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Sarmalute in beef leaves

Sarmalute in beef leaves


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Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Sarmalute in beef sheets:

Roast the beef leaves for 5 minutes and place on a plate with the matte side up. Onions, rice, parsley and minced meat are mixed in a bowl and seasoned with salt and pepper. Place the butter cubes on top and cover with water. Simmer for 35-40 minutes, with a lid indicated above.


Sarmalute in beef leaves

I present to you the ingredients that I used for the recipe for sarmale in Turkish beef sheets.

Ingredients

100 gr beef leaves (I didn't weigh them & # x263a & # xfe0f apx. 50 sheets)

250 gr minced beef

100 gr bulgur (if you can't find rice)

1 tablespoon broth (one tablespoon full of broth)

1 parsley link (I leave it to your discretion)

400 ml of water (Until you cover the sarmales a little)

300 gr Lamb ribs (optional) I love lamb

INSTRUCTIONS

  • There is a lot to say here. I'll let you see video recipe of sarmale in beef leaves

Recipe Video

Try this recipe for Turkish sarmale in beef and meat sheets.

  • It is a recipe for sarmalute in little-known beef leaves and I invite you to try it. If you don't like it, I'll answer

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(5 points / total votes: 23)

Laura 8 years ago - 23 June 2009 20:10

Re: Sarmalute in beef leaves

Did you use fresh leaves? I don't have them here, but they can be preserved in a jar. Do they boil any faster than fresh ones? Is there a difference in taste, or haven't you used any of these?

Ioana 8 years ago - June 23, 2009 20:45

Re: Sarmalute in beef leaves

I used fresh. the ones in the jar are ready to be scalded, all you have to do is pass them under a stream of water and you can use them. once I used the jar, I made hives from them and until yesterday I did not try. now with the fresh ones it was ok, I will try the jar from another company

elena 7 years ago - 2 June 2010 17:25

Re: Sarmalute in beef leaves

it is good, but the leaves are too big and sarmale is received but not s & # 259rm & # 259lu & # 355e

maria 6 years ago - 21 January 2011 22:49

Re: Sarmalute in beef leaves

a little secret! the beef leaf can be put for preservation (spring when we have enough and where to choose) in plastic bottles, pet-uri. .when the bottle is full, put the lid tightly on it and put it in storage. If necessary, open it and scald them like the fresh ones. without water, salt or other preservatives. guaranteed no one will know that they are not broken now from the cow.

Mir3LLuTzZa 6 years ago - 12 March 2011 16:26

Re: Sarmalute in beef leaves

tina vasilache 6 years ago - 8 October 2011 10:59

Re: Sarmalute in beef leaves

I die of lust only when I look, but to eat them

andreea 6 years ago - 22 December 2011 20:07

Re: Sarmalute in beef leaves

I really like smantanik

silviana 5 years ago - 4 March 2012 09:03

Re: Sarmalute in beef leaves

you forgot to pass the minced meat. as the main ingredient

ana 5 years ago - 26 May 2012 20:08

Re: Sarmalute in beef leaves

The beef leaf sausages I give away are the best ones I love like crazy


Yaprak Sarma - Turkish-style vine leaves

One of the goods known as traditional Romanian has, in fact, Turkish origins. The sarmales were taken from the Romanian and Ottoman cuisine, and the preparation does not differ much. One of the differences is that in Turkey ice cream sarmales are much more popular, thin and delicate, boiled in tomato sauce and served with yogurt.

If you decide to make a portion of Turkish sarmale as per the book, you need to be very patient. Rolling sarmales will seem meticulous to you, because they must be very thin and delicate. But we assure you that the end result is worth the effort!

  • 500 g minced beef or lamb
  • 2 onions
  • 3 tablespoons rice
  • salt
  • pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • fresh parsley
  • 1 teaspoon dried mint
  • 2-3 tablespoons of oil
  • 3 tablespoons tomato paste
  • 500 g of vine leaves
  • For the sauce:
  • 2 cups water
  • 400 ml tomato paste
  • 2 tablespoons flour
  • salt
  • yogurt for serving

Finely chop the onions, parsley and wash the rice. Put the onion to harden in a few tablespoons of oil. When the onion has hardened, add the tomato paste, mint and parsley. Heat for a few more minutes, then turn off the heat.

Put the minced meat in a bowl, pour the onion and tomato paste mixture over it, add the washed rice and spices. Mix everything well and add more salt to taste, if needed.

The composition is ready, so all you have to do is roll the sarmales. And this can be the ultimate challenge! Turkish sarmales are very thin and require a lot of patience.

Put a teaspoon of meat on the vine leaf and spread it in the shape of a cigarette. Run as tight as you can. Place the stuffed cabbage in a pot in a circle. Continue with another layer and so on, until you have finished laying the wires.

Put enough water to cover them and boil on the stove. Let it boil for half an hour. Meanwhile, put the water, tomato paste and flour in a bowl and bring to a boil until the sauce has thickened slightly. Season with salt to taste.

Drain the water from the sauerkraut carefully and pour the sauce over them. Bake on low heat for another hour.

Serve the cabbage rolls with fresh yogurt.

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Housewives in our country use cabbage for traditional sarmale, but they also have delicious recipes with sarmăluţe in vine leaves, stevia, horseradish.


Sarmale in vine, horsetail and maple

500 g chicken breast, 500 g rice, a bunch of green onions, 1 carrot, celery root, vine leaves, horseradish, maple (I bought them from the market, I did not collect them from the park: )), a cup of sour homemade borscht, tomato juice, tomato paste, greens and spices.

