Stuffed grape leaves

 Ingredients: pork and beef – 500 or 600 grams a large onion a cup of rice (125-130 grams) an egg salt pepper vine leaves fresh dill tomato paste sour cream or yogurt

To prepare a delicious dish of sarmale, the first step is to pass the meat cut into small pieces through the meat grinder. Choose pork, beef, or a combination of both to achieve a rich and savory flavor. After grinding the meat, add pepper to taste and a heaping teaspoon of salt. Mix the ingredients well so that the spices are evenly integrated into the mixture.

Next, finely chop a large onion, which will add extra flavor to your sarmale. The rice should be thoroughly washed in several waters to remove excess starch, which will help achieve fluffier sarmale. Once the rice is clean, add it to the bowl with the meat, along with the chopped onion. It is important to also add the last water in which you washed the rice, about half a cup, to provide moisture to the mixture. Knead the meat mixture well to combine all the ingredients, then add a raw egg, which will help bind the mixture together. Mix again, ensuring that the egg is well incorporated.

Next, you need to blanch the vine leaves in salted water. This process will make them more flexible and easier to roll. When the leaves change color, remove them from the water and let them drain well. Cut off the stems and thicker veins so that you get uniform leaves for sarmale.

On a vine leaf, place a portion of the meat mixture near the wrist of your left hand. Roll the leaf with your right hand, being careful not to squeeze it too tightly, but to roll it more loosely. At the ends, use your thumb and index finger of your right hand to press the sarmale, ensuring that the filling remains inside and the leaves are well sealed.

Prepare a large pot lined with vine leaves. Arrange the sarmale in a circular pattern, in successive layers, and sprinkle chopped dill between them for a fresh taste. Prepare a solution of tomato paste dissolved in cold water and pour it over the sarmale. It is essential that the water covers the sarmale by about 2-3 cm, and if you prefer, you can use chopped tomatoes instead of tomato paste.

The sarmale will simmer on low heat for two hours, but if you use very tender vine leaves, the sarmale can be ready in just one hour from the moment they start boiling. Once the cooking time has elapsed, let them cool slightly before serving, so that the flavors stabilize. Your sarmale will be a real delight, full of flavor and tradition!

 Tags:  eggs onion meat rice broth sour cream life pig christmas and new year's recipes cabbage rolls pasta recipes