 | |
| Type | Dolma |
|---|---|
| Course | main course |
| Region or state | Ottoman Turkish · Eastern Mediterranean |
| Serving temperature | hot or cold |
| Main ingredients | cabbage leaves or vine leaves,rice, mince meat |
| Variations | Withcabbage leaves or vine leaves, minced meat and rice filling (served hot) |
Stuffed leaves—more commonly known by its sub-typesstuffed grape leaves, stuffed vine leaves, orstuffed cabbage leaves—are a food made of leaves rolled around a filling ofminced meat,grains such asrice, or both. It is occasionally known in the English-speaking world by its Turkish name,sarma, which (as adish of the Ottoman Empire) is also used inArmenian and some Eastern European languages. Since theOttoman Empire's dissolution, its popularity persists for instance inTurkish,Persian,Greek,Romanian,Levantine,Arabic, andArmenian cuisines.
Wrapped leaf dishes are part of the broader category of stuffed dishes known asdolma, and they have equivalents (such as the Polishgołąbki) in Eastern European cuisines from the northern Baltic through Romania. The type of leaves used commonly includescabbage,patience dock,collard,grapevine,kale, orchard leaves.
The wordsarma is aTurkish word meaning 'wrap' or 'wrapped thing'.[1]
Sarma made with grape leaves are calledyaprak sarması (lit. 'leaf sarma') oryaprak dolması (lit. 'leafdolma') inTurkish,yabraq (يبرق) orwaraq 'inab (ورق عنب)lit. 'vine leaves' orwaraq dawālī (ورق دوالي) inArabic.yarpaq dolması (lit. 'leaf dolma') inAzerbaijani,[2] anddolme barg-e mo (دلمه برگ مو,lit. 'vine leaf dolma') inPersian. InAssyrian it is called ܦܪܵܟܼܹܐ (prakhe) which refers to the fact that the rice is rubbed in the grape leaves.[3] InArmenian, they are called մսով տերեւափաթաթ (missov derevapatat), տերեւի տոլմա (derevi dolma), թփով դոլմա (t'pov dolma) and տերեւի սարմա (derevi sarma).[4] InGreek 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]
Stuffed leaves without meat are sometimes calledyalanchi oryalanchy sarma (transliterated Armenian) oryalancı dolma (Turkish), which means "liar's (sarma or dolma)".[5]Vişneli yalancı dolması is a variation of stuffed vine leaves where the rice is seasoned withcinnamon,allspice, and mint. Thedolmas are slowly cooked together withmorello cherries (vişne), andplums may be used also.[6]
In Bulgarian and Macedonian cabbage and grapevine leaves are not usually differentiated.[4]
Stuffedchard leaves are calledpazı dolması inTurkey[7] anddolmas de pazi bySephardi Jews who settled in Argentina.[8]
A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings.
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 callediç 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 includequince.[10]
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]
InBulgaria, besides the two main rolled varieties—cabbage sarma (usually eaten in winter) and grape leaf 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 yogurt and baked again.[15] The dish may be covered or even wrapped incaul fat before being baked. All sarma dishes can be served with fresh yogurt on the side.
In Croatia sarma is common throughout the country though there are regional variations. Sarma is typically a meat dish filled with a combination of beef, pork, and rice, wrapped in sauerkraut leaves. In some regions, fresh cabbage is used. Sinjski arambašići, fromSinj, are made from ground beef wrapped in sauerkraut leaf, with no grains or 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, or sour cream. A sauce made of horseradish mixed with sour cream, mayonnaise, salt, and apple cider vinegar is also used as a condiment.[17]
InCypruskoupepia, also known asdolmades, 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 with Greek immigrants in 1200 BC. Cyprus koupepia use a creamy tart tomato and cinnamon sauce instead of the Greek avgolemono sauce[19] of eggs mixed with lemons.[20]
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InEgypt stuffed grape leaves are calledmahshi waraq enab (محشي ورق عنب),[21] The filling typically consists of short-grain rice combined with fresh herbs such asparsley,dill, andmint, seasoned with spices likeallspice andcumin.[22] In some Egyptian households, ground beef or lamb is incorporated into the stuffing to enhance the flavor and provide a heartier meal.[23] Once rolled, the grape leaves are neatly arranged in a pot lined with tomato slices or onion rings to prevent sticking and to infuse additional flavor.[24] They are then cooked slowly in a broth until tender and infused with the aromatic flavors of the filling.[23] This dish is often served warm or at room temperature.[25]
InGreece, the dish is now known asdolmades. Inancient Greece, fresh tender fig leaves called "thrion" were used instead of grape leaves to create the dish. In some parts of Greece today, fig leaves are still used. Nowadays, the fillings vary, like they probably did in ancient times as well. Rice is the most common filling today, which was unavailable in the region in ancient times. It has been conjectured that another type of grain, such asspelt, might have been used instead.[26]
