Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds of chopped nuts. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe.
Minced meat (usually beef, pork, veal or a combination thereof, but also lamb, goat, sausage and various bird meat such as duck and goose), rice, onions and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage (fresh or pickled), chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain leaves. The combination is then boiled for several hours. While specific recipes vary across the region, it is uniformly recognized that the best cooking method is slow boiling in large clay pots. A special ingredient, flour browned in fat (called rântaş in Romania, where it may also contain finely chopped onion, or ajmpren in Slovenian), is often added at the end of the process. Other fine-tuned flavors include cherry tree leaves in some locations; other recipes require the use of pork fat - there are innumerable variations across the region. Vegetarian options as well as those made with fish exist.
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| Date of Issue: April 30, 2010 | Europa CEPT 2010 'Children Books' |
Thank you, Nastia !
Sent on: May 30, 2014
Received on: June 2, 2014
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