Dishes Typical of the Plovdiv Region


Thracian Sarmi

Thracian Sarmi


500 g pork breast

9 pastry sheets

1 leek

2 tinned tomatoes

2 or 3 tbsp tomato juice

3 or 4 tbsp olive oil

50 g melted butter

1 yolk

1 tsp savory

1 tsp red pepper (powder)

black pepper




Chop the leek fine­ly and stew it on a mod­er­ate heat in the olive oil. Chop the meat in­to very small pie­ces and add it to the soft­ened leek. Stir and leave to cook for about 5 min. Sea­son with the sa­vo­ry, the red pep­per, the black pep­per and the salt and add the to­ma­toes and the to­ma­to juice. Stew the mix­ture at high heat un­til it thick­ens in fat. Then melt the but­ter. Take three pas­try sheets, spread each one gener­ous­ly with but­ter and put them one on top of the other.

Cut the pas­try sheets in­to 4 equal parts. Put in each of them about 1 or 2 tea­spoon­fuls of the stuff­ing. Roll the sar­mi care­ful­ly and place them in the oiled tin. Should your pas­try sheets tear up, roll care­ful­ly the sar­mi in another sheet.

Re­peat the same pro­ce­dure un­til you use up all the pas­try sheets. Brush each of the sar­mi with the beat­en yolk. Bake for about half an hour in an oven pre­heat­ed to 180°C. When the sar­mi are al­most baked, pour about 4 cm of hot wa­ter in­to the bak­ing sheet and cov­er it with a tow­el. In 5 min­utes the dish is ready to serve.