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{{#seo:
|title=Sarma a beef recipe
|titlemode=replace
|keywords=#sarma #cabbage #smoked #sauerkraut #tomatojuice #pork #bake #eggs #nutmeg #onion #beef
|hashtagrev=032020
|description=Sarma (Turkish: sarma, Southern Slavic: &1089;&1072;&1088;&1084;&1072; or sarma, Armenian: &1405;&1377;&1408;&1396;&1377;, Czech & Slovak: holubky Polish: golabki, Romanian: sarmale, Arabic
}}

Sarma (Turkish: sarma, Southern Slavic: сарма or sarma, Armenian: սարմա, Romanian: sarmale, Arabic: يبرق yabraq or malfuf) is the name of a dish of stuffed and rolled [[How to prepare grape leaves|grape leaves]], [[cabbage]] leaves or chard leaves common to European and Middle Eastern countries such as Armenia, Serbia, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Macedonia, Montenegro, Moldova, Romania, Slovenia, Jordan, Lebanon, Syria, Iraq, Turkey and Ukraine.

It is a great hearty winter meal.

'''Please excuse my poor interpretation of this recipe. See [[Talk:Sarma|comments]] for my excuses!'''

{{recipesummary
|TotalCalories = 3339
|PortionCalories = 556
|DatePublished=24th October 2012
|Author=JuliaBalbilla
|Servings = Serves 6 to 8 people
|Difficulty = 2
|ImageComment = Sarma and pitta bread
|TotalTime = 4 hours
|PrepTime = 30 minutes
|CookTime = 3 hours 30 minutes
|Image = [[Image:Sarma recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Too much cabbage!''

2/5 

There is only so much cabbage I can eat in one go!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| [[Olive oil]] for [[frying]]
| 1 large [[onion]], chopped
| 250 g (1/2 lb) minced [[pork]]
| 250 g (1/2 lb) minced [[beef]]
| 100 g (3.5 oz) [[bacon]], chopped
| 50 g (1.7 oz) uncooked [[long grain rice]], rinsed in cold
| Pinch of [[nutmeg]]
| 2 teaspoons [[paprika powder]]
| 3 [[garlic cloves, peeled and crushed]]
| Handful of fresh mint, roughly chopped - (add any other seasonal herbs that take your fancy)
| 2 large [[eggs]]
| 1 large head [[cabbage]]
| 500 g [[sauerkraut]], drained
| 250 g [1/2 lb] mixture of the following [[smoked]] [[meats]]: [[Smoked bacon]], [[Smoked]] sausages, [[Smoked]] [[pork]] ribs, [[Smoked]] [[ham]]
| 1 cup of [[tomato juice]] or 1 large can of plum [[tomatoes]], blitzed in a [[food processor]]
| [[Salt]] and [[freshly ground black pepper]]

}}

===[[Mise en place]]===
* Preheat the oven to 177° C (350° F - Gas 4)
<gallery widths=250px heights=250px perrow=5>
Image:Sarma recipe 6.jpg|Ready for the oven
Image:Sarma recipe 5.jpg
Image:Sarma recipe 4.jpg
Image:Sarma recipe 3.jpg
Image:Sarma recipe 2.jpg
Image:Sarma recipe 1.jpg|Sarma - the basic ingredients
</gallery>
===Method===

{{RecipeMethod
| [[Fry]] the [[onions]] in a [[oil]] until soft and translucent
| Add the [[Garlic|garlic]], minced [[pork]] and minced [[beef]], [[nutmeg]] and [[stir-fry]] for 3 minutes
| Add the [[rice]], [[salt]], paprika, nutmeg and [[pepper]] and [[fry]] for a minues or so
| Remove from the heat, whisk the [[eggs]] and stir into the mixture together with the chopped mint, allow to cool
| Cut the base of the [[cabbage]] and separate into leaves
| Trim and remove any tough central stems
| Place a heaped tablespoon of the [[meat]] mixture into each [[cabbage]] leaf, roll from the thick end, tucking the edges in to close
| Line the base of a very large casserole dish with the half of the [[sauerkraut]]
| Place the filled [[cabbage]] leaves on the [[sauerkraut]], seam-side down
| Add another layer of [[sauerkraut]] and top with the [[smoked]] [[meat]] selection
| Finish with a final layer of [[sauerkraut]]
| Add the [[tomato juice]] and enough water to cover the only the [[cabbage]] rolls, not the whole dish!
| [[Bake]] for 1 hour at 177° C (350° F - Gas 4)
| Reduce to 163° C (325° F - Gas 3) and [[bake]] for a further 2 hours
| Allow to rest for 15 minutes
| Serve hot
}}
===Serving suggestions===

Serve with [[pitta breads]] or [[polenta]] or [[potatoes]] ([[Mashed potatoes|mashed]] or [[Boiled potatoes|boiled]]) and accompaniments such as sour cream, yogurt or horseradish.

===Variations===

Use [[How to prepare grape leaves|grape leaves]] or chard leaves instead of [[cabbage]] leaves

Use [[chicken stock]] or [[onion]] soup instead of [[tomato juice]]

Add a little [[red wine]] to the water.

Omit the smoked meats for a change.

===Chef's tip===

I Tried this with savoy cabbage which was a bit too bulky and difficult to roll so the end result didn't look great, it tasted great though! It's also worth noting that the overall flavour of the dish is very much influenced by the smoked meats that are used in the layers, so choose them carefully. Junk in - junk out.

The casserole dish I used was really too small, this could have been better done in a two smaller dishes or a lesser quantity to start with.

===Chef's notes===
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Czech recipes]]
[[Category:Greek recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Rice recipes]]
[[Category:Romanian recipes]]
[[Category:Serbian recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/sarma|#sarma]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/smoked|#smoked]] [[Special:Search/sauerkraut|#sauerkraut]] [[Special:Search/tomatojuice|#tomatojuice]] [[Special:Search/pork|#pork]] [[Special:Search/bake|#bake]] [[Special:Search/eggs|#eggs]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/onion|#onion]] [[Special:Search/beef|#beef]]
</code>

Sarma - Revision history

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