Sarma

Instructions

1. Rinse the vine leaves under cold water to remove the brine, then drain them.
2. Finely chop the onion and cook it in the oil until translucent.
3. In a large bowl, mix the rinsed rice, minced meat, onion, spices, salt and pepper.
4. Lay out a vine leaf, place a spoonful of filling in the centre, fold in the sides, then roll tightly towards the tip.
5. Line the bottom of a large pot with the torn leaves, then arrange the tight rolls in layers.
6. Mix the hot water, tomato paste, grated tomatoes and paprika, then pour over the rolls until they are covered.
7. Place a plate on top of the sarma to keep them in place, cover and simmer gently for 1 hour 15 minutes until the rice is cooked.
8. Let it rest for 10 minutes and serve hot, with a spoonful of yogurt.