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Sunday, April 3, 2016

Sarmice od zelja (Stuffed greens)

Sastojci: 20 listova zelja, 1 kasika sirceta, prstohvat soli, 500g mlevenog mesa, 1 veca sargarepa ili 2 manje, 1 manja glavica crnog luka, 1-2 cena belog luka, 1/4 korena celera, 80g pirinca, so, biber, maslinovo ulje, vrela voda i 2 kasike sitno seckanog persuna.

Priprema:

1. Listove zelja operite i stavite u dublju serpu. Prelijte vrelom vodom, dodajte sirce i so. Poklopite i ostavite 5 minuta .
2. 
Pirinac prelijte vrelom vodom i ostavite sa strane. Procediti.
3. Crni i beli luk, sargarepu i koren celera oljustiti i sitno iseckati. 
4. Na ulju proprziti crni luk, na srednjoj vatri. Dodati sargarepu i koren celera. Promesati i prziti jos nekoliko minuta.
5. Dodati meso i malo vrele vode. Dinstati uz povremeno mesanje i dodavanje vode dok meso ne bude kuvano do pola.
6. Dodati pirinac i beli luk i kuvati jos nekoliko minuta. Skloniti sa sporeta.
7. Posoliti i pobiberiti po ukusu. Dodati persun i promesati.
8. Omeksalim listovima zelja uklonite zadebljane peteljke. 
9. Na nalicje stavite jednu kasiku fila. Preklopite levu i desnu stranu lista ka sredini pa uvite sarmicu. Ponovite korak 9 dok ne utrosite sav fil i listove zelja,
10. Vatrostalnu ciniju blago namazti uljem. Staviti 2 lista na dno cinije. Sarmice redjati u ciniju. Pokriti sarmice sa 2-3 lista zelja. Sipati toliko vode da ostane oko 1 cm sarmica bez vode. Pokriti folijom i poklopiti.
11. U prethodno zagrejanoj rerni na 180 stepeni C, peci sarmice oko 40-45 minuta. 
12. Posluziti uz kiselo mleko.

Ingredients: 20 sheets of greens, 1 tablespoon vinegar, pinch of salt, 500g minced meat, 1 bigger carrot or 2 smaller, 1 small onion, 1-2 cloves garlic, 1/4 celery root, 80g rice, salt, pepper, olive oil, hot water and 2 tablespoons finely chopped parsley.

Preparation:

1. Greens leaves wash and place in a deep pot. Pour the boiling water, add vinegar and salt. Cover and leave for 5 minutes.
2. Pour boiling water over rice and set aside. Strain.
3, Peel onion, garlic, carrot(s) and celery root and finely chop.
4. In the oil, over medium haet, fry onion. Add carrot(s) and celery. Stir and fry for a few minutes.
5. Add the meat and a little boiling water. Cook, stirring occasionally and adding water until the meat is cooked halfway.
6. Add the rice and garlic and cook for a few minutes. Remove from stove.
7. Add salt and pepper to taste. Add parsley and stir.
8. Remove thickened stems from softened greens leaves,.
9. On the reverse side put one tablespoon of filling. Fold the left and right side of the leaf to the middle and wrap. Repeat step 9 until you have used up the filling and greens,
10. Oven proof baking dish smear lightly with oil. Put 2 leaves at the bottom. Arrange stuffed rolls in baking dish. Cover the rolls with 2-3 leaves of greens. Pour enough water to remain around 1 cm rolls without water. Cover with foil and cover with the lid.
11. In the pre-heated oven at 180 degrees C, bake rolls around 40-45 minutes.
12. Serve with sour milk.

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