Traditional recipes

Sarmalute mixte

Sarmalute mixte

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-Prepare the green cabbage leaves: Peel the cabbage and put it to boil in a pot of boiling water to which you have added salt and vinegar. take off the sheets one by one and clean them of the thicker ribs.

-Take off the pickled cabbage leaves and clean them of the ribs.

-Divide into two or three leaves if they are too big.

-Cut the onion finely and fry it in oil, add the rice and cook until it becomes glassy. Mix with the minced meat, pepper paste. paprika and a little chopped green dill. Salt, pepper and mix a little broth or a tablespoon of tomato paste.

-Pack the sarmlutes, put them in a tray or ceramic bowl greased with oil.

-Sprinkle green dill, cover everything with thin slices of smoke, sprinkle with a little oil.

-Put the water enough to cover them but not at all [they are better in the last phase of preparation to be baked-browned]. Cover with foil and bake for 30 minutes. After that, remove the foil or the lid and let them brown for another 30 minutes on low heat.

Serve to taste with sour cream - we prefer fatter yogurt, hot peppers or horseradish in vinegar. Do not forget that a glass of wine works. White !!!

Here are some recommendations for those looking for fattening tips and a fast fattening diet based on healthy fattening foods:

  • Eat more often. If you are underweight you will most likely get tired very quickly. So do not accumulate many calories at any of the main meals and therefore it is recommended to eat more than 3 meals a day. Eat five or six smaller meals during the day, rather than two or three large meals.
  • Choose foods rich in nutrients but which makes you healthy. Foods that make you healthy are nuts, seeds, olives, olive oil, avocados, non-fat dairy products, poultry skin, pork in small quantities. But do not overdo it with meat and dairy products because even weak people can have problems with cholesterol and triglycerides. It is preferable to eat several meals a day and choose snacks healthy as many times as possible.
  • Try purees and shakes. Mashed potatoes with milk, butter and sour cream are very high in calories. Drink healthy shakes made with whole milk and fresh or frozen fruit juice in which you sprinkle ground flax seeds. The milk shake with bananas is delicious and can help you in a healthy fattening regime. Do not drink fluids 30 minutes before or after a meal to avoid feeling full. Not to mention that we do not recommend drinking water in general & # 8230 Mixed 100% natural fruit juices (apple + orange + peach) fattened unlike whole fruit which has more fiber. Drink lots of natural fruit juices.
  • Eat healthy sweets. Confectionery really makes you fat but not in a healthy way. We recommend homemade oatmeal muffins, fruit yogurt, milk with honey and cocoa, dark chocolate, fresh fruit pies, homemade cakes with lots of walnuts or fruit jams and preserves without added sugar. Macaroni rice with milk and honey or millet boiled in milk.
  • Missing a nutritious snack before bed.
  • Do sports. Go to the gym and ask for the help of a body building coach. In this article we will not go into details about dietary supplements that & # 8220build muscle & # 8221 and extra protein intake but we recommend that you seek medical advice before making important decisions regarding your body and health.


I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in foil

Heat the oil in a pan and heat the finely chopped onions until soft. Add a pinch of salt, remove the water from the onion, soften faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little more and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the stuffed cabbage. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaf and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

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3. Guarana

It is a plant from the bean family, which is found especially in South America, in the Amazon jungle. Guarana seeds are rich in caffeine, which in turn stimulates the central nervous system, heart activity and muscles. Even more, guarana also has theophylline and theobromine, substances from the caffeine family, which work in the same direction with it. Guarana increases the rate of metabolism, decreases appetite and would stimulate physical and intellectual performance. Guarana has the highest level of caffeine found in a plant (7% of seeds!). Its positive effects in weight loss are related to the thermogenic effects of caffeine (stimulating burns).

Arm sarmale recipes

History has it that sarmales appeared in the Ottoman Empire, which spread them wherever it had the opportunity to be conqueror. The term wire comes from the Turkish word "sarmak" which means roll and refers to a package that wraps a filling.

