Alright so, I don’t have any business being in the kitchen tbh, but I made these the other day and it turned out alright, except for the sad plating 🙂 and the glossy purée..
Anyhow you apparently got this Swedish week thing going so I thought I’d share our version of a dish imported from the Ottoman Empire some 500 years ago. Inside is not dissimilar to what you make Swedish meatballs out of, add some rice or shredded potato.
by socratesque
2 comments
So you made what we call Sarmale in Romanian. They are treat. We make then with either cabbage, or pickled cabbage or grapeleaves. Good one ! Plating is not that important for home if u ask me
Sarma…from Levant to the North…