🔴 LAHANA SARMASINI BÖYLE HAZIRLAYIN‼️ HERKES SİZDEN TARİF İSTEYECEK✅ PÜF NOKTALARI İLE LOKUM GİBİ👌

#lahanasarması #nefisyemektarifleri #lahana

herkese merhaba
şimdi tamda mevsimiyken yiyrnlerin tadına hayran kaldığı lezzetli iç harcı ile lokum gibi pişen bir lahana sarması tarifim.sizlerle..

videomu beğenip kanalıma abone olmayı unutmayın lütfen…

Beyaz Lahana Sarması Tarifi’nin Malzemeleri

1 adet orta boy sarmalık beyaz lahana

İçi harcı için;

1 bardak pirinç (bardak ölçüm 300ml)
1 bardak bulgur ( bardak ölçüm 200ml)
1adet büyük boy soğan
200gr kıyma
100gr iç yağ
1 dolu yemek kaşığı domates salçasi
1 dolu yemek kaşığı biber salçasi
1bucuk tatlı kaşığı Tuz
ince doğranmış maydanoz ve taze nane

1.er tatli kaşığı
Kırmızı pul biber
kırmızı toz biber
Karabiber
kimyon
Kuru nane

yarım çay bardağı sıvı yağ

Sosu için;
1tatli kaşığı domates salça
1tatli kaşığı biber salcasi
1tatli kaşığı Tuz
1cay kaşığı pul biber
2su bardağı sicak Su (200ml bardak ölçüsü)
2-3yk Sıvı yağ

tüm detayları ve püf noktalarıni videomda izleyebilirsiniz.

Tarifimi deneyeyecek herkese şimdiden afiyet olsun. varsa sorularınız yorumlar bölümüne bekliyorum 🥰

