S\u0103-i vezi acum pe dacii verzi care cred c\u0103 sarmaua e dovada identit\u0103\u0163ii de rom\u00e2n cum clocotesc de furie \u015fi de draci. Dar da, sarmalele sunt o crea\u0163ie evreiasc\u0103. Numite holishkls, descrise ca rulouri de varz\u0103 con\u0163in\u00e2nd un amestec de carne de vit\u0103, orez \u015fi stafide, str\u0103mo\u015fii sarmalelor sunt consemna\u0163i \u00een scrieri evreie\u015fti de acum 2000 de ani. <\/p>\n\n\n\n
\u015ei evreii au \u015fi dus deliciosul preparat \u00een toat\u0103 lumea, pe toate continentele \u015fi \u00een majoritatea \u0163\u0103rilor, de aceea e at\u00e2t de amuzant cum se ceart\u0103 rom\u00e2nii cu ru\u015fii, turcii \u015fi ungurii (cel pu\u0163in la noi \u00een zon\u0103) pe paternitatea evreilor. <\/p>\n\n\n\n
Calma\u0163i-v\u0103, vi le-au adus I\u0163ic \u015fi Ra\u015fela. Voi doar le-a\u0163i dekosherizat cu carnea de porc. <\/p>\n\n\n\n
2. Sunt printre felurile de m\u00e2ncare cu cele mai multe nume de pe p\u0103m\u00e2nt. <\/strong><\/p>\n\n\n\n Fie c\u0103 sunt variante de “porumbei” (golubtsi – Rusia, golabki – Polonia, holubtsi – Ucraina, Holubky – Cehia \u015fi Slovacia), fie c\u0103 sunt variante de “dolma” (dolma – Turcia, dolmades – Grecia, Kaldolmar – Suedia, dolmasi – Azerbaijan, tolma – Armenia \u015fi Georgia, dolmeye – Iran), fie c\u0103 sunt versiuni de sarma (sarmale la noi, sarma \u00een Albania, Macedonia, Serbia, Bosnia \u015fi Her\u0163egovina, sarmi \u00een Bulgaria, sarmasi \u00een anumite zone ale Turciei, fie c\u0103 sunt versiuni de mahshi \u00een Africa sau numite individual de popoarele cu personalitate, cum ar fi stuffed cabbage \u00een Regatul Unit \u015fi SUA, Kohlrouladen \u00een Germania, kyabetsu \u00een Japonia, \u767d\u83dc\u5377 \u00een China \u015fi etc. etc. etc., delicioasele rulouri de varz\u0103 se g\u0103sesc peste tot, cu varia\u0163ii specifice locului, desigur. <\/p>\n\n\n\n \u00centregul mapamond iube\u015fte sarmalele, indiferent cum le spune. <\/p>\n\n\n\n 3. Care e faza cu porumbeii? <\/strong><\/p>\n\n\n\n Primii care au ales numele de hulupkes (porumbei) au fost evreii, pentru c\u0103 au fost dintotdeauna poe\u0163i \u015fi pentru c\u0103 sarmaua le amintea de o pas\u0103re \u00een cuib. Popoarele slavice au \u00eemprumutat numele \u015fi explica\u0163ia de la ei. <\/p>\n\n\n\n De asemenea, \u00een buc\u0103t\u0103ria fran\u0163uzeasc\u0103 aristocratic\u0103 exista un dish preten\u0163ios numit porumbelul orb, care consta dintr-un porumbel g\u0103tit \u00eentreg \u015fi rulat \u00een varz\u0103. Un fel de s\u0103rm\u0103lu\u0163\u0103 de fi\u0163e XXL. <\/p>\n\n\n\n Nu e clar dac\u0103 marii buc\u0103tari francezi au rafinat ideea auzind numele de golubki, gust\u00e2nd m\u00e2ncarea \u015fi d\u00e2nd fr\u00e2u liber imagina\u0163iei, sau poporul a ales s\u0103 perpetueze numele bazat pe opulen\u0163a celebr\u0103 a francezilor <\/p>\n\n\n\n 4. Exist\u0103 \u015fi o Zi a Sarmalelor. <\/strong><\/p>\n\n\n\n Da, e o na\u0163iune pe p\u0103m\u00e2nt care celebreaz\u0103 sarmalele \u015fi le dedic\u0103 o zi a lor \u015fi nu, nu suntem noi. E vorba de suedezi. <\/p>\n\n\n\n \u00cen 1709, regele suedez Carol al XII-lea a pierdut o b\u0103t\u0103lie \u00eempotriva Rusiei \u015fi a primit g\u0103zduire de la sultanul turcilor, Ahmed al III-lea, \u00een Moldova. Acolo, Carol