Sarma in Serbia is made with lacto-fermented cabbage. Whole heads of white cabbage are salted and left to develop natural lactobacteria and yeasts that produce lactic acid that ferment and pickle the cabbage. Similar to German sour kraut, but with whole heads.
@@brankojovanovic1469 You can pickle cabbage (and other vegetables) naturally with lactic acid, or force it with acetic acid (vinegar). Both are sour. The Japanese and the Chinese make lacto-fermented pickles from all sorts of vegetables, not just cabbage. In Japan it's called tsukemono. In China there are even dried pickled, produced by repeatedly drying, steaming, and salting greens. Like maigan cai.
Thank you for this wonderful report on Serbia. You are wonderful, and I am very glad that you are from England. Serbia is beautiful, wonderful people, history and food.
Polite, open-hearted, you don't look back on negativity, young, beautiful, you want to see beauty in everything, you are not spoiled, you can drink more than me - amazing people. You deserve everything good that happens to you. Congratulations. Živeli.
Fact about the Dessert you guys had. Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel, and sometimes coated with ground hazelnuts, chestnuts, walnuts, or almonds. It's an elegant cake fit for a special occasion. Invented by and named after Hungarian pastry chef Jozsef C. Dobos in 1884.
You guys bring tears in my eyes. I'm a Serbian, living in SA, getting ready to go back HOME, and after watch few of your videos about this amazing country of ours, I can't wait to go back. Have fun, and I'm sure you'll never forget it 💗💗
I'm sorry you can't feel why Belgrade is the first European city for nightlife. You are so tame, kind and acceptable, that if you fell into that mess, madness and life would have the best days of your life. Also, Serbia is first on the list in terms of hospitality. I'm sorry because the situation with the virus also disturbed the city and the people. But I definitely want to say how thrilled I am at how much someone is trying to really show people and explain what they can expect and gain from coming to that country. You are beautiful, and it is exciting to follow you.
That green bridge you were showing in your video is the oldest bridge in Belgrade. It was actually built by Germans in WWII, after they have bombed and destroyed the original bridge (6th April 1941) that was pretty much on the same spot. In October 1944, when Partisans and Red Army were liberating Belgrade, they figured out that Germans were likely to blow up the bridge as they retreated, so a group of partisan commandos was dispatched to try to prevent the demolition of the bridge. They were just ahead of the liberating troops when they reached the bridge, and there they found out that someone had already cut the cables for the explosives in just the right spot. It took some time before it was discovered what had actually happened. An elderly school teacher, who had been a sapper in WWI, lived nearby in a house with a view of the bridge. He had observed German troops positioning explosives and wirings. One night, he went out in a small boat, all alone, and had cut the cables. Here is a clip from the TV series from the 70s, that depicted the fights of the resistance movement in Belgrade during the WWII. In this episode they have told the story of what had happened with the bridge. Unfortunately, there are no English or any other subtitles for this clip: th-cam.com/video/8tWRbgxaZgM/w-d-xo.html
"Zavichai" is a good restaurant, you nailed it. And the sarma there looks veeeery good with "slanina" in it, that is the proper/best way to prepare it - with pieces of cured meat. What I am not used to is the mashed potato with it, but that's how they serve it in most kafanas, though we never have it that way at home.
I have actually made Sarma in summer, used gently boiled cabbage with lemon juice. Not a bad substitute. I also love stuffed grape vine leaves, with the same filling. Really good! I do have to say, I have never had Sarma with mashed potatoes. I have seen it at restaurants, but at home, it's sarma and sarma, 4-5 of them 😂😂😂
You made the point....i Just saw.your faces bfore you tasted It...suspicious a bit...but I knew you're gonna like It..this Is the Land of food🙂Greetings from Belgrade
It is typically eaten as a main course or third course on festive occasions after appetizer and soup and before roasted meat and dessert. Yes, it is typical winter dish made out of sauerkraut heads(leaves). You should have eaten it with succulent lepinja bread. I usually soak it in sauce. Restaurant you had been looking for is called "?" or "Question mark".
you are two much priveledge to enjoy your journey...philippines is still facing a crisis because of virus...stay safe molly and matt...from Philippines we love u both...
