Sarma (food)

Last updated
Sarma
Yaprak sarma, Kayseri style.jpg
Type Dolma
Coursemain course
Region or state Middle East, Europe
Serving temperaturehot or cold
Main ingredients cabbage leaves, rice, mince meat
VariationsWith cabbage leaves, mince meat and rice filling (served hot)

Sarma (Cyrillic : Сарма), commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in Turkish, Southeastern European and Greek cuisine made of vegetable leaves rolled around a filling of grains (such as rice), minced meat, or both. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma .

Contents

Terminology and etymology

Variants of sarma from Turkey Dost Evi Sarma - panoramio.jpg
Variants of sarma from Turkey

Sarma is a Turkish word meaning 'wrapping'. [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, yarpaq 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 Assyrian it is called ܦܪܵܟܼܹܐ (prakhe) which refers to the fact that the rice is rubbed in the grape leaves. [3] In Armenian, they are called մսով տերեւափաթաթ (missov derevapatat), տերեւի տոլմա (derevi dolma), թփով դոլմա (t'pov dolma) and տերեւի սարմա (derevi sarma). [4] In Greek they are generally called ντολμάδες (dolmathes) but may also be known as γιαπράκια (yaprakia), γιαπράκια γιαλαντζί (yaprakia yalandzi), ντολμαδάκια (dolmathakia), ντολμαδάκια γιαλαντζί (dolmathakia yalandzi), σαρμάδες (sarmathes), or σαρμαδάκια (sarmathakia). [4]

In Bulgarian and Macedonian cabbage and grapevine leaves are not usually differentiated. [4]

Stuffed chard leaves are called pazı dolması in Turkey [5] and dolmas de pazi by Sephardi Jews who settled in Argentina. [6]

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. [7] 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. [8]

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. [9] Some variations may include quince. [10]

Regional and national variants

Drob sarma Drob sarma.jpg
Drob sarma

Albania

In Albania, sarme is cigar-shaped and is often made in the northern regions, but can be found all through. [11] [12] [13] It is typically made of cabbage or grape leaves and filled with meat, rice, and spices. [11] [12] [13] [14] It can be served with yogurt or a yogurt-based drink. [11] It can be a meal for special occasions or during the winter. [12] In southern Albania, a lemon slice can be added while cooking the stuffing. [13]

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, herbs, baked in an oven, and after a while covered with a mixture of eggs and yoghurt and baked again. [15] 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.

Croatia

In Croatia sarma is common throughout the country though there are regional variations. Sarma is always a meat dish. Croatian sarma is filled with a combination of beef and pork and rice and the sarma is always wrapped in sauerkraut leaves. In some regions, cabbage leaves are used. There are many regional variations. Sinjski arambašići, from Sinj, is ground beef wrapped in sauerkraut leaf with no grains and no pork. Sarma is a winter staple and is also traditionally served on New Year's Eve. [16] In Croatia, sarma are eaten with mashed potatoes, bread, corn bread, sour cream, or even a special horseradish sauce. [17] The horseradish relish is a combination of horseradish mixed with sour cream, mayonnaise, salt, and apple cider vinegar that helps give the sarma an extra kick in flavor. [17]

Cyprus

In Cyprus koupepia, also known as dolmades, are made with ground beef and pork, rice, and a tomato and cinnamon sauce all wrapped in a grape leaf. [18] Koupepia arrived in Cyprus through Greek culture that was brought over by people immigrating from Greece in 1200 BC. Cyprus koupepia have their unique twist from the Greek version as they use their tomato and cinnamon sauce instead of the avgolemono sauce that the Greeks use. [19] Avgolemono is a specific Greek sauce that is created by mixing eggs and lemons together. [20] It is used to help give the Cyprus koupepia dish a creamy tart taste. [20]

Romania and Moldova

Romanian sarmale with polenta and sour cream Sarmale with polenta and sour cream.jpg
Romanian sarmale with polenta and sour cream

In Romania and Moldova, sarmale (singular sarma) are popular in all historical regions, including Moldavia, Transylvania, and Wallachia. This original Turkish dish slowly became integrated into Romania's culture after the Romanian principalities became vassals of the Ottoman Empire. [21] Sarmale are a central part of Romanian cuisine and are the national dish of Romania. [22] Romania has a large garden and farm culture and Romanians love to make sarmale as they grow many of the ingredients such as cabbage near their home. [23] Additionally, there have been Romanians such as Păstorel Teodoreanu who have written poems about the sarmale dish comparing it to "A bouquet of spices". [24] Sarmale in Romania are also popular because of their fulfillment which allows one batch of sarmale to last for a long time such as more than a week for multiple people. [23] 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. When preparing this meal for visitors it is critical to have the sarmale soak up the flavor of the smoked meat to make it as tasty as possible. [25] To do this people will let their "sarmale" sit with the smoked meat in the baking dish for a couple of days. [25] During the fasting season of Lent there are alternative versions of sarmale that might replace the pork with smoked fish and include vegetables such as carrots by grating them. [25] It is typically accompanied by mămăligă (polenta) and smântână (sour cream). It is a traditional dish for Easter and Christmas meals. [26]

