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Balkan Stuffed Vine Leaves
HT
MC Bulgarian 50mins Bulgarian Name: Sarmi Serves
4
Hot Pork Veal Main Course
Gluten Wheat Free Eggless Bulgaria
Europe Ingredients
3tbsp
Oil 6
Spring Onions, chopped 1
heaped teasp Paprika 300g/11oz
minced Veal 300g/11oz
minced Pork 200g/7oz
Rice 1
tbsp freshly chopped Parsley 1
tbsp freshly chopped Mint Salt
and Black Pepper 32
Vine Leaves Boiling
Water 240ml/8fl.oz.
Plain Yoghurt 25g/1oz
Melted Butter Extra
Paprika Instructions 1.
Heat the oil in a large saucepan then add the onions and fry, stirring, for 5
minutes until softened. 2.
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. 3.
Meanwhile, place the vine leaves in a large mixing bowl and cover with boiling
water. 4.
Boil off any remaining liquid from the rice mixture if necessary then place one
teaspoonful of the meat mixture on each vine leaf. 5.
Roll the leaves up into little parcels and arrange, seam side down in a wide
saucepan. 6.
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. 7.
When almost ready, mix some extra paprika into the melted butter . To
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
immediately.
More Pork/Bacon Recipes | General Pork Preparation & Cooking Times | Pork Cuts
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