Redefine Meat Beef Sarma, Tel Peynir and Chilli Sauce


Chilli Sauce Preparation:

  1. Place the onions, shallots, deseeded chilli and olive oil in a blender and pulse until it becomes a coarse paste.
  2. Cook the paste on medium-high heat with grated garlic, salt, sugar and tomato paste until fragrant and the oil takes on a deep red colour.
  3. Add the chopped tomatoes and cook for a further 30 minutes.


Redefine Beef Sarma Preparation:

  1. Peel and dice onions and garlic. Cook them in a pan with a splash of oil, until soft and translucent. Remove from heat and allow to cool.
  2. Chop Tel Peyniri into small cubes.
  3. Mix all the ingredients together well in a large metal bowl.
  4. Bring a large pot to the boil with slightly salted water. Using a small paring knife, remove the core of the cabbage. Being careful not to rip them, peel off each layer of leaves and ensure you have x9. Blanch the leaves for 1 minute in small batches so the water stays boiling then refresh them in ice water.
  5. Lay a 30x30cm square piece of cling film on top of your chopping board. Using the larger cabbage leaves, place in centre of the cling film and 40g of the filling mix on top. Bring the corners of the cling film up and twist the cling film until the cabbage leaf wraps the mix and twist the edges of the cling film together to shape it into a ball then tie a knot. Repeat this process until all the mix is finished and you have ideally 9 Sarma rolls.


To serve / plate:

  1. Bring a pot of water to the boil. Add Sarma and boil for 5 minutes.
  2. Pick and roughly chop the parsley leaves.
  3. Remove Sarma and place onto a tray. Use scissors to cut the cling film where it has been tied and carefully remove all the plastic film.
  4. Chop butter and place in a small saucepan over medium heat. Once butter starts to foam cook for a couple minutes longer until light brown speckles appear through the foam, and it starts to smell like hazelnuts. Remove from the heat immediately.
  5. Place a few tablespoons of chilli sauce in the bottom of a bowl followed by 3 pieces of Sarma. Sprinkle with a pinch of chopped parsley followed by the hot browned butter.
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Redefine Beef Sarma

100g “Muratbey” Tel Peyniri cheese (can be substituted with shredded mozzarella)

1/4 tbsp salt

1/4 tbsp cumin

1/4 tbsp dried oregano

1/4 tsp cracked black pepper

2 brown onions

8 cloves garlic

1 head hispi cabbage

Vegetable oil

Chilli Sauce

1 red onion, peeled and chopped

2 banana shallots, peeled and chopped

4 cloves garlic, peeled

2 red chillis, deseeded and chopped

125g olive oil

2 tablespoons tomato paste

1 tin chopped tomatoes.

1/2 tbsp salt

1/4 tbsp sugar

To plate:

125g unsalted butter

¼ bunch parsley