Sarma od Vinovog Lista — Vine Leaves Stuffed with Beef, Pork & Rice in Lemon Broth

⏱ 150 min · Serves 6

Balkan-style stuffed vine leaves: tender parcels of minced beef and pork, rice, onion and herbs, slowly braised in a lemony broth until the leaves melt into silk. Serve warm with thick yoghurt and crusty bread — patient, homely, and worth every minute.

Per serving: 520 kcal · 31.0g protein · 29.0g carbs · 30.0g fat

Ingredients

• 350g vine leaves in brine (about 60 leaves), drained
• 300g minced beef
• 300g minced pork (or use all beef)
• 120g long-grain rice, rinsed
• 2 medium onions, very finely chopped
• 3 garlic cloves, minced
• 3 tbsp sunflower or olive oil, plus 2 tbsp for the pot
• 1 tbsp sweet paprika
• 1 tsp dried mint
• 3 tbsp chopped flat-leaf parsley
• 3 tbsp chopped dill
• 1 tsp salt (leaves are salty — go easy)
• 1 tsp black pepper
• 1 egg
• 2 smoked pork ribs or 100g smoked bacon, chopped (optional)
• 1.2 litres hot chicken or beef stock
• Juice of 2 lemons
• 2 tbsp plain flour (optional, for thickening)
• 300g thick Greek-style yoghurt, to serve

Method

1. Rinse the vine leaves well under cold running water to remove excess brine, then soak in a bowl of fresh cold water for 20 minutes. Drain and pat dry. Snip off any tough stems.
2. Soften the onions in 3 tbsp oil over a medium-low heat for 10 minutes until sweet and translucent. Add the garlic and paprika, cook 1 minute, then cool completely.
3. Mix the beef, pork, rinsed rice, cooled onions, mint, parsley, dill, salt, pepper and egg in a large bowl. Knead for a minute until sticky and well combined.
4. Lay a vine leaf shiny-side down, veins up. Place a heaped teaspoon of filling near the stem end, fold the sides in and roll up snugly but not tightly — the rice needs room to swell. Repeat with the rest.
5. Line the base of a wide heavy pot with a few torn or damaged leaves and the smoked ribs or bacon, if using. Pack the rolls in tight concentric circles, seam-side down, in two or three layers.
6. Pour over the hot stock plus the juice of 1 lemon so the rolls are just covered. Drizzle with 2 tbsp oil, then set an upturned heatproof plate directly on top to keep them from unravelling.
7. Bring to a gentle simmer, cover and cook on the lowest heat for 1 hour 15 minutes, until the rice is tender and the leaves are silky. Top up with hot water if it dries out.
8. Optional finish: whisk the flour with a ladle of the hot cooking liquid and the remaining lemon juice until smooth, pour back around the rolls, and simmer uncovered for 5 minutes to lightly thicken.
9. Rest off the heat for 15 minutes. Serve warm, spooning the lemony broth over, with cold thick yoghurt and bread.