Serbia

Vegetarian sarma in time of fasting before the Christmas (Serbian cuisine) Postna sarma (vegetarian sarma, Cuisine of Serbia).jpg
Vegetarian sarma in time of fasting before the Christmas (Serbian cuisine)

In Serbia, a vegetarian version of stuffed cabbage rolls is one of the dishes that can be eaten during the observance of Lent and on Christmas Eve. [27] These vegetarian sarma can be composed of rice, onions, potatoes, walnuts, spices, and fermented cabbage leaves (sauerkraut) as the wrap of the sarma. [28] There is also the classic form that has minced meat which could be pork or beef. [29] In the winter sauerkraut leaves are utilized to wrap the rest of the ingredients to make a sarma. [29] During the spring and summertime there is a replacement of the sauerkraut with grapevine leaves. [29] Grapevine leaves are used during the summer as they are easier to use than sauerkraut which is usually made in the winter. [29] In Serbia, sarma are the first appetizers at celebrations such as the slavas. [29]

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 slowly simmered in the cooking liquid. The finished dish is served upside down. [30] 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. [31]

Crimean Tatars (Crimea, Ukraine)

In the cuisine of the Crimean Tatars there is a dish called "sarma", which is prepared from grape leaves. The name of the dish means "wrapped in". Stuffing: minced beef or lamb, rice, chopped onion, salt, ground pepper. Sometimes tomato paste, some greens, carrots, and other spices can be added to the filling. Due to the influence of Ukrainian cuisine (holubtsi), sarma is also sometimes prepared from cabbage leaves. Dolma for Crimean Tatars is stuffed pepper, the filling for dolma is the same as for sarma. [32]

Danube Swabians

Danube Swabians have a version of sarma with cabbage leaves, ground pork, onion, garlic, rice and tomato sauce. [33]

See also

Related Research Articles

<span class="mw-page-title-main">Turkish cuisine</span> Culinary traditions of Turkey

Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.

<span class="mw-page-title-main">Stuffing</span> Edible mixture filling a foods cavity

Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.

<span class="mw-page-title-main">Polish cuisine</span> Culinary traditions of Poland

Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

<span class="mw-page-title-main">Dolma</span> Stuffed dishes in Middle Eastern cuisine

Dolma is a family of stuffed dishes associated with Turkish or Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire.

<span class="mw-page-title-main">Ukrainian cuisine</span> Culinary traditions of Ukraine

Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".

<span class="mw-page-title-main">Cabbage roll</span> Dish of cabbage leaves with a filling

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms or Vegeta may also be used. Chinese cabbage is often used as a wrapping.

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.

<span class="mw-page-title-main">Grape leaves</span> Ingredient in various cuisines

Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma, found widely in the Mediterranean, Caucasus, Balkans, and Middle East. They may also be used in various other recipes and dishes. When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage.

<span class="mw-page-title-main">Iraqi cuisine</span> Culinary traditions of Iraq

Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.

<span class="mw-page-title-main">Czech cuisine</span> Culinary traditions of the Czech Republic

Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.

<span class="mw-page-title-main">Holishkes</span> Traditional Jewish cabbage roll dish

Holishkes is cabbage roll dish adapted from the traditional Slavic cuisine by European Jews. Holishkes are prepared from blanched cabbage leaves wrapped in a parcel-like manner around minced meat and then simmered in tomato sauce. Sometimes rice is added to the meat filling. While the dish is eaten all year round, it is customarily served on Sukkot to symbolize a bountiful harvest, and on Simchat Torah because two stuffed cabbage rolls placed side by side resemble Torah scrolls.

<span class="mw-page-title-main">Stuffed peppers</span> Dish involving filling the cavities of a bell pepper with other food

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.

The cuisine of Kosovo is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to ethnic connections with Albania, it has been significantly influenced by Albanian cuisine and has adopted elements of other Balkan countries.

<span class="mw-page-title-main">Moldovan cuisine</span> Culinary traditions of Moldova

Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.

<span class="mw-page-title-main">Crimean Tatar cuisine</span> Culinary traditions of Crimean Tatars

The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogais, North Caucasians, and Volga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, fish and produce are more popular among Yaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek samsa, laghman, and plov (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in Turkey and the North Caucasus.

<span class="mw-page-title-main">Stuffed tomatoes</span> Tomato dish

Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.

