Stuffed Leaves

Stuffed leaves are dishes in which leaves, most often grape, vine or cabbage leaves, are rolled around a filling of minced meat, rice, or both. They originated in Ottoman cuisine and remain common in Turkish, Persian, Greek, Romanian, Iraqi, Levantine, Egyptian, former Yugoslav, and Armenian cooking. The dish is widely known by its Turkish name, sarma, meaning wrap, a term that in Turkish cooking specifically describes fillings wrapped in leaves as opposed to dolma, which refers to stuffed vegetables; stuffed leaves belong to the broader dolma family of stuffed dishes. The leaves are blanched or softened, filled and rolled, then typically simmered in broth until tender. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/