Jalandzi dolma
An old Bosnian recipe that I don't think many of you have heard of. This dolma is served cold with a lot of lemons and it is good for a hangover, so it is on my table every first of January.
Preparation steps
- Soak the rice in lukewarm water for a few hours to swell.
- Cut the onion into small cubes and sauté in a couple of tablespoons of oil and add the drained rice. Add salt and pepper to taste. Simmer for about 2-3 minutes. Remove from the heat and allow to cool.
- Divide the cabbage into leaves, cut off the root to the leaves, wash it if it is very salty. When the rice has cooled, take the cabbage leaves and fold as little sarmis as possible. If the leaf is too large divide it into 2 or 4 parts. The sarma must be the size of one bite. Stack them in a sickle but only in one layer, more sarma more sickle. Pour half a liter of oil and a little water over the complex sarma so that the sarmis are covered with one finger of liquid. Sprinkle them with plenty of chopped mint (it can be dry if it is not fresh). Cook them on low heat for about an hour and a half, taking care not to accidentally evaporate all the liquid. When cooked, transfer them to a serving bowl, pour over the remaining liquid and leave in the fridge to cool overnight. The next day, serve sarmis with lemon juice. They go well as a side dish to roast meat.