A recent discussion on social media has brought to light the various ways in which Sarma, a popular dish from Eastern Europe, is prepared. While some argue that adding an egg to the mixture helps to bind the ingredients together, others argue that it is unnecessary and detracts from the flavor of the dish. In this article, we will explore one such recipe found in a 1952 cookbook published by the Croatian Peasant Press.
The recipe calls for all of the ingredients listed under ‘Sarma filling’ to be mixed well in a bowl. To prepare the greens, simply remove their leaves and cut their ribs slightly to make them thinner without damaging them. Once you have done this, place a spoonful of stuffing onto each leaf and fold the end of the leaf closest to your little finger over it. Take the other end of the leaf that has not been wrapped and press it down with your fingers.
To make a light broth for your Sarma, add water or soup, chopped greens, salt and boil until everything comes together. Finally, cover your pot with its lid and cook slowly for about 3-4 hours. If you find that your greens are too sour, add 1-2 sugar cubes or use whey instead of water if available.
Overall, this recipe is a classic example of how Sarma can be prepared with minimal ingredients but still yielding delicious results. Whether you prefer to include an egg or not is up to personal preference – just be sure to follow these simple steps for a satisfying meal!