Sarma (food)

From Wikipedia, the free encyclopedia

[hide]This article has multiple issues. Please help improve it (see how) o
This article needs additional citations for verification.
This article possibly contains original research.

(July 2011)

(April 2011)

Sarma

A plate of Yaprak sarma from the Turkish cuisine

Place of
origin
Region or
state

Ottoman Empire

Countries of the formerOttoman

Empire, Caucasus,Iran and Central
Asia includingMongolia

Serving
temperature
Main
ingredients
Variations

Cold or hot

Vine leaf, rice

With cabbage leaves

Cookbook: Sarma

Media: Sarma

Sarma is a dish of grape, cabbage, monk's rhubarb or chard leaves rolled around a filling usually
based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds

of chopped nuts. It is found in the cuisines of the former Ottoman Empire from the Middle East to
the Balkans and Central Europe.
Contents
[hide]

1Etymology and names

2Preparation
o

2.1Bulgaria

2.2Turkey

2.3Serbia

2.4Croatia

2.5Macedonia

2.6Southeastern Europe

3Preparation and consumption

4Similar dishes

5See also

6References

7External links

Etymology and names[edit]