References

  1. ↑ Engin Akin, Essential Turkish Cuisine, 2015, ISBN   9781617691720, s.v. "Dolma and Sarma"
  2. ↑ "Yarpaq dolması". Resept.az (in Azerbaijani). 31 October 2012. Archived from the original on June 25, 2013. Retrieved July 11, 2019.
  3. ↑ "Search Entry".
  4. 1 2 3 Mladenova, Olga (1998). Grapes and Wine in the Balkans: An Ethno-linguistic Study. Otto Harrassowitz Verlag. ISBN   9783447040372.
  5. ↑ Migros Türkiye. Üçgen Pazı Dolması . Retrieved 2018-06-29.
  6. ↑ Diner, Hasia R.; Cinotto, Simone (2018). Global Jewish Foodways: A History. U of Nebraska Press. ISBN   978-1-4962-0609-1.
  7. ↑ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN   978-0-544-18631-6.
  8. ↑ "Vişneli Yaprak Sarma tarifi - Haber - Mutfağım". Kanal D. 26 June 2013. Archived from the original on 2014-01-18. Retrieved 2018-06-29.
  9. ↑ "Zeytinyağlı, Kuru Meyveli Kereviz Dolması". Sabah. Retrieved 2018-06-30.
  10. ↑ Nursel'in Evi. Ayvalı Kereviz Dolması Tarifi . Retrieved 2018-06-30.
  11. 1 2 3 "17 Most Popular Albanian Foods to Try". Nomad Paradise. 14 August 2022. Retrieved 18 October 2022.
  12. 1 2 3 "Albanian Food: 12 Must-Try Traditional Dishes of Albania". Travel Food Atlas. 27 September 2022 [19 October 2021]. Retrieved 18 October 2022.
  13. 1 2 3 Dogan, Yunus; Nedelcheva, Anely; Łuczaj, Łukasz; Drăgulescu, Constantin; Stefkov, Gjoshe; Maglajlić, Aida; Ferrier, Jonathan; Papp, Nora; Hajdari, Avni; Mustafa, Behxhet; Dajić-Stevanović, Zora; Andrea, Pieroni (2015). "Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans". Journal of Ethnobiology and Ethnomedicine. 11: 26. doi: 10.1186/s13002-015-0002-x . PMC   4428097 . PMID   25890379.
  14. ↑ Palmer, Sarah (17 January 2022). "Tirana is Albania's food capital: Here's what you have to try". EuroNews.Travel. Retrieved 18 October 2022.
  15. ↑ "Bulgarian Drob Sarma". Archived from the original on 2021-10-31. Retrieved 2021-10-31.
  16. ↑ "5 important facts you need to know about Croatian sarma". Archived from the original on 2013-08-19. Retrieved 2023-03-13.
  17. 1 2 Antoliš, Iva (2022-01-18). "Three ways of making sarma - The ultimate Croatian dish". SpeakCRO - learn Croatian online. Retrieved 2023-03-21.
  18. ↑ "Cyprus Recipes- Koupepia". 10 March 2019.
  19. ↑ Liacopoulou, Ivy (2007-11-11). "Koupepia me Ampelofylla (Cypriot Stuffed Grape Leaves)". Kopiaste..to Greek Hospitality. Retrieved 2023-03-21.
  20. 1 2 Giannopoulos, Eli K. (2014-01-02). "The traditional Egg-lemon sauce (Greek Avgolemono) recipe". My Greek Dish. Retrieved 2023-03-21.
  21. ↑ "Romania - Land | Britannica". www.britannica.com. Retrieved 2023-03-20.
  22. ↑ "14 mouth-watering Romanian foods that everyone should try". rolandia.eu. Retrieved 2023-03-20.
  23. 1 2 Dos, Adina (December 17, 2019). "Sarmale are a Must Have for Christmas in Romania - Dave's Garden". www.davesgarden.com. Retrieved 2023-03-21.
  24. ↑ "Povestea sarmalelor. Unde au apărut, cum s-au răspândit şi de ce varianta românească se face cu carne de porc". adevarul.ro (in Romanian). 5 July 2019. Retrieved 2023-03-21.
  25. 1 2 3 "Sarmaua, un preparat care a călătorit. Unde s-au născut sarmalele?". historia.ro (in Romanian). Retrieved 2023-03-21.
  26. ↑ "Romanian Stuffed Cabbage (Sarmale)".
  27. ↑ "Serbian Recipes for Orthodox Lent".
  28. ↑ Nevena (2022-01-03). "Posna Sarma/Vegan Cabbage Rolls". The Balkan Hostess. Retrieved 2023-03-20.
  29. 1 2 3 4 5 "You are being redirected..." www.serbia.com. Retrieved 2023-03-21.
  30. ↑ Show TVundefined (Director). Nursel'in Mutfağı - Baklalı Dolma Tarifi / 25 Şubat. Event occurs at 738 seconds. Retrieved 2018-06-29.
  31. ↑ "Mercimekli Yaprak Sarma tarifi (Tokat) - Haber - Mutfağım". Kanal D. 28 December 2012. Archived from the original on 2014-04-11. Retrieved 2018-06-29.
  32. ↑ Qırımtatar yemekleri: Cарма , retrieved 2023-07-18
  33. ↑ Duhatschek, Katharina; Duhatschek, Monica (2019). The Danube Swabian Cookbook (2nd ed.).
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.