Ingredients:

Preparation:

Chop the onions and carrots in small pieces and sauté in hot oil for about 30 seconds. Thoroughly wash the rice and add to the pan.  After about a minute, add the tomatoes, salt and 400ml warm water.  Simmer on low heat. Add the remaining seasonings and crumbled feta cheese and mix well.  Carefully remove the vine leaves from the jar and separate any small or broken pieces aside.  Use those pieces to lay on the bottom of the pot.  Place a vine leave (shiny side down) on a chopping board or flat surface and add 1-2 teaspoons of the rice mixture (depending on the size of the leaf) to the middle of the leaf.  Wrap the roll towards the pointy parts of the leaf, folding the sides so that the stuffing does not come out.  You've made your first "Sarma"! Tightly arrange rolled up sarma ("sarmi" plural) in the cooking pot.  After arranging all rolls in the pot place a heavy plate facing down on top of the rolls, so that they would not shift around during cooking.  Add water enough to cover the rolls and slightly above the plate.  Season with additional pinch of salt and olive oil.  Boil on medium heat until all the visible water evaporates.  After that, cover the pot and simmer on low for 20-30 minutes.  

Optional sauce

Mix Bulgarian yogurt with 1 tsp white flour and 1 egg in a bowl. Place the mixture in a saucepan, add 2 ladlefuls of the broth from the sarmi and bring to a boil while stirring rapidly. 

or,

serve with cold Bulgarian Yogurt on top.