Lenten Stuffed Leaves with Walnuts and Raisins
Meatless Christmas Eve sarmi of rice, walnuts and raisins wrapped in vine or cabbage leaves and served with yogurt.
Ingredients
| 2-3 | onions | |
| 1 tea cup | rice | |
| 1 tea cup | walnuts | |
| 1 handful | raisins | |
| 2 | carrots | |
| 1 pinch | basil | |
| — | savory and black pepper | |
| 1 tsp | 5 ml | red pepper (paprika) |
| 4-5 tbsp | 60–75 ml | oil |
| — | salt to taste | |
| — | vine or cabbage leaves |
Instructions
For the recipe "Lenten stuffed leaves with walnuts and raisins", soak the rice in water for half an hour to one hour. Drain it and add the onion and carrots that have been braised in oil and 1 tea cup of water, along with the walnuts, raisins and spices. Season the mixture for the "Lenten stuffed leaves with walnuts and raisins" with salt, add the spices and stir. Using it, roll up vine or cabbage stuffed leaves (sarmi). Boil them until the rice softens in 1 tea cup of cabbage juice and 1-2 tea cups of water. Serve the lenten stuffed leaves with walnuts and raisins with yogurt.