RCI-VG.005.0257.001
Syrmi
Stuffed vine or cabbage leaves
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- minced veal500 g
- 300 g
- bunch of spring onions1 unit
- cupful rice½ unit
- cupful yoghurt1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- – 40 vine or cabbage leaves30 unit
- butter or half a cupful of sunflower oil100 g
- 1 unit
Method
1
Preheat your oven to 180°C (350°F). Grease a medium baking dish or casserole dish with a little oil or butter and set aside.
10 minutes
2
Finely chop the fresh mint and parsley, then combine them with the paprika, salt, and pepper in a small bowl. Mix well to create a uniform herb and spice blend.
5 minutes
3
Place the pork in a skillet over medium-high heat and cook, breaking it apart as it browns, until fully cooked through. Drain any excess fat from the pan.
10 minutes
4
Stir the herb and spice mixture into the cooked pork, mixing thoroughly so the meat is evenly coated with the mint, parsley, paprika, salt, and pepper.
3 minutes
5
Transfer the seasoned pork mixture into the prepared baking dish, spreading it out into an even layer.
2 minutes
6
Crack the eggs directly over the top of the pork mixture, spacing them evenly across the surface. Season the eggs lightly with additional salt and pepper if desired.
2 minutes
7
Place the baking dish in the preheated oven and bake until the egg whites are fully set but the yolks remain slightly soft, or until cooked to your preference.
20 minutes
8
Remove the Syrmi from the oven and allow it to rest briefly before serving. Garnish with a sprinkle of fresh parsley or mint if desired and serve hot directly from the dish.
3 minutes