2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When we talk about sarmi, most of us imagine cabbage sauerkraut, which we like to eat in winter and which are made with sauerkraut.
However, they are no less delicious the sarmis in the leaves of the dockwhich can be prepared at any time and which would be enjoyed by anyone. Even if the season of fresh dock is over, there are ways to preserve it - do not forget to close the dock in jars.
That is why we offer you 3 interesting ones recipes for sarma in dock leaveswith which you can surprise your loved ones:
Veal sarma in dock leaves
Photo: Alexandra
Necessary products: 500 g ground beef, 1 onion, 100 g rice, 8 tomatoes, 5 tbsp. oil, a few sprigs of parsley, salt, black and red pepper to taste, dock leaves
Method of preparation: Dock leaves are boiled in salted water to soften. The finely chopped onion is stewed in oil together with the rice and the minced meat is added to them together with a little water. Once the rice begins to soften, season the meat stuffing with finely chopped parsley, salt and pepper and put as much stuffing in each dock leaf as can be wrapped in tight cabbage leaves. Arrange them in a saucepan, pour the tomato juice and cook covered over low heat for about 1 hour.
Lean sarma with lentils in dock leaves
Necessary products: 150 g lentils, 100 g rice, 100 g potatoes, a few sprigs of fresh onion and parsley, 2 tomatoes, salt, pepper and mint to taste, 3 tbsp. olive oil, dock leaves
Method of preparation: The lentils are soaked in hot water, drained and mixed with the washed rice, grated potatoes, finely chopped onions, tomatoes and parsley and all other spices. Mix well and with this mixture fill the dock leaves, wrap them in sarmis and arrange them in a pot, at the bottom of which there are also dock leaves. Add a little water and cook covered over low heat until fully cooked.
Lean sarma in dock leaves with junk flavor
Photo: VILI-Violeta Mateva
Necessary products: 200 g rice, 1 onion, a few sprigs of parsley, a few junk, salt, pepper and mint to taste, 3 tbsp. oil, dock leaves
Method of preparation: The leaves of the dock are scalded. Simmer the finely chopped onion and rice in the oil until soft. To them add all the spices to taste, stir and with this mixture fill the leaves of dock, which are twisted and arranged in a saucepan. Pour the junk and a little water on top. Boil until fully cooked over low heat and serve with yogurt.
Recommended:
Three Fragrant Recipes With Basil
Unlike us Bulgarians, who emphasize the use of spices such as dill, parsley and savory, the inhabitants of the Mediterranean countries emphasize oregano and basil. They usually go in combination and are especially suitable for making pasta and pizza.
Healthy Recipes With Dock And Sorrel
Sorrel and dock are full of vitamins, so they are used to prepare delicious and healthy meals . With sorrel you can prepare a delicious healthy soup. Necessary products : 500 grams of chicken, 2 liters of water, 1 onion, 2 carrots, 1 bay leaf, 4 grains of black pepper, salt to taste, 3 potatoes, 200 grams of sorrel, 3 hard-boiled eggs, salt and ground black pepper to taste, 30 milliliters of oil, 100 milliliters of liquid cream.
Spring Recipes With Dock
With a dock you can prepare fresh dishes full of vitamins. It is such a dish dock puree . Necessary products: 1 kg of dock, 5 tablespoons butter, 3 tablespoons flour, a glass and a half of milk, 2 hard-boiled eggs, 4 raw eggs, 4 slices of bread, salt and pepper to taste.
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.
