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Sarmale in stevia sheets (TOITIKE)

Sarmale in stevia sheets (TOITIKE)

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We burn the stevia leaves for 2-3 seconds in boiled water, then let them drain and cool.

The meat is chopped. Finely chop the onion and place over the minced meat, pepper paste, dill, salt and pepper. The leaves are cleaned of the ribs and filled with a little meat, wrapped well and put in a pot to boil.

We put hot water over them, green dill and boil for 1 hour on low heat. At the end, dissolve the flour with the milk and put it over the toitike. We move the pot of handles to penetrate all the way over all the stuffing.

Serve hot with sour cream / yogurt.

In Bucatarie La Sidy

The whole family loves these spring sarmalute, with their soft taste. Usually, I make them for Easter for the first time, as I did now. I know that you each have your own favorite option, so I wholeheartedly recommend this recipe.

800 g minced meat mixture
150-200 g of rice
30 sheets of stevia
1 onion
100 g macris
2 tablespoons oil
200 ml milk (yogurt)
1 link green dill

Peel an onion and cut it into small pieces.
Finely chop the dill.
In a bowl mix the meat, washed rice, 1/2 chopped dill, salt and pepper.
Stevia is scalded in hot water, not to boil because the leaves are very young.
The sarmalutes are formed and wrapped in stevia leaves, being careful because they break easily.
In a bowl greased with a little oil, put a handful of unripe sorrel and then add the sauerkraut, put the rest of the chopped dill and sorrel on top.
Cover the cabbage rolls with water and let them simmer for about an hour.
When they are boiled, pour the trapped milk mixed with 50 ml of water over them and move the pan from the side handles so that the trapped milk reaches the bottom into the pan.
Bring to the boil and the sarmalutes are ready.

Sarmale in beef, stevia, horseradish, spinach, goulash

We all love sarmales! Indeed, those in sour cabbage leaves have their charm and it is as if Christmas is not Christmas without them, but in summer, when sour cabbage is found less often, sarmales in beef, stevia, horsetail, spinach are a perfect alternative. They are not as fatty as the others, and the sour taste of the leaves goes well with yogurt. So what do you say, do you try a portion too?

What you need for sarmale in beef sheets:

  • 1 kg of leaves become younger, without a tail , or horseradish, spinach, kale or stevia leaves
  • 25 gr salt
  • & tailcoat12 kg lean pork (usually use pulp)
  • & frac12 kg beef
  • 50-100 gr rice
  • 100 gr onion
  • 50-100 ml smatana
  • 2-3 tablespoons of flour
  • 25-50 ml bag
  • lemon juice
  • pepper, allspice, thyme, dill, bay leaf, dill

And now let's get to the stuffing! Pass through the mincer the meat mixed with onions seasoned in 2 tablespoons of oil, add the washed and drained rice and a pinch of pepper or allspice and 200 ml of water and 1/2 teaspoon of salt. Mix everything until it becomes a homogeneous composition.

Meanwhile, prepare the leaves. Boil the leaves for 1 minute in boiling salted water, drain the water and cut the ribs on their backs. Now start preparing the sarmales. Take one leaf at a time and put a suitable amount of minced meat in one edge of the leaf (usually I put 1-2 tablespoons of meat, depending on how big the leaf is), and roll the wire. The ends of the leaf are also inserted inside, and the wire is ready. Do this until you have finished all the meat. In a pot with a lid the right size, place the sarmales nicely on top of each other, add enough water to cover them, a little borscht and 1 teaspoon of salt. Bring the pot to a boil and cook the stuffing for 40-50 minutes. When they are finished cooking, you have to straighten the sauce.

Rub the flour with sour cream and 2 tablespoons of cold water until it becomes a homogeneous composition, add a teaspoon of vegeta and pour the composition over the sarmale and let it boil for a few more minutes. Salt the sauce to taste, and season it with lemon juice as I did (you can also use vinegar).

Now the sarmales are ready to eat! I recommend serving them with 2-3 tablespoons of yogurt because it comes out an extraordinary combination of tastes! Good appetite!

