A very special culinary treat indispensable in any celebration, sarma has a practically sacred reputation in Serbian gastronomy.

Biggest fans of this dish say they can eat sarma for ten days in a row for every meal. They say that, after it is cooked, sarma tastes better as the days go by but also every time it is reheated. And with fans like this, it’s no wonder sarma has become almost mandatory dish whenever there is a traditional celebration during winter in Serbia, and something you shouldn’t miss.

Sarma, or at least some version of it, was brought in this region by the Ottomans. Its name originates from the Turkish word “sarmak”, which means “to wrap in”. Still, in Turkey there is a kind of candy that is also called “sarma”, while in Serbia the term is used only for a savory dish. And what a dish it is!

Sarma is usually made of sauerkraut, minced meat and rice. A mixture of meat, rice and spices is wrapped in sauerkraut leaves and then placed in a pot, in which it simmers for a long time. Experienced cooks in Serbia can keep it cooking on slow fire for hours, making its taste even better. Especially if you add some smoked meat or bacon to the mixture. True gourmands always drink wine and have some horseradish or garlic with it.

Because it is such strong food, sarma has become a traditional dish in Serbia during wintertime, especially during the period of “slavas” (Patron-saint day celebrations). For such occasions, it is usually served after the appetizer before the first dish. Of course, it can be served on its own, which is why we recommend you order it in one of Serbian “kafanas” (traditional Serbian taverns) and enjoy its taste.

If you are a gourmand, if you like food that is rich in flavors, juicy and strong, you will love Serbian sarma. And don’t forget to order some proja (a kind of corn bread) with it, and make the satisfaction complete.

If you are a vegetarian, you can also enjoy sarma if you order it without meat, but with rice or potato instead.

There is also another kind of sarma in this region. People from Serbia adore this dish so much they can’t give it up even during summertime. This is why, if you are in Serbia, you can enjoy it even during summer months. Only, in this version of sarma, meat and rice are wrapped in grapevine leaves instead of sauerkraut, and some onion is added as well. It also can be made in a vegetarian manner. A slava, wedding or even a good Sunday lunch almost cannot be imagined without some sarma at the table.

There’s no use just talking about preparation of sarma and its variations. It won’t do even to mention the fact that it found its place in songs nor that, according to some researches, most Serbs name it as their favorite dish. All these things can’t even roughly bring you closer the taste and uniqueness of a true homemade sarma. The only right thing you should do, when visiting Serbia, is go to a kafana, taste it and make your own judgment.

 

Photo: Goran Andjelic/Wikimedia commons

Tags

FoodMinced meatSarmaSauerkrautTraditional cuisine

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