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	<title>sarma &#8211; Slavorum</title>
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		<title>The joy of Sarma &#8211; it is never too late to learn how to make it</title>
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		<dc:creator><![CDATA[Tina B.]]></dc:creator>
		<pubDate>Tue, 24 Jan 2017 07:36:14 +0000</pubDate>
				<category><![CDATA[Entertainment]]></category>
		<category><![CDATA[food]]></category>
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		<category><![CDATA[sarma]]></category>
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					<description><![CDATA[Cooking time &#8211; If you are faint of heart or culinary purists, please, stop reading now, and the rest of you, here’s how to maybe do it, but probably your first attempt will be much better. “So, what will you write about?”, asks my editor the other day. “I don’t know, something about… sarma?”, I [&#8230;]]]></description>
		
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		<title>Recipe: How to make delicious Sarma dish</title>
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		<dc:creator><![CDATA[Ivan R.]]></dc:creator>
		<pubDate>Fri, 29 Jan 2016 17:58:58 +0000</pubDate>
				<category><![CDATA[Travel and Tourism]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sarma]]></category>
		<category><![CDATA[slavic]]></category>
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					<description><![CDATA[About Sarma In most Balkan countries Sarma has become a traditional dish, so indigenous that many consider the product specifically to be their national cuisine (i.e. Slavic) however truth to be told, Sarma is a traditional Turkish dish as far as it origins go. It is made of sauerkraut and minced meat, and that mixture of meat, [&#8230;]]]></description>
		
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