Instructions for monastic fasting sarmales. The secret of the best traditional food

  • Sarmales leased as in a monastery
  • One of the most delicious and easy recipes for fasting sarmales

Sarmalele is an important dish in the Romanian kitchen, it is prepared in many ways, depending on the region of the country. But there is a big and big problem and it is not known both in Romania and in other countries. One of the most popular recipes is the one from the monastery, with only a few extra ingredients. These are the things we will not take away.

Fast food is often complicated and considered delicious because of the few ingredients used. However, we must know that there are also tasty and spicy options, such as sarmales for fasting prepared according to the recipe from the monastery. The recipe is old and used for many years, even our grandmothers.

In addition to traditional Lenten dishes such as sauerkraut bread or cream of zucchini soup, sarmales can also be a delicious dish during Lent. Let’s find out how to prepare it.


  • 1 sauerkraut,
  • 500 g of champignon mushrooms,
  • 1 onion,
  • 1 carrot
  • 1 slice of celery
  • 130 g of rice
  • 3 tablespoons of broth
  • 300 ml of tomato juice
  • 2 books
  • 1 teaspoon of dried thyme,
  • 1 bunch of parsley,
  • salt
  • pepper
  • oregano
  • sunflower oil

Preparation process:

To begin with, we need an onion well and fry it in 3 tablespoons of sunflower oil. After it is cooked, add half of the grated carrot to the pan. Finely chop the ingredients and add them to the onion and carrot.

The next step is to add rice, thyme, stock, salt and pepper to taste, followed by well-dried parsley. This is the composition of the sarmals, which we then put in a sheet and roll them.

When we turn the sarmales, we put them in a pot, at the bottom of which we put sauerkraut leaves, 2 sprigs of thyme, grated celery and finally a little tomato juice, then we put sarmales.

Water and tomato juice are added on top of the sarmales and put in the pot, then a little oregano and peppercorns. When we cover the sarmales with water, let them boil and add water to reduce.

After they are cooked, they can be topped with chickpeas and hot peppers.

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