Sarma

Sarma is a dish of leaves rolled around a filling of minced meat, rice or both, widely eaten across the Balkans, Turkey and much of the Middle East. Its Turkish name means "wrapped" and refers to these rolls as distinct from dolma, which denotes stuffed vegetables.

History

The exact origins of dishes that combine leaves and a filling are not known for certain, but sarma developed within Ottoman cuisine and reached its most characteristic form there. Since the fall of the Ottoman Empire, it has remained popular in many cuisines, including Turkish, Romanian, Moldovan, Bulgarian, Serbian, Hungarian, Bosnian, Croatian, Albanian, Greek, Armenian, Persian, Levantine and Bengali.

The leaves most often used are cabbage, vine, kale, chard or patience dock. In the southern Slavic countries the dish is often made with sour cabbage, which sets it apart from the versions found in Central Europe and Germany. In Romania and Moldova the equivalent is sarmale, regarded as the national dish.

Culture

Sarma is a dish of family and celebration. Making a small batch is impractical, so it is traditionally cooked in large pots to feed a whole household, and in many regions it appears at wedding meals. In diaspora communities it serves as a reminder of the homeland.

Regional variants are numerous. In Turkey, Amasya and Tokat make versions with fava beans or lentils, while Erzurum uses a sour pestil made from wild plum. In Romania, sarmale are filled with pork, rice, onion, egg and dill, cooked with sour cabbage and smoked bacon, and served with mămăligă and sour cream. In the United States they are often served in tomato sauce. The dish remains common in restaurants and homes today.