Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup uncooked white rice
- 1 large onion, chopped
- 1 large carrot, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1/4 cup tomato paste
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 jar sauerkraut (32 oz)
- 1 cup water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Large spoon
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, uncooked rice, chopped onion, grated carrot, chopped red and green bell peppers, chopped parsley, mint, and dill, tomato paste, olive oil, lemon juice, salt, black pepper, paprika, cumin, coriander, cinnamon, and allspice. Mix well with your hands.
2. Rinse the sauerkraut under cold water and drain well.
3. Take a large pot with a lid and place a layer of sauerkraut on the bottom.
4. Take a handful of the lamb mixture and form it into a small log shape. Place it on top of the sauerkraut layer.
5. Continue forming and placing the lamb mixture on top of the sauerkraut layer until all the mixture is used up.
6. Cover the top of the lamb mixture with another layer of sauerkraut.
7. Pour 1 cup of water over the top of the sauerkraut.
8. Cover the pot with a lid and bring to a boil over medium-high heat.
9. Reduce the heat to low and simmer for 1 hour and 30 minutes, or until the rice is fully cooked and the lamb is tender.
10. Remove from heat and let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 480
Fat: 22g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 1340mg
Carbohydrates: 46g
Fiber: 8g
Sugar: 9g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb.
- Brown rice can be substituted for the white rice.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add chopped mushrooms to the lamb mixture.
- Use different vegetables, such as zucchini or eggplant.
- Substitute the sauerkraut with grape leaves.
Tips and tricks:
- Make sure to rinse the sauerkraut well to remove any excess salt.
- Use a sharp knife to chop the vegetables finely.
- Mix the lamb mixture well with your hands to ensure all ingredients are evenly distributed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sarma on a large platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as parsley, mint, or dill.
Pairings:
Serve with a side of crusty bread and a simple salad.
Suggested side dishes:
- Greek salad
- Tzatziki sauce
- Hummus and pita bread
Troubleshooting advice:
- If the rice is not fully cooked after 1 hour and 30 minutes, add more water and continue to simmer until fully cooked.
Food safety advice:
- Make sure to cook the lamb and rice mixture to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Sarma is a traditional dish in many Balkan countries, including Bosnia, Croatia, and Serbia. It is typically made with ground meat, rice, and vegetables wrapped in cabbage or grape leaves.
Flavor profiles:
This sarma has a savory and slightly tangy flavor from the sauerkraut and lemon juice, with a hint of warmth from the spices.
Serving suggestions:
Serve the sarma as a main dish for a family dinner or as part of a larger spread for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Balkan