Talk:Sarma vo Lozov List/@comment-99.231.66.148-20100616052507

TIP - when using grape leaves, they are usually packed in a salty brine. RINSE them very well before use, or they will crisp up and go white, looking like the dead sea. SALTY!! So, rinse, rinse, rinse! There really isn't a need to cook them, just warm them through. And for those of you who don't know how to "wrap up in Sarma fashion", think of it as a tiny cabbage roll. Start with the largest/widest side of the grape leaf towards you. Add filling. Roll once. The fold over the sides. Roll again tightly, untill all wrapped. I double up on small leaves to make a larger work area.