Does an egg belong in sarma or not? A recipe from a 1952 book settles the eternal dilemma of Serbian housewives
Sarma is not just food - it smells of winter, family lunches, holiday tables, and hours spent by a quiet fire. However, debates are ongoing even about this traditional Serbian dish, dividing housewives - does an egg belong in the sarma filling or not? Opinions are divided on social media: some claim that egg makes the filling more compact, while others consider it an 'innovation' that disrupts tradition.
TL;DR
- The use of eggs in sarma filling is a debated topic among Serbian housewives.
- A 1952 cookbook, 'Knjiga za svaku ženu,' includes an egg in its sarma recipe.
- Eggs act as a binder, making the filling more compact, preventing disintegration, and retaining moisture.
- The need for an egg depends on the meat mixture; it's more useful for leaner fillings.
- Key factors for perfect sarma include properly sautéed onions, not over-rinsing rice, using tender cabbage leaves, slow cooking, and allowing flavors to meld overnight.
- Tips for enhancing sarma include layering cabbage leaves at the bottom, adding smoked bacon, using paprika, bay leaves, and peppercorns in the cooking water.