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Sarmalute in beef leaves

Sarmalute in beef leaves


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In a bowl put the minced meat, add finely chopped onion, grated carrots through a small grater, washed rice, finely chopped greens, pepper, salt and mix until smooth.

Immerse the beef leaves in hot water, and leave them for a few seconds.

On each beef sheet is put from the composition, rolled and the ends are inserted inside.

In a saucepan place a few sheets of beef, a layer of sauerkraut, put 2 tablespoons of tomato juice dissolved in a cup of water and a little salt and put over until it exceeds the sauerkraut and put in the oven over medium heat until boiling .

Serve with sour cream on top.


Fasting sarmale in beef leaves

Of all fasting sarmale recipes, I really like those stuffed with mushrooms, carrots and leeks and wrapped in vine leaves. I served them a little fasting cream, a quick recipe that I recommend to you. If you want, you can also serve them with soy yogurt or simply as such. If you are not fasting, I recommend you stuffed beef stuffed with meat.

I got about 50 fasting sarmale with mushrooms, about 4 cm each and were simply devoured. Extremely good, easy to make and dietary fasting sarmale in beef sheets.

I will definitely do them more often from now on, even if we are fasting or not. I struggled a bit with the beef sheets because I bought them in brine from the Romanian store and they were quite fringed. From next year I will preserve the beef leaves alone.


Fasting sarmale in beef leaves

Of all fasting sarmale recipes, I really like those stuffed with mushrooms, carrots and leeks and wrapped in vine leaves. I served them a little fasting cream, a quick recipe that I recommend to you. If you want, you can also serve them with soy yogurt or simply as such. If you are not fasting, I recommend you stuffed beef stuffed with meat.

I got about 50 fasting sarmale with mushrooms, about 4 cm each and were simply devoured. Extremely good, easy to make and dietary fasting sarmale in beef sheets.

I will definitely do them more often from now on, even if we are fasting or not. I struggled a bit with the beef sheets because I bought them in brine from the Romanian store and they were quite fringed. From next year I will preserve the beef leaves alone.


Buckwheat in vine leaves

1. Wash the vine leaves and if they are not cooked for preservation, scald them in water for 1-2 minutes. Remove the ribs, cut into rectangles and allow to drain. The rice is cleaned and washed.

2. Season the minced meat with salt and pepper. Add the finely chopped onion and rice, hardened for 1-2 minutes in hot oil. Add a teaspoon of finely chopped greens, 50 ml of tomato juice and 100 ml of water, then mix until the whole composition is homogeneous.

3. Fill the vine leaves with the meat composition, then roll and put in a pan greased with oil, with 2-3 vine leaves on the bottom. Add a little dill, borscht, 100 ml of tomato juice and enough water to cover the sarmales. Boil on low heat for 70 to 75 minutes.

4. When they are well cooked, mix the flour with the cream, then dilute with 1-2 tablespoons of cold water and mix with the sauce in the pan. Season to taste and pour over the sarmale. Add the sliced ​​lemon and cook again until the sauce binds.


Sarmalute in beef sheets

  • Preparation
    Composition: In a saucepan on the stove over low heat, cook the onion in oil with a little water. Then add the rice and leave for a few more minutes. After it has cooled, add it over the minced meat, together with the finely chopped dill, the broth, the salt and the pepper (if necessary, add a little water). Then the sarmalutees are made from the vine leaves. I use beef leaves from the freezer, prepared by me. When it's their time, I buy them from the market, scald them in salted water, let them drain and cool. Then I roll them, about 30-35 pieces, for a portion and put them in the freezer. The result is approx. 30 pcs. depending on the size you make it.

Put 2-3 beef leaves on the bottom of the pan. The sauerkraut is arranged in a pan row by row, and between them is added the smoked cut strips and the remaining stalks from the dill, even dry dill works well. It gives the sauce a flavor. Top with a layer of beef leaves. Add enough water to cover them. Boil over low heat. If the liquid decreases, it is necessary to add water up to 1/2 of the pan.


Sarmalute in beef sheets

  • Preparation
    Composition: In a saucepan on the stove over low heat, cook the onion in oil with a little water. Then add the rice and leave for a few more minutes. After it has cooled, add it over the minced meat, together with the finely chopped dill, the broth, the salt and the pepper (if necessary, add a little water). Then the sarmalutees are made from the vine leaves. I use the beef leaves from the freezer, prepared by me. When it's their time, I buy them from the market, scald them in salted water, let them drain and cool. Then I roll them, about 30-35 pieces, for a portion and put them in the freezer. The result is approx. 30 pcs. depending on the size you make it.

