Lozovi Sarmi

Ingredients

• 16 pcs Vine Leaves
• 250 g Ground Pork
• 100 g Long Grain Rice
• 1 pcs Onion
• 1 pcs Carrot
• 1 tbsp Tomato Paste
• 2.3333333333333335 tbsp Sunflower Oil
• 1 tsp Sweet Paprika
• 1 tsp Summer Savory
• 0.5 tsp Black Pepper
• 1.5 tsp Kosher Salt
• 300 ml Chicken Stock
• 150 g Bulgarian Yogurt
• 2 tbsp Dill
• 0.5 pcs Lemon

Method

1. Heat {sunflower_oil} in a wide skillet over medium heat. Add {onion} and {carrot}, season with {kosher_salt}, and sweat until softened and sweet-smelling. Add {tomato_paste}, {sweet_paprika}, and {summer_savory}; cook briefly until fragrant. Add {ground_pork}, season again with {kosher_salt} and {black_pepper}, and sauté while breaking it up until no longer pink. Stir in {long_grain_rice} and cook until glossy so it toasts lightly and stays distinct in the rolls.
2. Rinse {vine_leaves} if very briny, then pat dry. Lay them vein-side up, place a little filling in the center, and roll into tight parcels, folding in the sides so they hold their shape during baking.
3. Pack the rolls seam-side down in a snug baking dish. Pour in {chicken_stock} and a little {lemon} juice so the rolls stay moist and bright. Cover tightly and bake at medium heat until the {long_grain_rice} is tender and the {vine_leaves} are silky. Let them rest briefly so the filling sets.
4. Stir {bulgarian_yogurt} with {dill}, the remaining {lemon} juice, and a pinch of {kosher_salt} until cool and lively.
5. Plate the hot rolls with the cool {bulgarian_yogurt}. Finish with a light drizzle of {sunflower_oil} and extra {dill} for freshness and contrast.