Sarmades of Aunt Olga

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Sarmades of Aunt Olga

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Ingredients

1 cabbage large
FOR THE FILLING
300 gr. minced pork
300 gr. ground beef
1 cup Carolina rice
3 medium onions
1 bunch of Parsley
fresh mint
Half a kg bukovo
salt
Freshly ground pepper
2/3 cup tea olive oil
3 ripe tomatoes fresh
1 tbsp. tomato paste
  • Medium

Ingredients

  • FOR THE FILLING

Directions

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Sarmades of Aunt Olga

Rich taste of a dream…

The sarmades have been registered in the DNA of the Greeks, mainly of Northern Greece. Just hearing the name of the recipe evokes nostalgic memories.

Sarmades is a delicious creation brought from the lost homelands, from Pontus, Cappadocia and Asia Minor.

Today my dear friend Euripides Apostolidis, an incredible cook, connoisseur and a man with deep knowledge of gastronomy, prepared sarmades following the recipe of his aunt Olga. So I asked him to share the recipe with you.

Euripides lives in Tinos, by choice and has the management of the award-winning restaurant Marathias. In the garden he has created in his house, he cultivates the good of the whole world. He studies the wine and makes sure to inform us about the latest trends of the Greek and international vineyard.

The great weakness of all of us except of course Euripides is Prince, his dog and companion…

Euripides Apostolidis and his dog

Sarmades of Aunt Olga

By Euripides Apostolidis, taster, Tinos

Steps

1
Done

We prepare the filling by kneading all the ingredients with the minced meat but only 1/3 of the amount of olive oil.

2
Done

First we cut the stalk of the cabbage from below making a circle around it with a sharp knife.

3
Done

In a large saucepan, we boil the cabbage with three slices of lemon and salt, with the stalk facing down.

4
Done

As soon as the outer leaves start to boil, we turn it upside down and we start with two spoons to remove the outer leaves and put them to drain.

5
Done

Then we take a cabbage leaf one by one and after we remove the stalk with a knife, we usually divide it in two and we wrap the sarmadas, in the size of our palm, putting the filling in the middle and wrapping it tightly.

6
Done

We lay the bottom of the pot with a few cabbage leaves, we add a little olive oil and we put the sarmadas in the pot in a circle.

7
Done

Then we pour the pulp dissolved in a little water, the two grated tomatoes and we season with salt and pepper.

8
Done

We pour over the sarmades with the rest and we spread tomato slices on top

9
Done

We cover the sarmades with a plate and we close the pot.

10
Done
1 hour

We boil on medium heat for about 1 hour.

11
Done

If necessary, we add boiling water.

12
Done

Be careful not to add too much water and be careful not to let the fire burn.

13
Done

Once the sarmadas are ready they should be left to stand for at least 20 minutes to drain the liquids.

14
Done

We serve the sarmades lukewarm

TDriver

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Fresh Chef Salad

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