Among the countries that today acquire sarmă as a national food, there are also Romania, Bulgaria, Slovenia, Greece, Ukraine, Moldova, Iraq, Lebanon or Jordan.

It is not known when the sarmalele appeared on the territory of our country, but they have a strong tradition and are associated with traditional cuisine. They cook for Christmas, New Year and Easter. Normally, each family prepares a large pot of sarmale, which are then served as a main course on special occasions.

Sarmalele is prepared from beef leaves or cabbage leaves. Sarmalele with cabbage leaves is prepared from pork, rice, spices and smoked meat, cooked for hours on low heat. They are served with polenta or bread, and because they are considered a heavy food, they are "cooled" with yogurt, sour cream and horseradish.

There are also fasting options that contain rice, grated carrot, onion, spices, nuts.

Sarmale in cabbage leaves & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

The sarmale recipe is indispensable for any holiday, but especially for Christmas and Easter. As a child, my grandmother made the best sarmale in the world. Big as a fist, fragrant and extremely tasty. Serve them with hot polenta and pepper and they were wonderful. Because I really like it, I thought I would show you step by step my recipe stuffed cabbage inherited from grandma. Of course I modified it to my liking, so I can show you my own version.

I made a version with beef because my husband and I don't eat pork. In addition, I want to show those who think that beef sarmales are dry and tasteless, that they are sorely mistaken. Beef sarmales are extremely tasty, juicy and much lighter for the stomach than pork ones. But the secret is to buy half the fatter meat and half the lean meat.

Usually Romanians have a bad opinion about beef and avoid using it. I always hear that the beef is hard, it's fairy, it's not fat, it's dry. The truth is that we do not know how to choose beef and we avoid it for no reason. For sarmale, choose the neck of the beef, which is fatter and the flesh, which is weaker. Mix them and you will get the perfect meat for this recipe. Grandma always cooked onions and rice with the broth, so my mother and I do the same. I don't fry onions or burn them. I'm just waiting for it to soften and decrease in volume. Pickled cabbage is very important in sarmale.

It can make the difference between a good recipe and a disastrous one. In our family, my father puts the best pickled cabbage. It's perfect every year. Perfectly pickled, neither too sour nor too salty. In any case, taste the sauerkraut. If it is too sour or too salty you can leave it in cold water for a few hours. I like to cook sarmales in the oven, but they can be cooked without problems on the stove. All you have to do is boil them over low heat, watch them and add water if necessary. Serve the sarmales with polenta, sour cream and hot peppers! They will be perfect, I assure you!

How do we prepare sarmales in beef sheets?

1. We scald the leaves a little enough to soften them and then we put them in a strainer.

2. Finely chop the onion, heat it a little and add the rice. Stir for 1 minute then allow to cool and add to the meat composition. Season with salt and pepper. Add the chopped green dill and mix well.

3. Prepare the stuffing, put a spoonful of filling on the leaf and then fold not too tightly (see photo).

On the bottom of a thick pot we put a little oil, we carefully place the sarmalutes circularly and on top we put vine leaves so as to cover them with a lid. Pour the broth and about 200ml of water (about halfway through the pot) then let it simmer on low heat for about 1-2 hours depending on how young the leaves are.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

If you like it, share it with your friends!


For sarmale:
3 cabbages of about 750g each
1kg minced pork
125g rice
3 onions
3 tomatoes
1 sachet of lamiae salt
Salt, pepper, paprika to taste
A bunch of dried dill
3 bay leaves

For polenta:
250g Malay
1l 1/2 apa

Method of preparation:
Peel an onion, finely chop and fry in oil. When the onion becomes glassy, ​​add a teaspoon of paprika and mix. When the onion is of sufficient quality, add the rice and leave it on the fire for about another 2 minutes.

Put the minced pork in a bowl, add salt and pepper to taste and mix. Over this composition add onion and rice hardened and cooled, previously, mixing the composition until smooth.

In a pot, put 2 liters of water, salt to taste and put it on the fire until it boils. In this juice we burn the raw cabbage leaves. We put them one by one in the water and leave them until they become soft enough to roll the wire.

