How to make
This recipe is suitable for fasting. It's something different to add to your menu.
I cleaned my rice, washed it well and fried it with black pepper and paprika, salt, mint, cinnamon and raisins.
When the rice turned transparent, I put a spoonful of homemade puree and enough water to cover it.
I left it to absorb the water, prepared my leaves and started the most important process - rolling up the sarma.
I arranged the ready-made sarmas in a baking pan, put the rice I had leftover in the middle, poured water to cover them and arranged sliced lemon on them.
I baked them until the water evaporated.
