Podsetite se zaboravljenih ukusa kroz recepte naših baka! Za danas vam donosimo recept za sarmice od zelja iz "Starinskog kuvara južne Srbije / Traditional South Serbian cookbook"

Sarmice od zelja

Za 6 osoba

Sastojci:

• 20 listova zelja ili vinovih listova

• 500 g luka

• 10 kašika pirinča

• so

• aleva paprika

• biber

• ulje

Priprema:

1. Listovima zelja stanjiti žilu i ako su preveliki, iseći

ih napola. Ostaviti ih u toploj vodi da omekšaju dok se ne

spremi fil.

2. Fil: Ispržiti na ulju sitno seckani luk pa kad porumeni,

dodati pirinač i začine. Pržiti još malo povremeno

mešajući.

3. Jednu kašiku fila staviti na sredinu lista, preklopiti

levu i desnu stranu pa motati od drške ka vrhu, tako da

sarmice budu veličine do 5-6 cm. Poređati ih u zemljani

sud, usuti vodu da ih prelije i peći u rerni jedan sat na

200°S. Služiti sa kiselim mlekom ili jogurtom.

Stuffed dock leaves

Serves 6

Ingredients:

• 20 leaves of dock or grapevine leaves

• 500 g onion

• 10 tbsp rice

• Salt

• Ground paprika

• Black pepper

• Sunflower oil

Method:

1. If you use wild dock with large veins, cut the vein of the leaves

vertically so as to make them thinner and easier to roll. If the

leaves are too big, cut them in half. Place the leaves in warm

water to soften up while you are preparing the stuffing.

2. To prepare the stuffing, finely chop and fry the onion in oil until

brownish, then add rice and spices. Fry a little more and stir

occasionally.

3. Put 1 tablespoon of stuffing in the centre of the leaf, toward

then end of the leaf where the vein is thinnest. Fold the right

and left side of the leaf so as to cup the stuffing, then roll the

leaf up with the vein at the center, so that the stem is at the

top when fully rolled. The rolls should be about 5-6 cm long.

Place the rolls in clay pot or any other baking dish, add enough

water to cover them, then bake in the oven for an hour at

200°С. Serve with yogurt or kefir.

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