To fill the sarmales, we can use either whole cabbage leaves, or if they are too big we cut them in half. Spread the leaf on the chopper, put a spoonful of filling on the leaf and then wrap the wire. The wire does not necessarily have to be packed at both ends, the filling does not spread if we pack it only at one end.

Put the dried dill in two cabbage leaves and roll it.

We cut the remaining cabbage leaves into small pieces.

We put the tomatoes on the grater.

In a pot large enough for the amount of sarmale we are preparing & # 8211 in this case we needed a 5 L pot - we put the bottom of the pot in oil then we put the finely chopped cabbage, over we add the rolled dill in the sheets cabbage, bay leaves and roasted tomatoes. Over all this we start to put the stuffing.

Sprinkle a layer of finely chopped cabbage over the sarmales.
Prepare the juice in which the sarmales are boiled in 2 l of water, 2 tablespoons of salt and a teaspoon of lemon salt. Pour this juice over the sarmale, in the pot and put them to boil on the right heat for about 2 hours.

We can serve the sauerkraut with sour cream and polenta.
Mamaliguta is prepared this way. We put 1l ½ of water in a pot, salt to taste and when the water starts to boil we add the malai in the rain. Stir continuously with a fork or a wooden spoon, so that it doesn't stick. Let it boil for about 20 minutes. Towards the end of the cooking process, if in some cases we want to obtain a very fine and creamy polenta, we put the blender in the pot with polenta - while the polenta is still boiling - and mix until we notice that it becomes creamy. .

The complete recipe, in pictures, can be downloaded here: Cabbage rolls in cabbage leaves (PDF format)

What can you eat and what can't you eat with diet 6?

The daily amount of food should be divided into 5 receptions. Cooking foods should be chosen from those that are permitted for use with gout. Which products can be consumed and which cannot be reflected in the following list.

What is recommended for gout:

  • refined vegetable and unrefined oils
  • low-fat types of cheese
  • cereals
  • NUTS
  • vegetables
  • dairy products and fermented dairy products
  • berries and fruits
  • seafood (squid, mussels, shrimp, rats)
  • eggs
  • bee products.

What should be limited to gout:

  • sorrel, rebarb, spinach, celery, radishes
  • preserves, including homemade preparations, salting
  • fat
  • salt
  • meat and fish products
  • mushrooms
  • beans.

What you can't eat with gout:

  • fried meat and fish
  • alcoholic beverages, including beers
  • stew, canned mackerel, sardines, sprat
  • sauces, spices
  • chocolate, cocoa
  • black coffee and strong tea
  • smoked food
  • organs.

In addition, it is recommended to pay attention to the purine content of some foods (quantity per 100 g of product):

Yogurt sauce with green onions

Yogurt sauce with green onions & # 8211 a refreshing sauce that goes perfectly with grills, snacks, fried or cooked vegetables. A spring or summer sauce, light and dietary, which can also be a salad dressing.

I made this yogurt sauce with green onions next to some baked sweet potatoes (recipe here). They are already seasoned with garlic and parmesan, I did not want to do again mujdei or other garlic sauce. It's like I wanted something lighter. I remembered that I made this yogurt sauce with green onions next to some chicken burgers (chicken burger) and we really liked it.

I repeated the experience because the 7-year-old also told me that he still wants to eat this sauce (he is not a big fan of onions and garlic so far). If that's the case, my mother loves them

In winter you can use Red onion instead of the green one and you can add a handful of chopped green parsley.

So, the sauce is as simple as it is tasty. From the ingredients below we obtained 3 servings of sauce.

Fasting sarmale in beef leaves

Fasting sarmale in beef sheets - a recipe that will definitely end up in your recipe book, not only for the fasting period, but generally during the periods when you want to vary the classic menu or to impress your guests with something new!

We all know and love traditional sarmales, whether they are with sweet cabbage or sauerkraut, or they are cooked in their pan, on the stove, filling the house with flavors or baked in a clay pot. Today I propose an alternative to the traditional sarmale recipe - Fasting sarmale in beef sheets!

