How to make
Put the minced meat into a bowl, add the washed and strained rice, all of the spices and olive oil.
Peel both onions and chop them finely, wash the prunes and chop them and add everything into the bowl. Stir and knead the mixture by hand.
Spread out the vine leaves, add a little of the stuffing and wrap them into small sarma.
Put a little olive oil in a baking pan, spread it all over and put a few vine leaves on the bottom. Arrange the vine sarma on them and pour the broth.
Cover the baking pan with foil. Bake the sarma in the oven at 360°F (180 degrees) until they are fully baked and the liquid has evaporated.
The vine sarma with prunes are ready.
