Hello dear Friends and Photography Lovers 🙌📸

On Saturday I was preparing, or rather I was already cooking, for Sunday for my large family. A few days before, I decided to cook them sarma, a dish that everyone loves and which I will describe to you in this post (for those who know nothing about sarma). And the photos will show you the sequence of cooking, or rather the preparation for cooking, from the very beginning to the cooking.

So, let's go cooking!

Sarma is one of the most famous and beloved dishes in the Balkans, and is especially indispensable at winter tables and festive gatherings — for example, at Christmas, New Year's Eve or weddings.

It is a dish made from sauerkraut leaves (or grapevine leaves in some regions) stuffed with a mixture of minced meat, rice (very little), and spices. The name "sarma" comes from the Turkish language ("sarmak" means "to wrap"), which perfectly describes the method of preparation — the filling is carefully wrapped inside the leaves.

Sarma is best the next day, when the flavors have melded nicely. It is often reheated and becomes tastier day by day. In some regions, it is even baked in the oven after cooking, for a richer, browned flavor.

When the entire amount of the prepared mixture is wrapped in sauerkraut leaves and arranged (of course, there must be fine dried meat, ribs and smoked sausage), finely chopped sauerkraut is placed on top of everything, covered with water and put to boil. Sarma is cooked for quite a long time, at least three hours, but on a very low heat, we say it is "simmered"

So, that's all for today, dear friends, my family was delighted with the sarma on Sunday, and there was so much that we ate it yesterday too. In fact, sarma is best the second or third day after cooking, or so they say.

Bon Appetit!

I took the photos with a Nikon D750, 50mm lens, f/1.8, manual mode, RAW format required, variable ISO and shutter speed. Processing in Photoshop, Camera Raw Filter

See You Tomorrow, with photos of Sunday dessert

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