An old friend had me try a weird European side dish I think was called Sarma? I sort of liked it when it was fresh; but nearly wretched after having it leftover after sitting in the fridge a day. One of those foods that don't age well I suppose...
My wife is Croatian she made it, sarma. The pickled grape leaves they use as a wrapper, didn't like all that much.An old friend had me try a weird European side dish I think was called Sarma? I sort of liked it when it was fresh; but nearly wretched after having it leftover after sitting in the fridge a day. One of those foods that don't age well I suppose...
My wife is Croatian she made it, sarma. The pickled grape leaves they use as a wrapper, didn't like all that much.
Sarma is a kind of catch-all word for grape leaves stuffed with different things; traditionally Mediterranean or middle eastern. Armenians call it 'yalanchi' (which means 'false') when it's made without meat and served cold, and 'Dolma' when served hot and has meat as part of the filling. I've seen it both ways as 'sarma' in Greece and other places..An old friend had me try a weird European side dish I think was called Sarma? I sort of liked it when it was fresh; but nearly wretched after having it leftover after sitting in the fridge a day. One of those foods that don't age well I suppose...
Sounds a lot like good old fashioned soul food!I used to date a Croatian girl, and her mom always made dishes like Julitza (some kind of egg loaf), geloditz (pickled pigs feet in grey jello), shpeh ( boiled side pork) and other dishes. Never a dull moment on the plate over there.
One of mine too - I add Swiss cheese and mustard...I get calves liver sausage from a an old meat market
One of mine too - I add Swiss cheese and mustard...I get calves liver sausage from a an old meat market
Oh yeah! Forgot the slice of onion. Something my wife and oldest offspring never liked; but my mom loved it and my youngest got my taste for it. Too much info I know...lolSwiss is always good on it. So is a slice of onion.
Something about the Pumpernickel just makes it better than any other bread. Rye works in a pinch.
It was the pumpernickel that took me back to dad seating in the kitchen eating almost anything on it!! Thanks for the memories!!Swiss is always good on it. So is a slice of onion.
Something about the Pumpernickel just makes it better than any other bread. Rye works in a pinch.
Corned Beef sandwiches with mayo and mustard is a standard for me!!!The Wife and I cook a corned beef a few times a year. I boil potatoes and mash them up and serve it all with corn.
The next day, we will have Corned Beef sandwiches. She teases me for putting mayonnaise and mustard on the sandwich....She says that I am doing it wrong and that mayo does not belong on Corned Beef.
Hey...It isn't like putting ketchup on a hot dog!
Absolutely!Ranch dressing on pizza,try it.