Drob sarma

Preparation steps

• First, wash the darby and pour it with cold water and leave about 40 ml of alcoholic vinegar to stand for a few hours (you can also overnight), then wash it and it is ready to prepare the sarma.
• While the darbia is standing in the water, boil the liver in water in which you have added about 40 ml of brandy. When it is cooked, cool it and peel the thin shrimp from the white liver. Finely chop everything.
• Put to fry with chopped spring onions and spices as desired (salt, vegeta, pepper), bay leaf. Add lemon juice and wine, to taste. When everything is nicely fried, add a little rice and the filling is ready.
• Now use the darbia to wrap the stuffing like sarma (you can use a coffee cup, ladle, etc., depending on how big sarma you want to get), making sure that the darbia is whole without any holes, and if it is very thin you can put it in a double layer.
• Arrange the sarma prepared in this way in a pan (preferably earthen), add a little and pour half of the water over it.
• Cover the pan and simmer the sarmis for 2 hours, maybe more, occasionally pouring the liquid over them, until they are browned and get a nice yellow color, and the liquid does not evaporate.
• Then pour eggs and sour milk over them and bake.
• Serve with sheep's sour milk and good taste !!!