Recipe by: Assia Turner
Source: Family Recipe
Serves: 40 small grape rolls
- 4 Tbsp canola oil (or other cooking oil)
- 1 carrot, finely diced
- 1 onion, finely diced
- ½ can of finely diced tomatoes
- 1 cup (~150 g) rice
- 1 x 500 g jar marinated grape leaves)
- 1 Tbsp dried parsley*, or to taste
- 1 Tbsp dried dill*, or to taste
- 1 Tbsp dried mint*, or to taste
- Salt and pepper to taste
- Preheat the cooking oil in a pan. Sauté the onion until it starts getting translucent
- Add the carrot. When the carrot has started to soften up, add the tomatoes, parsley, dill, mint and salt and pepper to taste. Mix everything well to combine.
- After the water from the tomatoes has evaporated a little, add the rice. Stir for about 5 mins and take off the heat.
- Take the marinated grape leaves out of the jar. Lay them flat, stem down.
- Place a small amount of filling (about 1 tsp) at the base of each grape leaf.
- Fold both sides of the leaf around it to make a package. Roll up to make a tight roll.
- Place 2-3 large leaves at the bottom of a boiling pot Arrange the grape rolls at the bottom in concentric circles. Separate each layer of rolls with more grape leaves.
- When you are done, put another layer of leaves on top. Cover them with a small plate to weigh them down.
- Pour enough water in the pot to cover the rolls.
- Simmer on low heat for 30-40 mins.
- Serve hot or cold.
* Do not substitute fresh herbs as the dried ones are much more concentrated and taste different.
Download PDF version here: Bulgarian Lozovi Surmi (Grape Leaf Rolls) Assia Turner