A recent discussion on social networks has sparked debate about the role of eggs in sarma preparation. Some argue that adding an egg helps to bind the ingredients together and make it firmer, while others claim that the egg has no place in sarma. We wanted to hear from our readers on how they make this traditional Croatian dish, so we turned to a recipe found in the ‘Book for Every Woman,’ published back in 1952 by the Croatian Peasant Press.
The recipe calls for an egg to be mixed into the sarma filling, which is made up of ground meat, rice, and chopped vegetables. To prepare the greens, remove their leaves and cut their ribs slightly to make them thinner. Next, take a leaf of sauerkraut and put a spoonful of stuffing on top of it. Fold the end of the leaf that’s closest to your little finger towards you and wrap it around the filling with your other hand. Then fold the end opposite your little finger over towards you, pressing down firmly to shape the filled leaf.
To cook sarma, bring water or broth to a boil and add chopped greens, salt, and sugar cubes if necessary (depending on how sour they are). Place a layer of sardines on top of the greens before covering with more leaves and cooking slowly for three to four hours until tender.
So there you have it! What do you think about using eggs in sarma? Do you agree with those who say it makes it firmer or do you prefer not to include them? Share your thoughts with us!