How to make
First, wash the vine leaves. Then boil them in hot water for a minute or two. Take them out and set them aside to drain from the water.
During this time, prepare the stuffing. Peel and slice the onion and carrot. Cut them into small pieces. Then stew them in a little fat. Once they soften, add the rice and a little water. After the rice swells, add the tomatoes. Stir. Add salt to the filling. Finally add the spices.
Grab one vine leaf and add from the stuffing to it. Roll it up into a roll. Arrange the sarma into a pot, which has been greased and a few vine leaves have been placed on the bottom of it. Arrange all of the sarma, pour about two teaspoons of water into the pot and cook on low heat.
For the filling, fry the flour. Dilute it with about half a cup of water. Stir until a smooth mixture is obtained. Add the beaten eggs with the yoghurt and boil the sauce, by stirring at all times. Once you get the desired density, remove it from the heat. Add as much salt as you like.
Serve the vine sarma covered with the white sauce.
