and rice are mixed. The vegetables are cleaned and finely chopped. Add to the mixture and season with spices.
The smallest ones are selected from the vine leaves. If they are large, cut into squares of 7-8 cm. From the cabbage leaves choose only the thinnest part and cut into small squares.
Put 1 teaspoon of the mixture in each piece and wrap tightly. It is good to cover the bottom with 2-3 rows of cabbage leaves. The resulting sarmi are arranged tightly next to each other, alternating vine and cabbage.
The sarma is topped with the remaining olive oil and lemon juice. Top tightly with another 3-4 layers of cabbage leaves. Finally, they are clamped with a plate.
The sarma is flooded with hot water and cabbage soup in a ratio of 1: 1. The liquid should cover the sarma and the plate on top.
The sarmas are put to boil. When this happens, the level of the hob is reduced to a minimum and the sarma is left until the liquid boils - about 1 hour. Once this is done, the sarma is left closed for another half hour.
The taste of Stanimashki sarmi is defined as much better than that of ordinary ones. Served on the table, they correspond perfectly with a glass of wine.
In some Bulgarian villages there is a practice to put 2-3 steaks - chicken or pork. In some recipes, instead of minced meat, finely chopped and pre-stewed meat is used.
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