a degustat delicioasele sarmale \u015fi i-au pl\u0103cut la nebunie. Carol a petrecut mai mult de cinci ani \u00een regiune, negociind cu sultanul s\u0103 scape de ru\u015fi. Care erau o problem\u0103 atunci cum sunt \u015fi acum. \u00cen 1715, c\u00e2nd s-a \u00eentors victorios pe tronul \u0163\u0103rii sale, a adus \u015fi sarmalele cu el, \u00eempreun\u0103 cu demnitarii turci \u015fi cu buc\u0103tarii lor. Acestea au devenit extrem de populare. At\u00e2t de populare, \u00eenc\u00e2t 30 noiembrie, data decesului lui Carol al XII-lea, a devenit Cabbage Dolma Day (K\u00e5ldolmens dag). <\/p>\n\n\n\n 5. Poate cel mai amuzant nume e cel dat de americani. <\/strong><\/p>\n\n\n\n Bine, sarmalele au ajuns \u00een melting pot-ul de peste ocean pe diverse filiere culturale, \u015fi au diverse nume. Dar de departe cel mai amuzant este “pigs in a blanket”. Cum ar veni, purcei \u00eenfofoli\u0163i \u00eentr-o p\u0103tur\u0103. <\/p>\n\n\n\n Dac\u0103 imaginea asta nu v\u0103 tope\u015fte sufletul, \u00eemi pare r\u0103u, dar nu ave\u0163i un univers interior \u015fi nu merita\u0163i lucruri frumoase. <\/p>\n\n\n\n 6. Exist\u0103 sarmale cu pe\u015fte, fructe de mare, ciuperci shiitake \u015fi tofu?<\/strong> <\/p>\n\n\n\n Desigur. Acestea sunt variet\u0103\u0163ile care s-au dus p\u00e2n\u0103 \u00een \u0163\u0103rile din Orientul \u00cendep\u0103rtat. <\/p>\n\n\n\n 7. M\u0103rimea conteaz\u0103 <\/strong><\/p>\n\n\n\n Sunt zone, cum ar fi estul Ucrainei \u015fi Moldova, unde se pune pre\u0163 pe s\u0103rm\u0103lu\u0163ele c\u00e2t mai mici, care ar atesta m\u0103iestria buc\u0103tarului, iar sarmalele mari sunt considerate un semn c\u0103 e\u015fti lene\u015f \u015fi del\u0103s\u0103tor. \u015ei sunt zone, cum ar fi Transilvania, Ungaria, Serbia, unde sarmaua mare \u015fi gras\u0103 e semn de opulen\u0163\u0103 \u015fi generozitate, \u015fi numai s\u0103r\u0103kiile \u00ee\u0163i ofer\u0103 sarmale mici, ca semn c\u0103 le e mil\u0103 de m\u00e2ncare. <\/p>\n\n\n\n S\u0103 l\u0103s\u0103m asta aici, ca argument legat de relativitatea conceptului de “a\u015fa se face”. <\/p>\n\n\n\n 8. Ment\u0103 \u015fi l\u0103m\u00e2ie<\/strong> <\/p>\n\n\n\n \u00cen Orientul Mijlociu \u015fi \u00een nordul Africii, sarmaua devine un aliment mult mai u\u015for. Mai pu\u0163in\u0103 carne, mai multe legume, uneori \u015fi orezul e \u00eenlocuit cu bulgur, rulourile sunt fierte \u00een suc de l\u0103m\u00e2ie \u015fi condimentate cu arome intense, cum ar fi m\u0103rarul, chimenul sau menta. <\/p>\n\n\n\n De ce e interesant? <\/p>\n\n\n\n Pentru c\u0103, poate, la un moment dat, o s\u0103 vrei s\u0103 \u00eencerci aceea\u015fi m\u00e2ncare, cu re\u0163ete ale altor na\u0163iuni, \u015fi o s\u0103-\u0163i r\u0103sfe\u0163i papilele gustative cu experien\u0163e interesante. <\/p>\n\n\n\n 9. Garnituri <\/strong><\/p>\n\n\n\n M\u0103m\u0103lig\u0103, da? <\/p>\n\n\n\n Da. <\/p>\n\n\n\n Dar ai varianta unui piure cremos \u015fi delicios de cartofi \u00een \u0163\u0103rile scandinave. Iar \u00een Suedia, toppingul nelipsit e gemul de meri\u015foare. <\/p>\n\n\n\n \u00cen Ungaria, singura garnitur\u0103 e o doz\u0103 s\u0103n\u0103toas\u0103 de sm\u00e2nt\u00e2n\u0103, iar \u00een Grecia, un bol de tzatziki. Sau un bol de jajik (iaurt libanez cu castrave\u0163i). <\/p>\n\n\n\n \u00cen Ucraina \u015fi