INGREDIENTS
- Chilly sarma:
- – Grape leaves.
- – Onion 2 kg.
- – Double Carolina rice 1 cup.
- – Corn oil 2 cups.
- – Lemon 2 items.
- – Chopped parsley 1 cup.
- – Salt, pepper, floor chili, sugar and cinnamon powder
- – Non-obligatory:
Seedless black raisins and pine nuts.
- Sarma sizzling:
- – FIG leaf.
- – Particular minced meat 1 kg.
- – Grated onion 1 unit.
- – Chopped skilled tomato 3 or 4 items.
- – 3/4 cup of double Carolina rice.
- – 1 tablespoon of tomato extract.
- – 2 squeezed lemons.
- – 2 cloves of garlic.
- – Salt, pepper, parsley and floor chili.
Learn to put together cold and warm SARMA! Sarma means “rolled” or “wrapped” within the Turkish language, and is a quite common dish in Armenian delicacies.
PROCEDURE:
Chilly sarma:
1. Course of the onion, cook dinner it till it’s clear. Stir continually throughout cooking.
2. When it’s dry, add the rice, oil, lemon juice and seasonings.
3. Reserve till it cools.
4. Wash and drain the grape leaves.
5. Fill out every sheet and assemble the wrapped kids.
6. Place them in a pot coated with grape leaves.
7. On the finish add one other cup of oil, sizzling water, salt and lemon juice
8. Prepare dinner for about half-hour.
Sarma sizzling:
1. Chop the onion, tomato and blend them in a bowl with the minced meat, rice and seasonings.
2. Stuff the grape leaves, rolling firmly.
3. Organize them within the pot subsequent to one another.
4. Place garlic on the sarma, add lemon juice and water and cook dinner for about half-hour.