@Tony Montana i did not write it in Serbian. I wrote it using a latin phonetical script that is friendly to anglophones. But it cannot be helped if you can't read :(
Love you both, bless your red cheeks, while you are on the food subject, I've traveled with a girl some years ago who was studying in the USA for 3 years without being back home, For duration of 2 hours flight from London to Belgrade all she spoke about was missing eating local tomatoes from the market in the summer.LOL.
I suggest you make some Serbian friends that would then invite you to their home to lunch, so you can try some homemade sarma. Believe me, it is even better then the sarma made in restaurants. And you two are so positive and cute, so open to everything. I enjoy watchinh your videos before falling asleep, so relaxing and interesting.
Sarma is make with SOUR cabbage: en.wikipedia.org/wiki/Whole_sour_cabbage This cabbage is prepared in the autumn and you can eat sarma whole winter :) And desert was: en.wikipedia.org/wiki/Dobos_torte
The pickled cabbage leaves give sarma extraordinary taste (I like mine with a spoon of creamy yoghurt on the top). And yes, it's mostly a winter dish (the summer sarma is made with vine leaves mostly). Balkan people drink rakija with salads and other meze/starters, before the main course.
Watching you guy's for some time now. Its goed too see nice young couple talking so natural. Serbia is great. Wish you to make more video's about. Greatings from Nederland. God bless you all!
Sarma is fantastic, you were not wrong. When you are already there, it would be a pity not to visit Lepenski vir, the first human settlement in Europe. It will surely be interesting for your companions. Greetings and all the best.
Sarma, commonly marketed as stuffed grape leaves, is a type of dolma-a stuffed dish of the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe-comprising vine, cabbage, monk's rhubarb, kale or chard leaves rolled around a filling of grains (like bulgur or rice), minced meat, or both.
I heard they fired the cook that was making the OG Moscow Cake and new one doesn't taste like the good old one.. that's what my mom said i think xD i'm not sure
Only when you come to Serbia🇷🇸 you find what real and delicious food is!!! They aren't too many strong spices but it still a delicious and juicy dish especially meat!!! Just Salt and pepper and maybe some Vegeta (dry spice) and that's all from the spices!!! Greetings from Serbia!!!🍻
Reason restaurants don’t have Saran you have to have sour cabbage to make it and cabbage sits in salt water for at least 30days to get sour that’s usually done in winter time because it has to sit in a cold place
The city wants tourist traffic, but signage is in cyrlic that looks like hieroglyphs does that make sense?.. Guys you are great at vlogging, not loud, and your music is not too loud...great for now, thanks for your videos. :)
great Video again. i recoment Uvac, the iron gate and golubac fortress, Negotinske prerast, Stopic cave and area around zlatiobor. Zlatobor center is actually just a place to stay not that pritty but you can make a lot adventured. the nature around is great. Mokra gora, tara national park...citys Novi Sad, Nis, Subotica, Sombor,...have fun
Sta su svi navalili za tu Adu to je za turiste totalno nezanimljivo.Prijateljica turisticki vodic i tako par puta sva ushicena odvela turiste na Adu ovi je gledaju bledo...sta jezero kao neko i sta sa tim.Sa kaficima sa cenama ko na Santoriniju
Well, what can I say. First you killed me with rakija, now sarma. I wish I can fly over to Somerset (from IRE) and hit you back with proper english breakfast, then carvery lunch in a proper village in. Enjoy your stay there, have fun, explore. Looking forward to seeing your next steps, absolutely yes, time to leave Belgrade and see what else is there. Did you try ajvar?
A small note, maybe someone has already mentioned it. Sarma is made exclusively from sauerkraut leaves. And if you have time, wait for better weather and rent a car and go on the road, so you will visit other cities in Serbia, Serbia is not just Belgrade. Enjoy though I would recommend you to come when the virus passes and when the weather gets better.
Only in former Yugoslavian countries and Hungary, in Poland they only boil the cabbage and stuff it the same way as we do, and they usually eat it with boiled potatoes.
Flat bread is called SOMUN and u should thry USTIPCI from meanced meat its grill Dobos cake translation is drum cake cake with rithm🎂😁And ofc when u go to Vojvonina Novi Sad go out of the town find local kafanas and get FISH PAPRIKASH its ofc u would say fish stew but not even close u never eat that yet. u will be delighet
If you still want traditional cuisine you could try "Old Hercegovina" restaurant. Of course if you haven't yet. It's not that far from Skadarlija. Cheers !
