These are little packages containing rice, various spices and minced meat (unless they’re the ones eaten for the Christmas meal when the meat is left out) and wrapped in vine leaves, skins of red peppers or, more usually, pickled cabbage leaves. In the winter, most families will have a huge jar of pickling cabbages on their balcony which will be used for making sarmi. The pickling liquid is an unnaturally bright pink with a distinctive pungent smell and the cabbages are carefully selected – the ones with five or more veins on the leaves are said to give the best flavour.
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