Sarma Recipe


There is a feverish work in the kitchen for the guests who will come tomorrow. Our mother started to cook olive oil the night before. It is lined up one by one and the lemon slices are carefully placed on it, especially the sarmas ... If we say it is one of the most beautiful paintings by the mother's hand, we wouldn't be exaggerating. There are very few of us who do not get up in the middle of the night and get over these marvels of taste that are put in the closet for rest.

The wraps greet us from the ice cream boxes we opened with the eagerness to eat ice cream. After a little disappointment, we have finished the whole box in an instant. Even the phrase "There is a leaf rolling in the evening" is a source of happiness in itself. We wanted to explain all the varieties of this flavor, which has a very different place in our kitchen and in our hearts and bring them together.

Listen to us to learn the origin of the wrap and the flavor secrets of all its varieties from cabbage to leaves.

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-2 nectarine onions
-1 cup of rice
-1 teaspoon of cinnamon
-1 teaspoon of black pepper
-1 teaspoon of granulated sugar
-half a bunch of parsley
-a few sprigs of fresh mint
-1 teaspoon of dried mint
-half coffee cup currants
-half peanut up coffee cup
-1 large tomato
-1 tea glass of olive oil

2 Hours

10 Servings

How to make

Olive Oil Leaf Wrap Recipe Preparation
I used the same internal mortar that I used for stuffing peppers with olive oil. For this, onions are chopped thin and roasted in half a glass of olive oil.
When the onions are fried, grated or passed through a robot, add 1 tomato and mix.
Washed and drained rice is added and lightly roasted.
Peanuts, currants, cinnamon, dried mint, black pepper, granulated sugar, salt (set according to the salt of your leaf, do not use if it is too salty).
It is taken from the stove by mixing.
Finally, finely chopped parsley and fresh mint are added and mixed well.
Brine leaves are washed and kept in water to remove excess salt, if any.
Then, a teaspoon is left on each leaf of the prepared mortar and the leaves are wrapped.
The bottom of the pot is covered with torn or grainy leaves that you will not use (against the possibility of holding the bottom).
The wrapped leaves are placed in the pot.
After all the leaves are placed, the leaves are covered again.
Thus, it will cook more easily as the steam will remain inside. In addition, the color of the top leaves will remain greener.
Finally, olive oil is drilled for half a glass of tea.
Add the water on the leaves and cover the pot and let it cook over low heat.
If it is dehydrated by controlling its water while cooking, I recommend adding water.
It is served after cooling, enjoy your meal...^^

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