Put 2-3 beef leaves on the bottom of the pan. The sauerkraut is arranged in a pan row by row, and between them is added the smoked cut strips and the remaining stalks from the dill, even dry dill works well. It gives the sauce a flavor. Top with a layer of beef leaves. Add enough water to cover them. Boil over low heat. If the liquid decreases, it is necessary to add water up to 1/2 of the pan.


How do we prepare sarmales in beef sheets?

1. We scald the leaves a little enough to soften them and then we put them in a strainer.

2. Finely chop the onion, heat it a little and add the rice. Stir for 1 minute then allow to cool and add to the meat composition. Season with salt and pepper. Add the chopped green dill and mix well.

3. Prepare the stuffing, put a spoonful of filling on the leaf and then fold not too tightly (see photo).


On the bottom of a thick pot we put a little oil, we carefully place the sarmalutes circularly and on top we put vine leaves so that we cover them with a lid. Pour the broth and about 200ml of water (about halfway through the pot) then let it simmer on low heat for about 1-2 hours depending on how young the leaves are.

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Ingredients Sarmalute in beef leaves

250 gr of rice
5 parsley threads
3 dill (or mint) threads
1 teaspoon grated dried oregano
1 large tomato
2 small onions
6 tablespoons oil
salt pepper
1 tablespoon vegeta from home
1/4 lemon
25 vine leaves

Preparation Sarmalute in beef leaves

  1. Put the washed vine leaves on top of each other and put them in a pot of boiling water. Let it simmer for 2 minutes. Then drain them and let them cool.
  2. In the meantime, get ready filling: finely chop the onion and heat it in hot oil until it softens well, about 5 minutes. Add the onion and oil to the rice. Then add the chopped greens, oregano, grated tomato, salt and pepper to taste. Mix well.
  3. Place a teaspoon of filling on each vine leaf. Lift the edges from the tail, then the side edges and roll (see pictures).
  4. Place the sauerkraut in several layers in a small pot. Pour enough water to cover and add a tablespoon of homemade vegeta and a little salt. Add the lemon juice.
  5. Place a saucer on top of the sausages to keep them under water. Bring to a boil, then place the lid on the pot and simmer for about 30 minutes.
    * you can also boil them in the oven at 200C for about 1 hour
  6. Serve warm with lemon sauce as the main course or cold with yogurt as an appetizer.

1. Boil the leaves for 2 minutes

3. Put the filling on the leaf

4. Raise the ends from the tail


WICKED CABBAGE SHEETS

I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in beef leaves

Heat the oil in a pan and heat the finely chopped onions until soft. Add a pinch of salt, remove the water from the onion, soften faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little more and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the stuffed cabbage. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaves and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

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Recipes !!

Do you have a craving for Sarmalute in beef sheets and you don't know how to prepare it? Below we present the recipe you need for Sarmalute in beef leaves, a culinary recipe for Food, appreciated and delicious that we suggest you try.

- pork and beef & # 8211 500 or 600 grams
- A big onion
- a cup of rice (125-130 grams)
- an egg
- salt
- pepper
- vine leaves
- green dill
- tomato paste
- sour cream or yogurt

Pass the meat cut into small pieces through the mincer. Add pepper (to taste) and salt (a grated teaspoon) and mix well.

Finely chop the onion. The rice is washed well in several waters. Put the rice and onion over the meat, along with the last water in which the rice was washed
(about half a cup of water). Knead the meat well. Add a raw egg and mix again.

The vine leaves are scalded in salted water until they change color, and then allowed to drain. Then cut the elbows and thicker ribs.

Place the vine leaf in the left palm and place the meat paste very close to the wrist and, implicitly, close to the base of the leaf. The leaf rolls wider, with the right hand, from the wrist of the left hand to the tips of the fingers.

You get a kind of roller (be careful. It should not roll tightly, but WIDER!) Around which the fist of the left hand is closed. With the thumb and with
the index finger on the right hand presses on the ends of the wire in the left hand, so that the wire closes, the part of the leaf at the ends of the sarmale enters inside it and the meat does not come out of the wire during cooking.

The pan in which the sarmales are to be cooked is lined with vine leaves.

The sarmales are arranged circularly in a pan, in successive layers. Sprinkle chopped dill over each layer.

Tomato paste is dissolved in cold water and poured over the sarmale. Before being boiled, the water should cover the stuffing with about 2-3 cm.
Tomato paste can be replaced with chopped tomatoes.

Boil the sarmales for 2 hours on low heat or an hour and a half on medium heat. If the vine leaves are very young, the sarmales are ready even in an hour, from the moment they boil.


Video: Αφοί Δημητρίου - Βιομηχανία Κρέατος (June 2022).


Comments:

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