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Jagnjeca sarmica.

Pogled na jagnjecu sarmicu koja je vrlo popularno jelo kod nas, narodni specijalitet.
Potrebni sastojci:
- jagnjeca maramica, crna i bela dzigerica, srce, dosta mladog crnog luka, jaja, kisela pavlaka, so, biber, suvi zacini, persun, malo ulja i kiselo mleko.
Jagnjece iznutrice, crnu i belu dzigericu, kao i srce, dobro oprati, naliti hladnom vodom, malo zaciniti i kuvati dok ne omeksaju, oko 30 do 40 mnuta.
Mlad luk sitno iseckati, prodinstati na malo ulja, a kada se izutrice malo prohlade i njih sitno naseckati, izmešati sa lukom, zaciniti po ukusu i jos malo krckati na sporetu. Ostaviti da se sve prohladi, pa dodati umucena 3 jaja i celu masu dobro izjednaciti i izmesati, tako da se jaja dobro upiju u fil.
Jagnjecu maramicu pazljivo iseci na komade. Na te manje kvadrate maramice stavite po kasiku nadeva i zatvorite sa svih strana, pa tu zatvorenu stranu spustite na dno nauljenog suda u kome ce se peci. Ukoliko ostane fila, stavite ga na sredinu suda ili raspodelite oko sarmica, do ivice suda za pecenje.
Umutiti 2 jaja i pavlaku, naliti preko sarmica i peci oko 35 minuta, na 200 C.




Lamb sarmica.

A view of the sarmica lamb, which is a very popular dish in our country, a folk specialty.
Ingredients needed:
- lamb handkerchief, black and white liver, heart, a lot of young onions, eggs, sour cream, salt, pepper, dry spices, parsley, a little oil and sour milk.
Wash the lamb entrails, black and white liver, as well as the heart, well, pour cold water, season a little and cook until soft, about 30 to 40 minutes.
Finely chop the young onions, sauté them in a little oil, and when the insides cool down a bit, chop them finely, mix them with the onions, season to taste and simmer a little more on the stove. Leave everything to cool, then add 3 beaten eggs and evenly mix the whole mass and mix, so that the eggs are well absorbed into the filling.
Carefully cut the lamb handkerchief into pieces. Put a spoonful of stuffing on those smaller squares of handkerchiefs and close them on all sides, then lower that closed side to the bottom of the oiled dish in which it will be baked. If the filling remains, place it in the middle of the dish or distribute it around the sarmis, to the edge of the baking dish.
Beat 2 eggs and sour cream, pour over the sarmica and bake for about 35 minutes, at 200 C.

holmertz, ikeharel, Fis2, jhm, mcmtanyel, COSTANTINO, adramad, ChrisJ marcou esta nota como útil

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Additional Photos by Pavle Randjelovic (pajaran) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 12671 W: 2898 N: 25731] (106429)
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