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Sarmale
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Sarmale

50 min4 serv.20 февр. 2026 г.

Description

Sarmale can also be made with chicken or beef, in which case you don't need to stew the filling with rice, but simply add washed rice to it. Keep in mind that the rolls shouldn't be wrapped too tightly, otherwise the rice will expand during cooking and cause them to burst.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the listed ingredients. Peel the carrots and onions, then rinse them in water. The meat can be replaced with beef, pork, or chicken.

  2. 2

    Step 2

    Step 2

    Remove the sinews and membranes from the lamb, cut into small cubes, and fry in a pan with vegetable oil until browned, about 5-8 minutes.

  3. 3

    Step 3

    Step 3

    Meanwhile, grate the carrots on a fine grater and chop the onion into small cubes. Add the vegetables to the pan and sauté with the meat for another 4-5 minutes.

  4. 4

    Step 4

    Step 4

    Thoroughly rinse rice of any variety. It is advisable to use parboiled rice — it cooks faster.

  5. 5

    Step 5

    Step 5

    Pour the rice into the pan with the sautéed ingredients, add the pilaf seasoning and salt if needed, in case the seasoning doesn't contain salt. Mix all the contents in the pan.

  6. 6

    Step 6

    Step 6

    Pour 1 cup of hot water into the container, add 1-2 bay leaves, and simmer everything for about 10-15 minutes, covered, over the lowest heat, until the rice is almost cooked.

  7. 7

    Step 7

    Step 7

    Slightly cool the ready stuffing before filling to avoid burning your hands.

  8. 8

    Step 8

    Step 8

    Place a marinated or salted grape leaf on a board or plate, removing the stem. Put 1.5 tsp of the prepared filling onto it. The smaller the sarma, the more valued it is. The ideal size is that of a little finger.

  9. 9

    Step 9

    Step 9

    Close the edges of the sheet and carefully roll it up into a roll together with the filling.

  10. 10

    Step 10

    Step 10

    Prepare the remaining pieces in the same way.

  11. 11

    Step 11

    Step 11

    Place them in a cauldron or saucepan with a non-stick bottom. Add tomato paste and 1 cup of hot water.

  12. 12

    Step 12

    Step 12

    Cover with an inverted plate to prevent the sarma from unraveling during simmering. Place the pot on the stove and simmer for about 15 minutes over the lowest heat after boiling.

  13. 13

    Step 13

    Step 13

    Place the sarma on a plate and serve with sour cream or mayonnaise of any fat content.