John Myers
Ingredients for 6 servings:
- 1 kg minced meat, half lamb – half veal, or pure pork
- 1 pack of vine leaves (approx. 400 g each), from a Turkish supermarket
- 1 large onion(s)
- 1 cup(s) rice
- 100 g tomato paste
- 1 bunch of dill
- Water
- 3 tbsp lemon juice
- salt and pepper
- n. B. Natural yogurt for serving
Instructions
Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours
Sarmalute in foi de vita
Bring two cups of water per cup of rice to a boil with a little salt, add the rice, and cover. Cook over medium heat for 20 minutes until the water is absorbed. Let the rice cool. Peel and finely chop the onion. Finely chop the dill. Separate the vine leaves and rinse them under running water. Mix the minced meat, rice, and onion well and season with salt and pepper. Place about two heaped tablespoons of the meat mixture on each vine leaf, roll them up, and layer them in a large pot. Spread a little tomato paste on each layer and sprinkle with some dill. Add water until just covered and cook over medium heat for about 20 minutes. Season with lemon juice, salt, and pepper, and bring back to a boil. Serve with natural yogurt, if desired. Note: If using fresh vine leaves (you need about 50 for 1 kg of meat), blanch them briefly in salted water before stuffing them. This recipe was passed down to me from my parents.
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