Proper way of consuming sarma would be just straight sarma with the bread. No potatoes, mashed or not! You could take some “kiselo mleko” with it, it’s kind of like greek yogurt.
When it comes to cabbage, it is interesting that most people do not eat cabbage but separate the cabbage from the meat. The charm is in cooking meat in a cabbage wrapper.
The best sarma is made at home. They're smaller and (to me) more tasteful when someone makes sarmas at home. But, Karadjordjeva snicla, cevapi, pljeskavica... are better in restaurants. We usually don't eat it with mashed potatoes, I've seen that only in restaurants.
Thank you for all the videos about my city, you are really quite pair i am new subscriber, my advise you may go to south Niš Leskovac Vranje even better food and cheaper.
Doboš je prezime gospodina, Dobos C. József. Mađarski poslastičar koji je napravio i u svojoj poslastičarnici tortu, koja je postala prepoznatljiva po čitavoj Evropi. Prema tome u ovom slučaju Značaj prezimena, koja zaista se prevodi na Bubanj/bubnjar ne igra ulogu.
Eating Sarma in the restaurant is not even close to the taste of home made Sarma. But before eating sarma you have to try 15 years old plum rakia and after that you have to eat meat soup ,sarma , roast pork on open fire. All meals are made on open fire or BBQ and after all of that is time for traditional Serbian sweet food. Same of home made cakes. That is tradional Serbian lunch.
In terms of the taste and the look, that sarma was 2/10 in my opinion. But I'm cherrypicking here. I'm sure it tasted really good, but it can always taste way better with proper cooking skills. I know I personally wouldn't like it. Sarma is not just food here in Serbia. It is almost a religion. Honestly, it is hard to describe what it means to the Serbian folk. Sarma feels like home, I think this is something we all can relate to when it comes to the food. Sarma's that one dish that can improve your day. As a child I hated going to various weddings or gatherings, but whenever someone would say "There might be sarma", I'd do it. It is something you have to prepare with a lot of love and dedication, and often for an entire family. Nobody wraps 5-6 sarmas in a pot. Has to be at least 40-50 and to last for a few days at least. This dish, named after Turkish Sarma, is one of the most adored Serbian comfort foods available throughout the winter period. In upper Slavic regions it is known as Golubki (pigeons). Sour cabbage or Sauerkraut is usually put in a barrel around November, and then you wait for a month or two for the fermentation process to fully complete. It is just water + salt + cabbage without the root. Sarma's filled with a mix of round rice, minced meat, ground paprika, 1 egg, lots of black pepper. Layers are often filled with variations of smoked/salted meats (ribs, bacon). Oil is added usually, but traditionally you just dip it in a ton of pork fat. The fat actually makes it taste way better, and cabbage gets a golden-red colour. There are no herbs there, except 1-2 bay leaf added "just because". Salt is also avoided because salted/smoked meat usually is very salty, and so is the cabbage itself. What you had looks like it was cooked for about 4 hours in a pot. In the southern regions and with the real Serbian households, and especially during Slava event festivities, home owner can make up to 300 sarmas for the guests, and these are usually left overnight in the oven. The cabbage becomes so thin you can actually see through it. It comes after the soup usually and then is followed by the main dish, usually a roast combo of pork, goat, sheep combined with cabbage salad. And to sum it up, Sarma's one dish that is known for being better and better throughout the week because you keep warming it up and cooling it off again and again. Someone comes to your home during a big snow storm, and you offer them warm sarma that's been cooking in your firewood oven. Rarely can something beat that feeling. When Sarma's prepared good, you keep returning to it. My guests would often feel uneasy to ask, but eventually they'd ask for a plate of sarma on each 2-3 hours and they just couldn't get enough of it. And these are guests who eat less than a toddler, but sarma they just can't resist. I guess that is why this dish is so popular here. Cheers and godspeed to you two.
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
I’m loving these cutesy traditional Serbian eateries, everyone sounds so nice and lovely ☺️ 👏
It sure is! Thanks for watching!
