Sarma
Sarma is the queen of winter
Dish with which every New Year begins.
Sarma, a slice of minced meat in the leaf of sour cabbage, will be produced this year in quantities exceeding the number of inhabitants of Croatia. The old rule is that sarmi in pots should not be miss , not just for the New Year's Eve and the first lunch in January, but it must be enough to at least Three Kings.
We will not make a mistake if we assume that more than twenty million sarms are being prepared this weekend.
After the hands of the housekeeper and the host waving and filling a full pot of sarma, the first will, by tradition, taste those who are most in need of midnight. Sarma is always good in the midst of mamurluka with reference to the healing properties of sour cherries.
'Eat as much as you can'
Numerous tastes, smells, colors and shapes that bind to sarma have attracted all the participants of the luncheon for generations. Most simply like this traditional dish.
When they eat, the rule is "eat as much as you can", which will always be reminded by hosts, which is understandable because they have been so busy trying to wrap the leaves of craving. Sarma lovers usually have only one question at their meal: how much free stomach capacities are still needed, because a part of the remaining space should be reserved for the following cakes.
"A real" recipe
Luck is for sarmolovers that the basic structural elements-- minced meat and acidic cabbage, always give a satisfactory result, and among connoisseurs can always be discussed about shades.
Which is actually a "real" recipe for sarm? You can find them on the internet hundreds.
But I found one of the old Croatian cooks "The Great Citizen's Cookbook" by Zlatko Sudete from 1922:
-Let the leaves of the crowned half be cut down by cutting the vessels out of the midst
-Place hot onion on the hot fat, add rice and oil
-A little boil
-Good basil ¼ kg of beef and ¼ pork meat.
-Put it in the bowl, put salt, pepper, break 1 egg and stir the roasted rice
-All well mix and mix the part on the sheet, curl it, and from each end it flaps inward
-Now, make a plain garbage and slip it with cold water
-When you touch it, put it in the sarm, and you can cut the remnants of craving as noodles
-While boiling at least 1 hour, wear on a table
-"Good apetite"
From this we can see that the recipe for sarm in Croatia has not changed much since 95 years.
1.procedure:
2.procedure:
3.procedure:
Interesting sarm
We can boast that Croatia has been producing the biggest sarm in the world for years, which has entered the Guinness Book of Records since 2006. Damir Crlene man who made the biggest sarm in the world whose length was 1300 meters. Weighs about four tons, about 900 caps of stuffed cabbage, almost 850 kilograms of mixed ground meat, 150 kilograms of rice.
