Grape Leaves

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, ri... READ MORE

Dolma is Türkiye's national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khus... READ MORE

Fylla or phylla, meaning leaves in Greek, is the Kalymnian take on the Greek dolmades or Turkish dolmas, which are a type of stuffed vine-leaf rolls. The filling usually consists of a combination of ground beef ... READ MORE

Azerbaijan's national dish is called yarpaq dolmasi, a savory meal consisting of vine leaves stuffed with chopped meat, onions, rice, salt, pepper, butter, and fresh herbs such as coriander, dill and mint. Dolma belongs to a family of stuffed dish... READ MORE

Yalanchi is an Armenian dish made by stuffing grape leaves with a meatless filling. Translated from Turkish, the word yalanchi means fake or liar, referring to the fact that the filling contains no meat. The basic ingred... READ MORE

Kovatok palov or oshi toki is a traditional rice pilaf dish originating from Uzbekistan. This type of plov is made with a combination of rice, grape leaves, carrots, onions, mutton or beef, oil, salt, and selected spices. One part of the meat is g... READ MORE

Keubaibat Hail is a rice and meat dish from Saudi Arabia's Ha'il Province. The pre-soaked tameen rice (basmati) is mixed with onions, tomatoes, green onions, green peppers, and spices such as Hail sarar, turmeric, cumin, and mixed spices, then wra... READ MORE

Cailles aux raisins is a traditional dish originating from Provence. The dish is usually made with a combination of quails, shallots, butter, olive oil, vine leaves, chicken liver, cognac, white grapes, sage, bacon, chicken stock, salt, and pepper... READ MORE