Dough Sarma

"On the menu today - sarma like you`ve never had. Instead of vine or cabbage leaves, we`ve wrapped them in dough and come up with a uniquely delicious dish."
Preparation40 min.
Cooking70 min.
Тotal110 min.
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  • flour - 1 2/3 cups (400 g)
  • water - 4/5 cup (200 ml)
  • salt
  • vinegar - 1 tsp
  • leeks - 2 lb (1 kg)
  • mince - 50 oz (1400 g)
  • tomatoes - 2 lb (1 kg)
  • oil
  • black pepper
  • savory


Successively sauté the finely chopped leeks, minced meat and peeled and finely chopped tomatoes in oil. Once the liquid evaporates, add the spices. Mix a dough from the flour and water, adding the salt and vinegar. After it sits for 20 minutes, roll out a sheet. Cut it into 4 3/4" x 4 3/4" squares.

At one end of each square, place some of the cooled stuffing. Wrap each dough square into a roll. Arranged them next to each other in a greased tray. Bake in a moderate oven until pinking.

Remove from the oven and immediately pour hot water or broth over them, enough to cover them. Cover the tray with foil and let it sit until they absorb the liquid.
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