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Stuffed Sarma vine leaves

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Rate this recipe 4.1/5 (19 Votes)

Details

servings 6
Level of difficulty Average
Preparation time 30mins
 Cooking time 60mins
 Cost Average budget

Preparation

Step 1

Put in a food processor (with a chopping blade) the onions, parsley, garlic and peeled tomatoes.
Put the mix in a bowl and add the minced meat and spices and lemon. Add the salsa and the tomato paste, mix well by hand.
Then wash the vine leaves. Open the leaf flat on a tray (the tip of the leaf at the top and the veins of the leaf facing you) and place the stuffing at the bottom of the leaf, in a horizontal line, then fold the sides in over the stuffing, then roll nice and tight, towoads the tip of the leaf. Continue until all the ingredients are used up.
Put in a pot a few vine leaves to stop the rolled ones from sticking to the bottom. Lay the rolls on top, tightly against each other to prevent them from opening.

Step 2

Place a plate on top of the Sarmas, then put 2 teaspoons of salt and 4 tablespoons of oil on the plate and pour over hot water, without covering the plate. Simmer for 1 hour over medium heat. Check for doneness by lifting the plate and tasting, continue cooking if they're not cooked enough. Once cooked carefully pour the remaining water in the sink. Arrange on a plate and serve with a crunchy vegetable salad.

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