You can also prepare this recipe with horseradish, spinach, goulash or stevia.

Sarmalute with beef leaves

I think you agree with me that there is no Romanian house where sarmale is not prepared several times a year. Whether they are sarmalute with beef or cabbage leaves, sarmalute are not absent from the holiday tables but also when we mention our loved ones who have left us.
And because we like it so much, we have on the site a whole collection of recipes, one more interesting and tastier than another.
Find fasting sarmales, sarmales in linden and horsetail leaves, sarmales in stevia leaves but also sarmales with mashed potatoes or starches.
Below I leave you with two of my recipes that I really liked !!

  • Sarmale in linden leaves
  • Sarmalute in stevia leaves

Sarmalute with beef leaves & # 8211 ingredient

  • Sarmale composition
    • 1kg pork pulp, chopped
    • 150 g round grain rice
    • 2 suitable carrots
    • 4 onions
    • 2 eggs
    • 1 link green parsley
    • 1/2 green dill tie
    • pepper and pepper
    • 3 lg tomato paste
    • 60 ml oil
    • 100 pcs of beef leaves
    • 200ml sour cream

    Preparation of sarmale composition

    Heat the oil in a large frying pan, add the finely chopped onion and grated carrot. Sprinkle a teaspoon of salt and cook for 3-4 minutes in which the vegetables soften slightly. Add the tomato paste and mix until incorporated.
    Over the vegetable composition, add the washed and well drained rice, mix and let it simmer for another 1 minute until the rice absorbs the liquid left by the vegetables.
    Set aside and allow to cool.
    Put the minced pork in a large bowl. If you do not have a problem with fat, you can put about 150 g of pork with pork leg. Add the composition of rice and vegetables, eggs, finely chopped greens, salt and pepper to taste and mix until smooth.

    How to model sarmalutes with vine leaves

    In order to be able to model sarmalute of the same size, you must use suitable leaves and the composition must be quite firm.
    Vine leaves of about the same size are chosen, preferably those from the top of the vine because they are young, tender and soft to the touch.
    Scald in hot salted water for about 1-2 minutes, until the leaves change color and become malleable. Do not keep them in hot water any longer because they risk breaking in the package.
    After they have been scalded, they are left to cool before being used.
    If they are small you can use a whole leaf for a sarmaluta, if they are bigger they are divided in two exactly on the main rib.
    Put the beef leaf in the palm with the shiny side towards the palm. At the end from the arm, place a little composition, leaving a little space on the sides, then roll it towards the top of the palm. Insert the side edges with your index finger so that the ends of the sarmale are well sealed.

    Sausages with boiled beef leaves

    The ready-made sarmales are neatly placed in a pan / pot greased with a little oil and lined with vine leaves and dill or thyme sticks if you like. The idea is to make the bedding at the bottom of the pot more consistent so you don't risk the stuffing from sticking to the bottom of the pot.
    Cover the sarmales with other vine leaves, pour warm water over them and put them to boil over low heat.
    When it boils for the first time, I prefer to move the pot to the oven and boil them at 150 degrees C for 1-1.5 hours. This way they do not risk getting caught and they seem to be much tastier than the ones cooked on the flame. The cooking time also depends on the amount of sarmale but also on the leaves used. So I recommend that from time to time you take out a sarmaluta and try it.
    Serve hot, with sour cream, hot peppers, horseradish paste or whatever you like !!
    Good appetite!!

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    Sarmale in stevia sheets (TOITIKE) - Recipes

    Posted by Violet Postolache on April 13, 2010 in green onion dill sarmale stevia urda | Comments: 15

    I ate some such sarmalute about 12 years ago with someone and since then I have been thinking about them. I got the recipe for a while and look, it's his turn. An extraordinary recipe, very good for children, my little girl liked it terribly!


    1 kg urda
    1 kg stevia leaves (larger)
    1 cup rice
    2 eggs
    2 green onion bindings
    1 dill connection
    1 l bag
    200 ml of milk
    2-3 tablespoons flour
    50 gr butter
    2-3 tablespoons tomato juice

    Method of preparation

    The stevia leaves are scalded. Be very careful, they must be left in scalded water very little, because otherwise they will break when packed.

