Stuffed Vine Leaves
MC Bulgarian 50mins
Bulgarian Name: Sarmi
Hot Pork Veal Main Course
Gluten Wheat Free Eggless Bulgaria
Spring Onions, chopped
heaped teasp Paprika
tbsp freshly chopped Parsley
tbsp freshly chopped Mint
and Black Pepper
Heat the oil in a large saucepan then add the onions and fry, stirring, for 5
minutes until softened.
Add the paprika, meat, rice, mint, parsley and salt, mix well then pour in
enough boiling water to just cover the mixture. Bring to the boil then reduce
the heat and simmer for 5 minutes.
Meanwhile, place the vine leaves in a large mixing bowl and cover with boiling
Boil off any remaining liquid from the rice mixture if necessary then place one
teaspoonful of the meat mixture on each vine leaf.
Roll the leaves up into little parcels and arrange, seam side down in a wide
Gently pour 360ml/12fl.oz. of hot water over the parcels, bring to simmering
point then cover and simmer on a low heat for about 30 minutes.
When almost ready, mix some extra paprika into the melted butter .
serve – carefully transfer the parcels to a serving dish using a slotted spoon
then pour the melted butter mixture and
yoghurt over the top . Serve
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