Sarmi with wild garlic, rice and vine leaves
A Shishkov recipe. In the villages of Golyama Zhelyazna and Vasilyovo, in the Teteven Balkan, sarmi were called "ushki" and also "ftichki". They were made with whatever leaves were available - dock, beet or vine leaves. They were filled with crushed beans, cooked to a mash.
🍳 Cook: 80 min
Ingredients
| 1 jar | jar of vine leaves |
| 200 g | rice |
| 10 | wild garlic stalks |
| ½ | coriander stalk |
| 2 | tomatoes |
| 50 ml | oil |
| — | salt and black pepper |
Instructions
Serves 4. Prep/cook time: 80 min. Difficulty 3/5.
- Fry the rice in the heated oil until it turns brilliant. Add water and boil to 70% doneness.
- Add the chopped wild garlic leaves (you can replace with fresh or with cloves of old garlic). Add the coriander too and season with salt and black pepper.
- From the filling and the leaves roll up little sarmi and place them in a pot with a little water and the diced tomatoes, seasoned with salt and pepper. Cook this way over moderate heat for about 30 minutes under a lid.
- You can sprinkle with fresh or fried coriander when serving.