Bread Rolls in Beetroot Leaves

To prepare these delicious "sarmale" made from beet leaves, we start by selecting fresh beet leaves. It is important to choose healthy leaves, free from spots or signs of degradation. After selecting them, we cut the stem of each leaf, removing the tougher parts. We wash them well under a stream of cold water to eliminate any impurities or pesticides. After washing, we let them drain in a colander, and then we arrange them in order, separated by size: the large leaves on one side and the medium and small ones on the other.

Next, we will take care of the bread dough. We cut it into pieces the size of a walnut for the medium or small leaves, and a bit larger for the bigger beet leaves. We take each leaf and carefully roll it forward, crushing the stem to make it more flexible. This step is essential to ensure an even and easy roll. After that, we take a piece of dough and shape it into a roll, which we place at the wider base of the beet leaf, then rolling the leaf around it, similar to how we would make traditional sarmale. Unlike classic sarmale, we do not close the edges of the roll, leaving a little dough exposed.

We prepare a dish, lightly greasing it with oil to prevent sticking. We carefully place our "sarmale" in the dish, ensuring they are arranged in a single layer. If there is enough space, we can add a second layer, making sure they do not overlap but are nicely interspersed for a pleasant appearance. We cover the dish and place it in a warm spot to let the dough rise. The rising process is essential for achieving a fluffy and airy texture.

In the meantime, we prepare the oven by setting the temperature to 180 degrees Celsius. When the dough has risen sufficiently, we place the dish in the oven and bake for about thirty minutes, or until we notice that the dough has formed a golden, appetizing crust.

In another pot, we melt the butter, and when it becomes liquid, we add the freshly chopped dill and garlic, letting everything simmer for a few minutes. Then, we add the sour cream and bring the mixture to a boil. We increase the heat and then reduce the temperature to a minimum, allowing the sauce to simmer gently until the "sarmale" are fully cooked.

After removing the "sarmale" from the oven, we spoon the butter and sour cream sauce over them, then return them to the oven for another five minutes, just enough to form a pleasant crust. It is important to monitor carefully to avoid burning the edges.

These "sarmale" are served hot, with the sauce from the dish, or cold, being just as delicious in both versions. It is a recipe that combines tradition with innovation, offering a unique culinary experience. I promise you will not regret choosing to try this recipe, as the taste is absolutely fantastic!