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Sarma (''sarma'' ''сарма'', plural ''sarme'' ''сарми'' in most Southern Slavic languages, and ''sarmale'' in Romanian ), is a word for a Grape leaf or Cabbage Roll common to Southeastern Europe and adjacent areas. It is prepared in Armenia , Bulgaria , Bosnia-Herzegovina , Croatia , Greece , Hungary , Macedonia , Romania , Serbia And Montenegro , Slovenia , Turkey , Ukraine , and in some other geographically and traditionally close countries. In Romania, the dish is most often referred to in the plural, as ''sarmale''. Sarma means "wrapping" or "rolling" in Turkish, and is similar to its cousin Dolma . PREPARATION Minced Meat (usually Beef , Pork , Veal , or a combination thereof), Rice , Onions and various Spices including Salt , Pepper and various local Herbs ) are mixed together and then rolled into Cabbage or Grape leaves. The combination is then cooked together in boiling water for few hours. The best cooking method is slow boiling in large clay pots. A special ingredient, ''zaprška'', ( Flour browned in Fat ), is often added at the end of the process. Other fine-tuned flavors include Cherry Tree leaves. Unlike other eastern European cultures, the peoples of south-eastern Europe overwhelmingly use sour cabbage ( Sauerkraut or ''kiseli kupus'') as opposed to fresh cabbage. At the end of the Harvest , families Tradition ally prepare the sour cabbage (as whole cabbage, not shredded as one might see in bottles of sauerkraut in the store), for ''sarma'' making. Another kind of sarma are those rolled in (grape) vine leaves - smaller and with slightly different taste (see Dolma ). ''Sarma'' is traditionally a heavy dish (though increasingly families are using healthier options such as Olive Oil or other oils instead of traditional Pork Fat ). For this reason, ''sarma'' is most likely to be served during winter. Traditionally, they are served along with Polenta or Potatoes , which are sometimes Mashed . Other optional but tasty add-ons include Sour Cream , Yogurt and Horseradish ). Cabbage rolls served in tomato sauce, though common in North America , are much less common in Southeastern Europe. And unlike its Polish or Ukrainian rivals, the ''sarma'' filling is predominately meat as opposed to predominately Rice - in fact, it is only in recent times that rice has been added to ''sarma''. Originally sarma was made with Barley . CULTURAL SIGNIFICANCE It is almost impossible to make sarma for a small amount of people, unless they are willing to help themselves to a king's feast. Families tend to boil a pot filled with ''sarme''/''sarmale''. ''Sarma'' is often served as a main dish during Wedding ceremonies. For Diasporic communities of Southeastern Europeans, ''sarma'' is often cherished as a reminder of their former Homeland s. They are also a well known in German Cuisine where they are known as Kohlrollen. They are eaten with traditional german sauerkraut and boiled potatoes. |
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