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Balkan Stuffed Vine Leaves 

HT  MC Bulgarian   50mins


Bulgarian Name: Sarmi


Serves 4    Hot  Pork Veal Main Course  Gluten Wheat Free  Eggless  Bulgaria  Europe



3tbsp Oil

6 Spring Onions, chopped

1 heaped teasp Paprika

300g/11oz minced Veal

300g/11oz minced Pork

200g/7oz Rice

1 tbsp freshly chopped Parsley

1 tbsp freshly chopped Mint

Salt and Black Pepper

32 Vine Leaves

Boiling Water

240ml/8fl.oz. Plain Yoghurt

25g/1oz Melted Butter

Extra Paprika




1. Heat the oil in a large saucepan then add the onions and fry, stirring, for 5 minutes until softened.


2. Add the paprika, meat, rice, mint, parsley and salt, mix well then pour in enough boiling water to just cover the mixture. Bring to the boil then reduce the heat and simmer for 5 minutes.


3. Meanwhile, place the vine leaves in a large mixing bowl and cover with boiling water.


4. Boil off any remaining liquid from the rice mixture if necessary then place one teaspoonful of the meat mixture on each vine leaf.


5. Roll the leaves up into little parcels and arrange, seam side down in a wide saucepan.


6. Gently pour 360ml/12fl.oz. of hot water over the parcels, bring to simmering point then cover and simmer on a low heat for about 30 minutes.


7. When almost ready, mix some extra paprika into the melted butter .


To serve carefully transfer the parcels to a serving dish using a slotted spoon then pour the melted butter mixture  and yoghurt  over the top . Serve immediately.



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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