Things to know about Sarma Recipe
Sarma was originally from Turkey, but after the Ottoman Empire spread their cuisine spread too. There are many variations of this dish throughout the Middle East and Eastern Europe. The Serbian version is made from Sauerkraut leaves or sweet cabbage leaves. The original Turkish version is made from grapevine leaves, there is also a dock version. The name comes from the Turkish word for “wrapped”. This dish may be a little difficult to make. Because the wrapping technique takes some practice. But it is very delicious and is worth the effort. Sarma is very slow-cooked so you can prepare it the day before, and leave it to cook on very low heat with enough water so it doesn’t burn.
Delicious Serbian Traditional Stuffed Sauerkraut Rolls. Authentic Recipe of Sarma.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) Ground (Minced) Pork
- 2 pcs Onion
- 2 cloves Garlic Medium
- 1 pc Carrot Medium, grated
- 100 grams (3.53 oz) Rice
- 1½ tsp Smoked Sweet Paprika Powder
- 1 tsp Ground Black Pepper
- 3 pcs Bay Leaf
- 200 ml (6.76 floz) Oil
- 200 grams (7.05 oz) Bacon Low fat
- 1000 grams (2.2 lb) Sauerkraut – Pickled Cabbage Leaf
- In a pan, add oil enough to sauté the onions, garlic, and a carrot.
- Add meat and half of the bacon that is already sliced into small pieces.
- Season it with salt and pepper and add rice and some smoked paprika.
- Fry it for about 10-15 minutes until the meat is almost cooked.
- To prepare the Sauerkraut cabbage leaves, take apart leaves from the head and remove the middle thick part.
- Take a leaf and scoop a teaspoon of meat (you can add more if you think it's too little, just be careful not to put too much).
- Wrap the meat like a burrito (left and right side to the middle, roll it tightly, tuck in the sides if something is hanging).
- In a big pot, arrange your rolls, and add water until the rolls are covered so there is more water than the rolls.
- Put the rest of the bacon, paprika, bay leaves, and some pepper.
- Cook it slowly for about 2 hours.
— Specific Atributes of This Recipe:
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