Hello Bookworms, if you didn’t know, sarma is my favourite food. As someone who can’t decide on a favourite ANYTHING, this is something I have a strong stance on, and I highly believe this will never change. This recipe is essentially my grandmother’s, with absolutely no proportions…so good luck! The art of making sarma is the beauty of it, rolling the leaves; this dish was made for me. I have a time-lapsed video on my phone of me rolling these for thirty minutes straight; the concentration I have when I make these is quite incredible.
- Vine Leaves
- Black Pepper
- Tomato Paste (can be spicy- MAKE IT SPICY)
- Parsely – lots and lots
- Rice Bulgur (Bulgurlu Pirinç Pilavı)
- Steam the vine leaves until cooked
- Separate the individual leaves, and ensure they don’t rip
- Make the bulgur separately (using the spices, paste, and flowers)
- Start wrapping! There is a specific technique for wrapping these; try to ensure they are as tight as possible. I’ve linked a video below, which you can reference to see the proper method.
- After wrapping all the leaves, put them in a pot (extra leaves coating the bottom), cover them in water and cook for around 40 minutes.
- Enjoy!!! Yum, I’m hungry now.
And she’s complete! Running to my kitchen to make these right now.
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