A Mosaic of Flavor: Bosnian-Herzegovinian Sarma and Kuglice Sa Suhim Vocem

This class has been sold out!

This monthly series is a collaboration with the US Committee for Refugees and Immigrants (USCRI) Vermont. In April, we will be making two dishes from Bosnia-Herzegovina. Sarma is a traditional stuffed sour cabbage dish popular throughout the country. Cabbage leaves are stuffed with a seasoned mixture of rice and ground beef, laid on a bed of sauerkraut and simmered to completion. We will also learn to make Kuglice sa suhim vocem, a healthy no-bake cookie made with dried fruit, nuts and spices. Davorka Gosto came to Vermont from Bosnia-Herzegovina over 20 years ago. A professional caterer, Davorka will share all her secrets for making these two tasty dishes, including how she makes sauerkraut at home.  She feels blessed to be one of two daughters raised by a mother who trained and worked as a professional cook in Mostar. Davorka has written a cookbook, From Mama's Kitchen: Cuisine of Herzegovina and loves sharing her knowledge of cooking.