Hi Sophie, Thank you so much for your comment on my sarma video. I am doing very well thank you. With Easter coming, I hope you are able to find some Easter recipes on my channel. All the best to you and your family. Love, Baba ❤️💐🌸🌺💐
Zdravo Baba kako cte (your younger so I would be more inclined to call you Tetka)? I love sarma, it's the bomb! I'm first generation Australian Macedonian and my family come from Ohrid. My parents came to Sydney by boat in 1972, my maternal grandfather arrived in 1969. I moved to Adelaide, married and my parents followed a few years later which is great for my kids. Please continue sharing you have a wonderful way of encouraging people to cook making the steps easy and of course always manage to make the food look amazing...wish I was in your kitchen, I bet it would be amazing!❤🌻🐨🦘👏
Thank you very much for your kind comment! I truly enjoy cooking so I am very happy to share my recipes from my grandmother and mother, i hope your family enjoys them. Thank you for sharing the story. We have all immigrated around the world but we are one as Macedonians!
Hello Madeley, Thank you very much for your comment, and I’m happy you enjoyed my video for sarma. I’m from selo Nevoliany in Lerin but I’ve been many years now in Canada, I hope you try making the sarma, it’s one of my favourites. Love, Baba
My husband is Macedonian, he came here to Australia in 1996 he was 3, he loves Maso food so I’m trying to learn as much as I can. How much sour krout do I add also what’s the brown stuff you drip over it before you put it in the oven?
Hello! Thank you for your comment! I put a whole pickle jar of sour kraut. The liquid placed on top of the cabbage rolls is 2-3 ounces of Oil, a teaspoon of red pepper and a dash of black pepper.
Dear Jarakj, I’m happy to see you found my Sarma recipe, mine is a vegan recipe with just the cabbage, sauerkraut, and rice. If you’d like to add meat it is still the same cooking time, as if you were to cook it only with rice. You should cook for 1 hour at 425, make sure you cover the sarma with 3/4 of water. Thank you, Baba 🌸
My baba died in June this year and when I was cleaning her house out I found her recipe book. She never made it posno, we always had it with rice and pork mince
Thank you for sharing your lovely memory of your Baba, bog da ja prosti. My family eats it with only rice as a posno recipe, but I know others do it with meat; that is the great thing about our culture… it is so rich with all these variations of recipes. Love, Baba ❤️
Hello Baba. I too am Macedonian . I love watching your videos. Reminds me of my Baba who is no longer with us.
Thank you for making these,they look delicious!❤❤
Halo Baba
Greetings from Croatian woman from Dubai! Love Macedonian Sarma from oven
Hello, thank you for your kind comment on my Sarma video. It’s one of my favourites as well and I make it all year round. Thank you again
Love,
Baba
@@AfternoonsWithBaba Glad I bumped into your channel!
Thanks for that video!
Love from Dubai ❤️
I am from Melbourne Australia and I enjoy watching the programme.
Thank you!
Thank you Baba! I will make these. I miss watching you on you tube. Hope you are keeping well. Love Sophie❤
Hi Sophie,
Thank you so much for your comment on my sarma video. I am doing very well thank you. With Easter coming, I hope you are able to find some Easter recipes on my channel.
All the best to you and your family.
Love,
Baba ❤️💐🌸🌺💐
Looks so good! I miss my babas food😩. Thank you for sharing!
Thank you
I am also from Melbourne Australia and enjoy your channel. Made your stuffed pepper and tomato on weekend and it was delicious.😘👌🏻
Nadia, thank you very much for your kind comment. I have a lot of relatives in Melbourne, happy to hear from you down under.
Zdravo Baba kako cte (your younger so I would be more inclined to call you Tetka)? I love sarma, it's the bomb! I'm first generation Australian Macedonian and my family come from Ohrid. My parents came to Sydney by boat in 1972, my maternal grandfather arrived in 1969. I moved to Adelaide, married and my parents followed a few years later which is great for my kids. Please continue sharing you have a wonderful way of encouraging people to cook making the steps easy and of course always manage to make the food look amazing...wish I was in your kitchen, I bet it would be amazing!❤🌻🐨🦘👏
Thank you very much for your kind comment! I truly enjoy cooking so I am very happy to share my recipes from my grandmother and mother, i hope your family enjoys them. Thank you for sharing the story. We have all immigrated around the world but we are one as Macedonians!
@@AfternoonsWithBaba na vistina!
Yum....👍
very nice, reminds me of our late mother, will have to make this-where from Macedonia is your family?, we are from the selo Blaci in Kostur.
Hello Madeley,
Thank you very much for your comment, and I’m happy you enjoyed my video for sarma. I’m from selo Nevoliany in Lerin but I’ve been many years now in Canada, I hope you try making the sarma, it’s one of my favourites.
Love, Baba
My husband is Macedonian, he came here to Australia in 1996 he was 3, he loves Maso food so I’m trying to learn as much as I can.
How much sour krout do I add also what’s the brown stuff you drip over it before you put it in the oven?
Hello! Thank you for your comment! I put a whole pickle jar of sour kraut. The liquid placed on top of the cabbage rolls is 2-3 ounces of Oil, a teaspoon of red pepper and a dash of black pepper.
Afternoons With Baba , thanks Baba 👍💕
Love you baba
😃💕
How long do you cook the rice with meat
Dear Jarakj, I’m happy to see you found my Sarma recipe, mine is a vegan recipe with just the cabbage, sauerkraut, and rice. If you’d like to add meat it is still the same cooking time, as if you were to cook it only with rice. You should cook for 1 hour at 425, make sure you cover the sarma with 3/4 of water. Thank you, Baba 🌸
My favorite is sarma, when my mum makes sarma she puts mince meat and rice
Tatijana, thank you for your own recipe of the Sarma it sounds very nice; my family’s recipe has never used meat. All the best, love Baba
My baba died in June this year and when I was cleaning her house out I found her recipe book. She never made it posno, we always had it with rice and pork mince
Thank you for sharing your lovely memory of your Baba, bog da ja prosti. My family eats it with only rice as a posno recipe, but I know others do it with meat; that is the great thing about our culture… it is so rich with all these variations of recipes. Love, Baba ❤️
I like mine more meaty with rice with some spicy seasoning and lots of garlic in saute it first
Thank you for your comment. That sounds very nice. Everyone has their own way of making the Sarma. Thank you for sharing yours.
Baba 🎄