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Automatically translated version. May contain inaccuracies compared to the original.
In the 1822 year the Swiss traveled two and a half thousand kilometers to plant vines where they had already grown. The place was named just that.
The colonists came from the canton of Vaud and founded a winemaking settlement in the Odesa region. Louis Tardan led the resettlement.
And now the detail that makes this worth knowing. The Turkish name of this place sounded like Aşa-abag, which means "lower vineyards." The settlers pronounced it as Shabag, and later it turned into Shabo.
So the land already had the answer to what to do on it in its name. The Swiss simply arrived and read it.
Telti-kuruk also grows there, a variety that was on this land back in Turkish times and is considered autochthonous.
Vineyards give not only wine. They give leaves, and those leaves are used to make sarma.
Now how it's done, because here the leaves decide everything.
We recommend picking leaves in spring, young, palm-sized, with a light tint and thin veins. Old leaves are tough, and no amount of braising will fix that.
Pour boiling water over the leaves for two minutes, no more, then immediately into cold water. They should become soft but not fall apart.
Trim the stem off completely at the base.
Filling: ground meat, rice cooked exactly halfway, lots of onion, mint, and dill. Mint is mandatory here; it is what distinguishes sarma from stuffed cabbage rolls.
Place the filling on the matte side of the leaf, closer to the base. Roll tightly, tucking in the sides, into a finger-thick roll. Sarma should be small; this is not a golubets.
Put a layer of leaves on the bottom of the pot. Arrange the sarma in tight rows so they don't unroll.
Cover with a plate to weigh them down, pour hot water barely to cover, and simmer for forty minutes on low heat.
Serve with thick yogurt and garlic.
Sometimes all you have to do is read the place name to the end.
💛Enjoy.
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