If you’ve ever had the joy of tasting sarma od lozovog lista (stuffed grape leaves), you know how amazing they can be. They’re tender, flavorful, and full of all the good things—like seasoned meat, rice, and a little kick from paprika and mint. This recipe comes from a friend who’s been making this dish for years, and it's one of those homey meals that always reminds you of family and tradition. Let’s get started!
Ingredients:
- 1 large onion
- 400g ground meat (you can use beef, pork, or a mix)
- 1/2 cup rice
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon paprika (preferably sweet)
- A pinch of dried mint (optional, but gives a nice flavor)
- Grape leaves (about 20–30, depending on size)
- Water (to cover)
- A bit of oil
Instructions:
Start by finely chopping the onion. In a large pan, heat a bit of oil and sauté the onion until it’s soft and slightly golden. This is when you want to add the ground meat. Cook the meat with the onions until it's browned, breaking it up as it cooks. Once it’s browned and cooked through, add the rice, salt, pepper, paprika, and mint. Stir it all together, making sure the rice is well coated with the seasonings. Let this mixture cook for a few more minutes so everything melds together and the flavors have a chance to mix.
Now, it’s time to start rolling. Lay out the grape leaves, shiny side down, on a clean surface. Place a spoonful of the meat mixture at the base of each leaf. Fold in the sides of the grape leaf, then roll it up tightly, just like a little bundle. Don’t worry if the rolls aren’t perfect—just roll them as tightly as you can. When they’re all rolled up, place them in a pot, packing them snugly together so they don’t unravel while cooking.
Once all the sarma are in the pot, pour enough water over them to cover the rolls. Add a little bit of oil on top—this will help keep them moist and add some richness. Cover the pot and bring it to a gentle simmer over low heat. Let them cook for about 1 to 1 1/2 hours. During this time, the grape leaves will soften, and the rice will cook through, absorbing all the savory flavors from the meat and spices.
Serving:
Once they’re done, give them a little taste to make sure the flavors are right. If you like, you can serve them with a dollop of sour cream or some yogurt on the side, which balances the richness of the sarma. These little bundles of goodness are perfect with some bread, and they’re even better the next day!