    Put a spoonful of the filling in the middle of the leaf and roll it like the usual stuffed cabbage.

    Place stevia leaves on the bottom of a pot and place the sauerkraut on top. Add the tomato juice and borscht. Fill with water, place a plate over them (not to rise when boiled) and simmer for about 30 minutes. Don't leave them too long because you risk breaking them.

    When they are almost cooked, make the sauce separately as follows: Heat 25 g butter in a bowl, add the flour and mix vigorously, then add the milk little by little, stirring constantly so as not to make lumps. Pour the sauce thus obtained over the sarmalute and bring to a boil.

    10 recipes with stevia

    patience (Rumex patientia L.) is a spontaneous and cultivated perennial vegetable, which appears very early in spring and can be eaten all summer, until late autumn. From stevia, the young leaves are consumed, whose taste is similar to that of spinach, but they are a little more sour. From them you can prepare salads, soups, dishes. The leaves of stevia, are more spongy when cleaned and after preparation, are more greasy than those of spinach.

    Nutritional value. Stevia leaves have a high nutritional value due to their digestibility and richness in vitamins and minerals. Thus, 100 g of young stevia leaves contain 12 g of dry matter, of which 1.2 g are carbohydrates, 3.6 g protein, 110 mg vitamin C, 16 mg vitamin A, 371 mg potassium, 83 mg phosphorus, 8 mg calcium , 1.5 mg iron.

    Stevia salad : 300 g stevia, 1 small onion, 1-2 tablespoons oil, juice of 1/2 lemon, dill, salt, pepper.
    Choose the young stevia leaves, wash in 2-3 waters, drain well and finely chop. Mix with onion cut into fine scales6, add a vinaigrette sauce made of oil mixed with lemon juice or vinegar, salt, pepper and chopped dill. The salad can be garnished with hard boiled egg slices, olives, tomato slices.

    Stevia puree with toast : 1/2 kg stevia, 1 onion, 2 teaspoons grated horseradish, 1 glass of sour cream or 1 small jar of yogurt, salt, pepper, 4 slices of toast.
    Clean and wash the stevia leaves, boil in boiling salted water, drain well and pass through a fine sieve or mixer. The resulting puree is mixed with finely chopped onion, grated horseradish and sour cream or yogurt: add salt and pepper to taste and serve on toast.

    Eggs stuffed with stevia : 200 g stevia, 4 eggs, 1/4 packet butter or margarine, 1 cup thick mayonnaise, salt, pepper, dill leaves, parsley, asparagus.
    Boil hard-boiled eggs:, after they have cooled, peel them and cut them in half, lengthwise. Remove the yolks carefully, crush them with a fork and rub well with butter, salt and pepper until a cream is obtained. The stevia leaves are washed and boiled for 5 minutes in boiling salted water, then drained and passed. Half of the puree obtained is mixed with the yolk cream and the finely chopped greens are added. Fill the halves with egg whites with the obtained paste. Place the other half of the stevia puree mixed well with mayonnaise on a plate. Place the stuffed eggs on top and garnish with parsley leaves.

    Stevia pudding : 1 kg stevia, 1/2 packet butter or margarine, 1 cup sour cream, 1/2 packet cottage cheese, 50 g grated cheese or cheese, 4 tablespoons breadcrumbs, 4 eggs, salt, pepper.
    Prepare a puree of boiled stevia and mix with raw egg yolks rubbed with butter, cottage cheese, cream and 3 tablespoons of breadcrumbs. Add salt, pepper and beaten egg whites. In a form, preferably Jena, greased with butter and lined with breadcrumbs, put the composition6 :, sprinkle breadcrumbs and grated cheese (or grated cheese) on top and keep in the hot oven for 45 minutes, until the pudding browns. It can be served hot or cold.

