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Sarma Vo Lozov List

Sarma vo Lozov List is a Macedonian dish of ground beef and pork wrapped in grape leaves, cooked with onions, rice, and spices.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Sarma Vo Lozov List

Ingredients

Directions

Prepare the filling

  1. Fry onions in hot corn oil.

  2. Add meat and fry until meat is well done.

  3. Cool mixture slightly and then add egg, rice, seasoning and a spring of dill chopped fine. Mix together thoroughly.

Wrap and cook

  1. Place 1 t of mixture in a grape leaf and wrap up in Sarma fashion.

  2. Place Sarma in deep pan, put 2 t hot oil, put 2 t flour and fry together. Remove from fire, add 1 t paprika, 1/2 c hot water. Blend and pour over Sarmas.

Nutrition, whole recipe (rough)

888Calories
66 gProtein
35 gFat
73 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Rice1 cup cooked (158g) white206
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef and pork
Provides the rich, savory body of the filling and holds the rolls together when cooked.
Egg
Binds the filling so it holds its shape inside the leaves.
Rice
Absorbs liquid and softens during cooking, adding bulk and texture to the filling.
Onions
Soften and sweeten when fried, adding depth of flavor to the filling.
Grape leaves
Act as the edible wrapper that encloses the filling while it cooks.

The step that matters

Frying the flour into the hot oil before adding the water. Cooking flour in fat first creates a roux that thickens the sauce smoothly; adding water too early or without stirring can leave lumps.

Swap the grape

How well each one fits the dish's main ingredients (beef, pork, onion, egg, pepper, rice):

  1. Avocadofits better
  2. Coconutfits better
  3. Limefits better
  4. Grapethe original

Fit is the average pairing score against beef, pork, onion, egg, pepper, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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