Sarma (Turkish, sarma; Southern Slavic, or sarma; Romanian, sarmale; Arabic ; yabraq) is the name of a grape, cabbage or chard leaf roll common to Southeastern Europe and adjacent areas. It is traditionally prepared in the former Ottoman countries or neighboring countries such as Armenia, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Macedonia, Montenegro, Moldova, Romania, Serbia, Slovenia, Ukraine. In Turkey, sarma also refers to some type of desserts that are prepared through rolling phyllo dough around a mixture such as saray sarma or k sarma. Sarma is a verbal noun derived from Turkish verb "sarmak" meaning "wrapping" or "rolling" in Turkish. It is also similar to its cousin dolma. The popular Russian version is called (golubtsy), and is usually made of cabbage leaves. In German cuisine a similar dish is known as Kohlrollen, Kohlrouladen or Krautwickel.Depending on the time of year, you may receive a jar of a whole, vacuum packed head of cabbage. Whole vacuum packed heads are more popular and we try to have them for as long as possible. When they run out we ship jars. Prirodno po ORIGINALNOM receptu kiseljena sarma je uvezena iz Hrvatske. Od jedne tegle cete dobiti 10-15 predivnih sarmi. Recipe: 1 jar of Cabbage Leaf 500g Lean or regular ground beef 1 Cup of white rice 1 Medium onion, chopped A little flower, olive oil, spices (red paprika), salt, pepper. Also, you can get a single rack of smoked pork ribs (cut into chunks) or a few stripes of not too fatty smoked bacon. This will add great flavor to sarma. - Have your rice precooked prior to cooking beef. But only cook the rice until it is half-cooked. - Over medium heat, add cup of olive oil and one chopped onion, and mix. Add meat when onions are tender. Also add a pinch of pepper and spice of choice, as well as a teaspoon of red paprika (for colour and flavor). - When meat becomes brown add half-cooked rice and mix ingredients well together. - Now use a tablespoon or two (depending on the size of the leaf, you don't want them too stuffed) as a measure to place on the leaf. And roll them into a nice roll making sure that meat won't come out. This is not too hard, as you will soon find your easy way of rolling sarma. - Leave some leaves that are broken or too small, to make layer between and over sarma. - Using a large (Danish pot if you got one), place some cabbage leaves on bottom of pot. Now start placing your sarma close together in a row or however you like. If you chose ribs or bacon you can add piece by piece in between sarmas now. - When you are done, cover sarmas with a few whole leaves. - In a separate small pot over medium heat, add some oil. When oil is warm add flower and continuously mix until flower is brown. Add paprika, mix around for few seconds and remove from heat. Add some warm water to that and mix well. Pour over sarmas. - Place sarmas to cook over medium heat and cover the pot with a lid completely. Make sure that sarmas are in a liquid. You should occasionally add a little water if it's necessary, and just gently shake the pot so that sarmas soak water. It takes about 1 to 2 hours to cook sarma. It is completely cooked when leaves are tender.

Your Name:
*Email Address:
Review:
Your Rating:	1 out of 5 2 out of 5 3 out of 5 4 out of 5 5 out of 5
Verification:	(Reload Image)
	*Your email address will not be shared with anyone.