How To Cook Vine Sarma With Minced Lamb, Rice And Garlic Sauce - Recipe
Author: Marko Balašević
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Vine sarma with minced lamb, rice and garlic sauce". Delicious recipe.
Required products :
- 700 grams of minced lamb
- 100 grams of sheep fat
- 50 grams of butter
- 220 grams of vine leaves
- 100 grams of rice
- 2 teaspoons salt
- 4 cloves garlic
- 1/2 teaspoon red and black pepper
- 1 teaspoon dried mint
- 20 grams of dill, coriander and parsley
- 1.3 liters of water (300 milliliters for minced meat and a liter for cooking sarma)
For the sauce:
- 300 grams of homemade yogurt
- 4 cloves garlic
- 5 grams of coriander and parsley
Method of preparation :
Finely chop the onion, green spices and sheep tallow.
Boil the rice for 5 minutes and rinse it with cold water. Fry onions on low heat in oil (for 5 minutes) and cool.
Then add it to the minced meat, add the fat, rice, green spices, 1 teaspoon salt, red and black pepper, mint and gradually pour 300 milliliters of water, stirring thoroughly with your hands for 8 minutes.
Spread a vine leaf on a board (with the matte side up). Put 1 teaspoon of minced meat in its base and form sarma. In this way, prepare the rest of the products (you should have leaves left).
Place a plate on the bottom of the pot and arrange the sarma on it in several rows, with the seams facing down. Cover them with the remaining vine leaves and press with a second plate.
Put a teaspoon of salt on it and pour a liter of water (its level should be the same as that of the sarma or a centimeter below them).
Put the pan on medium heat and wait for the liquid to boil. Then close the pan with a lid, reduce the heat and cook for an hour.
If the leaves are very hard, you can extend the cooking time by about half an hour.
Make a sauce by mixing finely chopped coriander, garlic and parsley with yogurt. Leave for 30 minutes before serving the sarma with it.
Have a good time!
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- Moussaka with minced meat, rice and vine leaves
- Lazy sarma with fresh cabbage
- Cabbage sauerkraut with quinoa and lentils in tomato sauce
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