I have to admit that this is one of my favorite dishes. I usually keep vine leaves in my freezer during the year, so I prepare sarma whenever I want to. We have our own grape which is unsprayed and I usually pick the leaves before summer when leaves are still young. 

This dish is easy to made, it takes about 30 minutes to prepare and about 45 minutes to cook. 


  • 50-60 vine leaves
  • 500 g minced meat
  • 150 g rice
  • 1 tsp mixed spice
  • 1 tsp red paprika
  • pinch of salt
  • parsley
  • oregano


  1.  If leaves are fresh and young, they are ready for use. Just wash them. If you keep leaves in the freeze (like I do), then just put them in some water to unfreeze and to soften. 
  2. Then cook the meat in a pan with some olive oil, add rice, spices, red paprika, salt, parsley and oregano in the end and mix well.

  3. Put a little of the meat mixture into each leaf and wrap them. Wrap them so that you first fold one side over, then the other side, then roll. Put them in a pot and add water to cover them. 

  4. Cook for about 45 minutes. You can prepare a mix of some water, 5 tsp of ketchup and 1 tbs of flour and add it in the end for better taste and for some sauce. 

Serve with fermented milk on top.


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