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Although I am not used to fasting, today I made fasting sarmalute.
- 1 large cabbage
- 1 glass of rice
- 1 half red pepper
- 1 grated carrot
- 2 large onions
- 1/2 cup raisins
- 1 or
- 2 tablespoons broth
- sweet Boya
- salt and pepper
- 2 bay leaves
Preparation time: less than 90 minutes
RECIPE PREPARATION Fasting sarmale:
Boil the cabbage leaves in salted water for about 20 minutes, then drain.
For the filling, cook the finely chopped onion in oil. Then add the chopped pepper, grated carrot and raisins. Last time add the rice and leave for another 2 minutes. Allow the composition to cool and add the egg, broth and spices. Wrap the cabbage rolls and place in a clay pot on a bed of chopped cabbage. Place in layers, and place the bay leaves between them.
Bake for approx. 45 minutes.
Ingredients for the recipe Sarmale for monastic fast as at Prislop Monastery:
- 1 large sauerkraut
- 450 g mushroom mushrooms
- 1 grated carrot & ndash grated through a fine grater
- 1 small slice of grated celery
- 1 large onion finely chopped
- 130 g of rice
- 300 ml of tomato juice
- 3 tablespoons tomato paste
- 1-3 bay leaves
- 1 teaspoon dried thyme
- 1/2 bunch finely chopped green parsley
- freshly ground pepper
- 2 sprigs of thyme
- 1 oregano powder
- 2-3 tablespoons oil
- boiled water
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Preparation for the recipe Sarmale for fasting monasteries as at Prislop Monastery:
Fry the finely chopped onion & icircn 2-3 tablespoons of oil and it becomes glassy. Then put half of the grated carrot and fry them together for another minute. Add the finely chopped mushrooms to the composition and cook until slightly softened.
It adds rice washed well and drained, thyme, salt, pepper and finely chopped parsley. Keep the composition on the fire for another 1-2 minutes. Take the cabbage leaf & icircn m & acircnă and put the composition of mushrooms with rice & ndash about a tablespoon & ndash on the width of the leaf, so that ic icnn & acirct remains 2 cm at one end and at the other end of the leaf.
Roll the wire and insert the narrow end inside so that the sarmales are not opened when they are boiled. Cut a few julienned cabbage leaves and place them on the bottom of the pot together with the rest of the carrots and finely grated celery.
Mix the juice with the tomato paste and put 1/3 of the quantity over the julienned cabbage, then arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkling a little dried oregano. When the stuffing is finished, pour the rest of the tomato juice. Add a drizzle of julienned cabbage and peppercorns. Add the oil and hot water to the sarmalele. The fasting sarmales are boiled for about 30 minutes on medium-low heat, with the lid on and taking care to top up with water if necessary.
Then put them in the oven, for another 45-50 minutes (in a preheated oven at 200 degrees Celsius). We serve them hot. It can be served with polenta and hot peppers.
If you haven't tried this Lenten sarmale recipe yet, it's time to do it!
Prislop Monastery is a monastery in Romania located near the village of Silvașu de Sus in Hunedoara County. For almost seven centuries, it has been one of the most important Orthodox religious settlements in Transylvania, its church, dating from the sixteenth century, being declared a historical monument.
Prislop Monastery attracts thousands of pilgrims who come from all over the country every day to pray in front of their father's grave Arsenie Boca, the holy father of Transylvania.
Prislop Monastery - photo source: crestin-ortodox.ro
Prislop Monastery It was built in the second half of the 14th century by St. Nicodemus, later canonized, considered today as the reorganizer and leader of Roman monasticism at the beginning of the Middle Ages.
Fasting recipes: Sarmalele with raisins, a delight
Fasting recipes: Sarmalele with raisins, a delight
Not infrequently, those who visited the monasteries during the fasts said that the procession was so good that they forgot that it was fasting. In addition to the classic traditional fasting dishes (zacusca, beans, pasta) there are other recipes, without the "sweet" ingredients, but with a rich aroma and an unmistakable taste. Among them are the sarmales with raisins.
pickled cabbage leaves
a tablespoon of red broth
200 g of rice
200 g raisins
a bunch of parsley
a bunch of dill
salt and pepper
Method of preparation:
Chop the onion and fry in oil mixed with water. When the onion softens, add the rice. After boiling, add the raisins, greens and spices, mixing the composition. Subsequently, the cabbage leaves are filled with a spoonful of the obtained mixture and the sarmales are formed.
After finishing the composition, the sarmales are boiled, at the right heat, in a pot in which they were placed next to each other. Over the sarmale add sour cabbage, chopped, and broth mixed with water. The sarmales are boiled for almost an hour.
