With freshly picked vine leaves from the garden we open this pot of deliciousness. So tender and so fragrant – meet our stuffed vine sarmas. Little green treasures of the spring. Soo Tasty with Soo Foodies!

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Ingredients

Adjust Servings:
150 ml Sunflower oil
100 g Onions
100 g Carrots
2 cloves of Garlic
300 g Rice
2 tsp Salt
1 tsp Black pepper
1 tsp Red pepper
1 tsp Savory
Vine leaves
600 ml Water

Vine sarmas

Main dish

Features:
  • Vegetarian

Fresh vegetarian meal or meze

  • 100 min
  • Serves 10
  • Medium

Ingredients

About

With freshly picked vine leaves from the garden we open this pot of deliciousness. So tender and so fragrant – meet our stuffed vine sarmas. Little green treasures of the spring. Soo Tasty with Soo Foodies!

  • Fold the sarmas in hand or on chopping board
  • You may change the filling by adding mushrooms and/or mince meat to the rice or completely substitute with lentils or groats, for example
  • You can use conventional pot or boil sarmas. In this case, use a lid to prevent popping them out during boiling
  • Freeze some vine leaves for the winter to enjoy this meal once again

Steps

1
Done

Wash the vine leaves thoroughly. Blanch in boiling water for 30 seconds, refresh in cold water and drain (apply for both fresh or freezed vine leaves). If you are using preserved leaves, soak them for 10 minutes, then rinse and dry.

Wash and chop the onions, the carrots and the garlic.

2
Done

Heat 100 ml of the sunflower oil in frying pan. Add the onions and the carrots and fry them for couple of minutes. Add the garlic and stir.

Combine with the rice and stir again for a minute. Add 400 ml water, flavor with all the spices and mix well. Continue frying for another 5 minutes. Remove from the hot plate and leave aside until rice fully absorbs the water.

3
Done

Take clay pot and the vine leaves. Cover its bottom and sides with empty leaves. To stuff the sarma, take one vine leaf and place inside of it 1 table spoon of the rice filling. Fold tight and put it in the clay pot with the border edge down. Repeat with the remaining filling and the leaves. Carefully pack all the sarmas in.

Add 50 ml sunflower oil over and sprinkle with some salt as well. Pour 200 ml water and finish with some more vine leaves. Close the lid and put the clay pot in cold oven. Turn on 200 C and cook for 1 hour.

4
Done

Take out the clay pot, remove the lid and serve sarmas with yogurt sauce.

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