How to make
Peel the onion, chop it finely and saute in the oil until softened.
Next, add the mince, mixed with a little water. Stir about 10 min., then add the washed rice.
After about 4 min. add the juice from the jar of the vine leaves and warm water in a ratio of rice to liquid of 4:1.
Stir occasionally, add a little salt, black pepper and savory. Stir about 15 min. until almost all of the liquid is absorbed.
Smear a round cake form with a hole with oil, then arrange some vine leaves.
Pour the mixture over them and arrange the remaining vine leaves on top. Bake at 390°F (200 °C) about 20 min. Once the sarma cools, invert it carefully onto a suitable shallow plate and pour on the yoghurt.
You can add roasted walnuts inside as well.
