Authentic Sarma Recipe Turkiye, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Sarma is a Turkish dish belonging to the dolma food family, primarily found in the cuisines of the former Ottoman Empire countries, from the Middle East to the Balkans and Central Europe. It is a very versatile dish, with many variations created across the centuries. A filling typically made with minced meat and rice, barley, or bulgur is wrapped in grape leaves, cabbage, chard, or monk's rhubarb. Turkish recipes use lamb or beef, while European versions often incorporate pork as well, seasoned with onion, garlic, and spices. After stuffing, the rolls are simmered, baked, or steamed in a lidded pot. The dish is usually served warm, with mashed potatoes and bread. It is especially popular in the winter months as a lunch or dinner and is commonly served during the holidays and for special occasions. A multitude of variations includes the Romanian sarmale with ground pork and caramelized onions, the Polish gołąbki, consisting of cabbage leaves and mixed pork ... Read more
Cooking tips
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assembling
If you can't find fresh vine leaves for wrapping, use brined leaves. The rolls can be made ahead and kept in a refrigerator until ready to cook. Make sure not to overfill the leaves as this will make the rolling process harder. -
cooking
Although sarma is usually cooked in a pot over the stove, some recipes call for baking the rolls in the oven. The casserole dish is filled with the rolls which are, then, covered in liquid. Some argue that the meat-stuffed cabbage rolls taste better the next day, so feel free to make them a day ahead. Don't use a spoon to mix the rolls when cooking, as this can easily break them. Try thickening the ... Read more -
serving
If the sarma is served hot, as the main dish, add some mashed potato and crusty bread on the side. If the rolls are served cold, as an appetizer or a side dish, garnish them with a dollop of yogurt.
Recipe variations
Etli Sarma
PREP 30min
COOK 1h
READY IN 1h 30min
The following recipe is adapted from the Ozlem's Turkish Table website (www.ozlemsturkishtable.com) and it features vine leaves stuffed with ground meat, rice, and herbs.
Ingredients
Etli Sarma
30 grape vine leaves
350g (12.3 oz) ground lamb or beef
2 small onions, finely chopped
115g (4 oz) long-grain rice, rinsed and drained
1 bunch fresh dill and flat leaf parsley, finely chopped
1 tsp dried mint
3 tbsp olive oil
salt and ground pepper, to taste
1 cup (240 ml) water to cook the stuffed wine leaves
6 tbsp plain yogurt to serve
Preparation
Etli Sarma
In a bowl, mix the ground meat with the onions, rice, spices, and herbs. Add a tablespoon of olive oil and knead thoroughly.
Place a vine leaf onto a working surface and add some filling in the center. Cover the filling with the leaf, folding in the sides, and roll tightly into a log. Do not overfill the leaves as the filling can ooze out. Layer the rolled logs tightly in a wide and deep pan, seam side facing down.
Combine the water with the remaining olive oil and pour over the rolls. Add more water if needed, to ensure that the top layer of the vine leaf rolls is covered.
Cover the sarmas with a heavy plate and cook over a moderate flame until it starts to boil. Then, lower the heat, and cook for about 40 minutes, until cooked through.
Serve hot, with a spoon of yogurt and some crunchy bread on the side.
Other Variations
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