How to make
Blanch the leaves in salted boiling water for 3-4 minutes. Leave them to cool.
Fry the onion, carrot and rice. Add the minced meat, tomato puree and spices.
Wrap the leaves with the stuffing and arrange them in a tray. Drizzle with oil and pour water. Bake at 390°F (200°C) for about 35-40 minutes.
Remove and pour the beaten eggs, yogurt and flour over them.
Return them into the oven for another 15 minutes. Serve the sarma with a spoonful of yogurt.
The sarma with beetroot leaves are very tasty.
