Sarma (Moldovan Cuisine)

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Moldovan cuisine is a well-known Romanian dish, they usually serve stew and meat dishes. Cheese, sour cream or pork rind is the usual garnish of their food and also they are famous because of their wine.

The identity of Moldova is one of the biggest controversies they are experiencing, because the local cuisine that can be described as their own but the elements and inspiration are from Romanian, Ukrainian and Turkish cuisine.

But perhaps, they also have a popular dish that is known worldwide. The Sarma, the primary recipe of this dish is cabbage. It is wrapped around the fillings and boiled for about an hour before serving it. Sarma is great for winter season; the flavourful taste of this recipe will help and boost your energy.

Sarma is also called sarmak which means “to wrap” and due to widespread popularity of this dish, many variation are created but they usually and normally uses cabbage because of the additional taste of the cabbage for the Sarma.

Confused with the recipe of this dish? You can make your own Sarma at your home. Here are the ingredients.


INGREDIENTS:

Olive oil for frying
1 large onion, chopped
250 g. minced pork
2 large eggs
1 large head cabbage
500 g sauerkraut, drained
250 g. mixture of the following smoked meats:
* Smoked bacon
* Smoked sausages
* Smoked pork ribs
* Smoked ham
250 g. minced beef
100 g. bacon, chopped
50 g. uncooked long grain rice, rinsed in cold
Pinch of nutmeg
2 teaspoons paprika powder
3 garlic cloves, peeled and crushed
Handful of fresh mint, roughly chopped – (add any other seasonal herbs that take your fancy)
1 cup of tomato juice or 1 large can of plum tomatoes, blitzed in a food processor
Salt and freshly ground black pepper

DIRECTION:

Pre heat the oven to 177° C.
In a pan, put oil and add onion and cook until translucent.
Add garlic, pork, beef and nutmeg.
Stir occasionally for about 3 minutes.
Add salt and pepper and stir.
Add paprika and nutmeg once the frying pan sizzles.
Remove from the heat and whisk egg and continue stirring together with mint and let it cool.
Cut the base of the cabbage and separate leaves.
Remove the tough stems in the cabbage leaves.
Place a teaspoon of mixture in the middle of the cabbage and roll from the bottom to the top.
Add shredded cabbage or sauerkraut.
Add tomato juice and enough water to cover cabbage rolls.
Bake for about an hour and reduce heat after an hour (163° C).
Bake for two hours.
Serve hot.

You can serve this delicious dish with pitta bread or mashed potato. Also a dip: sour cream, horseradish and even yogurt.

Do you have any additional dip or combination with Sarma? Comment below so that all readers might add it in their recipe of making Sarma. It is a big factor of choosing cabbage; pick the freshest cabbage in the market so that you will achieve the classic and the perfect taste of this recipe. Happy Eating to all reader!!!

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