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Sarma (Cyrillic: Сарма), commonly marketed as stuffed grape leaves or stuffed cabbage leaves, is a stuffed dish in Southeastern European and Ottoman cuisine made of vegetable leaves—such as cabbage, patencia dock, collard, grapevine, kale or chard leaves—rolled around a filling of grains (such as rice), minced meat, or both. Sarma is part of the broader category of stuffed dishes known as dolma.

Sarma

Type	Dolma
Course	main course
Region or state	Balkans, Ottoman territories
Serving temperature	hot or room temperature
Main ingredients	cabbage leaves, rice, mince meat
Variations	With cabbage leaves, mince meat and rice filling (served hot)
Media: Sarma

Terminology and etymology

Sarma is a Turkish word meaning 'wrapped'.[1]

Sarma made with grape leaves are called yaprak sarması (lit. 'leaf sarma') or yaprak dolması (lit. 'leaf dolma') in Turkish, yabraq (يبرق) in Arabic, yaprak dolması (lit. 'leaf dolma') in Azerbaijani,[2] and dolme barg-e mo (دلمه برگ مو, lit. 'vine leaf dolma') in Persian and waraq 'inab (ورق عنب) or waraq dawālī (ورق دوالي) in Arabic. In Armenian, they are called մսով տերեւափաթաթ (missov derevapatat), տերեւի տոլմա (derevi dolma) and տերեւի սարմա (derevi sarma). [3] In Greek they are generally called ντολμάδες (dolmades) but may also be known as γιαπράκια (yaprakia), γιαπράκια γιαλαντζί (yaprakia yalandzi), ντολμαδάκια (dolmadakia), ντολμαδάκια γιαλαντζί (dolmadakia yalandzi), σαρμάδες (sarmadhes), or σαρμαδάκια (sarmadhakia).[3]

In Bulgarian, Macedonian and Romanian, cabbage and grapevine leaves are not usually differentiated.[3]

Stuffed chard leaves are called pazı dolması in Turkey[4] and dolmas de pazi by Sephardi Jews who settled in Argentina.[5]

Background

A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings. Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish.[6] 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.[7]

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.[8] Some variations may include quince.[9]

Regional and national variants

Albania

In Albania, sarme is cigar-shaped and is often made in the northern regions, but can be found throughout.[10][11][12] It is typically made of cabbage or grape leaves and filled with meat, rice, and spices.[10][11][12][13] It can be served with yogurt or a yogurt-based drink.[10] It can be a meal for special occasions or during the winter.[11] In southern Albania, a lemon slice can be added while cooking the stuffing.[12]

Bulgaria

In Bulgaria, besides the two main rolled varieties—cabbage sarma (usually eaten in winter) and vine sarma (in spring and summer)—there is also a layered variety called drob sarma (дроб сарма, literally 'liver sarma'). Drob sarma is a dish of finely chopped offal (liver and lung), rice, browned onions and herbs, baked in an oven, and after a while covered with a mixture of eggs and yoghurt and baked again.[14] The dish may be covered or even wrapped in fat netting before being baked. All sarma dishes can be served with fresh yoghurt on the side.

Cyprus

In Cyprus koupepia are made with ground beef and pork, rice and a tomato and cinnamon sauce all wrapped in a grape leaf.[15]

Romania and Moldova

In Romania and Moldova, sarmale are popular in all historical regions, Moldavia, Transylvania, and Wallachia. Each usually consists of minced pork, rice, onion, eggs, thyme and dill rolled in a leaf, usually a cabbage leaf. The baking dish is lined with chopped cabbage and sauerkraut layered with bacon or pork belly and the cabbage rolls, then topped with more sauerkraut and dill sprigs. The cooking water is poured over the assembled tray, a mixture of sauerkraut juice and seasonings. It is typically accompanied by mămăligă (polenta) and smântână (sour cream). It is a traditional dish for Easter and Christmas meals.[16]

Serbia

In Serbia a vegetarian version of stuffed cabbage rolls is one of the dishes that can be eaten during the observance of Lent.[17]

Amasya and Tokat, Turkey

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 cooked in a seasoned tomato sauce. The wrapped sarma are layered over bone-in lamb chops and simmered slowly in the cooking liquid. The finished dish is served upside down.[18] 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.[19]

See also

• Buntil
• Cabbage roll
• Ladera
• Gołąbki
• Holishkes
• List of cabbage dishes
• List of stuffed dishes

References

External links

• 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

На других языках

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- [en] Sarma (food)

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[es] Sarma

Sarma (turco), y сарма en la mayoría de los idiomas eslavos del sur, es el nombre que se le da a un alimento envuelto con hojas de vid o de repollo,[1] muy común en los Balcanes y áreas adyacentes. Sarma significa "enrollado" o "envuelto" en el idioma turco, y es un plato muy común en la cocina armenia. La versión rusa se denomina "голубцы" (golubtsy) y, al igual que la versión Croata o Serbia de este plato, está elaborada con hojas de repollo. El sarma tiene ciertas similitudes con el dolma.

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