rolled cabbage leaves with bulgur, chopped meat, onions and spices. Bulgurlu Lahana Sarmasi
We love the stuffed vegetables, Delmas in Turkish cuisine and I have a soft spot for this stuffed cabbage delicious leaves with bulgur, onion, minced meat, Bulgurlu Lahana Sarmasi, along the lines of Antioch ( "Dolma" is a term used for vegetables stuffed, as in pepper, eggplant and tomatoes, "Sarma" is a term used for the leaves rolled in Turkish cuisine). The flavor here bulgur with dried mint (spice star here), cumin and red pepper flakes, along with onions and parsley. It makes a filling delicious even without meat. So by all means delete the meat for a vegetarian version. I remember when I was a kid waiting anxiously for this Sarma delicious to cook. The mother asked whether we would like to do a "quality check" from the rolls of the pot, and we tuck in at that very moment, happy days.
advice to separate the cabbage leaves . Try to get a big cabbage with a large, leaves, respectively. Trim the bottom root and put a whole cabbage in a large bowl with boiling water and simmer for 8 minutes. The leaves will start to peel off without breaking. Please save steel leg or middle part of the hard Exchange cabbage. They are delicious in Lahana Kapuska. Cooked cabbage with rice, onions, minced meat and spices, which will also participate in the coming weeks (a type of cabbage leaves rolled dismantled).
rolled cabbage leaves with bulgur wheat, south of the Turkish style. Dried mint, red pepper, cabbage flavor and beautiful bulgur chips
bulgur grain wholesome widely in the southern Turkish cuisine in mezze, salads and vegetables stuffed with bulgur pilaf In. Cooked in olive oil lemony sauce, it makes a delicious pairing with cabbage here. All you need is some plain yogurt aside to enjoy this delicious Bulgurlu Lahana Sarmasi. You can use the syrup (1 tbsp.) Pomegranate instead of lemon juice in a sauce if you want a sharp taste
and hope you enjoy our favorite family; Afiyet Olsun,
Ozlem
- 200 g / 7 oz. / 1 cup bulgur coarse
- 1 large cabbage (which produces about 20 large leaves of cabbage medium)
- 1 medium onion, finely chopped
- 225 g / 8 oz. Ground (minced) beef or sheep
- a small handful of parsley leaves, chopped
- 30 ml / 2 tbsp. Olive oil
- 15 ml / 1 tbsp. Dried mint
- 5 ml / 1 tsp. Latency
- 5 ml / 1 tsp. Red pepper flakes
- salt and black pepper grinded fresh taste
- To prepare the sauce:
- 4 cloves garlic, crushed with salt and chopped
- 15 ml / 1 Tablespoon. Olive oil
- lemon juice 1 (or 1 tbsp. Pomegranate molasses)
- 500 ml / 1 l / 2 cups of water
- 15 ml / 1 tbsp. Tomato paste
- dried mint and red pepper flakes to serve
- yogurt normal service
- bring a large pot of salted water to a boil.
- trim bottom root and put a whole cabbage into the pan with boiling water and simmer for 8-10 minutes.
- remove the cabbage and leave to cool. Then take a sharp knife and cut the outer leaves from the main stalk. And the rest of the leaves begins to flake without breaking one by one. Peel off about 20 large leaves medium for rolling and set them aside (please note steel leg or middle part of the hard Exchange cabbage, this is too small or difficult to roll, they are delicious in Lahana Kapuska, cabbage cooked with rice, onions, minced meat and spices, which I will share also in the coming weeks)
- to fill; combine bulgur, chopped onions, parsley, olive oil, dried mint, cumin and red pepper flakes, salt and black pepper freshly ground in a large bowl. Knead well with your hands for a few minutes. Stir in the minced meat and knead for another minute to combine well.
- a sharp knife, carefully trim and make a V-shaped cut to remove thicker than the leg portion of the base of each cabbage leaf. Put 1-1 ½ tablespoon of the filling (depending on the size of the paper) in the middle of the paper. Fold in sides and roll paper tightly. Repeat with remaining leaves and filling.
- Put leaves wrapped tightly in a heavy frying pan with the seam side down, the second layer is also done and the package tightly.
- To prepare the sauce, mix together the water, olive oil and lemon juice (or 1 tbsp. Pomegranate molasses), tomato paste and chopped garlic in a bowl. Season with salt and black pepper freshly ground to taste. Pour this sauce over the cabbage leaves rolled (should the water is about to cover the top of the cabbage leaves rolled). Place the plate on top of the leaves to prevent them from revealing during cooking
- Cover the pan and simmer on top of stove or fireplace for 40-45 minutes, boil gently
- once it is cooked rolls cabbage, offering hot, decorated with dried mint and red pepper flakes. Plain yogurt complements these lists cabbage delicious with filling bulgur, bulgurlu lahana sarmasi, beautiful. Afiyet Olsun
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