Sarma in Serbia is made with lacto-fermented cabbage. Whole heads of white cabbage are salted and left to develop natural lactobacteria and yeasts that produce lactic acid that ferment and pickle the cabbage. Similar to German sour kraut, but with whole heads.
sour cabbage
@@brankojovanovic1469 You can pickle cabbage (and other vegetables) naturally with lactic acid, or force it with acetic acid (vinegar). Both are sour. The Japanese and the Chinese make lacto-fermented pickles from all sorts of vegetables, not just cabbage. In Japan it's called tsukemono. In China there are even dried pickled, produced by repeatedly drying, steaming, and salting greens. Like maigan cai.
@@arnorrian1 i am doing it for 30 yrs sour cabbage but thank you
@@brankojovanovic1469 You can do a thing without knowing its biological and chemical background.
@@arnorrian1 i know that very well
Thank you for this wonderful report on Serbia. You are wonderful, and I am very glad that you are from England. Serbia is beautiful, wonderful people, history and food.
Thank you very much!
Polite, open-hearted, you don't look back on negativity, young, beautiful, you want to see beauty in everything, you are not spoiled, you can drink more than me - amazing people. You deserve everything good that happens to you. Congratulations. Živeli.
Thanks so much, this is such a lovely comment!
Fact about the Dessert you guys had.
Dobosh torte, also known as drum torte or dobos torta, is a Hungarian sponge cake with seven layers of thin cake filled with rich chocolate buttercream, topped with caramel, and sometimes coated with ground hazelnuts, chestnuts, walnuts, or almonds. It's an elegant cake fit for a special occasion.
Invented by and named after Hungarian pastry chef Jozsef C. Dobos in 1884.
You guys bring tears in my eyes. I'm a Serbian, living in SA, getting ready to go back HOME, and after watch few of your videos about this amazing country of ours, I can't wait to go back. Have fun, and I'm sure you'll never forget it 💗💗
Cool videos of the motherland.Thanks to you both. Greetings from London.
Thanks for watching!
I'm sorry you can't feel why Belgrade is the first European city for nightlife. You are so tame, kind and acceptable, that if you fell into that mess, madness and life would have the best days of your life. Also, Serbia is first on the list in terms of hospitality. I'm sorry because the situation with the virus also disturbed the city and the people. But I definitely want to say how thrilled I am at how much someone is trying to really show people and explain what they can expect and gain from coming to that country. You are beautiful, and it is exciting to follow you.
Thanks for these videos guys! Very nice presentation of Sarma and rakia! :D
Thanks for watching! 🙏🏻
Wow. Loved the food you have shown in the video. Loved it. Thanks very much.
Thanks for watching!
That green bridge you were showing in your video is the oldest bridge in Belgrade. It was actually built by Germans in WWII, after they have bombed and destroyed the original bridge (6th April 1941) that was pretty much on the same spot. In October 1944, when Partisans and Red Army were liberating Belgrade, they figured out that Germans were likely to blow up the bridge as they retreated, so a group of partisan commandos was dispatched to try to prevent the demolition of the bridge. They were just ahead of the liberating troops when they reached the bridge, and there they found out that someone had already cut the cables for the explosives in just the right spot. It took some time before it was discovered what had actually happened. An elderly school teacher, who had been a sapper in WWI, lived nearby in a house with a view of the bridge. He had observed German troops positioning explosives and wirings. One night, he went out in a small boat, all alone, and had cut the cables.
Here is a clip from the TV series from the 70s, that depicted the fights of the resistance movement in Belgrade during the WWII. In this episode they have told the story of what had happened with the bridge. Unfortunately, there are no English or any other subtitles for this clip:
th-cam.com/video/8tWRbgxaZgM/w-d-xo.html
Thanks for the information!
Hello from florida I’m from Serbia 🇷🇸 I’m moving to Serbia this year for good
Are you guys staying up Serbia
We have been here for 2 months now ! :)
Very nice
"Zavichai" is a good restaurant, you nailed it. And the sarma there looks veeeery good with "slanina" in it, that is the proper/best way to prepare it - with pieces of cured meat. What I am not used to is the mashed potato with it, but that's how they serve it in most kafanas, though we never have it that way at home.
Its midnight now in Serbia and Im hungry for sarma! Lol! Glad you guys enjoyed the Sarma!
Hahaha! Thanks for watching!
As always you are better each time you're food and drink vlogs are so much more informative
Thank you!
You guys are great and honest enjoy your stay in Serbia enjoy the great food... Cheers
Thanks for watching!
