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Sarma (food)

April 08, 2023

Sarma (Turkish for wrapped; Cyrillic spelling: Сарма), commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in Southeastern European and Ottoman cuisine made of vegetable leaves rolled around a filling of grains (such as rice), minced meat, or both. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma.

Sarma
TypeDolma
Coursemain course
Region or stateBalkans, Ottoman territories
Serving temperaturehot or room temperature
Main ingredientscabbage leaves, rice, mince meat
VariationsWith cabbage leaves, mince meat and rice filling (served hot)
  •   Media: Sarma

Terminology and etymology

 
Variants of sarma from Turkey

Sarma is a Turkish word meaning 'wrapped'.[1]

Sarma made with grape leaves are called yaprak sarması (lit. 'leaf sarma') or yaprak dolması (lit. 'leaf dolma') in Turkish, yabraq (يبرق) in Arabic, yaprak dolması (lit. 'leaf dolma') in Azerbaijani,[2] and dolme barg-e mo (دلمه برگ مو, lit. 'vine leaf dolma') in Persian and waraq 'inab (ورق عنب) or waraq dawālī (ورق دوالي) in Arabic. In Armenian, they are called մսով տերեւափաթաթ (missov derevapatat), տերեւի տոլմա (derevi dolma) and տերեւի սարմա (derevi sarma). [3] In Greek they are generally called ντολμάδες (dolmades) but may also be known as γιαπράκια (yaprakia), γιαπράκια γιαλαντζί (yaprakia yalandzi), ντολμαδάκια (dolmadakia), ντολμαδάκια γιαλαντζί (dolmadakia yalandzi), σαρμάδες (sarmadhes), or σαρμαδάκια (sarmadhakia).[3]

In Bulgarian, Macedonian and Romanian, cabbage and grapevine leaves are not usually differentiated.[3]

Stuffed chard leaves are called pazı dolması in Turkey[4] and dolmas de pazi by Sephardi Jews who settled in Argentina.[5]

Background

A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings. Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish.[6] Vişneli yalancı dolması is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice, and mint. The dolmas are slowly cooked together with morello cherries (vişne), and plums may be used also.[7]

Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts, and sugar. (This type of rice is called iç pilav.) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped, and baked in the oven.[8] Some variations may include quince.[9]

Regional and national variants

 
Drob sarma

Albania

In Albania, sarme is cigar-shaped and is often made in the northern regions, but can be found all through.[10][11][12] It is typically made of cabbage or grape leaves and filled with meat, rice, and spices.[10][11][12][13] It can be served with yogurt or a yogurt-based drink.[10] It can be a meal for special occasions or during the winter.[11] In southern Albania, a lemon slice can be added while cooking the stuffing.[12]

Bulgaria

In Bulgaria, besides the two main rolled varieties—cabbage sarma (usually eaten in winter) and vine sarma (in spring and summer)—there is also a layered variety called drob sarma (дроб сарма, literally 'liver sarma'). Drob sarma is a dish of finely chopped offal (liver and lung), rice, browned onions, herbs, baked in an oven, and after a while covered with a mixture of eggs and yoghurt and baked again.[14] The dish may be covered or even wrapped in fat netting before being baked. All sarma dishes can be served with fresh yoghurt on the side.

Croatia

In Croatia sarma is common throughout the country though there are regional variations. Sarma is always a meat dish. Croatian sarma is filled with a combination of beef and pork and rice and the sarma is always wrapped in sauerkraut leaves. In some regions, cabbage leaves are used. There are many regional variations. Sinjski arambašići, from Sinj, is ground beef wrapped in sauerkraut leaf with no grains and no pork. Sarma is a winter staple and is also traditionally served on New Year's Eve. [15] In Croatia, sarma are eaten with mashed potatoes, bread, corn bread, sour cream, or even a special horseradish sauce. [16]The horseradish relish is a combination of horseradish mixed with sour cream, mayonnaise, salt, and apple cider vinegar that helps give the sarma an extra kick in flavor.[16]

Cyprus

In Cyprus koupepia, also known as dolmades, are made with ground beef and pork, rice, and a tomato and cinnamon sauce all wrapped in a grape leaf.[17] Koupepia arrived in Cyprus through Greek culture that was brought over by people immigrating from Greece in 1200 BC. The Greek cuisine was influenced by Turkey which was how koupepia was passed down as a tradition from Turkey to Greece to Cyprus.[18] Cyprus koupepia have their unique twist from the Greek version as they use their tomato and cinnamon sauce instead of the avgolemono sauce that the Greeks use.[19] Avgolemono is a specific Greek sauce that is created by mixing eggs and lemons together. [20]It is used to help give the Cyprus koupepia dish a creamy tart taste.[20]

