Marija Komšo 3.h.
 Preparation
 Arrange sliced prosciutto, kulen,
pressed ham and olives on one or two
larger plates.
 Mix the cottage cheese with the sour
cream and place in a suitable bowl.
 Cut the cheeses into cubes or thinner
slices.
 Arrange sliced cheese and peeled
spring onions on another plate.
 Put the prepared fresh cheese and ajvar
on the lettuce leaves, and place on a
plate with the cheese.
 Ingredients
 3/4 kg of shank
 15 dkg salt (3 tablespoons)
 3 liters of water
 5-8 grains of pepper
 2 cloves garlic
 root vegetables for beef soup:
 two medium carrots
 stalks of parsley and celery
 the green part of the leek
 celery root
 kohlrabi root
 bow
 kale leaf
 Preparation
 Wash the meat and bring it to a boil in cold, salted water, then add the root
vegetables to the soup, put it on the lowest heat and cook for another hour. When
the soup is cooked (when the meat is soft) strain the soup. There should be
approximately 20 dkg of root vegetables in the beef greens. Depending on the
time of year, cauliflower, the hard part of the cabbage (heart), can be added, and if
the meat is fatter, one peeled potato can be added to pick up the fat.
 Cooked meat can be served with a sauce (say dill), carrots are cut into rings and
added to the strained soup. In the soup prepared in this way, noodles, dumplings or
an addition of your choice are cooked. Finally, finely chop the parsley or chives
leaves and sprinkle on the boiled beef broth.
 Ingredients
 a larger head of cabbage
 75g minced meat
 One red onion and on clove of garlic
 salt, vegeta, pepper
 oil
 rice
 flour
 red ground pepper
 1 tablespoon mashed tomatoes
 Preparation
 Preparation of cabbage
 - It is necessary ,separate leaf by leaf from the head of cabbage and wash each leaf
separately so that the sarma is not too sour. If the cabbage root is too thick, remove it.
 - Separate smaller or cracked cabbage leaves from the side because they will be needed for
the layers between the rows of sarma and place some on the bottom of the pot in which you
plan to cook the sarma. (To cover the bottom).
 Preparation of meat (stuffing) for sarma
 - Put finely chopped onion in a pan with a little oil and fry the onion briefly. (Do not use the
bowl in which you plan to cook the sarma)
 - Add the meat and season it with salt, vegeta and pepper, stir regularly and wait until a little
water evaporates, then add the washed rice and let it simmer for a few more minutes.
Wrapping sarma
 - Take a cabbage leaf and take the stuffing with a spoon and place it on the edge of the
cabbage. Roll the cabbage and "push" the ends inwards so that the sarma does not fall apart
and nothing falls out. (Pay attention to the amount of stuffing you put in the cabbage leaf, the
amount depends on what kind of head you found and how big the leaves are)
 - Arrange the sarma in a pot lined with cabbage leaves. Place the cabbage leaves that you
separated between the first row of sarma.
 - Bring the sarma to a boil, then reduce to a low heat and cook for 60 minutes. (Before covering
the sarma with a lid,you can put a plate on it to push it down and keep it down and keep it
cowered with water for all 60 minutes).
 - Season to taste.
 Browned flour
 - You need oil, flour and red ground pepper.
 - Heat 2.5 tablespoons of oil and add 2 tablespoons of flour and a little red ground pepper and stir
constantly. (If you like thicker sarma, you can increase the number of tablespoons of oil and
flour)
 - Raise the temperature of the sarma and add the mash and reduce the temperature.
 - Do not mix the sarma but move the pot. (So you dont over do it).
 - You can also add a little mashed tomatoes, but this time I didn't use it.
 - Cook for another 60 minutes and after that your sarma is ready.
Ingredients
dough
4 dcl yogurt
2 eggs
2 packets of vanilla sugar
a bit of salt
2 teaspoons sugar
20 tablespoons plain flour
1 packet of baking powder
1 tablespoon brandy
frying oil
 Preparation
 Mix all the ingredients to get a smooth mixture.
 If you see that the mixture is thin (to spill out of the spoon) feel free to add another
tablespoon of flour!
 Take out the mixture with a spoon (and help yourself to separate, or with your
finger) and fry in hot oil. The oil must not be too hot.
 As soon as it turns brown (which is fast), turn to the other side and let it fry until the
end. If you fry them in a lot of oil, so that they float nicely, they start to turn on their
own.
 Take out in a bowl in which you put a paper towel or napkin at the bottom to soak
up the excess oil.
 Sprinkle the staff with sugar. Serve.