Traditional Bulgarian Lozovi Sarmi s Kayma i Oriz

Съставки

• Fresh or brined vine leaves40-50 leaves
• Ground pork or a mix of pork and beef500g
• Rice (short-grain)150g
• Onion, finely chopped1 large
• Fresh parsley, chopped1/2 cup
• Fresh dill, chopped1/4 cup
• Mint (optional)2 tbsp, chopped
• Vegetable oil or olive oil4 tbsp
• Water or broth2 cups
• Saltto taste
• Black pepperto taste
• Plain yogurt (for serving)1 cup
• Garlic (for yogurt sauce)2 cloves, minced

Стъпки

1. 1

   If using brined vine leaves, rinse them thoroughly and soak in hot water for 10 minutes to soften. Drain.

2. 2

   In a bowl, combine the ground meat, rinsed rice, chopped onion, parsley, dill, mint (if using), 2 tbsp oil, salt, and pepper. Mix well.

3. 3

   Lay a vine leaf flat, shiny side down, with the stem end towards you. Place about 1-2 tablespoons of filling near the stem end.

4. 4

   Fold the sides of the leaf inwards over the filling, then roll tightly from the stem end towards the tip.

5. 5

   Repeat with the remaining leaves and filling. Arrange the rolled sarmi snugly in a heavy-bottomed pot, seam-side down, in layers.

6. 6

   Place a heatproof plate on top of the sarmi to keep them from unrolling during cooking.

7. 7

   Pour in the water or broth, ensuring it just covers the plate. Add a little more salt if needed.

8. 8

   Bring to a boil, then reduce heat to low, cover the pot, and simmer gently for about 60-90 minutes, or until the rice is cooked and the leaves are tender.

9. 9

   While the sarmi are cooking, prepare the yogurt sauce by mixing plain yogurt with minced garlic, salt, and pepper.

10. 10

    Serve the Lozovi Sarmi warm, drizzled with the garlic yogurt sauce and garnished with fresh dill.