PİRİNCİ ASLA KIRILMIYOR ✅ YAPIN DERİNDONDURUCUDA SAKLAYIN 💯 EFSANE ETSİZ YAPRAK SARMA TARİFİ 😍

I've tried many sarma recipes, but I can say it's the only one that doesn't break when stored in the freezer. It tastes just right. This recipe is a specialty: I can make it tomorrow. This way, once you've put it in the freezer, it won't break. Take it out whenever you want, prepare the water with cold water, and cook. If the amount I gave in my sarma recipe is too much for you, you can also make a half-size batch. #sarmarecipe #deepfreezersarma #mydreamfoods The cup I used is 200 ml. Let's see who loves sarma 😍 Even though it's meatless, it tastes just like meaty sarma, and even more delicious. The rice doesn't break when you freeze it. It's a fantastic recipe. Be sure to follow my detailed recipe. Ingredients for sarma: 1 cup vegetable oil 4 onions 4 cups rice 3 tablespoons mixed tomato and pepper paste 4 large cloves grated garlic 1 teaspoon ground red pepper 1 teaspoon red pepper flakes Half a teaspoon black pepper 1 tablespoon dried mint 1 teaspoon granulated sugar Half a teacup of pomegranate molasses or a quarter teacup of sumac syrup A little salt Two cups hot water Half a bunch of parsley For the sarma: 500 or 700 grams of pickled scallions For the sauce 3.5 cups water 1 tablespoon tomato paste (not too thick) 1 tablespoon sumac syrup or 1 tablespoon pomegranate syrup 1 teacup olive oil How to make stuffed vine leaves Cut the vine leaves into cubes and sauté them in oil until golden brown. Add the rice that has been soaked in hot water for 15 minutes and sauté. I drain the rice and add it. After sautéing for a few minutes, I add the tomato paste, grated garlic, spices, granulated sugar, and a little salt. Add the sumac syrup and sauté thoroughly. Add the hot water and cook over low heat until the water is absorbed. Once the water is absorbed, add the parsley. Once the water is absorbed, add the sumac syrup and sauté thoroughly. Add the hot water and cook over low heat until the water is absorbed. Once the water is absorbed, add the parsley. I washed the leaves several times in warm water and drained the salt. After wrapping them all, I laid the leaves on the bottom of the pot, arranged the stuffed leaves on top, mixed the sauce ingredients, and poured them over the top. You can place a weight on top if you like to prevent them from falling apart while cooking. First, I brought it to a boil over high heat, then cooked it over low heat for 1 hour. After letting it rest, I served it. Eng Let's see those who like wrapping 😍 It is a magnificent recipe that never breaks the rice when you throw it in the deep freezer, even though it is meatless. Ingredients for the wrapping recipe 1 water glass measure of oil 4 dried onions 4 cups rice 3 tablespoons tomato and pepper paste mixed 4 large cloves of grated garlic 1 teaspoon of ground red pepper 1 Teaspoon of red pepper Half a teaspoon of black pepper 1 tablespoon of dried mint A teaspoon of granulated sugar Half tea glass of pomegranate syrup or quarter tea glass of sumac syrup some salt Two glasses of hot water Half a bunch Half a bunch of parsley to wrap 500 or 700 g of pickled leaves For the sauce 3.5 glasses of water 1 tablespoon of tomato paste 1 tablespoon of sumac or a tablespoon of pomegranate syrup 1 tea glass of olive oil Fr. Voyons ceux qui aiment l'emballage 😍 C'est une magnifique recette qui ne casse jamais le riz quand on le Met au congélateur, même s'il est sans viande, c'est une excellente recette. Ingredients pour la recette d'emballage 1 verre d'eau à mesurer d'huile 4 oignons séchés 4 tasses de riz 3 cuillères à soupe de concentré de tomate et de poivre mélangé 4 grosses gousses d'ail rapées 1 cuillère à café de poivron rouge moulu 1 cuillère à café de poivron rouge Une demi-cuillère à café de poivre noir 1 cuillère à soupe de menthe séchée Une cuillère à café de sucre granulé Demi-verre à thé de sirop de grenade ou quart de verre à thé de sirop de sumac Un peu de flood Deux verres d'eau chaude Un demi-bouquet Un demi-bouquet de persil envelopper 500 or 700 g of feuilles marinées Pour la sauce 3.5 verres d'eau 1 cuillère à soupe de concentré de tomate 1 cuillère à soupe de sumac ou une cuillère à soupe de sirop de grenade 1 verre à thé d'huile d'olive A-Z Prepared by: Safiye Aras :) You can follow my pages :) Recipes with Illustrated Detailed Tips http://www.hayalimdekiyemekler.com/ Instagram:   / hayalimdekiyemekler   Facebook : https://www.facebook.com/pages/Hayali... Pinterest:   / 0s0gfu6kgyq6qbj   Subscribe to my YouTube Channel :)    / @hayalimdekiyemekler