In theLevant, grape leaves are rolled up and stuffed with meat (beef or lamb) and rice, and served with whole chunks of meat cooked in the same pot.[27] The rice may be swapped withbulgur.[28] Some versions may omit the rice entirely and serve it stuffed with only meat. This version is calledlahmeh bi-l-waraq; the grape leaves are meant to keep the meat moist during cooking.[29]
In spring, grape leaves are picked and sold fresh in public markets for consumption.[27]
The leaves of various wild plants other than grapes are sometimes used as well; these can be bought from markets or foraged, such asSalvia hierosolymitana leaves,Cyclamen persicum leaves,[30] ormalva leaves to makestuffed mallow, among other plants.[31][32][33]
InRomania andMoldova,sarmale (singularsarma) are popular in all historical regions, includingMoldavia,Transylvania, andWallachia. Sarmale are a central part of Romanian cuisine and are the national dish of Romania.[34] Romania has a significant garden and farm culture, and Romanians grow many of the ingredients, such as cabbage, near their homes.[35] The Romanian poet Păstorel Teodoreanu wrote a poem about sarmale, comparing it to a "bouquet of spices".[36] Sarmale in Romania are also popular because of their fulfillment[clarification needed] which allows one batch of sarmale to last for a long time, such as more than a week for multiple people.[35] 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 andsauerkraut layered withbacon or pork belly and the cabbage rolls, which are 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.[37] To do this people will let their "sarmale" sit with the smoked meat in the baking dish for a couple of days.[37] During the fasting season ofLent there are alternative versions of sarmale that might replace the pork with smoked fish and include vegetables such as carrots by grating them.[37] It is typically accompanied bymămăligă (polenta) andsmântână (sour cream). It is a traditional dish forEaster andChristmas meals.[38]
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InSerbia, the classic form of stuffed cabbage rolls contains minced meat, which could be pork or beef.[39] In the winter, fermented cabbage leaves (sauerkraut) are utilized as a wrap.[39] During the spring and summer, grapevine leaves replace sauerkraut, which is usually made in winter.[39] In Serbia, sarma are the first appetizers at celebrations such as the slavas.[39] A vegetarian version of sarma is eaten during the observance ofLent and on Christmas Eve.[40] These vegetarian sarma can be composed of rice, onions, potatoes, walnuts, and spices, with sauerkraut as a wrap.[41]
There are many regional variations of sarma in Turkish cuisine; the following have each received an officialgeographical indication from theTurkish Patent and Trademark Office.
In the Turkish provinces ofAmasya andTokat, sarma is prepared in a style similar tomaklouba, with different fillings. One version made with fava beans is calledbakla sarma[42] orAmasya baklalı dolması.[43] The filling for this variant from Amasya is made with dried fava beans and a coarsely groundwheat calledyarma cooked in a seasoned tomato sauce. The wrappedsarma are layered over bone-in lamb chops and slowly simmered in the cooking liquid. The finished dish is served upside down.[44] A similar variation from Tokat is stuffed with alentil, bulgur, andchickpea filling. Homemadered pepper paste may be substituted for some of the tomato paste.[45]
A variation is known from the municipality ofArapgir that is filled with minced meat, bulgur, onions, parsley, tomato paste, red pepper flakes, and black pepper, and served in tomato sauce with butter.[46]
Another variation, fromBeypazarı, is filled with minced lamb meat, rice, onions, green onions, parsley, dill, red pepper flakes, black pepper, tomato paste, salt, and lemon juice.[47]
Historic to theMalatya Province is a variation made using tender grape leaves from the Arapgir Köhnü grape variety. There, it is filled with minced meat, bulgur, rice, onions, parsley, tomato paste, chili paste, chili peppers, black pepper, salt, and lemon, then cooked in a broth made of tomato paste, chili paste, water, and oil.[48]
A variation fromErzurum, known asekşili dolma (lit. 'sour dolma') orErzurum ekşili dolma,[49] is made using a sourpestil (dried fruit pulp) made fromPrunus spinosa fruit, known regionally assalur orsalor.[50][51] This pulp is cooked into the stuffing, along with ground meat, rice, onions, black pepper, and salt.[50]
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'. The stuffing consists of minced beef or lamb, rice, chopped onion, salt, and 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.[52]
Danube Swabians have a version of sarma with cabbage leaves, ground pork, onion, garlic, rice, and tomato sauce.[53]
