Sauerkraut meal rolls of sinj- SINJSKI ARAMBAŠI-
ARAMBAŠI - Croatian Republic’s Ministry of Culture’s list of protected cultural heritage.
All kinds of fresh meat chop into small pieces,very fine, first with a knife and a meat cleaver .
The same way with the smoked meats.
Chop onions, garlic ,parsley and grated nutmeg,,add salt and pepper and mix to meat and leave it for 30 minutes. After that wrap the mixture in sauerkraut leafs.
Put in the common of cooking a chop cabbage and on that beef bone and two tablespoons of lard and two pieces of smoked pork bacon and a few pieces of suđuk or homemade sausages. Arambaši are than placed in a circle, cover with grated sauerkraut.
Make a pesto(pešt) from the part of the garlic and smoked bacon and persley. Spread on grated sauerkraut. A the end put a warm water with a tablespoon of tomato paste.The mixture of water and tomato paste has to cover the arambaši .Covered cook 1.5-2 hours on medium heat .
The best to serve arambaši with sauerkraut, which together cooked and mashed potatoes.
Best served with red wine from Sinj.
These arambaši,prepared with an old traditional recepi ,you can eat only in the restaurant Vila Rustika where they prepared and wish you good appetite King of Sinj arambaši,Ivica Držak.
Sauerkraut meal rolls of sinj
The most famous specialty of Sinj cuisine, recently protected as intangible culture heritage. The dish’s name is probably derived from the Turkish word harambaša (the leader of the historical hajduci, in the Alka Tournament the leader of the Alka squires). The arambaši make one of the most important festive dishes, cooked on the occasion of Easter, Christmas, Assumption, the Alka, etc. The arambaši of Sinj consist of chopped beef, chopped smoked bacon, and these are wrapped up in pickled cabage leaves together with spices (onion, garlic, parsley, pepper, salt). Then they are arranged in a pot, and a beef bone is also put in the pot. The following step is to cover the arambaši with finely cut pickled cabbage. A piece of prosciutto or smoked baby-beef and few homemade sausage (sudžuk), are added. At the end, water is poured over. Cook for several hours and do not mix .
KING ARAMBAŠA- Ivica Držak
6o grams of baby beef
20 grams of pork
10 grams of veal
10 grams of mutton
1 head of sour cabbage
1kg grated sauerkraut
hollow bovine bone
Sudjuk or homemade sausages
40 grams of red onions
1 head of garlic
20 grams of smoked bacon
10 grams of prosciutto
half bunches of parsley
a little grated nutmeg
2 tablespoons lard
1 tbsp tomato puree