Dishes Typical of the Plovdiv RegionНазад
500 g pork breast
9 pastry sheets
2 tinned tomatoes
2 or 3 tbsp tomato juice
3 or 4 tbsp olive oil
50 g melted butter
1 tsp savory
1 tsp red pepper (powder)
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.