Sarma

Meat Stuffed Leaf Rolls (Yaprak Sarma)- One of our homemade delicacies, stuffed vine leaves, is one of the most popular and widely consumed dishes of Turkish cuisine. As with every traditional dish, stuffed grape leaves are produced with different techniques for each region. The most popular of these are “Meat Leaf Sarma” and “Olive Oil Sarma”. While olive oil wraps are generally famous in the Mediterranean and Aegean regions, Etli Yaprak Sarma is popular almost everywhere in the country. In this article today, we will try to give information about Meat Leaf Rolls. What is Succulent Leaf Wrap? How was it produced? What is the History of Fleshy Leaf Rolls? if you’re ready, let’s start.

The History of Fleshy Leaf Rolls

Most traditional flavors in Turkish cuisine have a long history journey. Meat Leaf Sarma is one of them. The historical journey of fleshy leaves dates back to the Ottoman period. Two popular flavors in the Ottoman palace cuisine: sarmas and dolmas. Today we will only talk about the wrap. Sarma is considered technical in the Ottoman Empire. In other words, it is accepted that it is produced not as a new dish, but as a result of adapting an existing dish with different techniques (folding, cooking, cooling). According to some rumors, Sarma was produced in the Ottoman cuisine and first appeared in the Ottoman Empire. However, its occurrence in Mediterranean countries at the same time has created a great mystery. Those who argue that the wrap was produced in the Ottoman palace kitchen argue that the Mediterranean countries saw it from the Ottomans. Mediterranean countries claim the opposite.

In the tables set up at that time, the wraps prepared with great efforts took their place in the corner of the table. It was consumed hot, hot or resting for a night and consumed cold. This centuries-old tradition has been passed down to the present day. In the past, it was cooked and served by combining with sour flavors such as wrap, sour cherry and verjuice. Today, a similar method is used. The wraps are cooked and served in a pot with lemon. Although it is a dish dating back to quite a long time, it makes us happy that it reaches the present day without losing even the small details. To wrap up briefly, wrapping; It is a flavor that has grown in our kitchen, has become one of us, has become a symbol of labor and skill in our kitchens.

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.

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