Sarmalele are not made to the same recipe everywhere in Romania. Depending on the region and taste, they vary from one locality to another, and also in size.
Sarmalele contain meat that is wrapped with other ingredients in vine leaves or pickled cabbage. Salsals can also be meatless (vegetarian) or with vegetables. Here is 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 the chicken)
If it’s lean meat, a few tablespoons of breadcrumbs or cornflour can be added to bind the mixture better. Mix well and then wrap in vine or cabbage leaves, depending on preference.
Boil for about two (2) hours. To do this, place the sausages close together in a pot and pour water over them. When the liquid in which the sarm runs out, add hot water to compensate. Check after the first hour of boiling and then whenever you feel necessary.
The recipe matches the pictures. Thanks to “Mom” Postolache for the recipe and to her daughter for her work and photos.
Cantitatea de ingrediente face aproximativ 120 de sarmale. Se mănâncă de obicei cu smântână (smântână/cremă acră) și ardei iute (ardei iute). De asemenea, în funcție de regiune, se servește pâine albă și mamaliga (făcută din semolă de porumb, asemănătoare cu polenta italiană).
Vă dorim Pofta bună (bon appétit).