Sarma is the Turkish name, used since the era of the Ottoman Empire, for a dish of leaves rolled around a filling of minced meat, grains such as rice, or both, more broadly known in English as stuffed leaves and by sub-types such as stuffed grape leaves or stuffed cabbage leaves. Its popularity persists in Turkish, Persian, Greek, Romanian, Iraqi, Levantine, Egyptian, former Yugoslav, and Armenian cuisines, and the leaves used commonly include cabbage, patience dock, collard, grapevine, kale, or chard.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Sources
1. Stuffed leaves (Wikipedia)
https://en.wikipedia.org/wiki/Stuffed_leaves (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Stuffed_leaves (dietary-suitability)
Stuffed leaves-more commonly known by its sub-types stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves-are a food made of leaves rolled around a filling of minced meat, grains such as rice, or both.
2. Sarma (food), Wikipedia
Terminology and etymology sectionQuote, Terminology and etymology section
Although the exact origins of dishes made by stuffing vegetables and leaves are not known for certain, sarma originated in the Ottoman cuisine and reached its most significant historical form within that culinary tradition.
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