Method of preparation

If you have such a pot for sarmale, it is good to fill it with water from the start, so that the clay absorbs the necessary water.

Meanwhile, in a hot pan with a little oil, heat the finely chopped onion, the grated carrot, then add the finely chopped chicken breast.

Season with salt and pepper, then add the tomato paste.

Wash the rice well and let it drain from the water, then add the contents of the pan and the chopped greens, and season (the filling should be a little salty).

In a saucepan add a cup of sour borscht and a cup of water, season with salt and bring to a boil.

Prepare the leaves: wash them well, cut the stalks (even if they are short, cut them to the leaf), and put them in a bowl.

After the sour borscht has boiled, let it cool for 2 minutes, then pour it over the leaves, let them simmer for 5 minutes and turn them over, so that everything succeeds.

Arrange a few cabbage leaves in the pot.

When we have everything ready, we start to knead the sarmalutes (I also filled some peppers)

At the end, add tomato juice to the pot and, if necessary, add a little more water or sour borscht.


How do we prepare sarmales in beef sheets?

1. We scald the leaves a little enough to soften them and then we put them in a strainer.

2. Finely chop the onion, heat it a little and add the rice. Stir for 1 minute then allow to cool and add to the meat composition. Season with salt and pepper. Add the chopped green dill and mix well.

3. Prepare the stuffing, put a spoonful of filling on the leaf and then fold not too tightly (see photo).


On the bottom of a thick pot we put a little oil, we carefully place the sarmalutes circularly and on top we put vine leaves so that we cover them with a lid. Pour the broth and about 200ml of water (about halfway through the pot) then let it simmer with a lid for about 1-2 hours depending on how young the leaves are.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Arabic recipes: Sarmalute in beef leaves

Sarmalute in beef leaves from: beef leaves, rice, mutton, onions, raisins, oil, concentrated soup, lemon, egg, flour, salt, pepper.

Ingredient:

  • 25 vine leaves
  • 150 g of rice
  • 400 g beef
  • 250 g onions
  • 150 g raisins
  • 1 glass of oil
  • 2 cups concentrated soup
  • 1 lemon
  • 1 yolk
  • 1 tablespoon flour
  • salt
  • pepper

Method of preparation:

The vines are scalded in boiling, salted water, in which the juice of a lemon has been added. Boil the rice in boiling salted water for about five minutes. Drain.

Chop the meat twice and fry in hot oil, along with a finely chopped onion. Add raisins, rice, peppers and salt. Mix well. Put a teaspoon of this mixture between two vine leaves and roll tightly.

Place in a saucepan with oil and pour the soup on top, mixed before with the beaten egg yolk with flour and lemon juice. Sarmalele * is done in the oven, over low heat, in about an hour.


Ingredients Sarmalute in beef leaves

250 gr of rice
5 parsley threads
3 dill (or mint) threads
1 teaspoon grated dried oregano
1 large tomato
2 small onions
6 tablespoons oil
salt pepper
1 tablespoon vegeta de casa
1/4 lemon
25 vine leaves

Preparation Sarmalute in beef leaves

  1. Put the washed vine leaves on top of each other and put them in a pot of boiling water. Let it simmer for 2 minutes. Then drain them and let them cool.
  2. In the meantime, get ready filling: finely chop the onion and heat it in hot oil until it softens well, about 5 minutes. Add the onion and oil to the rice. Then add the chopped greens, oregano, grated tomato, salt and pepper to taste. Mix well.
  3. Place a teaspoon of filling on each vine leaf. Lift the edges from the tail, then the side edges and roll (see pictures).
  4. Place the sauerkraut in several layers in a small pot. Pour enough water to cover and add a tablespoon of homemade vegetables and a little salt. Add the lemon juice.
  5. Place a saucer on top of the sausages to keep them under water. Bring to the boil, then place the lid on the pot and simmer for about 30 minutes.
    * you can also boil them in the oven at 200C for about 1 hour
  6. Serve warm with lemon sauce as the main course or cold with yogurt as an appetizer.

1. Boil the leaves for 2 minutes

3. Put the filling on the leaf

4. Raise the ends from the tail


How do we prepare sarmales in beef sheets?

1. We scald the leaves a little enough to soften them and then we put them in a strainer.

2. Finely chop the onion, heat it a little and add the rice. Stir for 1 minute then allow to cool and add to the meat composition. Season with salt and pepper. Add the chopped green dill and mix well.

3. Prepare the stuffing, put a spoonful of filling on the leaf and then fold not too tightly (see photo).


On the bottom of a thick pot we put a little oil, we carefully place the sarmalutes circularly and on top we put vine leaves so that we cover them with a lid. Pour the broth and about 200ml of water (about halfway through the pot) then let it simmer with a lid for about 1-2 hours depending on how young the leaves are.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


How do we prepare sarmales in beef sheets?

1. We scald the leaves a little enough to soften them and then we put them in a strainer.

2. Finely chop the onion, heat it a little and add the rice. Stir for 1 minute then allow to cool and add to the meat composition. Season with salt and pepper. Add the chopped green dill and mix well.

3. Prepare the stuffing, put a spoonful of filling on the leaf and then fold not too tightly (see photo).


On the bottom of a thick pot we put a little oil, we carefully place the sarmalutes circularly and on top we put vine leaves so that we cover them with a lid. Pour the broth and about 200ml of water (about halfway through the pot) then let it simmer on low heat for about 1-2 hours depending on how young the leaves are.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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