Old Recipe Fasting Sarma

## Traditional Fasting Sarma Recipe

Old Recipe Fasting Sarma

A traditional method for preparing Macedonian-style sarma involves using leeks and rice. This recipe is both delicious and highly recommended. Please follow the instructions provided.

Ingredients: cup 150 ml, simple, total time: 120 min. 8 servings

Preparation:

Prepare all the ingredients as described above.
Rinse the rice under running cold water several times.
Fry chopped onion and leek in oil, add washed rice and fry at medium temperature until the rice gets a glassy shine, about 2 minutes. Add salt, black pepper, sweet ground pepper, and hot crushed pepper. Pour 200 ml of water and stir well to ingredients. Cook for about 15 to 20 minutes, stirring occasionally and adding water.
At the bottom of the pan in which you will bake the sarma, put a little oil, the finely chopped middle part of the cabbage and spread the sarma over it. I added 2-3 bay leaves and put whole cabbage leaves over the sauerkraut to keep the sauerkraut juicier. The oven rack is placed lower than the middle. Bake the sarma at 190 °C, about 1h. Until the sarma turns brown and the ingredients soften. If desired, fry hot with sour cream. Buon appetito!

NOTE:

The more onions and leeks (and if it is with meat) the tastier the sarma will be, it is good that the baking dish is higher. It has a special taste in a terracotta pot. If it's lean, don't skimp on the oil and the longer it's fried the better, normally the temperature shouldn't be high but moderate “to simmer”. When you remove the leaves, the sarma is juicy and not overcooked at all, and when you take out the sarma there is no liquid, just a little oil. It can be served warm or cold, because it is meatless. Sarmas do not always have to be made from sauerkraut leaves, you can make them from vine leaves and greens.