Romania and Moldova

 
Romanian sarmale with polenta and sour cream

In Romania and Moldova, sarmale are popular in all historical regions, including Moldavia, Transylvania, and Wallachia. This original Turkish dish slowly became integrated into Romania's culture after the Ottoman Empire conquered the Roman Empire which Romania was a part of.[21] The Roman Empire fell when Constantinople was finally taken down by Sultan Mehmed II who was the leader of the Ottomans.[22] Sarmale are a central part of Romanian cuisine and are the national dish of Romania.[23] Romania has a large garden and farm culture and Romanians love to make sarmale as they grow many of the ingredients such as cabbage near their home. [24] Additionally, there have been Romanians such as Păstorel Teodoreanu who have wrote poems about the sarmale dish comparing it to "A bouquet of spices". [25] Sarmale in Romania are also popular because of their fulfillment which allows one batch of sarmale to last for a long time such as more than a week for multiple people.[24] Each usually consists of minced pork, rice, onion, eggs, thyme, and dill rolled in a leaf, usually a cabbage leaf. The baking dish is lined with chopped cabbage and sauerkraut layered with bacon or pork belly and the cabbage rolls, then topped with more sauerkraut and dill sprigs. The cooking water is poured over the assembled tray, a mixture of sauerkraut juice and seasonings. When preparing this meal for visitors it is critical to have the sarmale soak up the flavor of the smoked meat to have it be as tasty as possible. [26] To do this people will let their sarmales sit with the smoked meat in the baking dish for a couple days.[26] During the fasting season of lent there are alternative versions of sarmale that might replace the pork with smoked fish and include vegetables such as carrots by grating them.[26] It is typically accompanied by mămăligă (polenta) and smântână (sour cream). It is a traditional dish for Easter and Christmas meals.[27]

Serbia

 
Vegetarian sarma in time of Fasting before the Christmas (Serbian cuisine)

In Serbia, a vegetarian version of stuffed cabbage rolls is one of the dishes that can be eaten during the observance of Lent and before Christmas.[28] These vegetarian sarma can be composed of rice, onions, potatoes, walnuts, spices and pickled cabbage leaves as the wrap of the sarma. [29] There is also the classic form that has minced meat which could be pork or beef. [30]In the winter sauerkraut leaves are utilized to wrap the rest of the ingredients to make a sarma. [30]During the spring and summertime there is a replacement of the sauerkraut with grapevine leaves. [30]Grapevine leaves are used during the summer as they are easier to use than sauerkraut which is usually made in the winter. [30]In Serbia, sarma are the first appetizers of parties such as the slavas.[30]

Amasya and Tokat, Turkey

In the Turkish provinces of Amasya and Tokat, sarma is prepared in a style similar to maklouba, with different fillings. One version made with fava beans is called bakla sarma. The filling for this variant from Amasya is made with dried fava beans and a coarsely ground wheat called yarma cooked in a seasoned tomato sauce. The wrapped sarma are layered over bone-in lamb chops and slowly simmered in the cooking liquid. The finished dish is served upside down.[31] A similar variation from Tokat is stuffed with a lentil, bulgur, and chickpea filling. Homemade red pepper paste may be substituted for some of the tomato paste.[32]

