Fraction of sarma in veil

Table of contents:

Fraction of sarma in veil
Fraction of sarma in veil


  • For 4-6 servings:
  • 1 kg of lamb trimmings together with the bouillon
  • 100 g melted butter
  • 1 bunch green onion
  • 100 g rice
  • 2 eggs
  • 200 g yogurt
  • 1 tbsp flour
  • pepper
  • parsley
  • jojen
  • s alt


Cleaned and washed trifles are boiled in s alted water for 10 minutes, then cut into small pieces. Fry the finely chopped onion in some of the fat.The chopped trifles and the rice are successively added and also lightly fried. They are poured with a little broth from the trifles and left to boil for 10 minutes. Season to taste with s alt, pepper, parsley and jojen and remove from the heat so that the rice can absorb the water and swell.

Pre-washed and soaked in cold water, the veil is cut into pieces. A little of the prepared mixture is placed in each piece. The filling is wrapped with the edges of the veil and shaped like a sarma, which is arranged in a tray. The sarmi prepared in this way are poured with a little broth and fat and baked. Toward the end of baking, they are poured with beaten eggs, flour and yogurt and baked until golden brown. Serve warm.

Bon appetit!

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