Sarmi recipes (Dolmas)
 Lozovi
Sarmi (Stuffed Grape Leaves)
15-20 grape leaves
3 onions, chopped
2 cups white rice
1 teaspoon dried celery or oregano
3 tablespoons oil
1 teaspoon paprika
3 cups water
Steam the grape leaves. Fry the onion in the
oil until brown, add the rice, paprika,
celery, and oregano and add the water. Boil
until water is absorbed. Use the mixture to
fill the leaves, shaping them like small
bundles. Put in a pot, fill with water so
the bundles are fully submerged, boil for
about 45 mins on 350 F. You can bake them in
the oven in a caserole pan full of water
instead. Best when served with some yoghurt
on top.
Zelevi
Sarmi (Stuffed Cabbage Leaves)
 1 cabbage, pickled
3 onions, chopped
1 carrot
1 root celery
2 cups white rice
1 teaspoons salt
1 teaspoon black pepper
bunch of Italian parsley, chopped
2 tablespoons tomato juice or puree
De-leaf the cabbage. Combine the onion,
carrot, celery and cook in the oil until
onion turns golden. Add the rice, parsley,
salt and the pepper.
Use the mixture to fill the leaves, shaping
as small bundles. The best way to do it is
to put some mixture on a big leaf, put a
small leaf on top and wrap the big leaf
around the small one. Put in a pot, cover
with water and boil. You can bake them in
the oven in a casserole pan full of water
instead.
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