Baked Gourmet Sarma roll in Oven

9 hours ago
4 min read

## Exquisite Baked Gourmet Sarma Rolls

Baked Gourmet Sarma Roll in Oven

Experience the exquisite flavors of a gourmet Serbian traditional sarma, prepared in the southern style of Serbia. This dish features a rich filling complemented by the optional addition of dry meat, which enhances its fantastic taste. While the inclusion of dry meat or ribs is optional, you can customize the recipe to suit your preferences and simplify the preparation process. This is the recipe I always follow when making this beloved traditional dish. If desired, you may add a little tomato concentrate mixed with water over the sarma. However, I chose not to include it in this recipe, as I believe it alters the authentic flavor of the sarma. It is essential to prepare a spray for this dish, as it is crucial for maintaining the original recipe's integrity. These sarmas are incredibly delicious, and I am confident that you will enjoy them and be inspired to make them again. Follow the recipe.

Baked-Gourmet-Sarma-Roll-in-Oven — **Baked Gourmet Sarma Roll in Oven**

Ingredients: medium, total time: 135 min, 8 serving, 16 sarma roll

For Sarma:

1 head of sauerkraut/ or 28 leaves
800 g of minced meat
150 g of rice
1 medium head of onion/ finely chopped
1 tsp each salt and pepper l/ or to taste
1 flat tsp bio dry spice Vegeta
2 tsp red ground paprika - allspice
2-3 Tbsp Olive oil EVO/ or 1 full Tbsp fat
150 ml water for filling
2 pieces dried meat/ or ribs 400 g
100 g smoked bacon/ diced
1-2 Bay leaves/ optional
350 +150 ml water for finished sarma in a baking dish

Spray:

7 Tbsp of oil/ or fat
1 Tbsp of flour
1 full tsp of red ground paprika - allspice

For sprinkle sauerkraut - optional:

1 tsp red ground paprika
little black pepper
1 Tbsp fresh parsley

as desired:

1 Tbsp of tomato puree +100 ml water
1 Tbsp fresh parsley leaves for sprinkle

Preparation:

Prepare all the ingredients as described above. Start with the filling first.

Filling:

In a wok pan, fry the chopped onion in olive oil on a low-moderate heat until soft.
Add diced bacon and fry about 10 minutes, until transparent.
Add minced meat, bio dry spice Vegeta, salt and pepper to taste, and stir, cover pan. Cook until the liquid comes out of the meat, immediately add the washed rice - mix with the ingredients, cook for another 10 minutes, add 150 ml water and continue cooking another 10 minutes. Stir occasionally over low-moderate heat.
After the time is up, add allspice mix quickly, let it simmer for another 2 minutes.
Turn off the heat and cool the filling completely.
During this time, prepare the rest.

Baked-Gourmet-Sarma-Roll -n-Oven — **Baked Gourmet Sarma Roll in Oven**

Sauerkraut:

First, separate the leaves from the sauerkraut. If they are very sour, wash them and drain them well.
If the petioles on the leaves are very thick, cut off the excess and align it with the leaf.
Separate the large leaves from the smaller ones. You will put about 6-7 smaller leaves on the bottom of the greased dish, and you will put 6 smaller ones over the sarma.
Grease a suitable container with oil using a brush.
Place a couple of smaller leaves on the bottom of the bowl and add allspice. I used a 38 x 23 cm baking dish, and sprinkle as you like with little allspice and fresh chopped parsley.
Now place the sauerkraut leaf on a flat surface, fill the sarma with 2-3 full spoons of filling and flatten. If the leaves are smaller, put less filling.
Twist the sides inward, then fold them into a roll, arrange them in the pan next to each other.
Add dry meat, ribs and the rest of the bacon between the rows
Repeat all this with the rest of the material.
When you have finished arranging the sarma and dry meat in the dish, cover the small remaining leaves with the sarma, add a bay leaf. (If you have leftover filling, you can add it between the rows or use it for another time stuffing, pack the excess meat and put it in special boxes with lids covered in the freezer.)
If you want, you can now mix the tomato concentrate with 100 ml of water and pour it over the sarma. I didn't do that, because by adding tomato concentrate, sarma loses its original taste, I left it up to you if you like.
Now make a splash - spray for the sarma.

Splash- Spray

Pour the oil into a small pan and heat it on a low, moderate heat.
Add the flour and mix quickly, as soon as it gets colored, add a teaspoon of allspice, mix everything we'll, few seconds, turn off the heat.
Pour this spray over the sarma then cover with 350 ml of water, enough so that the sarma are half in water. Sprinkle wit fresh chopped parsley.
Cover the pan with aluminum foil.
Bake in a heated oven at 180°C for about 60-80 minutes, depends of oven.
After 40 minutes baking remove the foil and bake for another 30-40 minutes. During baking, add another 150 ml of water.
(If the sauerkraut leaves are overbaked, remove them or just cut the overbakked part.)
If you want, sprinkle with chopped parsley when the sarma are ready.
Serve warm!

Buon appetito!

NOTE:

If you like hot spices, you can add a little chili pepper powder.
With these sarma, if you want to dilute the taste, you can serve sour milk or sour cream.
Keep the rest of the food covered in the refrigerator for up to 3-4 days.
You can pack this dish in special boxes for the freezer and keep it covered for up to 2-3 months.
Heat in the oven, pan or microwave.