sarma
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Sarma is a traditional dish popular in Balkan, Turkish, and Middle Eastern cuisines. Its name originates from the Turkish verb "sarmak", meaning "to wrap", and it typically consists of a filling wrapped in grape, cabbage, chard, or monk's rhubarb leaves. The filling can be a combination of various ingredients, including rice, minced meat, or vegetables. The dish is usually slow-cooked and served warm, often with a side of yogurt or a lemon slice.
Recipe
Ingredients:
1 large jar of sauerkraut leaves
1 cup of rice
500g of minced meat (half pork, half beef)
1 large onion
2 cloves of garlic
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of paprika
2 eggs
1 cup of vegetable oil
500g of smoked ribs or bacon
1 liter of water
Instructions:
Rinse the rice under cold water until the water runs clear.
Chop the onion and garlic finely.
In a large bowl, combine the minced meat, rinsed rice, chopped onion, chopped garlic, salt, pepper, paprika, and eggs. Mix well.
Take a sauerkraut leaf and place a spoonful of the meat mixture in the center. Fold the sides of the leaf over the meat and roll up tightly. Repeat until all the meat mixture is used up.
In a large pot, heat the vegetable oil. Add the sarma rolls, smoked ribs or bacon, and enough water to cover.
Bring to a boil, then reduce the heat, cover, and simmer for about 3 hours. Check occasionally and add more water if needed.
Sarma is ready when the leaves are tender and the meat is fully cooked. Serve hot.