I have actually made Sarma in summer, used gently boiled cabbage with lemon juice. Not a bad substitute. I also love stuffed grape vine leaves, with the same filling. Really good! I do have to say, I have never had Sarma with mashed potatoes. I have seen it at restaurants, but at home, it's sarma and sarma, 4-5 of them 😂😂😂
It’s nice! Should try it 🤣
I am so glad you liked sarma!
Loved it!
You made me so hungry😋the food looks yummy, a comfort food😋take care guys🥰
Thank you 😋
You made the point....i Just saw.your faces bfore you tasted It...suspicious a bit...but I knew you're gonna like It..this Is the Land of food🙂Greetings from Belgrade
Never judge a book by its cover!! Thanks for watching!
It is typically eaten as a main course or third course on festive occasions after appetizer and soup and before roasted meat and dessert. Yes, it is typical winter dish made out of sauerkraut heads(leaves). You should have eaten it with succulent lepinja bread. I usually soak it in sauce. Restaurant you had been looking for is called "?" or "Question mark".
Thanks for watching!
you are two much priveledge to enjoy your journey...philippines is still facing a crisis because of virus...stay safe molly and matt...from Philippines we love u both...
The flatbread is called lepinja. Pronounced le-pin-ja. And yes it is normal to scoop the sauce with the bread.
Thanks!
@Tony Monatana Leh, pee, nya (silent H)
@Tony Monatana it does also mean bun, but the primary meaning is what they ate. Can be in various shapes and sizes
@Tony Montana i did not write it in Serbian. I wrote it using a latin phonetical script that is friendly to anglophones. But it cannot be helped if you can't read :(
Hey Molly n Matt Have a fab weekend. Yummilicious Sarma!!!The cake served as a dessert too looked yummy.Apricot Rakija looked good.Ziveli😍❤😘😍
Thanks so much xx
Nice Sunday dinner meal. Enjoyed the commentary and watching you 2 eat. Now I'm starving!! Haha.
Eat!! Get a roast dinner down you!
Love you both, bless your red cheeks, while you are on the food subject, I've traveled with a girl some years ago who was studying in the USA for 3 years without being back home, For duration of 2 hours flight from London to Belgrade all she spoke about was missing eating local tomatoes from the market in the summer.LOL.
🤣🤣🤣 I think it’s red from the beer 🍺
@@dabbleandtravel Definitely. .I will be checking that draught beer place next time That's for sure
I suggest you make some Serbian friends that would then invite you to their home to lunch, so you can try some homemade sarma. Believe me, it is even better then the sarma made in restaurants. And you two are so positive and cute, so open to everything. I enjoy watchinh your videos before falling asleep, so relaxing and interesting.
Thank you ❤️
Try kafana question mark -> "kafana ?"
That's literally the name of it and it's one of the oldest in Belgrade, also interesting story behind the name
Thanks for this, when we come back!
Thanks for this wonderful video.
Thanks for watching 😍
@@dabbleandtravel 😁
Sarma is make with SOUR cabbage: en.wikipedia.org/wiki/Whole_sour_cabbage This cabbage is prepared in the autumn and you can eat sarma whole winter :) And desert was: en.wikipedia.org/wiki/Dobos_torte
@Binsr you're spot on about sauerkraut. However, fasting in English is synonym for being hungry. "Posno" in English is Lenten. Regards from Chicago.
The pickled cabbage leaves give sarma extraordinary taste (I like mine with a spoon of creamy yoghurt on the top). And yes, it's mostly a winter dish (the summer sarma is made with vine leaves mostly). Balkan people drink rakija with salads and other meze/starters, before the main course.
It didn’t taste pickled but was very nice! 😍
Good food vlog. Nice work, guys. 👍 Cheers and stay safe.
Thanks so much!
You must also visit Novi Sad. Very nice holiday town. It is about 70 km away from Belgrade ... about an hour and a half drive.
Follow us on instagram, you'll see what we have been up to the last month!
oooh guys what are you doing to me hahaha, this food looked perfect for a dull cold day omg incredible...i am a fan of Matts humour lol x x
Hahah! Thanks Simon!
Have good time in Serbia ☀️👍👌❤️👏🇷🇸😊
In UK there are many Balkan shops where you can buy already prepared cabbage for sarma and lepinja bread, even gravy for sarma. Doboš Is type of drum.
