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Sarmale in beef leaves - fasting recipe

Sarmale in beef leaves - fasting recipe

Finely chop the onions and fry in oil. Peel a squash, grate it and chop it finely. Add the carrots given on the small grater and the raisins. Wash the rice in some cold water and let it drain, adding it to the composition. Season with salt, pepper and paprika sweet or hot as desired.

Fill the beef sheets with the above composition.

In a fairly high pan, put a row of beef leaves, then arrange the stuffed cabbage in a circle. Try to stick them together, so that there are no vacancies, this way they will not fall apart.

After we finish arranging the sarmales, we put a layer of beef leaves. Add the tomato sauce and 2 cups of water.

Put them in the oven for at least 2 hours.

They are delicious, even without meat.

Sarmale in beef leaves

Finely chop the onion, wash the rice well. Mix well with grated carrot, minced meat, egg, spices, finely chopped greens and a tablespoon of broth. Add a cup of water to homogenize and soften the mixture (without water, the sarmalutes will come out stronger). Put a little of the meat mixture on each vine (scalded before) and roll the sarmaluta.
Put a thin layer of oil in a deep saucepan, then place on the edges of the pot a few vine leaves, then the surrounding sarmalute, taking care to leave a place in the middle, which we fill with 2 tablespoons of broth dissolved in water. Cover with water, so that we have a free space of 3 fingers above the sarmales. Put on the stove, on the right heat until it boils well (about 1 hour and 30 minutes).
Serve with hot polenta.

If you like my recipes, you can also find them on my blog.

Sarmale with beef and turkey leaves

Knead the minced turkey meat well with the rice, finely chopped onion, egg, finely chopped greens, spices

Fasting sarmale

Rinse the rice in more cold water and let it drain through a sieve.

Finely chop the onion and fry it in two tablespoons of oil. Add the bell pepper and the hot pepper, both finely chopped, and the rice. Mix lightly and, towards the end, add the chopped green and red olives.

Leave on the heat just enough to combine the flavors and set aside.

Put a tablespoon / teaspoon of rice and olive filling on the pickled beef leaves and wrap them. Place the fasting stuffing in a saucepan lined with beef leaves sprinkled with olive oil and the juice of half a lemon.

At the end, pour over 400 ml of water, 200 ml of olive oil, the juice from the remaining lemons, put other beef leaves on top and bake for an hour. Remove them from the oven and let them cool for at least 1 ½ - 2 hours, without leaving the beef leaves aside.

Vegetarian sausages in beef sheets


  • 40-50 vine leaves
  • 1 cup brown rice, soaked in water an hour before
  • 800 g mushrooms
  • 1 onion
  • 1/2 cup parsley, chopped
  • 1/2 teaspoon sweet paprika
  • salt to taste
  • pepper, ground, to taste
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ginger powder
  • 2 tablespoons olive oil
  • 1/2 cup tomato paste


  1. For the filling:
  2. Chop the mushrooms and onions using the food processor.
  3. Heat a little oil in a pan over medium heat.
  4. Add the chopped mushrooms and onions. Saute them for 10 minutes,
  5. Add the rice, drained of water, along with a cup of water. Stir and cook for 10 minutes, until the liquid is absorbed by the rice. The rice does not have to be completely cooked yet.
  6. Add the spices.
  7. Turn off the heat and add the fresh parsley.
  8. Assembling sarmalutes:
  9. Carefully separate the vine leaves. Add about 1 tablespoon of filling to each leaf and form sarmaluta. See here how to assemble the sarmalutes.
  10. Take a large saucepan and line the base with vine leaves.
  11. Put the sauerkraut in the pan, placing them in a circle and on top of each other, until the pan is full.
  12. Add the bay leaves.
  13. Cover the sauerkraut with the remaining vine leaves.
  14. Add enough water to cover them.
  15. Place the pan in the oven at 180C for about an hour. Check every 20-30 minutes if you need to add more water.
  16. 15 minutes before it is ready, add the tomato paste.

What are & ldquodolma & rdquo?

Well & ldquodolma & rdquo are still sarmale but in which the cabbage leaf has been replaced with vine leaves. As with cabbage rolls, they are stuffed with combinations of rice, spices, meat and vegetables. The term & ldquodolma & rdquo can also be used to refer to a family of dishes that are very popular in Mediterranean cuisine, as well as in cuisine in surrounding areas such as the Balkans, the Caucasus, Russia, Central Asia and the Middle East. The most common stuffed vegetables are tomatoes, peppers, onions, zucchini, eggplant and garlic.

The best and easiest recipe for fasting sarmale in beef sheets! It's ready immediately!

This recipe for fasting beef sarmale is delicious and quick to prepare.

Ingredients: Beef leaves, 150 g rice, 250 g onion, 250 mL oil, 250 g tomato juice, 150 g carrot, dill, parsley, thyme, pepper.

Preparation: Finely chop the onion and fry in 150 mL oil. Add the grated carrot to the grater. The rice is picked, washed and drained. Add over the onion oil and fry a little. Extinguish with 2 cups of water and let it boil until the water drops. Add 100 g of tomato juice, finely chopped greens, pepper and flour. Mix everything. The beef leaves are washed well. The stuffing is getting bigger. Put beef leaves and dill sprigs on the bottom of a pan, then the stuffed cabbage and on top of the beef leaves.

Add the rest of the oil. Thyme branches are placed between the rows. Pour tomato juice on top. Pour water until the sarmales are covered. Boil in the oven for 40 minutes. Serve hot with horseradish sauce and polenta.

The advantage and ease with which this recipe is made, is that we can put all the ingredients from the beginning, which is very good, because it is also considered a dietary food, because all these ingredients are stifled.

In a double-bottomed pan or a Teflon pan with high walls, put olive oil (without letting it heat up), onion cleaned and finely chopped, carrot, celery cleaned and given on the large grater, stirring constantly for about 10 minutes, after which we put rice washed and drained, to harden 1 minute, following hot water and a tablespoon of grated corn (to bind the composition).

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Mix with a spatula in the pan so that the composition does not stick to the bottom of the pot, until it swells rice and it won't be liquid in the pan.

add broth, greens finely chopped, seasoning to taste with salt and pepper.

Let the composition cool, taking care of wolf leaves.

This will be wash, cut tails, then data for 1 second and immediately pulled out of a vessel in which I put hot water (optional, if desired)

Wolf leaves they will be left to cool (if we have scalded them, if they cannot be used as such), then they will be fill and wrap each one with the cooled composition, as well as the sarmales used for the vine leaves.

After they were run, will be placed in a pot with a capacity of 2.5 l, wallpaper the bottom of the pot with sticks of parsley (dill) or larch, over which hot water will be poured, exceeding with water by 1 cm.

They will let it go boil the fire softly about 30 minutes.

Fasting sarmales with yellow loboda leaf will be served hot with polenta, but they are also good cold.

They can be kept cold in the refrigerator for 3-4 days, until they are consumed.


For persons which do not fast, can be put in the composition 1-2 eggs, and at consumption the sarmales can be decorated with a few tablespoons of sour cream for more delicious taste.

Sarmalute in vine leaves

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 stuffing 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.