#352877

Anonymous

Hah, sarmi are indeed currently cooking in my pot – perfect timing (and good sense of humour)! Of course, it should be noted that you can also make lozovi sarmi (or Greek sarmi; I think they call them dolmades there) exactly the same way, but with grape leafs instead of sour cabbage ones (and they’re usually smaller, which makes them easier to eat, at least for me).