See also

References

  1. ^ Engin Akin, Essential Turkish Cuisine, 2015, ISBN 9781617691720, s.v. "Dolma and Sarma"
  2. ^ . Resept.az (in Azerbaijani). 31 October 2012. Archived from the original on June 25, 2013. Retrieved July 11, 2019.
  3. ^ a b c Mladenova, Olga (1998). Grapes and Wine in the Balkans: An Ethno-linguistic Study. ISBN 9783447040372.
  4. ^ Migros Türkiye. Üçgen Pazı Dolması. Retrieved 2018-06-29.
  5. ^ Diner, Hasia R.; Cinotto, Simone (2018). Global Jewish Foodways: A History. U of Nebraska Press. ISBN 978-1-4962-0609-1.
  6. ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
  7. ^ "Vişneli Yaprak Sarma tarifi - Haber - Mutfağım". Kanal D. 26 June 2013. from the original on 2014-01-18. Retrieved 2018-06-29.
  8. ^ "Zeytinyağlı, Kuru Meyveli Kereviz Dolması". Sabah. Retrieved 2018-06-30.
  9. ^ Nursel'in Evi. Ayvalı Kereviz Dolması Tarifi. Retrieved 2018-06-30.
  10. ^ a b c "17 Most Popular Albanian Foods to Try". Nomad Paradise. 14 August 2022. Retrieved 18 October 2022.
  11. ^ a b c "Albanian Food: 12 Must-Try Traditional Dishes of Albania". Travel Food Atlas. 27 September 2022 [19 October 2021]. Retrieved 18 October 2022.
  12. ^ a b c Dogan, Yunus; Nedelcheva, Anely; Łuczaj, Łukasz; Drăgulescu, Constantin; Stefkov, Gjoshe; Maglajlić, Aida; Ferrier, Jonathan; Papp, Nora; Hajdari, Avni; Mustafa, Behxhet; Dajić-Stevanović, Zora; Andrea, Pieroni (2015). "Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans". Journal of Ethnobiology and Ethnomedicine. 11: 26. doi:10.1186/s13002-015-0002-x. PMC 4428097. PMID 25890379.
  13. ^ Palmer, Sarah (17 January 2022). "Tirana is Albania's food capital: Here's what you have to try". EuroNews.Travel. Retrieved 18 October 2022.
  14. ^ "Bulgarian Drob Sarma". from the original on 2021-10-31. Retrieved 2021-10-31.
  15. ^ "5 important facts you need to know about Croatian sarma".
  16. ^ a b Antoliš, Iva (2022-01-18). "Three ways of making sarma - The ultimate Croatian dish". SpeakCRO - learn Croatian online. Retrieved 2023-03-21.
  17. ^ "Cyprus Recipes- Koupepia".
  18. ^ "History". www.cyprusprofile.com. Retrieved 2023-03-21.
  19. ^ Liacopoulou, Ivy (2007-11-11). "Koupepia me Ampelofylla (Cypriot Stuffed Grape Leaves)". Kopiaste..to Greek Hospitality. Retrieved 2023-03-21.
  20. ^ a b Giannopoulos, Eli K. (2014-01-02). "The traditional Egg-lemon sauce (Greek Avgolemono) recipe". My Greek Dish. Retrieved 2023-03-21.
  21. ^ "Romania - Land | Britannica". www.britannica.com. Retrieved 2023-03-20.
  22. ^ "The Fall of Constantinople | Western Civilization". courses.lumenlearning.com. Retrieved 2023-03-20.
  23. ^ "14 mouth-watering Romanian foods that everyone should try". rolandia.eu. Retrieved 2023-03-20.
  24. ^ a b Dos, Adina (December 17, 2019). "Sarmale are a Must Have for Christmas in Romania - Dave's Garden". www.davesgarden.com. Retrieved 2023-03-21.
  25. ^ "Povestea sarmalelor. Unde au apărut, cum s-au răspândit şi de ce varianta românească se face cu carne de porc". adevarul.ro (in Romanian). Retrieved 2023-03-21.
  26. ^ a b c "Sarmaua, un preparat care a călătorit. Unde s-au născut sarmalele?". historia.ro (in Romanian). Retrieved 2023-03-21.
  27. ^ "Romanian Stuffed Cabbage (Sarmale)".
  28. ^ "Serbian Recipes for Orthodox Lent".
  29. ^ Nevena (2022-01-03). "Posna Sarma/Vegan Cabbage Rolls". The Balkan Hostess. Retrieved 2023-03-20.
  30. ^ a b c d e "You are being redirected..." www.serbia.com. Retrieved 2023-03-21.
  31. ^ Show TVundefined (Director). Nursel'in Mutfağı - Baklalı Dolma Tarifi / 25 Şubat. Event occurs at 738 seconds. Retrieved 2018-06-29.
  32. ^ "Mercimekli Yaprak Sarma tarifi (Tokat) - Haber - Mutfağım". Kanal D. 28 December 2012. from the original on 2014-04-11. Retrieved 2018-06-29.

