Guide to SKOPJE

Sarma with pickled cabbage or vine leaves

Sarma is the favorite meal in Rexalari family and they love it either made with pickled cabbage leaves or vine leaves. It is usually prepared during the weekends when the whole family is at home and family lunch requires some special attention. Sarma is also served at special occasions.

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This is a recipe for stuffed cabbage leaves or vine leaves.


• pickled cabbage leaves or vine leaves (preferably very thin vine leaves)

• 1 kg mince meat

• 2 onions

• 1 cup rice

• oil

• salt

• paprika

• pepper

• other seasonings to your liking

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Fry the minced meat and chopped onions in a pan. Then add the rice, salt, pepper, paprika and other spices to your liking. You can add some smoked meat that gives it a special aroma and taste. This is the filling for the cabbage or vine leaves. Fill and wrap the leaves carefully and the smaller you make them the tastier they are. Put some leaves at the bottom of a large pot and lay the wrapped leaves of sarma on them. Pour a cup of water and oil over them. Cover the pot with a lid, bring to a boil and let it simmer at low heat for 2-3 hours. Sarma is then ready to serve, but, depending on your taste, you can put them in the oven and bake them for another half an hour. In the past, sarma used to be served with cornbread and pickled vegetables but now it can be accompanied by cold sour milk.

Bon appetit!

Bedri Rexhallari