How to make
Wash the leek and cut it lengthwise on one side, so that large leaves are obtained. Place the cut leek into boiling water, so that the leaves can soften. Boil for about 5 minutes.
Remove the leaves and leave them to cool. Note that to get more or less the same size leaves for the sarma, you need several leeks, since the large leaves are the outer ones.
The inner leaves are very narrow and cannot be used for rolling. Prepare the stuffing by frying the onion and carrot briefly or until they soften. Add the minced meat, stir and press with the spoon, until it crumbles and changes color.
Add the rice and mix again. Fry for a few minutes. Finally, add the spices, tomato puree and a little of the broth, mix well and cook, until the rice absorbs the liquid.
Roll up the leek leaves, or put some stuffing at one end of a leek leaf and fold it into a triangle, by covering the stuffing, then another triangle in the opposite direction and so on until you roll up the sarma and cover the exposed part with the stuffing, so that it cannot to fall out.
Put the leek leaves on the bottom of a tray and arrange the sarma in it. Pour the remaining broth and bake at 340°F (170°C) for about 35-40 minutes or until the broth evaporates.
If you wish, you can cook the sarma in a pot on the stove, by arranging them in the pot on leek leaves, pouring the broth and boiling over low heat for 35-40 minutes.
The sarma in leek leaves are very tasty.
