Winter has come, Christmas is over, but there’s one thing to keep our bellies full, our bodies warm and our faces smiling and it’s sarma! ­čśÇ ┬áOriginally from the former Ottoman Empire, sarma is a dish traditionally served in countries all the way from Middle East to the Balkans and Central Europe. The word sarma┬ácomes from Turkish language, from the verb sarmak,┬áwhich, roughly translated means ”to wrap” or ”to roll”. Naturally, it is made with minced meat wrapped with cabbage leaves; in Croatia, sarma is usually made with minced pork or beef meat mixed with rice, wrapped with cabbage leaves and served with mashed potatoes. Every country has its own version of sarma, and instead of cabbage, the wrapping can be made with grape, monk’s rhubarb or chard leaves. Meat rolls can also be made with veal, goat, sausage, duck or goose meat, spiced with onions, salt, pepper and local herbs, which vary from country to country. Katharina, Yvonne and Ania have decided to try to make their first sarma and Dubravka was there to teach them. Have they succeeded? Watch the video and see for yourselves.

For more information about the history of sarma, click on the link below:

Aaaaand, if you’d like to test your culinary skills and make your own sarma, the Croatian way (the only legitimate way, really), here’s a recipe!

Dobar tek! Guten Appettit! Smacznego! ­čÖé

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