2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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).
Method of preparation: If the vine leaves are fresh, it is necessary to scald them with boiling water. Finely chopped onions and rice are stewed in oil together with a little water and finely chopped tomatoes until the products soften.
Season with salt, pepper and a little finely chopped parsley. From this mixture are folded cabbage leaves, which are arranged in a pot, at the bottom of which are also placed vine leaves. Pour water and cook covered with a plate until fully cooked. Serve with yogurt.
Macedonian vine sarmichki
Necessary products: 200 g rice, 250 g mushrooms, 155 g oil, a handful of raisins, 1 carrot, 1 onion, 3 tomatoes, a few sprigs of parsley, salt and pepper to taste, vine leaves (about 50 in number).
Method of preparation: Finely chopped carrots and onions are fried in oil and rice, mushrooms and a little water are added to them. Once the rice acquires the characteristic glassy appearance, the grated tomatoes are added to the products.
If necessary, add a little water. Stew until the rice softens. Add the spices and raisins and wrap the sauerkraut with this mixture, which is arranged in a saucepan similar to the previous recipe. Boil for about 50 minutes.
Vine sarmis with leeks
Necessary products: 250 g of rice, 2 leeks, 155 g of oil, a handful of raisins, salt, savory and pepper to taste, vine leaves (about 50 in number).
Method of preparation: The leeks are cleaned, finely chopped and stewed in oil together with the rice and a little water until the products soften. The stuffing is seasoned and the vine leaves are folded from it, which are arranged in a pot as in the previous recipes and cooked until fully cooked.
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Vine Sarma - Tasty And Useful
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.
Preservation Of Vine Leaves
If you want to enjoy the taste of vine leaves all winter and use them for delicious and fresh dishes, preserve them in the way you want. There are several methods for preserving vine leaves. Vine leaves can be preserved by salting. For this purpose, fresh elastic leaves are washed very well.
Stuffings For Lean Vine Sarma
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.
Three Recipes For Sarma In Dock Leaves
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 dock which can be prepared at any time and which would be enjoyed by anyone.
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.
