Serbian Dishes

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Sarma

  • 1 head cabbage
  • 1 pound ground chunk
  • 1/2 pound ground pork
  • 1 cup raw rice, rinsed
  • 1 package dehydrated onion soup mix
  • 1 jar sauerkraut, rinsed and drained
  • 6 medium smoked ribs, ham hocks, or other smoked meat
  • 1 can tomato sauce
  • 1 can tomato soup

    • Steps to Follow: Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves. With a paring knife, remove the tough ribs from the leaves without damaging them. Reserve the tougher outer leaves, but don't use for rolling. In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix. Adding a small amount of water will make the mixture easier to handle. Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf. Fold the bottom of the cabbage leaf up over the meat. Fold sides to the center and roll away from yourself to encase completely. Repeat until the meat filling is gone. Heat oven to 350 F. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved. Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut. Layer on the cabbage rolls, seam-side down. Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls. Cover rolls with reserved tough outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency. Pour over rolls until mixture is level with rolls, but not over the top. Cover the casserole dish and bake 1 hour. Then reduce temperature to 325 F and bake for 2 more hours. Let sit 20 to 30 minutes before serving.

    Balkan Tulumbe Pastries

  • 6 1/4 cups granulated sugar
  • 4 cups water
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 6 ounces unsalted butter
  • 1 1/2 cups water
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 large eggs

    • Steps to Follow: In a large saucepan, bring the sugar, 4 cups water, vanilla extract, and lemon juice to a boil. Reduce heat and cook down for 10 to 15 minutes. Let cool completely and then divide into two large bowls.Heat oven to 425 F. In a medium saucepan, melt butter in 1 1/2 cups water. Add flour and salt, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth.Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake for about 20 minutes, until the tulumbe puff up and turn golden brown. Place hot tulumbe into two bowls of syrup, pushing down lightly to completely coat them. Soak overnight and serve cold the next day.