We will look when we’re back in the UK!
Next stop - stuffed paprika/peppers! Food heaven!
😍😍😍
Best sarma is home made sarma, from Serbian "Slava" festival, and mostly we put also smoked pork ribs or bacon to cook with sarma,
Watching you guy's for some time now.
Its goed too see nice young couple talking so natural.
Serbia is great.
Wish you to make more video's about.
Greatings from Nederland.
God bless you all!
Thank you Marko ❤️
Hello Molly and Matt have a lovely day take care guy’s and always be safe enjoy eating 👍👍👍🥰🥰🥰
Thank you ❤️
Foods looks delicious
I felt that's yummy 🥘
It’s amazing!
Sarma is fantastic, you were not wrong. When you are already there, it would be a pity not to visit Lepenski vir, the first human settlement in Europe. It will surely be interesting for your companions. Greetings and all the best.
Thanks for watching!
Golubac Fortress also. Its close to Lepenski vir....and beautiful Djerdap gorge (Iron gate). Cheers!!!
@@dabbleandtravel Golubac Fortress also. Its close to Lepenski vir....and beautiful Djerdap gorge (Iron gate). Cheers!!!
You should try fasting sarma which is made with wine leaf instead of cabbage and it goes best with sour cream or milk .
(Posna sarma)
Thanks!
@@dabbleandtravel Wow i suggest a food type and you guys move into my city xD
Can you two try to visit Royal complex in Belgrade ( new and old White Castle - Beli Dvor) where king and Queen lives. Is tour still possible?
We will have a look when we go back to Belgrade!
Sarma is winter food, so...
Amazing winter food! 😍
Sarma, commonly marketed as stuffed grape leaves, is a type of dolma-a stuffed dish of the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe-comprising vine, cabbage, monk's rhubarb, kale or chard leaves rolled around a filling of grains (like bulgur or rice), minced meat, or both.
Go to the hotel Moskva(moscow) and try Moskva cake(pineapple and sour cherry fruit cake)
Thanks for the recommendation!
I heard they fired the cook that was making the OG Moscow Cake and new one doesn't taste like the good old one.. that's what my mom said i think xD i'm not sure
The Dobosh cake is a great pastry.A thought for the Duke of Edinburgh. Good stay in Serbia!
Thanks for watching!
Only when you come to Serbia🇷🇸 you find what real and delicious food is!!! They aren't too many strong spices but it still a delicious and juicy dish especially meat!!! Just Salt and pepper and maybe some Vegeta (dry spice) and that's all from the spices!!! Greetings from Serbia!!!🍻
Brother,you are slowly starting to look like a real Serb..Which is very nice!
Enjoy Serbia!
Thank you!
@@dabbleandtravel Visit City of Kragujevac.
Reason restaurants don’t have Saran you have to have sour cabbage to make it and cabbage sits in salt water for at least 30days to get sour that’s usually done in winter time because it has to sit in a cold place
Enjoy the cool winter
Sarma is not only serbian authentic, because in Bulgaria we have the same sarma a
nd the name is the same.
For sure! It is a balkan dish :D
Proper winter dish it is Matt, so true.
You should also try roasted lamb or pork I haven’t seen you try it yet but find a place where it’s freshly roasted
Are you looking for "Mornar" kafana? It's actually 100 meters behind you at 03:37.
It's "MoRnaR", with hard R :) Not "Mona", as you pronounce :)
Thanks for this!
@@dabbleandtravel Mornar means Sailor xD
The city wants tourist traffic, but signage is in cyrlic that looks like hieroglyphs does that make sense?..
Guys you are great at vlogging, not loud, and your music is not too loud...great for now, thanks for your videos. :)
@@wakanda6547 nek nauce cirilicu 😁
great Video again. i recoment Uvac, the iron gate and golubac fortress, Negotinske prerast, Stopic cave and area around zlatiobor. Zlatobor center is actually just a place to stay not that pritty but you can make a lot adventured. the nature around is great. Mokra gora, tara national park...citys Novi Sad, Nis, Subotica, Sombor,...have fun
Follow us on Instagram! 😉
Tumorow you can visit 🐬🐟🐠Ada ciganlija lake in Belgrade,ther will be lot a of people...
