The vine sarmi /vine leaves rolls/ came into my life together with my husband Danail – he likes them so much that he would eat them every day! My mother and grandmother often made cabbage rolls in the winter while there was sauerkraut in the basement. And in the spring and summer they made sarmi in dock or beet leaves. But they did not prepare vine sarmi /vine leaves rolls/, although we had a vineyard and vines in the yard of our house. In the last few years in the summer we take leaves from our vineyard and preserve them in jars for the winter. So I can make vine sarmi /vine leaves rolls/ at any time of the year and experiment with their stuffing.

I make vine sarmi /vine leaves rolls/ stuffed with peeled millet, because its taste and aroma very well complements the aroma of vine leaves. And with peeled hemp seeds, you can add a barely perceptible taste of nuts, which perfectly combines the flavors of millet and leaves. As the grains of millet and hemp are small, the filling becomes thick and easily formed into small rolls – small sarmas are obtained as big as one bite. This recipe produces a large number of vine sarmi /vine leaves rolls/, so when cooled I transfer them to a box with a lid and store them in the refrigerator – they can be stored for up to a week. I often prepare these sarmas and serve them as snacks during the day – still 5 pcs. of them weigh 100 g and are only 120 kcal! They are also suitable for a picnic – they are small and can be eaten with your hands!

Vine sarmi Danara

Course: Main dishes, Recipes









Vine sarmi /vine leaves rolls/ with peeled millet and hemp


  • 530 g vine leaves from a jar
    100 pcs. leaves of medium size

  • 400 ml. spring water

  • 40 g olive oil

  • 260 g lemon organic

  • stuffing:
  • 330 g onion

  • 50 g olive oil

  • 8 g Himalayan pink salt
    can be replaced with any other salt

  • 5 g cumin seeds ground

  • 2 g ground cumin

  • 2 g fennel seeds ground

  • 1 g ground cardamom

  • 2 g dry savory

  • 5 g turmeric powder

  • 1 g ground black pepper

  • 200 g millet peeled yellow

  • 100 g peeled hemp seeds

  • 1 liter spring water


  • Peel an onion, wash well and chop finely. I turn on the stove to the highest degree. In a deep frying pan pour the chopped onion, olive oil and spices. I put the pan on the stove and stir well to distribute the spices evenly in the onion. I let it cook until the onion softens.
  • Using a kitchen scale, I measure the required amount of peeled millet and peeled hemp seeds. I wash the peeled millet under running water and drain well. I add the washed peeled millet and peeled hemp seeds to the pan with the softened onion. Stir and add the water, leave to cook. Stir periodically until the millet is completely cooked and absorbs all the water. I turn off the stove, remove the pan and set the stuffing aside to cool.
  • I take the vine leaves out of the jar and drain them of the liquid I keep for roasting the sarma. Carefully separate the leaves one by one. When the stuffing cools down, I start wrapping the strings.
  • I take a vine leaf, put it face down (smoother). I put a teaspoon of stuffing near the handle of the leaf in the middle. I fold the left side of the sheet towards the middle on the filling and then I fold the right side of the sheet towards the middle on the left side of the sheet. I slightly fold the leaf on the side of the handle over the filling and roll it towards the top of the leaf.
  • In a rectangular tray, I arrange the folded sarmi next to each other in rows, but I don’t press them too tightly because they expand when baked. I put each sarma in the pan with the top of the sheet at the bottom, because that way they won’t unfold during baking. I measure the liquid from the jar with the vine leaves and add spring water to the required amount – I bake the sarma in 2 pans, so I divide the amount of liquid and olive oil into two equal parts for each pan. I pour the sarma in the pans with the measured liquid and add olive oil on top.
  • I wash the lemons well, cut them into thin slices together with the peel / I use untreated organic lemons / and carefully remove the seeds.
  • I turn on the oven at 200°C with a fan and put the trays with the sarma on two levels to bake. Bake until the liquid is absorbed by the sarma – I move the trays when the sarmas in the upper pan are baked! Baking takes about 30 minutes.
  •  I turn off the oven and remove the trays with the baked sarma. I set aside to cool for 10 minutes. I serve the sarma with slices of roasted lemon.
  • From this recipe you get 100 pcs. vine sarmi as 1 pc. is about 20 g. The vine leaves I use are of different sizes because they are from our vineyard. But I put the same amount of stuffing in each leaf 1 teaspoon and so the sarma is the same weight.


  • Nutritional value per 100 g product:
  • Energy value – 120.32 kcal.
  • Protein – 4.16 g.
  • Carbohydrates – 8.65 g.
  • Fat – 7.70 g.
  • Fiber – 4.76 g.
  • vine sarmi /vine leaves rolls/ are obtained 100 pcs of 20 g / pcs