Sarma (from Turkish word "sarmak", meaning "to wrap") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on a combination of grains, like bulgur or rice, and minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe.
|Place of origin||former Ottoman Empire|
|Region or state||Middle East, South Caucasus, Southeastern Europe, and Central Asia|
|Serving temperature||Cold or hot|
|Main ingredients||Vine leaf, rice|
|Variations||With cabbage leaves|
Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish. Vişneli yalancı dolması is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries (vişne), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup (nar ekşisi), currants and toasted pine nuts.
In the Turkish provinces of Amasya and Tokat sarma is prepared in a style similar to maklouba, with different fillings. One version made with fava beans is called bakla sarma. The filling for this variant from Amasya is made with dried fava beans and a coarsely ground wheat called yarma. Tomato paste, water, sunflower oil, chopped onion, aleppo pepper and spices are added to complete the mixture. Bone-in lamb chops are tightly layered on the bottom of the pot and the wrapped sarma are added on top of the lamb. Butter is added on top and the sarma are cooked together with the lamb chops in water. The finished dish is served upside down. A similar variation from Tokat is stuffed with a lentil, bulgur and chickpea filling. Homemade red pepper paste may be substituted for some of the tomato paste.
Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called iç pilav.) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped and baked in the oven. Some variations may include quince.
- Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
- "Vişneli Yaprak Sarma tarifi - Haber - Mutfağım". Kanal D. Archived from the original on 2014-01-18. Retrieved 2018-06-29.
- Arda'nın Mutfağıundefined (Director). ARDA'NIN RAMAZAN MUTFAĞI VİŞNELİ SARMA VE ŞERBETLİ GÜL TATLISI. Event occurs at 1322 seconds. Retrieved 2018-06-29.
- Migros Türkiye. Üçgen Pazı Dolması. Retrieved 2018-06-29.
- Diner, Hasia R.; Cinotto, Simone (2018). Global Jewish Foodways: A History. U of Nebraska Press. ISBN 978-1-4962-0609-1.
- Show TVundefined (Director). Nursel'in Mutfağı - Baklalı Dolma Tarifi / 25 Şubat. Event occurs at 738 seconds. Retrieved 2018-06-29.
- "Mercimekli Yaprak Sarma tarifi (Tokat) - Haber - Mutfağım". Kanal D. Archived from the original on 2014-04-11. Retrieved 2018-06-29.
- "Zeytinyağlı, Kuru Meyveli Kereviz Dolması". Sabah. Retrieved 2018-06-30.
- Nursel'in Evi. Ayvalı Kereviz Dolması Tarifi. Retrieved 2018-06-30.
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- Heike Milhench (2007). Flavors of Slovenia: Food and Wine from Central Europe's Hidden Gem. Hippocrene Books. p. 142. ISBN 978-0-7818-1170-5.
- Sarma made in Bosnia
- Sarma made in Serbia
- Sarma made in Romania
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