Veganized Romanian Sarmale (Stuffed Cabbage Rolls)
For the filling:
- 500 & # 32 g & # 32 fresh mixed mushrooms & # 32 rinsed and roughly chopped
- 1 & # 32 large onion & # 32 roughly sliced
- 10 & # 32 cloves & # 32 garlic & # 32 roughly chopped
- 1 & # 32 tsp & # 32 sea salt
- ½ & # 32 tsp & # 32 ground white pepper
- 2 & # 32 tbsp & # 32 ground coriander
- 1 & # 32 tsp & # 32 Vegeta & # 32 (note 2)
- 50 & # 32 g & # 32 fresh parsley & # 32 chopped
- 75 & # 32 g & # 32 soy mince & # 32 (or 250g / c.9 oz frozen veggie mince) (note 3)
- 1 & # 32 large carrot & # 32 grated
For the gravy:
- 3 & # 32 bay leaves
- 1 & # 32 large sprig fresh thyme & # 32 (note 4)
- 2 & # 32 tbsp & # 32 dried summer savory & # 32 (note 5)
- 2 & # 32 tbsp & # 32 sweet paprika
- 1 & # 32 tbsp & # 32 smoked paprika
- 250 & # 32 g & # 32 past
- 50 & # 32 ml & # 32 sunflower oil & # 32 (note 6)
- 1.5 & # 32 liters & # 32 vegetable broth & # 32 (note 7)
- If you can't get a whole sauerkraut, you can use a raw cabbage instead but you'll need to blanch the leaves to make them pliable enough to roll. As with the sauerkraut, put the ‘scraps’ on the bottom of your dish or pot, and then place the sarmale on top.
- Or use your favorite vegetable bouillon or stock powder.
- In the US, soy mince / veggie mince may be known as 'crumbles' or vegan / vegetarian ground beef.
- Or 1 tbsp of dried thyme.
- Or 1 large sprig fresh rosemary / 1 tbsp dried.
- I used sunflower in Romania because it's produced locally but do feel free to use any neutral-tasting oil.
- I use my own stock, made from veggie peelings but if you want to use stock cubes or powder, try to get low-sodium.
- If you have any filling left, this can be mixed in with the gravy.
- These sarmale can also be cooked in a slow cooker (e.g. Crock-Pot) on low for 10-12 hours, or in a low-ish oven (170 ° C / 325 ° F / gas mark 3).
Did you make this recipe? Do mention @ yums0me and / or tag # yums0me - I'd love to see how yours turned out!
Sarmale, Sarma, Dolma, Dolmeye
Whenever I write posts like this, someone pipes up that [insert random nationality] has no idea how to make a thing, and that [insert nationality of commenter] are the only people who know how to make the thing correctly. Or even worse, that [insert nationality] stole the thing.
Spoiler: food travels. And much of Balkan food was introduced by the Ottomans, and not invented by Romanians or Serbs (the most vocal accusers, in my experience!).
Like so many foods, dolmeye ('stuffed') - which are said to have originated in Persia (Iran) - were scattered throughout the Ottoman empire, becoming as much a part of local culture as the people themselves.
In Turkey itself, we know them as dolmas & # 305 (as they are in Azerbaijan too), and as holiday-makers to Greece, I'm sure we've all feasted upon dolmades! In Armenia and Georgia, these stuffed rolls are known as tolma (toli = grape leaf, ma = wrapped).
Technically, however, dolma can be any kind of stuffed vegetable or leaf (e.g. stuffed peppers), whereas sarmale, sarma etc. are specifically leaves wrapped around a stuffing. Over time though, the two definitions have become interchangeable.
vegan dolmas - stuffed vine leaves
All around the world, you'll find variations of sarmale: in Slovenia, Croatia, Bosnia & amp Herzegovina, Serbia, Albania, Macedonia, and Bulgaria, they're called sarma.
In Poland they're go & # 322 & # 261bki, in Slovakia and the Czech Republic they have holubky, and in Ukraine, Russia, and Belarus they're known as holubtsi, golubtsy, and halubcy respectively. These all appear to translate as 'little pigeons' because the shape and size of the rolls resemble a pigeon breast.
I've never even seen a pigeon breast in the flesh, as it were, much less eaten one, so I'll have to take their word for it.
In Scandinavia, Sweden has k & aringldolmar - her neighbors in Finland favor kaalik & auml & aumlryle. Further south, across the Baltic Sea, the Estonians call them kapsarull. In Lithuania they're known as baland & # 279liai - which Google tells me, means 'donkeys' - while in Latvia, they are called t & # 299te & # 326i. I'm not going to repeat Google's translation of this.
Sarmale are even to be found in East Asia, where they're known as bai cai juan in China, r & # 333ru kyabetsu in Japan, and c & # 7843i b & # 7855p cu & # 7889n in Vietnam. (And I apologize to anyone for whom the Vietnamese text is displayed in a borkish manner.)