External links

 
Wikimedia Commons has media related to Sarma.
  • Heike Milhench (2007). Flavors of Slovenia: Food and Wine from Central Europe's Hidden Gem. Hippocrene Books. p. 142. ISBN 978-0-7818-1170-5.
  • Sarma made in Bosnia
  • Sarma made in Serbia
  • Sarma made in Romania

April 08, 2023
sarma, food, sarma, turkish, wrapped, cyrillic, spelling, Сарма, commonly, marketed, english, speaking, world, stuffed, grape, leaves, stuffed, vine, leaves, stuffed, cabbage, leaves, food, southeastern, european, ottoman, cuisine, made, vegetable, leaves, rol. Sarma Turkish for wrapped Cyrillic spelling Sarma commonly marketed in the English speaking world as stuffed grape leaves stuffed vine leaves or stuffed cabbage leaves is a food in Southeastern European and Ottoman cuisine made of vegetable leaves rolled around a filling of grains such as rice minced meat or both The vegetable leaves may be cabbage patience dock collard grapevine kale or chard leaves Sarma is part of the broader category of stuffed dishes known as dolma SarmaTypeDolmaCoursemain courseRegion or stateBalkans Ottoman territoriesServing temperaturehot or room temperatureMain ingredientscabbage leaves rice mince meatVariationsWith cabbage leaves mince meat and rice filling served hot Media Sarma Contents 1 Terminology and etymology 2 Background 3 Regional and national variants 3 1 Albania 3 2 Bulgaria 3 3 Croatia 3 4 Cyprus 3 5 Romania and Moldova 3 6 Serbia 3 7 Amasya and Tokat Turkey 4 See also 5 References 6 External linksTerminology and etymology Edit Variants of sarma from Turkey Sarma is a Turkish word meaning wrapped 1 Sarma made with grape leaves are called yaprak sarmasi lit leaf sarma or yaprak dolmasi lit leaf dolma in Turkish yabraq يبرق in Arabic yaprak dolmasi lit leaf dolma in Azerbaijani 2 and dolme barg e mo دلمه برگ مو lit vine leaf dolma in Persian and waraq inab ورق عنب or waraq dawali ورق دوالي in Arabic In Armenian they are called մսով տերեւափաթաթ missov derevapatat տերեւի տոլմա derevi dolma and տերեւի սարմա derevi sarma 3 In Greek they are generally called ntolmades dolmades but may also be known as giaprakia yaprakia giaprakia gialantzi yaprakia yalandzi ntolmadakia dolmadakia ntolmadakia gialantzi dolmadakia yalandzi sarmades sarmadhes or sarmadakia sarmadhakia 3 In Bulgarian Macedonian and Romanian cabbage and grapevine leaves are not usually differentiated 3 Stuffed chard leaves are called pazi dolmasi in Turkey 4 and dolmas de pazi by Sephardi Jews who settled in Argentina 5 Background EditA grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings Stuffed vine leaves without meat are sometimes called yalanci dolma which means liar s dolma in Turkish 6 Visneli yalanci dolmasi is a variation of stuffed vine leaves where the rice is seasoned with cinnamon allspice and mint The dolmas are slowly cooked together with morello cherries visne and plums may be used also 7 Vine leaves may also be used to wrap stuffed celery root Before wrapping the celery root is stuffed with rice that has been seasoned with cinnamon salt pepper allspice pine nuts and sugar This type of rice is called ic pilav Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed wrapped and baked in the oven 8 Some variations may include quince 9 Regional and national variants Edit Drob sarma Albania Edit In Albania sarme is cigar shaped and is often made in the northern regions but can be found all through 10 11 12 It is typically made of cabbage or grape leaves and filled with meat rice and spices 10 11 12 13 It can be served with yogurt or a yogurt based drink 10 It can be a meal for special occasions or during the winter 11 In southern Albania a lemon slice can be added while cooking the stuffing 12 Bulgaria Edit In Bulgaria besides the two main rolled varieties cabbage sarma usually eaten in winter and vine sarma in spring and summer there is also a layered variety called drob sarma drob sarma literally liver sarma Drob sarma is a dish of finely chopped offal liver and lung rice browned onions herbs baked in an oven and after a while covered with a mixture of eggs and yoghurt and baked again 14 The dish may be covered or even wrapped in fat netting before being baked All sarma dishes can be served with fresh yoghurt on the side Croatia Edit In Croatia sarma is common throughout the country though there are regional variations Sarma is