A hearty winter dish made by wrapping leek leaves around a ground-meat rice filling and cooking in their own juices. The flavor from the ground meat softens the leek's slightly bitter taste, and it is served hot at dinner tables.
Separate the leek leaves and blanch in boiling water for 2-3 minutes, then drain and let cool.
Thoroughly knead together the ground meat, rice, grated onion, tomato paste, black pepper, and salt.
Place a dessertspoon of filling at the wide end of each leaf, fold in the sides, and roll up tightly.
Arrange the rolls tightly in a pot, add melted butter and water, close the lid, and cook over low heat for 35-40 minutes.
Important: don't overcook the leek leaves while blanching, they should stay firm so they don't fall apart during rolling. Caution: make sure the water added to the pot doesn't exceed halfway up the rolls, otherwise the filling can become watery and fall apart.
If you lightly sauté the ground meat and let it cool before adding it to the filling, the sarma releases less liquid while cooking and the flavor becomes more concentrated.
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