To prepare delicious sarmale, start by choosing quality minced meat, preferably a mix of pork and beef. In a large bowl, add the minced meat and finely chopped onion. The onion, being an essential ingredient, will provide a sublime taste to the sarmale. Continue by adding grated carrot, which will add a touch of sweetness and a pleasant texture to the mixture. Don't forget to include an egg, which will help bind the ingredients. Season with salt, pepper, sweet paprika, and, if you like, a splash of dried thyme or dill. Finely chopped fresh herbs will add extra flavor. Add a tablespoon of broth for a more intense taste.
After mixing all the ingredients well, wash the rice thoroughly, as it will absorb the meat's juices and contribute to the texture. Incorporate the rice into the meat mixture. Then, add a cup of water, essential for achieving a softer composition; this way, the sarmale will cook evenly and faster. Mix everything again, ensuring that all ingredients are well integrated.
Next, blanch the vine leaves in boiling water for a few minutes so that they soften and become easy to roll. On each leaf, place a small amount of the meat and rice filling and roll tightly, making sure to fold the edges to prevent the filling from leaking.
In a deep pot, grease the bottom with a little oil and line the edges with vine leaves. Then, arrange the sarmale along the edges, leaving a space in the middle for the sauce. In this area, add two tablespoons of diluted broth in water, which will give a savory taste to the dish. Fill the pot with water, leaving about three fingers of space above the sarmale to allow steam to circulate.
Place the pot on the stove over medium heat and let it boil for about 1 hour to 1 hour and 30 minutes, until the sarmale become tender and fragrant. In the end, you will have about 48 delicious sarmale, served hot, alongside fresh sour cream, which will add a touch of creaminess.
Enjoy your meal! If you like my recipes, I invite you to discover them on my blog, where you can find many other culinary delights.
After mixing all the ingredients well, wash the rice thoroughly, as it will absorb the meat's juices and contribute to the texture. Incorporate the rice into the meat mixture. Then, add a cup of water, essential for achieving a softer composition; this way, the sarmale will cook evenly and faster. Mix everything again, ensuring that all ingredients are well integrated.
Next, blanch the vine leaves in boiling water for a few minutes so that they soften and become easy to roll. On each leaf, place a small amount of the meat and rice filling and roll tightly, making sure to fold the edges to prevent the filling from leaking.
In a deep pot, grease the bottom with a little oil and line the edges with vine leaves. Then, arrange the sarmale along the edges, leaving a space in the middle for the sauce. In this area, add two tablespoons of diluted broth in water, which will give a savory taste to the dish. Fill the pot with water, leaving about three fingers of space above the sarmale to allow steam to circulate.
Place the pot on the stove over medium heat and let it boil for about 1 hour to 1 hour and 30 minutes, until the sarmale become tender and fragrant. In the end, you will have about 48 delicious sarmale, served hot, alongside fresh sour cream, which will add a touch of creaminess.
Enjoy your meal! If you like my recipes, I invite you to discover them on my blog, where you can find many other culinary delights.
Ingredients
500 g minced meat; 1 glass of rice; 1 cup of water; 2 small onions; 1 egg; blanched vine leaves; tomato paste; dill and parsley; Spices: salt and pepper to taste.