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
- 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.
- 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.
- 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.
- 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.