Delicious and healthy dish, chard sarma, which can replace greens or vine leaves. This is food that is eaten in the spring and is very often prepared in Serbia. It is served with sour milk because it makes it taste even better. Be sure to make it because it is chard season now and there are plenty of them. Follow recipe.
Ingredients: medium, total time: 100 min., 6 servings
1 onion/ finely chopped
1 teaspoon dry spice / Vegeta
2-3 Tablespoons oil
350 g minced pork
150 g minced beef
26 chard leaves /boiled in boiling water for 5 seconds
70 g of rice
2 cloves garlic/finely chopped
2 teaspoons red ground pepper
1 teaspoon salt
1/2 teaspoon pepper
1 egg
Preparation:
Prepare all the ingredients as described above.
Wash the chard leaves well and then remove the stalks, thin with a knife the veins of the leaves so that they can roll well.
Fill a deeper pot with half the water and add salt and bring to the boil.
As soon as the water has boiled, add all the chard leaves and cook for only a few seconds (5 seconds), remove everything with the help of a slotted flat fork and leave it on the strainer to cool.
In the meantime, you will prepare the filling.
Filling:
Peel the onion finely and wait for it to get a glassy appearance for about 1–2 minutes, then add the dry Vegeta spice and stir. Immediately after that add the minced meat and stir the ingredients, cover the pot and cook for about 10 minutes, then immediately after that while there is still liquid add the rice and ground paprika and stir, then cover the pot. Cook for about 7 minutes, then add salt and pepper to taste, chopped garlic and mix all ingredients well. Cover the pot again and cook for about 7–10 minutes, if necessary add a little water to soften the rice and cook until the mixture is compact and without a lot of liquid and ready for filling.
When the mixture is ready, finally remove the pot from the heat and add 1 egg and mix everything quickly, then return to the heat again for about 1 minute, and turn off the heat.
Allow the ingredients to cool slightly before filling.
Processing:
Take a refractory pan 40×30 cm and grease with grease or oil
Take the carefully cooled leaves and place them on a flat board, fill them with 1 -1.5 tablespoons of the filling and arrange. Fold the sides of the sheets towards the inside of the filling and roll into rolls, so arrange the prepared rolls in a baking tray in two rows. If you have leftover leaves, put them aside or cover with chard leaves. When you have finished filling the sarma, add a little water, just enough to cover the lower part of the sarma.
Bake at 180 °C for about 45 minutes. During baking, check the water if it is necessary to add water. Cover with aluminum foil for 10 minutes before the end. Sarmice should be slightly browned and there should be little liquid in the pan.
Serve warm with the addition of sour milk.
Buon appetito!
NOTE:
Keep the rest of the sarma in the refrigerator for up to 5 days.
You can freeze them for up to 2 months in special aluminum boxes with lids.
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