A Blog Around The Clock


Yup, I had sarma for dinner tonight. It’s been a while since the last time I had some, but Mrs.Coturnix fixed it today, inventing her own recipe along the way. It was delicious!



  1. #1 Jeb, FCD
    December 29, 2007

    Would you mind posting the sarma recipe?


  2. #2 Coturnix
    December 29, 2007

    Which one? Mrs.Coturnix’s recipe, if remembered by now at all, is a state secret. The one on Wikipedia (in the link above) is decent. Googling ‘sarma’ brings several other decent recipes. Perhaps I can get my Mother’s recipe, but that one will cost you a hill of money 😉

  3. #3 Craig Pennington
    December 29, 2007

    Oh, like stuffed grape leaves.

  4. #4 Coturnix
    December 29, 2007

    Stuffed grape leaves are ‘dolma’, much smaller and to be eaten with sheep curd. Delicious, but not sarma.

  5. #5 Craig Pennington
    December 29, 2007

    Dammit, my ploy has failed! I know well-and-good that stuffed grape leaves are but a shadow. I am of humble Anglo-american stock. No proper Mediterranean or Eastern European blood in me (though, I have an honest claim to Moravia — Nesrsta ancestors.) I have only once tasted ?????. Please, a real recipe? I do have a good pemmican recipe in answer, from my honest American ancestors. You have my email..

  6. #6 Jeb, FCD
    December 30, 2007

    Ok quail boy. Good recipes can be revealed without divulging state secrets. What are the herbs the Wiki entry speaks of. Anyone can make a cabbage roll. The herbs are what make it regional.

    A general, regional recipe would be much appreciated.

  7. #7 Coturnix
    December 30, 2007

    OK, the secret recipe has arrived from my Mother. It will take me some time to translate, but I should be able to post it tomorrow.

  8. #8 Jeb, FCD
    December 31, 2007



  9. #9 boris
    April 24, 2008

    sarma rules!
    i was just googling for images of sarma and got here so i had to leave a trace since i am from croatia and we all love sarma 🙂

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