always a meat dish Croatian sarma is filled with a combination of beef and pork and rice and the sarma is always wrapped in sauerkraut leaves In some regions cabbage leaves are used There are many regional variations Sinjski arambasici from Sinj is ground beef wrapped in sauerkraut leaf with no grains and no pork Sarma is a winter staple and is also traditionally served on New Year s Eve 15 In Croatia sarma are eaten with mashed potatoes bread corn bread sour cream or even a special horseradish sauce 16 The horseradish relish is a combination of horseradish mixed with sour cream mayonnaise salt and apple cider vinegar that helps give the sarma an extra kick in flavor 16 Cyprus Edit In Cyprus koupepia also known as dolmades are made with ground beef and pork rice and a tomato and cinnamon sauce all wrapped in a grape leaf 17 Koupepia arrived in Cyprus through Greek culture that was brought over by people immigrating from Greece in 1200 BC The Greek cuisine was influenced by Turkey which was how koupepia was passed down as a tradition from Turkey to Greece to Cyprus 18 Cyprus koupepia have their unique twist from the Greek version as they use their tomato and cinnamon sauce instead of the avgolemono sauce that the Greeks use 19 Avgolemono is a specific Greek sauce that is created by mixing eggs and lemons together 20 It is used to help give the Cyprus koupepia dish a creamy tart taste 20 Romania and Moldova Edit Romanian sarmale with polenta and sour cream In Romania and Moldova sarmale are popular in all historical regions including Moldavia Transylvania and Wallachia This original Turkish dish slowly became integrated into Romania s culture after the Ottoman Empire conquered the Roman Empire which Romania was a part of 21 The Roman Empire fell when Constantinople was finally taken down by Sultan Mehmed II who was the leader of the Ottomans 22 Sarmale are a central part of Romanian cuisine and are the national dish of Romania 23 Romania has a large garden and farm culture and Romanians love to make sarmale as they grow many of the ingredients such as cabbage near their home 24 Additionally there have been Romanians such as Păstorel Teodoreanu who have wrote poems about the sarmale dish comparing it to A bouquet of spices 25 Sarmale in Romania are also popular because of their fulfillment which allows one batch of sarmale to last for a long time such as more than a week for multiple people 24 Each usually consists of minced pork rice onion eggs thyme and dill rolled in a leaf usually a cabbage leaf The baking dish is lined with chopped cabbage and sauerkraut layered with bacon or pork belly and the cabbage rolls then topped with more sauerkraut and dill sprigs The cooking water is poured over the assembled tray a mixture of sauerkraut juice and seasonings When preparing this meal for visitors it is critical to have the sarmale soak up the flavor of the smoked meat to have it be as tasty as possible 26 To do this people will let their sarmales sit with the smoked meat in the baking dish for a couple days 26 During the fasting season of lent there are alternative versions of sarmale that might replace the pork with smoked fish and include vegetables such as carrots by grating them 26 It is typically accompanied by mămăligă polenta and smantană sour cream It is a traditional dish for Easter and Christmas meals 27 Serbia Edit Vegetarian sarma in time of Fasting before the Christmas Serbian cuisine In Serbia a vegetarian version of stuffed cabbage rolls is one of the dishes that can be eaten during the observance of Lent and before Christmas 28 These vegetarian sarma can be composed of rice onions potatoes walnuts spices and pickled cabbage leaves as the wrap of the sarma 29 There is also the classic form that has minced meat which could be pork or beef 30 In the winter sauerkraut leaves are utilized to wrap the rest of the ingredients to make a sarma 30 During the spring and summertime there is a replacement of the sauerkraut with grapevine leaves 30 Grapevine leaves are used during the summer as they are easier to use than sauerkraut which is usually made in the winter 30 In Serbia sarma are the first appetizers of parties such as the slavas 30 Amasya and Tokat Turkey Edit In the Turkish provinces of Amasya and Tokat sarma is prepared in a style similar to maklouba with different fillings One