    Stuffed dumplings : 1.5 kg stevia, 2 tablespoons sour cream, 50 g butter or margarine, 6-7 tablespoons oil, salt, pepper, 300 g dumpling dough (water with flour)
    Prepare the dough according to the usual method, adding a little more salt. Wash the stevia, boil for 5 minutes in boiling water, drain by pressing, chop and harden for 15 minutes in butter, chewing with a wooden spoon. Add sour cream, salt and pepper. Spread the dough and, with a glass about 7-8 cm in diameter, cut the slices, leaving them on the board. In the middle of each round put a teaspoon of the prepared composition. Turn part of the washer over the composition and press the two halves together. Fry in hot oil and then drain on an absorbent paper.

    Stevia borscht: 400 g stevia, 1/2 l borscht, 2 onions, 1 carrot, 1/2 celery root, 1 tablespoon tomato paste, 2 tablespoons rice or 2 potatoes, salt, larch, 1 egg, 2-3 tablespoons sour cream.
    In a pot put to boil, in 1.5 liters of water, finely chopped onion, carrot and celery cut into small pieces, and when softened add the rice, well washed, or diced potatoes and bay leaves. finely chopped washed stevia. When the rice has blossomed, add the tomato paste and the pre-cooked borscht. Add salt and a lot of chopped larch. Serve cold. If you still want to serve hot borscht, you can straighten it with rubbed egg with 2-3 tablespoons of cream.

    Stevia pilaf : 400 g stevia, 1 onion, 100 g butter or margarine, 2 tomatoes, 1 cup meat juice (or hot water), 1/2 cup rice, salt, pepper, 1 tablespoon lemon juice.
    Cut the onion thinly and brown it in butter. Boiled and drained stevia add over the browned onion and mix well. Add the tomatoes, peeled and seeded. Pour the meat juice (in its absence hot water), add salt and pepper and bring to a boil. Put the chosen and washed rice and continue cooking, over low heat, for 20 minutes. Add the lemon juice to taste.

    Stevia omelette : 500 g stevia, 1-2 onions, 4 eggs, 3-4 tablespoons oil, salt, pepper.
    Stevia is picked, washed, boiled for a few minutes in boiling water and then placed in a strainer to drain. Separately fry the onion in oil, then add the scalded stew, cut with a knife and simmer, adding, if necessary, a little water left over from scalding the stevia. When soaked, add the beaten eggs well with salt and pepper. Mix well and keep on the fire until the egg hardens. Serve immediately.

    Stevia with lamb : 400 g meat, 500 g stevia, 1-2 onions, 3-4 tablespoons oil or 2 tablespoons lard, 1 tablespoon broth.
    Slice the fried meat in oil together with the finely chopped onion, adding a little water until the meat boils. Separately choose the stevia and scald it with boiled water. Drain, chop and put in the pan over the meat. Bring to a boil, add the broth diluted with a little water and keep on low heat until reduced. Serve hot with polenta.

    Sarmale with meat in stevia leaves : 250 g minced meat, 1 tablespoon rice, 1/2 kg larger leaves of stevia, salt, pepper, 0.5 l borscht, 2 tablespoons broth, 1 tablespoon lard.
    Wash the stevia leaves and drain well:, prepare the meat with rice and onions as for ordinary sarmales. With that filling, wrap the stevia leaves in the stevia leaves. In a saucepan in which the lard was heated, place the sauerkraut, cover with water and bring to a boil over low heat, covered with a lid. Towards the end of cooking, add the broth and borscht, previously boiled, bring a few more boils and put the pan in the oven until the sauce decreases and the sarmales brown. Serve, preferably, with cream or yogurt.

    From the house

    Sarmale with urda in stevia leaves : 500 g urda, 2 eggs, 2 tablespoons semolina, salt, pepper, stevia leaves, 1/2 l borscht, parsley and green dill, green onions, 1 tablespoon butter.
    Mix the urda with the chopped greens, semolina, eggs, salt and pepper. Wash the destevie leaves well, lightly scald them and make small pieces of urda composition. Place in overlapping rows in a saucepan, pour over the borscht mixed with water until covered, add the butter and put in the oven.

    Video: Stevia stripper harvester. Sweere (June 2022).


  1. Tejinn

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  2. Franta

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  3. Andwearde

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