My mother-in-laws Sarma - stuffed wine leaves
Antal 25 stk. ca
Ingredienser
- aprox. 40 wine leaves, light green and not too strong
- 1 small onion, finely chopped
- 2 small tomatoes, finely chopped
- 1 cup rice, I use Turkish rice or porridge as they stick a little more
- ½ tsp chili, "pul biber"
- ½ tsp sugar
- ½ tsp salt
- ½ tsp freshly grinded black pepper
- 1 handful italian parsley, finely chopped
- 1 tsp dried peppermint
- 1 lemon
- 2 cups water
Sådan gør du
- Prepare the filling:1: fry onion and tomato completely soft and until they get a good color.2: Add rice and stir for a few minutes3: Add salt, sugar and chilli and stir well4: Add ½ cup of water, let it boil and turn down again.5: Let it simmer for about 20 minutes and then cool off. Cook the wine leaves in the meantime.
- Boil the wine leaves:1: Place the leaves in a small pan together with a little water. Only boil for a minute and remove them from the water2: let them cool off
- Make the rolls:1: When everything is cooled, gently fold one sheet at a time on a board2: Add a little spoonful of the stuffing on the top3: Carefully roll the blades tightly around the filling. They must be oblong and approx. correspond to a small finger in thickness. Do so with the rest of the wine leaves and stuffing (save some leaves for the cooking).4: Add about 10 leaves - or how many you have left and depending on the size, at the bottom of a saucepan. This is so the rolls do not burn.5: Carefully lay the rolls in the pan with the closure downwards and add some thin lemon slices.6: come about 1½ cups of water inn. The rolls should not be covered with water - only about 3/4 up.7: Put a small plate over the rolls down in the pan so that there is some pressure on them.8: They must simmer at mid-tempeture for about 30 minutes. It is important that they do not boil as the rollers will loosen.9: Remove them from the cooker and let them cool in the pan.10: Take them up and let them drip off. Put them on a dish and decorate with lemon slices.
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