On the other side of the planet, in Argentina, Dominican Republic, Ecuador, Mexico, and Chile sarmale are referred to as ni & ntildeos envuelto - wrapped children (although it’s possible that Google is lying to me about this). Brazil's charuto de repolho is much less dodgy-sounding, however. it just means 'cabbage cigar'. As does the Quebecoise, cigars au chou. Phew!
If the Slavs and Hispanics are poetic in their naming of sarmale, the same cannot be said of the Hungarians, Germans, Austrians, French, Italians, Levantines, Egyptians, and Sudanese: t & oumllt & oumltt k & aacuteposzta, kohlroulade, krautwickel, chou farci *, involtini di cabbage, malfouf mahshi, and mahshi kuronb all literally translate as stuffed cabbage.
In fairness though, most of the exotic-sounding names I've mentioned also just translate to stuffed cabbage or cabbage rolls!
* If you've ever wondered why stuffing used to be referred to as 'forcemeat', it's not because it's forced into the cavity of a chicken (for example), it's because it comes from the French, 'farcir' - to stuff.
Of course, native English-speakers are also less poetic - cabbage rolls sound less boring and unappetising than stuffed cabbage. But only just.
Pretty sure that as a kid, I'd have been more likely to want to eat malfouf mahshi than stuffed cabbage rolls!
In Jewish cuisine, cabbage rolls are known as holishkes. and these were my introduction to these little cabbagey wonders, courtesy of my friend, Pinchas, who as well as teaching me how to make bagels, taught me how to make holishkes. They were amazeballs, and I happily ate my bodyweight in them in my early 20s!
For fasting stuffing you need the following ingredients:
- a few pickled cabbage leaves
- 200 grams of finely chopped mushrooms
- a diced zucchini
- two or three chopped tomatoes
- five tablespoons of tomato sauce
- thyme, paprika, salt and pepper.
For starters, you need to bake the potatoes in the oven, according to the classic recipe. All this time, put two tablespoons of oil in a pan and cook the onion, mushrooms, zucchini and diced tomatoes until they change color. Add thyme, paprika, salt and pepper to taste.
When the potatoes are ripe, let them cool, then peel them. Divide the previously hardened vegetables into a number of servings equal to the number of pickled cabbage leaves available. Put a piece of potato in each sarmaluta, then wrap them so as to prevent the filling from coming out.
Place the sauerkraut in a pot, add the tomato sauce diluted with water and two tablespoons of oil on top and leave the preparation in the oven for 30-35 minutes, at a temperature of 180 degrees Celsius. When ready, fasting sarmales can be served with polenta.
Fasting stuffing they will certainly be one of the delicacies of the family meal. Try this recipe too and you will not regret the culinary choice made.
The secret of fasting stuffing
The most important secret for some delicious fasting sarmale is onions. It is one of the basic ingredients in the preparation of sarmales. It is the onion that gives them flavor and sweetness. The secret to the perfectly hardened onion is to let it fry until it becomes transparent, and then add a quarter glass of water and let it boil a little. To give a good taste to the rice, you can add it to the boiling onion.
Another secret to fasting cabbage is the leaves that are folded. Cabbage or vine leaves should not be old, otherwise they will be very strong and sticky no matter how long they are left to boil. Also, the cabbage should not have a large spine, because it will also make the sarmales stay strong even after boiling.
A secret known to many housewives is related to the pot & icircn in which fasting sarmales are cooked. An authentic taste is given by the ceramic or clay vessels. Our grandmothers boiled the stuffed cabbages in clay pots and put them on the hot plate. The fashion for ceramic vessels, reminiscent of the past, has returned for several years. In the big stores there are dishes in various shapes and sizes and at prices starting with 40 lei. Boiling sarmales & icircn ceramic or clay pots makes them tender, does not dry out, and cabbage or vine leaves are very soft.
The last secret for fasting sarmales is water. Sausages should be boiled in enough water to cook well, but not too much liquid will do them no good, as it will soften them too badly. The water that is put in the pot with the fasting sarmale must reach the last layer above. Keep in mind that rice needs more water, so you may need to add more hot water gradually during cooking. It is best not to add a lot of water from the beginning, but gradually so that the rice swells.
The best fasting sarmale with rice
In 1936, Cecilia Maria Zapan published a book of Romanian dishes, with 10,000 well-known recipes in Romanian cuisine. Unsure of the success of the book and the desire not to make fun of her husband, a doctor of chemistry, and her father, a university professor, she signed the book under the pseudonym Sanda Marin.
Among the traditional Romanian recipes from Sanda Marin's book is the one for fasting sarmale, with rice, very suitable for Christmas Lent.