Sta su svi navalili za tu Adu to je za turiste totalno nezanimljivo.Prijateljica turisticki vodic i tako par puta sva ushicena odvela turiste na Adu ovi je gledaju bledo...sta jezero kao neko i sta sa tim.Sa kaficima sa cenama ko na Santoriniju
Well, what can I say. First you killed me with rakija, now sarma. I wish I can fly over to Somerset (from IRE) and hit you back with proper english breakfast, then carvery lunch in a proper village in. Enjoy your stay there, have fun, explore. Looking forward to seeing your next steps, absolutely yes, time to leave Belgrade and see what else is there. Did you try ajvar?
We’ve tried Ajvar yepp! Thanks for watching!
How are you guys liking belgrade in general?
We love it!
Rakija is appetizer. After sarma you drink špricer (white wine+sparkling water) 😉
Ooooo!! Thanks for the tip!
hey guys. you got vaccine? I think you can get one in Serbia as foreigners, if you are interested (just ask which one is available)
We're looking in to see how long it takes as I believe there's a 3 month wait with the vaccine they were offering :)
@@dabbleandtravel yes, i am in that 3 months waiting :)
Hope you're going to visit Novi Sad, but the weather will be shitty next few days.
We’re a few weeks behind, be ready for tomorrow’s video 💛
A small note, maybe someone has already mentioned it. Sarma is made exclusively from sauerkraut leaves. And if you have time, wait for better weather and rent a car and go on the road, so you will visit other cities in Serbia, Serbia is not just Belgrade. Enjoy though I would recommend you to come when the virus passes and when the weather gets better.
Only in former Yugoslavian countries and Hungary, in Poland they only boil the cabbage and stuff it the same way as we do, and they usually eat it with boiled potatoes.
Very nice people with lovely accent!
Pozdrav😄
Thank you!
Comfort food!
Flat bread is called SOMUN and u should thry USTIPCI from meanced meat its grill Dobos cake translation is drum cake cake with rithm🎂😁And ofc when u go to Vojvonina Novi Sad go out of the town find local kafanas and get FISH PAPRIKASH its ofc u would say fish stew but not even close u never eat that yet. u will be delighet
Woooow Prelepo 🇷🇸👍🍀☀️👏🍀🍀
If you still want traditional cuisine you could try "Old Hercegovina" restaurant. Of course if you haven't yet. It's not that far from Skadarlija. Cheers !
Thanks for the recommendation.
Proper way of consuming sarma would be just straight sarma with the bread. No potatoes, mashed or not! You could take some “kiselo mleko” with it, it’s kind of like greek yogurt.
When it comes to cabbage, it is interesting that most people do not eat cabbage but separate the cabbage from the meat. The charm is in cooking meat in a cabbage wrapper.
Thanks for watching!
you're writing nonsense, i don't know a single person who eats only meat from sarma.
Sarma, it is a symbiosis of flora and fauna.
Amazing 👌🌞😊👍
The best sarma is made at home. They're smaller and (to me) more tasteful when someone makes sarmas at home. But, Karadjordjeva snicla, cevapi, pljeskavica... are better in restaurants. We usually don't eat it with mashed potatoes, I've seen that only in restaurants.
Really difficult to choose if the menu wasn't English written,n the weather quite not nice, but still lovely to see you, stay safe, love u both❤️
Thanks for watching!
Thank you for all the videos about my city, you are really quite pair i am new subscriber, my advise you may go to south Niš Leskovac Vranje even better food and cheaper.
Thanks so much! Follow us on instagram to see what we have been up too!
cute*
Oh you two are proper cute goofs.
🤣🤣🤣🤣🤣
добош торта - drum cake
snare drum , da budemo precizni ! drum je opshti naziv , a snare drum je tacan prevod za dobosh !
Doboš je prezime gospodina, Dobos C. József. Mađarski poslastičar koji je napravio i u svojoj poslastičarnici tortu, koja je postala prepoznatljiva po čitavoj Evropi. Prema tome u ovom slučaju Značaj prezimena, koja zaista se prevodi na Bubanj/bubnjar ne igra ulogu.
@@Kataton1987 to je podatak koji verovatno zna mali broj ljudi medju kojima i ja ha,ha,ha!
Hi from another Brit! are you guys still in belgrade?
