2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are many varieties of lean vine greens, and although most people only make them on Christmas Eve, these little appetizing bites can be made at any time of the year. No matter what the season, lean vine sarma is always delicious.
We offer you two options for stuffing, the first of which you can prepare only during the cold months, as you need leeks. Here are the products you need:
Vine sarma with leeks and rice
Necessary products: 2 leeks, onion, 3 carrots, 1 tsp. rice, ½ connection dill, mint, paprika, salt, oil, vine leaves
Method of preparation: finely chop the leeks as well as the onions, and place them in a suitable pan on the hob to simmer. After a few minutes, add the carrots. Once softened, it's rice's turn. If you find it too small, you can add more - it depends on how many vine leaves you will fill. Clean and wash the rice and put it with the other products in the pot.
Stir well and let them fry a little. When it becomes glassy, add 1-2 tsp. paprika and stir. Put a tea cup of water, as well as finely chopped dill. Finally, add salt and mint.
If desired, you can add a handful of finely chopped walnuts. Remove from the heat and after the mixture cools down, start rolling the sarma. Arrange in a suitable saucepan, fill with water, place a plate on the sarma and cook over low heat.
The following suggestion is especially interesting because it contains lentils - before you look skeptically, make them once - you will make sure that they become delicious. Stew a small onion with a few cloves of garlic, then put them washed and cleaned lentils - red, about 50 g.
Add the same amount of rice. Fry for a few minutes, season with paprika and salt and pour hot water. - about 1 tsp. Once the lentils and rice are cooked, add the mint, roasted and sliced almonds and about ½ tsp. grated lemon peel.
Fill the vine leaves with the mixture prepared in this way and arrange them in a saucepan, put a weight plate again, then pour water (maybe vegetable broth). Boil for about 40 minutes.
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Sarma is one of the most delicious dishes that requires skill, whether prepared with olive oil, meat or minced meat. Different types of sarma are prepared in different and specific ways. In different regions of the Balkans, sarma is prepared from the leaves of different types of plants - mulberry leaves, cherry leaves, bean leaves, walnut leaves, green beets, cabbage leaves, quince leaves.
Stuffings Suitable For Carp
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Three Recipes For Sarma In Vine Leaves
Whether made from fresh, frozen or canned leaves, vine sarma can always be delicious and fragrant. That is why it is good to know different recipes for their preparation: Lean vine greens Necessary products: 4 onions, 250 g rice, 4 tomatoes, 155 g oil, 600 g yogurt, a few sprigs of parsley, salt and pepper to taste, vine leaves (about 50 in number).
Canning Of Cabbage And Vine Leaves For Sarma
The use of cabbage and vine leaves for the preparation of stuffed sarma is typical of European and Asian cuisine. If you have space in the freezer or refrigerator compartment and use sauerkraut, one by one the leaves are cut from the stem and cleaned of their thickened part.