Polonia, le al\u0103turi pierogi, ni\u015fte produse din aluat umplute cu cartofi, br\u00e2nz\u0103 \u015fi cu ce se mai nimere\u015fte. <\/p>\n\n\n\n \u015ei dac\u0103 te ui\u0163i pe manuale de nutri\u0163ie modern\u0103, optezi pentru o salat\u0103 fresh de crudit\u0103\u0163i stropite cu l\u0103m\u00e2ie. <\/p>\n\n\n\n 10. Nutri\u0163ional, sarmalele sunt o m\u00e2ncare ok <\/strong><\/p>\n\n\n\n Exist\u0103 acest mit care spune c\u0103 sarmalele sunt m\u00e2ncarea cumplit\u0103 care \u00eengra\u015f\u0103 oamenii de Cr\u0103ciun.<\/p>\n\n\n\n De fapt, nu. <\/p>\n\n\n\n De fapt, o por\u0163ie normal\u0103 de 300 de grame are \u00een jur de 300 de calorii, ceea ce nu e chiar at\u00e2t de r\u0103u, c\u00e2nd ne g\u00e2ndim c\u0103 un sandvi\u015f Big Mac are 550 de calorii. \u00cen plus, varza e printre cele mai nutritive alimente din univers (vitamina K, complexul B, mangan, calciu, magneziu, potasiu, acid folic), fierberea lent\u0103 e un mod de a g\u0103ti mult mai s\u0103n\u0103tos dec\u00e2t altele, iar dac\u0103 \u0163ii neap\u0103rat s\u0103 fii prieten cu nutri\u0163ionistul t\u0103u, po\u0163i face sarmale de curcan cu piure de conopid\u0103 \u015fi e\u015fti regele m\u00e2nc\u0103rii s\u0103n\u0103toase. <\/p>\n\n\n\n Cheia e, desigur, \u00een modera\u0163ie. Por\u0163ie rezonabil\u0103, nu jum\u0103tate de crati\u0163\u0103. <\/p>\n\n\n\n Cr\u0103ciun fericit \u015fi bucura\u0163i-v\u0103 de alimentul cel mai popular de pe planet\u0103. <\/p>\n\n\n\n ***<\/p>\n\n\n\n Fii mo\u015f cr\u0103ciun, sus\u0163ine-m\u0103 cu o dona\u0163ie. Aici<\/strong><\/a>.<\/p>\n\n\n\n ***<\/p>\n\n\n\n Vrei s\u0103 m\u0103 urm\u0103re\u015fti \u00een social media? \u00cemi po\u0163i da like pe Facebook<\/strong><\/a>, follow pe Twitter<\/a><\/strong> \u015fi Instagram<\/a><\/strong>, subscribe pe YouTube<\/a><\/strong> \u015fi pe TikTok<\/a><\/strong>.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Considerate de mul\u0163i m\u00e2ncarea na\u0163ional\u0103 a \u0163\u0103rii noastre, sarmalele sunt deliciul specific al Cr\u0103ciunurilor \u015fi al Revelioanelor noastre. Indiferent din carnea (sau ingredientele vegetariene)...<\/p>\n","protected":false},"author":2,"featured_media":24227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-24226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spicy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/lorenalupu.com\/blog\/wp-content\/uploads\/2022\/12\/Sarmalute_mamaliguta.jpeg?fit=640%2C480&ssl=1","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/24226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/comments?post=24226"}],"version-history":[{"count":2,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/24226\/revisions"}],"predecessor-version":[{"id":24229,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/24226\/revisions\/24229"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/media\/24227"}],"wp:attachment":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/media?parent=24226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/categories?post=24226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/tags?post=24226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/i2.wp.com\/lorenalupu.com\/blog\/wp-content\/uploads\/2018\/03\/cafea-300x300.jpg?resize=300%2C300\")
<\/a><\/figure>\n\n\n\n