Sarma

Sarma is a traditional dish in the cuisines of the Balkans, Turkey, and parts of the Middle East. It consists of small portions of filling wrapped in edible leaves, typically vine leaves (grape leaves) or cabbage, and then cooked slowly.

Fillings commonly combine ground meat (beef, lamb, or pork), rice or bulgur, onions, and herbs such as dill, parsley, and mint; spices may include pepper, paprika, allspice, and cinnamon. In many regions meat is used, but vegetarian versions exist, using only rice and vegetables and sometimes mushrooms. Variations also appear with different leaves, such as grape, cabbage, or chard.

Leaves are softened by blanching, then filled and rolled tightly. The rolls are arranged in a pot, often on a bed of leaves, and simmered with water or broth, sometimes with lemon juice or tomato sauce. They can be served hot or cold and are frequently accompanied by yogurt, sour cream, or lemon.

Sarma shows regional variation in leaf choice and seasoning. In the Balkans and Turkey grape leaves and cabbage leaves are common, with additional regional methods and spices. The dish is associated with family gatherings, holidays, and festive meals, and appears under various names across national cuisines.

The name derives from the Turkish sarmak, meaning to wrap. Related dishes include Greek dolmades and other stuffed-leaf preparations found throughout the Mediterranean and Middle East.