Vine sarmi with a special jelly filling

Table of contents:

Vine sarmi with a special jelly filling
Vine sarmi with a special jelly filling



For the sarmits: 1 tsp rice, 1/2 tsp bulgur (if not available, replace with more rice), 100 ml oil, 1 large head of onion, 1 carrot, 1 pepper, 1 tomato, 1 bunch of fennel, 1 cube of broth (it goes well with both chicken and vegetable broth), 2 eggs, s alt and pepper to taste, vine leaves for wrapping

For the jelly milk: 1 bucket of yogurt, 1 head of garlic, 1 sprig of fennel, 1/2 tsp ground walnuts, 1 tsp s alt, 2 gelatin packets

Preparation: The onion is cleaned and washed, cut into small pieces and stewed in the oil. Add the rice, fry for 3-4 minutes, stirring intensively. The carrot, pepper and tomato are cut into very small cubes and added to the rice. Simmer for another 2-3 minutes and cover with 3 tablespoons of water. Add the bulgur, broth, s alt and black pepper. After the rice swells and absorbs the water, remove it from the heat, break the eggs inside, add the fennel, cover with a lid and let it rest for 20-30 minutes. When it cools down, roll up the sarmicchi and cook on a low heat for 30 minutes. During this time, the jelly milk is prepared. Gelatin is pre-soaked in 1/2 tsp of water. Pour yogurt into a deep bowl, add s alt and crushed garlic, ground walnuts and finely chopped dill. Add the gelatin, mix very well and let it gel.

It is served by placing cut cubes of the jelly milk around the sarmi.

This recipe participates in the contest "Modern Housewife"

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