version made with fava beans is called bakla sarma The filling for this variant from Amasya is made with dried fava beans and a coarsely ground wheat called yarma cooked in a seasoned tomato sauce The wrapped sarma are layered over bone in lamb chops and slowly simmered in the cooking liquid The finished dish is served upside down 31 A similar variation from Tokat is stuffed with a lentil bulgur and chickpea filling Homemade red pepper paste may be substituted for some of the tomato paste 32 See also Edit Food portalBuntil Cabbage roll Ladera Golabki Holishkes List of cabbage dishes List of stuffed dishesReferences Edit Engin Akin Essential Turkish Cuisine 2015 ISBN 9781617691720 s v Dolma and Sarma Yarpaq dolmasi Resept az in Azerbaijani 31 October 2012 Archived from the original on June 25 2013 Retrieved July 11 2019 a b c Mladenova Olga 1998 Grapes and Wine in the Balkans An Ethno linguistic Study ISBN 9783447040372 Migros Turkiye Ucgen Pazi Dolmasi Retrieved 2018 06 29 Diner Hasia R Cinotto Simone 2018 Global Jewish Foodways A History U of Nebraska Press ISBN 978 1 4962 0609 1 Marks Gil 2010 11 17 Encyclopedia of Jewish Food HMH ISBN 978 0 544 18631 6 Visneli Yaprak Sarma tarifi Haber Mutfagim Kanal D 26 June 2013 Archived from the original on 2014 01 18 Retrieved 2018 06 29 Zeytinyagli Kuru Meyveli Kereviz Dolmasi Sabah Retrieved 2018 06 30 Nursel in Evi Ayvali Kereviz Dolmasi Tarifi Retrieved 2018 06 30 a b c 17 Most Popular Albanian Foods to Try Nomad Paradise 14 August 2022 Retrieved 18 October 2022 a b c Albanian Food 12 Must Try Traditional Dishes of Albania Travel Food Atlas 27 September 2022 19 October 2021 Retrieved 18 October 2022 a b c Dogan Yunus Nedelcheva Anely Luczaj Lukasz Drăgulescu Constantin Stefkov Gjoshe Maglajlic Aida Ferrier Jonathan Papp Nora Hajdari Avni Mustafa Behxhet Dajic Stevanovic Zora Andrea Pieroni 2015 Of the importance of a leaf the ethnobotany of sarma in Turkey and the Balkans Journal of Ethnobiology and Ethnomedicine 11 26 doi 10 1186 s13002 015 0002 x PMC 4428097 PMID 25890379 Palmer Sarah 17 January 2022 Tirana is Albania s food capital Here s what you have to try EuroNews Travel Retrieved 18 October 2022 Bulgarian Drob Sarma Archived from the original on 2021 10 31 Retrieved 2021 10 31 5 important facts you need to know about Croatian sarma a b Antolis Iva 2022 01 18 Three ways of making sarma The ultimate Croatian dish SpeakCRO learn Croatian online Retrieved 2023 03 21 Cyprus Recipes Koupepia History www cyprusprofile com Retrieved 2023 03 21 Liacopoulou Ivy 2007 11 11 Koupepia me Ampelofylla Cypriot Stuffed Grape Leaves Kopiaste to Greek Hospitality Retrieved 2023 03 21 a b Giannopoulos Eli K 2014 01 02 The traditional Egg lemon sauce Greek Avgolemono recipe My Greek Dish Retrieved 2023 03 21 Romania Land Britannica www britannica com Retrieved 2023 03 20 The Fall of Constantinople Western Civilization courses lumenlearning com Retrieved 2023 03 20 14 mouth watering Romanian foods that everyone should try rolandia eu Retrieved 2023 03 20 a b Dos Adina December 17 2019 Sarmale are a Must Have for Christmas in Romania Dave s Garden www davesgarden com Retrieved 2023 03 21 Povestea sarmalelor Unde au apărut cum s au răspandit si de ce varianta romanească se face cu carne de porc adevarul ro in Romanian Retrieved 2023 03 21 a b c Sarmaua un preparat care a călătorit Unde s au născut sarmalele historia ro in Romanian Retrieved 2023 03 21 Romanian Stuffed Cabbage Sarmale Serbian Recipes for Orthodox Lent Nevena 2022 01 03 Posna Sarma Vegan Cabbage Rolls The Balkan Hostess Retrieved 2023 03 20 a b c d e You are being redirected www serbia com Retrieved 2023 03 21 Show TVundefined Director Nursel in Mutfagi Baklali Dolma Tarifi 25 Subat Event occurs at 738 seconds Retrieved 2018 06 29 Mercimekli Yaprak Sarma tarifi Tokat Haber Mutfagim Kanal D 28 December 2012 Archived from the original on 2014 04 11 Retrieved 2018 06 29 External links Edit Wikimedia Commons has media related to Sarma Heike Milhench 2007 Flavors of Slovenia Food and Wine from Central Europe s Hidden Gem Hippocrene Books p 142 ISBN 978 0 7818 1170 5 Sarma made in Bosnia Sarma made in Serbia Sarma made in Romania Retrieved from https en wikipedia org w index php title Sarma food amp oldid 1147285484, wikipedia, wiki, book, books, library,

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