Dishes Typical of the Plovdiv RegionНазад
1 kg mince meat (best if you could make it yourself)
1 tea cup rice
2-3 tbsp sunflower oil
salt, black pepper, red pepper (powder), cumin (to your taste)
chopped cabbage (to cover the base of the saucepan with)
1 tea cup cabbage sauce
* it would be better if the leaves are soft and thin
It makes no difference how you prepare the sarmi - whether using cabbage or vine leaves. The only difference is in the way of folding.
First spread well the cabbage leaves, one on top of the other, then cut them into strips about 5 cm wide, across the ribs. Using these strips, you will be able to roll and fold the leaves very easily and quickly. Following the same method, you can prepare the vine leaves, too, if they are too large. You can cut them in half. What is important is that in diameter, the leaf should be as big as a tea cup. Of course, the size mentioned is approximate, but keep in mind that this type of sarmi have to be very small.
After these simple preparations, using your hand, mash the mince meat and add the rice, the sunflower oil and the seasoning. Take a coffee spoon and scoop some of the meat. Put the meat at the beginning of the strip, roll it a couple of times and make into a little parcel. Press gently the parcel on your palm and put it onto the saucepan, previously covered with the chopped cabbage.
Make sure you put the parcels (the sarmi) close to one another to prevent them from falling apart.