The Five Best Recipes For Sarma

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

One of the favorite dishes in Bulgarian cuisine is sarma. In summer, sarmi with vine leaves is made, and in winter and autumn - from fresh or sauerkraut. Sarma can be lean or meat. And in the filling can be added, in addition to traditional onions and rice, carrots, mushrooms, cheese and many other products, depending on taste and ability. Often ready-made sarma is seasoned with yogurt sauce, which can be seasoned with crushed garlic and dill.

In this article we will present you the five best recipes for sarma.

Sarmi and dried peppers with beans

Necessary products

10-15 cabbage leaves, sauerkraut, 10-15 dried peppers, half a kilo of ripe beans, half a kilo of pork, 100 milliliters of oil, Balkan savory, red pepper, mint, devesil and salt.

Soak the beans in cold water overnight. Bring to a boil until soft, but it should not be cooked completely. Then you have to drain it and grind it on a meat grinder with the largest grate, after the beans, do the same with the meat and 1-2 dried peppers that are not suitable for stuffing. Put some pieces of sauerkraut through the grate. Put the ground mixture in a pan and add salt, red pepper, savory, mint and yarrow. Stir and pour in hot oil. Stir well again and fill the peppers with the mixture and wrap the sarma. Arrange them in a saucepan (placing a few cabbage leaves on the bottom so that they do not stick), place a plate on top and pour warm water. Sarma and peppers should neck on low heat for about 2-3 hours.

Sarmi with 4 types of meat

Necessary products:

1/2 kg minced meat, 300 grams of chicken fillet, 300 grams of beef, 300 grams of pork, 1 stalk of leek, 200 grams of rice, salt, pepper, cumin, 1 tablespoon paprika, 2 tablespoons tomato paste, sour cabbage for wrapping the sarma, 1 tea cup of oil and 1 cube of broth (optional).

Cut the chicken, beef, pork and leeks into small cubes. Mix all the products and wrap the cabbage with the mixture. Put a few leaves of cabbage on the bottom of the pot so that they do not burn. Arrange them, pinch them with a plate on top and pour boiling water. Leave them, first on a strong stove until they turn, and then on a weaker one. Boil for about an hour and a half or two, if the water from the pot boils - add more. Serve with a slice of lemon.

Lebanese vine sarma

Necessary products:

30 vine leaves, 1 carrot, 4 cloves garlic, 50 grams of almonds, 3-4 tablespoons of olive oil, 200 grams of rice, a pinch of cinnamon, 1-2 grains of allspice, 1 teaspoon of salt, 1 tomato, 250 grams of minced beef, 1 tablespoon lemon juice, 7-8 leaves of fresh mint and 5 tablespoons of oil.

Finely chop the carrot, garlic and almonds. Fry the vegetables briefly in preheated olive oil. After 1-2 minutes, add the almonds and fry over high heat for half a minute. Add the rice while stirring the mixture constantly. After 3-4 minutes, add the cinnamon and ground allspice, pour the finely chopped tomato and salt. Stir and pour 200 milliliters of water. It should be simmered over low heat until the rice absorbs the water. Add the minced meat, mash and mix well until smooth. Remove the pan from the heat and season the filling with lemon juice and finely chopped mint. Wrap the vine sarma with the stuffing. Arrange the sarma in a saucepan, add the oil and pour enough water to cover them. Press them with a plate. They suffocate until ready.

Sarmi with prunes and bulgur

Necessary products:

700-800 grams of cabbage leaves, 150 grams of prunes, 250 grams of bulgur, 2 large onions, 1/3 teaspoon oil, a tablespoon of savory, a tablespoon of paprika, black pepper and salt.

Peel a squash, grate it and soak it in cold water for an hour. Peel a squash, grate it and soak it in hot water for an hour. Cut the onion and fry it in oil. Add the drained bulgur to it and stew for 3 minutes. Add the spices, prunes and a cup of hot water. The products are stewed until the water is absorbed. Wrap the cabbage leaves in the cabbage leaves. Arrange them in a saucepan and pour a glass of cabbage juice and a glass of hot water. Boil on low heat until ready. They will be delicious if you are served flights with fried oil with red pepper.

Sarmi in oriental style

Necessary products:

1 onion, 6 tbsp. olive oil, 100 grams of spicy rice, 5 black olives, half a bunch of mint, 50 grams of black raisins, 50 grams of pine nuts, 35 canned vine leaves, 2 tbsp. lemon juice, a cube of broth and lemon slices to serve.

Finely chop the onion and fry it in 1 tablespoon of olive oil, add the rice, finely chopped olives, raisins and mint. Fry the nuts separately in 1 tablespoon and add them to the mixture. With the stuffing form the sarma and arrange them in a saucepan, pour the boiled mixture of 250 milliliters of water, lemon juice, a cube of broth and the remaining spoons of olive oil. Let them simmer for about 20 minutes. Serve them cold with a slice of lemon.