Hey! We’re not now no but should be heading back!
@@dabbleandtravel Good to hear, have sent you a message on Facebook!
You know they are English..they hold fork with right hand 😊
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Doesn't everyone?
Fun fact, Serbians eat a lot of bread. Sarma goes with bread always. Lol.
Everything goes with bread!
Cabbage is top supper food especially sour cabbage.
Not for us!
@@dabbleandtravel Related foods are broccoli, cauliflower, brussels sprouts etc.
Eating Sarma in the restaurant is not even close to the taste of home made Sarma. But before eating sarma you have to try 15 years old plum rakia and after that you have to eat meat soup ,sarma , roast pork on open fire. All meals are made on open fire or BBQ and after all of that is time for traditional Serbian sweet food. Same of home made cakes. That is tradional Serbian lunch.
Omg I am so hungry right now 🤤 Have to get up and eat again 🙄🤦♂️😁
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Sarma ❤️😘🌞😊👍👌
Thanks for commenting!
🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸
💖💖💖
Sarmaaaaaa 🤤🤤
In terms of the taste and the look, that sarma was 2/10 in my opinion. But I'm cherrypicking here.
I'm sure it tasted really good, but it can always taste way better with proper cooking skills. I know I personally wouldn't like it.
Sarma is not just food here in Serbia. It is almost a religion. Honestly, it is hard to describe what it means to the Serbian folk.
Sarma feels like home, I think this is something we all can relate to when it comes to the food.
Sarma's that one dish that can improve your day. As a child I hated going to various weddings or gatherings, but whenever someone would say "There might be sarma", I'd do it.
It is something you have to prepare with a lot of love and dedication, and often for an entire family. Nobody wraps 5-6 sarmas in a pot. Has to be at least 40-50 and to last for a few days at least.
This dish, named after Turkish Sarma, is one of the most adored Serbian comfort foods available throughout the winter period. In upper Slavic regions it is known as Golubki (pigeons).
Sour cabbage or Sauerkraut is usually put in a barrel around November, and then you wait for a month or two for the fermentation process to fully complete. It is just water + salt + cabbage without the root.
Sarma's filled with a mix of round rice, minced meat, ground paprika, 1 egg, lots of black pepper. Layers are often filled with variations of smoked/salted meats (ribs, bacon). Oil is added usually, but traditionally you just dip it in a ton of pork fat. The fat actually makes it taste way better, and cabbage gets a golden-red colour.
There are no herbs there, except 1-2 bay leaf added "just because". Salt is also avoided because salted/smoked meat usually is very salty, and so is the cabbage itself.
What you had looks like it was cooked for about 4 hours in a pot. In the southern regions and with the real Serbian households, and especially during Slava event festivities, home owner can make up to 300 sarmas for the guests, and these are usually left overnight in the oven. The cabbage becomes so thin you can actually see through it.
It comes after the soup usually and then is followed by the main dish, usually a roast combo of pork, goat, sheep combined with cabbage salad.
And to sum it up, Sarma's one dish that is known for being better and better throughout the week because you keep warming it up and cooling it off again and again. Someone comes to your home during a big snow storm, and you offer them warm sarma that's been cooking in your firewood oven. Rarely can something beat that feeling.
When Sarma's prepared good, you keep returning to it. My guests would often feel uneasy to ask, but eventually they'd ask for a plate of sarma on each 2-3 hours and they just couldn't get enough of it. And these are guests who eat less than a toddler, but sarma they just can't resist.
I guess that is why this dish is so popular here.
Cheers and godspeed to you two.
Dobosh cake is from Hungary
Dobos torta is Hungarian
en.wikipedia.org/wiki/Dobos_torte
For a Serb that is defenetly not enough bread.
Hahhaha! We were quite full!
oo, good food but this place is expensive.
Real good food :)
Dobos cake is Hungarian.
come to macedonia vevcani
Did they give you two pieces of bread?
Yep!
Serbia has best food u know it .
It has some good food that is for sure!
Go.to novi sad . Try balnjalucki cevapi. Best in town best in Serbia . U won't have anywhere like that
Where is next stop
maybe in Bulgaristan !!!
Yayyy
Amazing humor
Bulgaria
Bulgaristan on Turkish
your boyfriend prefers rakija and beer to you... believe me 🤭