Comments

1. #1 Jeb, FCD

   December 29, 2007

   Would you mind posting the sarma recipe?

   Thanks!

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

   Awesome!

   Thanks!!

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