A large cabbage, 2 onions, 1 cup rice, salt, pepper, chopped greens, 1 teaspoon paprika or 1 tablespoon tomato broth, 3 tablespoons oil
Ingredients fasting sarmale with poultry & # 8211 corn & # 8211 and mushrooms
- 200 grams of poultry
- 250 grams of fresh mushrooms
- 60 ml. of oil
- 1 suitable sauerkraut, about 1.5 kg
- 1 large onion (100 grams)
- 400 grams of chopped tomato pulp (or tomatoes in broth, along with their juice)
- salt and pepper to taste
- 1 teaspoon sweet paprika (optional)
- thyme and chopped dill, fresh or dried (optional)
Preparation of fasting sarmale with corn & # 8211 corn groats, preparation of cabbage
1. Peel a squash, grate it and wash it with lukewarm water and drain well. If it is very salty, rinse a few more times, until the salt is gone. Each pickled cabbage leaf is cut off its back and is divided into approximately equal pieces. From the larger sheets, 3-4 pieces of cabbage will be enough to fold the stuffed cabbage, from the smaller ones, only 2 or even one. Chop the stalks, cut ribs and pieces of cabbage broken or too small for the sarmale. From these we will form a comfortable bed in the pot, on which we will place our stuffed cabbage rolls.
Preparation of fasting sarmale with corn & # 8211 corn groats, preparation of the filling
2. The & # 8211 croutons are placed in a bowl and covered with cold water for about 3-4 fingers. Everything that rises to the surface of the water & # 8211 hoaspe, impurities & # 8211 is removed, then the bird drains through a sieve and rinses under a stream of cold water. Allow to drain well.
3. Clean, wash well and finely chop the onion. Heat the oil over medium heat in a large pan and add the onion and 1 pinch of salt. Stir, reduce heat to low and sauté onions for 7-8 minutes, until soft.
4. Meanwhile, clean the mushrooms well of impurities, brushing them with a brush and wiping them with absorbent kitchen paper towels, then finely chop. After the onion softens (becomes translucent) add the mushrooms to the pan. Stir, turn the heat to medium and fry the mushrooms with the onion for another 5-6 minutes. After softening the mushrooms, add pepper and salt to taste, paprika and chopped greens (if you use and you use).
5. Add over the rest of the ingredients from the pan and the well drained water. Stir, stirring constantly, until the pastry is well impregnated with the oil, spices and juices from the pan (about 2-3 minutes).
7. Add to the pan ½ of the chopped tomatoes, along with their juice. Mix well for about 1-2 minutes.
8. Finally, the composition is well bound, not at all fluid. Allow to cool a little, then taste a little and adjust the taste of salt. The composition should not be too salty, because sauerkraut is also salty. After seasoning well, we can fill / fold / form the sarmales.
Preparation of fasting sarmales with corn & # 8211 corn groats, wrapping / stuffing sarmales
9. These fasting sarmales are wrapped / filled just like any other sarmale. Put a tablespoon of stuffing on the pieces of sauerkraut, roll and stuff the ends inside. A detailed video of how you work at the recipe for traditional sarmale.
Preparation of fasting sarmale with corn & # 8211 corn groats, cooking sarmales
10. For cooking sarmales, I like to use a ceramic pot. However, they can be cooked in any pot, those with thicker walls being recommended. On the bottom of the pot I spread ½ of the chopped cabbage prepared in point 1, then I arranged the sarmales, the rest of the chopped cabbage and sprinkled with the remaining chopped tomatoes.
11. Place a weight on top of the sarmales, usually a saucer upside down. Its role is to keep them below the liquid level during boiling. Pour hot water into the pot to cover the 4-finger sarmales, then cover with a lid. The sarmales can be boiled on the stove, over low heat, or in the oven. I cooked my stuffed sarmales in a preheated oven at 180 ° C, for 2 and a half hours, during which time they boiled perfectly, becoming tender to melt in my mouth. After they were ready, I let the sarmales steam under the lid for another 30 minutes. During this time, the bird became more swollen and the sarmales became even tastier.
Serving fasting sarmale with corn & # 8211 corn groats
These fasting sarmale are served hot, with bread or polenta, if preferred. Optionally, hot peppers can also be served at the table. They are good-looking, with a golden-red color and very, very tasty.
Fasting sarmale: The simplest and most delicious recipes in the world
Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmalele is a minced meat dish, to which rice and onions are added. The sarmales are rolled in cabbage or vine leaves according to preference and cooked for a few hours. The sarmale recipes have been adapted according to the specifics of each area and are consumed especially during the winter holidays. At Christmas, they are indispensable on the table, and during fasting they are consumed, because fasting sarmales are made with rice and other vegetables. Fasting sarmales also have cooking secrets, which anyone who wants to prepare this kind of delicious meal must know. Find below the most delicious fasting sarmale recipes that you can easily cook for you and your loved ones.