"Sarma from grape leaves" - with meat

Preparation steps

• Young vine leaves wash. Put young grape leaves in a sickle with lukewarm water and add salt. Allow the water to boil, turning the leaves occasionally carefully. You will notice that the color of the leaves changes. As soon as the water boils, remove from the heat, spill the water and leave the leaves to cool.
• In the meantime, clean the onion, wash and chop finely. Add butter. Put on low heat to simmer. Add "Vegeta", ground red pepper, ground black pepper and salt to taste. Be careful not to oversalt, you should take into account that the leaves are a little salty. When done, remove from heat and allow to cool slightly.
• Slowly add this mixture to the minced meat and mix. Add the washed rice and finely chopped parsley and mix again to even out the mixture.
• Put some of this mixture in the vine leaf and wrap it in sarma, close the ends well. Repeat this until the meat mixture is complete. Arrange everything in a sickle. Add finely chopped tomatoes, water, olive oil and let it cook over low heat.
• When cooking is over, carefully transfer the sarma to a fireproof dish and put it in the oven at a temperature of 150 * C for at least 10 minutes.
• Serve with sour milk.
• PICTURE VIEW OF LINKS: 1. meat mixture 2. leaves after cooking 3. how to arrange sarma in a sickle 4. finished sarma
• Put some of this mixture in the vine leaf and wrap it in sarma, close the ends well. Repeat this until the meat mixture is complete. Arrange everything in a sickle. Add finely chopped tomatoes, water, olive oil and leave to cook over low heat. When cooking is over, carefully transfer the sarma to a fireproof dish and put it in the oven at a temperature of 150 * C for at least 10 minutes.