Sarmele are not prepared everywhere in Romania according to the same recipe. Depending on region and individual taste, they also vary in size from place to place.
Sarmaua contains meat wrapped with other ingredients in vine leaves or pickled cabbage. Sarmal can also be meatless (vegetarian) with vegetables.
We present a special recipe from Moldova with meat stuffing.
To 1 kg of minced meat (pork, beef, chicken or a mixture) add:
– 4 – 5 medium onions
– 100 grams of rice
– salt, pepper – 1 teaspoon each
– Dill and parsley – to taste
– Tomato broth (150 grams)
– 4 tablespoons oil (in combination with chicken)
Df the meat is lean, add a few tablespoons of breadcrumbs or cornmeal to bind the mixture better. Mix the contents well and then wrap in vine leaves or cabbage, depending on your preference.
Cook for about two (2) hours, placing the sarmals close together in a saucepan and adding water. When the liquid in which the sarm is cooking is low, add hot water to compensate.
Check after the first hour of cooking and then as often as you think necessary.
Thanks to “Mom” Postolache for the recipe and to her daughter for her hard work and pictures.
About 120 sarme are made from the amount of ingredients. These are usually eaten with Smantana (sour cream/sour cream) and Ardei chili (chili peppers). Also, depending on the region, white bread and Mardolina (made from corn grits, similar to Italian Mardolina) are added.
We wish you Pofta buna (Bon appetit)