#lahanasarması #yemek #dolmatarifleri #lahana #sarmatarifleri #anayemekler #trending #keşfet #iftar #ramazan #yesimdenlezzetler #yummy #yemektarifleri #pratiktarifler
Hello again to everyone from my channel and my kitchen, today I have prepared a very delicious white cabbage wrap recipe for you that you will not be able to get enough of while it is in season. The taste of the cabbage wrap is even better with the stuffing I have prepared. I have prepared a very delicious wrap recipe that is cooked like Turkish delight. Without further ado , I am going to the recipe. Good for you all. I hope you enjoy watching. When choosing the cabbage you will use for wrapping, first of all, let’s make sure that it is light, not dense, and not hard. First of all, I remove the two green leaves outside of my white cabbage. I will not use them for wrapping. Then, after cutting the white cabbage, I cut the root part in the middle with a knife and cut it nicely . Then it will be easier to separate the leaves of the cabbage because I made a deep cut and removed this root part . As you can see, the white cabbage I bought is not such a hard white cabbage, it is a cabbage for vines. If you choose a cabbage like this, it will be easier for you to separate the leaves and wrap them. If you buy a hard cabbage, there will be fewer leaves for wrapping it. Because their middle part is hard and curly. Harder cabbages are suitable for pickling and cooking because my white cabbage has all its leaves up to the middle part. Now I put a large pot on my stove and I filled it with water, there is no need to fill it up to the brim, then I add 1 tablespoon of salt into my boiling water. The salt I added is to take away the bitterness of the cabbage. Now I am placing my cabbage leaves into my boiling water. I will not put it in large amounts. I put 56 cabbage leaves like this and then put them in a colander . By pressing on it like this, I make sure that every part of it comes into contact with the hot water, and then I turn the cabbages upside down by holding them with a fork. It will be enough to boil the cabbages for a very long time, about 23 minutes. Even if you boil them for a very long time, you will have difficulty in wrapping the cabbages. As you can see now, the cabbages are like this. I strain it well with a colander and put it in a tray, and then I boil all the remaining cabbage in hot water for 23 minutes. I also have a whole cabbage roll recipe on my channel, which I made last year and boiled whole . If you wish, I can leave the link in the description section, you can check it out, yes, all my cabbage leaves. I boiled them in water and left them to cool on the side. I will prepare the stuffing for the stuffing. For this, I put a glass of rice and a tea glass of bulgur in a strainer. I wash and strain the rice and bulgur well beforehand . I use rice and bulgur mixed in the stuffing and stuffing mixture. You can also do it. I recommend you to do it this way. Wash it well and drain it. Now I transferred the knotted rice and bulgur into my bowl and then I will add my other ingredients. I don’t use cabbage wraps, I am preparing the stuffing with minced meat today and at this stage, I transferred about 200 grams of minced meat into the bowl . I also have my freezer to add flavor to the flavor of the cabbage. I add the ready-made suet into it. After grinding it well in Rondo, I brought it to this consistency and then I add a little less than half a tea glass of oil into it. I did not add too much oil because it will have an oily stuffing and the onion will be in oil. I also use a large amount of it. I chop a large onion for food and add it to my stuffing. At this stage, I also use 3-4 cloves of garlic. Garlic gives a different flavor. I definitely recommend you to use it . I used a mixture of pepper and tomato paste. One tablespoon of pepper paste. I add a tablespoon of tomato paste to the stuffing of the stuffing. Finely chopped parsley and mint go well with it. After adding them, now I will add the spices. Today, I am adding a teaspoon of red pepper flakes, black pepper, sweet powdered pepper, cumin and dried mint. You can choose whatever you like according to your taste. You can add other spices. Here I have about 1.5 teaspoons of salt. After adding the salt, I mix it with a spatula and then mix the stuffing well with my hand. By mixing, I make sure that all the ingredients are mixed together. Since it contains lard and minced meat, I mixed it for about 2-3 minutes and made it without hitting it. The taste of this stuffing is also delicious. Frankly, you can use this stuffing with peace of mind in all your cabbage and stuffing recipes. While our stuffing is resting on the side, let’s prepare our leaves by cutting the root parts with a knife. In this way, with the help of a knife, we must remove the thick root parts in the middle so that we can easily wrap it. After cutting the thick root parts in the middle, I also cut my cabbage leaves in small sizes and set them aside. Do not cut the cabbage leaves into very small pieces. So that you don’t have any difficulty while wrapping it, now I prepare these root parts by chopping them with a knife again. I will also wrap these root parts, I put them at the bottom of the pot and then I like to eat them like this by pouring garlic yoghurt on them. Of course, it is up to your preference. You may not do it this way, but you can put it whole on the bottom of the pot without chopping it. You can prevent the cabbage from sticking to the bottom while cooking , but as I said, I chop it like this and then I love eating it with garlic yoghurt. I prepared it this way and now it’s time to put it in the filling . Do not put the stuffing so that the stuffing does not burst while cooking. As you can see, I put a teaspoon of the stuffing on my cabbage leaf in a long way, and then I fold the edges slightly to give it its final shape and wrap my stuffing. Make the white Lana stuffing for me, the other stuffing. I love making the white Lana stuffing. By the way, I would like to make a small reminder for those who watched my video until this point. If you are watching my channel for the first time thanks to this video, if you are not subscribed to my channel yet, please subscribe to support me and if you like my recipe, do not forget to like it. Also, if you want to be informed about my recipes in advance, please press the notification bell . You can activate it. I wrapped all my cabbage leaves nicely and then I placed them in my pot. I place them very tightly. I arrange them in the pot in a nice way. Today, I will cook the sarma in a cast iron pot. Since I cook it in a cast pot, it cooks in a shorter time and better. By the way, the stuffing I gave you According to the filling ingredients, I have a little leftover stuffing. I will use it the next day to stuff peppers or zucchini. Yes, after all my stuffings are arranged in my pot , it is time to prepare the sauce. I don’t make the stuffing, I prepare the sauce by roasting it in oil a little like this. Since I don’t like the raw smell of tomato paste, I chose to roast it for a dessert. I put a spoon of pepper and tomato paste in my pot and some oil. I fry it for 1 minute and then I add a glass of water and 2 cups of water. After adding the water, I add salt and a little bit of chili pepper because I like it spicy. If you have any at this stage, I add it. You can also add different spices you like. After boiling for a while, I turn off the bottom of the pot and bring the stuffing and the sauce together. Then, I drizzle the tomato paste sauce that I have prepared over the stuffing. Do not use more than 2 cups of water. If you use too much, it may overflow from the edges during cooking. In these sizes, 2 cups of water are needed. It is enough. I cover it with a serving plate so that it does not fall apart while cooking, and then I leave it to cook on the big burner of my pot. I continued cooking and it took 40 minutes in total. My stuffed wraps were cooked very well and I want to show you up close. It was cooked like Turkish Delight and it did not fall apart in any way. Yes, I have come to the end of another recipe of mine. I thank you all for following me until here. I wish good luck to everyone who will try it, if you have any questions or suggestions about my recipe, I am waiting for you in the comments section. Goodbye to see you with other delicious recipes.

KAYNAK