Sarma - Finger licking dish!

            Sarma represents a dish of cabbage leaves rolled around a filling, usually based on minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe. Sarma means 'a wrapped thing' in the Turkish language, from the verb sarmak, which means 'to wrap' or 'to roll'.
            Unfortunately, sarma isn't a traditional Serbian dish, but nevermind that, we prepare it and eat it gladly as it is our own. In Serbia, sarma is cooked by using sour cabbage leaves, ground meat, rice and seasonings. Sarma rolls are slowly simmered for a long time in large pots with lard and layers of smoked pork, seasoned with vegetable seasoning, bay leaves and paprika. Some family recipes include finishing sarma by baking it in oven which gives it distinctive flavor. And, of course, some recipes include walnuts.

            Sarma is one of the meals for festive occasions like Christmas, New Year, Easter, birthdays, family saint patron's day etc. There are various Serbian recipes of sarma prepared in accordance to Orthodox Christian religious restrictions on using meat and animal fat during the period of Lent. Lenten sarma is usually stuffed with rice, shredded carrots, onions, seasonings, occasionally walnuts or even chunks of smoked fish, and cooked in water and vegetable oil. Although it can be eaten with bread, it's usually served with proja (corn bread), preferably still hot. Besides cabbage, grape leaves are also used for preparing sarma. Monk's rhubarb sarma is often prepared for Easter.
       

Sarma is an indespensable part of life in Serbia, where we celebrate it almost as equaly as our most important festivities. Families have biggest pots of prepared sarma during the winter and they are proud of their culinary talents.
          All who come to Serbia will have the opportunity to try this tasty meal, drink rakija and spend great time with their family or friends!