Tn4 praz3si sarmale-1-

In Romanian: Sarmale cu foi de vita si carne de miel



  1. The grape leaves must be young.
  2. Wash a few times and scald with water.
  3. Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion.
  4. Place in a bowl and mix with rice, dill, pepper and salt and finely chopped onion slightly fried in two tablespoons of lard.
  5. Mix everything well.
  6. Take the grape leaves and then place a little meat in each leaf and roll in.
  7. Place a layer of rolls in the pan (take a deep one).
  8. Pour the borş on top and let simmer on top of the range for 30 minutes.
  9. Then place in the oven so that the liquid is reduced.
  10. Serve with sour cream or yoghurt.

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