We replace minced meat with mushrooms, an excellent source of vegetable protein, and instead of rice we use chives or spelled wheat. In addition, we add the special ingredient that makes our fasting sarmalutes a real explosion of flavors - the mix of spices for sarmale from the Savori Romanesti range, from Kotanyi.

Fasting sarmale in beef leaves - Romanian flavors from Kotanyi

In the "Romanian Flavors" range from Kotanyi you can find selections of spices specially created to be used for the most beloved recipes in Romanian cuisines! Spices for Sausages, French Fries, Meatballs or Sarmale, all are meant to bring flavor to traditional recipes. In our recipe today - Fasting Sarmale in beef leaves - we use the mix for Sarmale, which contains iodized salt, garlic, coriander, thyme, smoked paprika, pepper, dill, ginger. That is, a complex mix of flavors, so we do not need to add other spices, not even salt and pepper. But we can't forget, of course, the sprigs of thyme and dill, which are placed on the bottom of the sarmale pot, as we learned from Buni Sia since childhood!

Fasting sarmale in beef sheets - Everything you need to know about the recipe

  • Mushrooms are considered "vegetable meat", so our sarmalutes are very nutritious and full, although they do not contain meat.
  • I chose to use pleurotus mushrooms, very accessible and very "meaty" in texture. They do not decrease as much when cooked as other types of mushrooms, but the choice is yours, depending on the mushrooms you like. You can also use a mix of cultivated mushrooms (pleurotus, champignon) or wild mushrooms (ghibi, galbiori, ghebe).
  • Of course you can also use rice in the recipe for fasting Sarmalute in beef leaves, but why not try barley / spelled wheat? Arapcas is crispy and has a special aroma, and the cooking time is the same as that of rice.

  • Beef sheets are great for sarmale, being very popular in the Balkans and the Middle East, where fillings range from minced meat to plain rice or various vegetables. Thus, the beef sheets fit perfectly in the fasting sarmale recipe. You can find them in stores in jars, in brine. It is ideal to keep them in water before use, so as not to be too sour for sarmalute.
  • If you don't like beef leaves, you can opt for sauerkraut. It is advisable to keep it in water before use to dispose of it. Or you can use sweet, fresh cabbage, which you scald before use.

Fasting sarmale in beef sheets - Ingredients for 30 pieces

  • 2-3 teaspoons of Kotanyi “Savori Romanesti” spice mix
  • 4 tablespoons sunflower oil
  • 1 medium carrot, put on a fine grater
  • a slice of celery on a fine grater
  • a large white onion, finely chopped
  • 700g pleutorus mushrooms, cut into cubes
  • 200g barley / spelled
  • an 800g jar of beef brine
  • 500ml tomato juice
  • dill and thyme branches

Remove the beef leaves from the jar, drain the brine, keep them in cold water for 30 minutes, until the composition is ready.

For the composition with which we will fill the sarmales, heat the oil in a large pan. Saute onion, carrot and celery until onion becomes translucent. Add the mushrooms and barley, sauté them with the onion for 4-5 minutes on medium heat, until the mushrooms are soft. Add 2 teaspoons of Kotanyi spice mix for sarmale or to taste. Mix well.

On each beef leaf we put a generous spoonful of filling. We roll the sarmalute, not very tight, so that the barley can swell when cooked.

We are preparing a suitable pot. Put dill and thyme sprigs on the bottom of the pot, then cover with a generous layer of beef leaves. We build the sarmales in layers. After each layer of sarmale, add tomato juice and season. At the end, cover the sarmales with another layer of beef leaves, add tomato juice. Add 150-200ml water. Boil the stuffed cabbage over low heat for an hour & # 8211 for an hour and a half, or until the bark is cooked.

Serve the fasting sarmalutes with sour cream, lemon juice or, if you like, with pickled hot peppers. May it be your best and I invite you to try the whole range of "Romanian Flavors" spices from Kotanyi, I promise you will be pleasantly surprised!

Video: Το VIDEO της 22ης Χορωδιακής Συνάντησης Χορωδία ΣΦΜ Καβάλας (July 2022).


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