Sarmi (Stuffed vine or cabbage leaves)


500g minced veal,
300g minced pork,
1 bunch of spring onions,
half a cupful rice,
one cupful yogurt,
30-40 vine or cabbage leaves,
100g butter or half a cupful of sunflower oil,

How to make:

Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove.
Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer
until the water has been absorbed by the rice. Scaled the vine or cabbage leaves with salted hot water
and put 1 tsp. of the mixture on each leave. Roll together and arrange in a saucepan, pour over 3/2
cupful of warm water and 1 tsp. fat, close with a lid and simmer on a low fire. When ready, pour over the
beaten yogurt and melted butter with stirred in paprika. Serve with vegetables.

Note: The same recipe may be used for stuffed peppers, eggplants and zucchini.