1 jar, drained grape leaves (80 in a jar) Orlando California is my preferred brand. Cut off the protruding stems.
1 medium onion, chopped finely
2-4 tabs canola or olive oil
1 lb ground lamb
1 lb ground pork
1 lb ground beef
1/2 c medium grain rice, cleaned and washed
3 tbs tomato sauce or choped tomato
2 tbs fresh mint or 1 tbs if dry
1 tbs or a few stalks of dill
1 tbs Vegeta, MSG free (optional)
black pepper and salt to taste
Zastroika
This is a way to thicken the sauce: Whisk 2 eggs with I c yogurt in a bowl. Gradually add spoonful by spoonful the cooking juices to the zastroika, stirring well to temper it. Pour the zastroika over the sarmi. If you need to warm them up, do it on a gentle heat.
Zapurzka
Heat 2 tbs oil, remove from the heat. and add I ts paprika. Pour the sizzling mixture over the sarmi.
Sautee the onions in two tbs oil until translucent. Add the rice and sautee some more. After this cools a little, mix well in a big bowl with the meat and all the seasonings – mint, salt, Vegeta if using and black pepper.
Stuffing the grape leaves is an elaborate effort, but well worth it. I try to recruit some help or make it fun by watching a TV show. Place one grape leaf facing down, and put I tbs of the filling near the steam side. Fold up the sides and roll in a burrito fashion. Roll the sarmi loosely, because the rice will expand while cooking. Arrange them side by side in a bowl in layers, add a cup of water, the tomato sauce, and the dill on top. Cover with a plate upside down to keep them in shape and then also with the lid.
Heat to boil and then cook for about 45-60 minutes on low heat. Add the Zastroika and the Zaprajka before serving. You may skip the Zaprajka, but try it at least once, so you know what you are missing. A more presentable variation is to arrange the sarmi in a baking dish and bake on 375° F for 20 minutes until the sauce is transformed into a curd.
Divine!
Serves 6 to 8.