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Stuffed leaves

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Sarma
Image
TypeDolma
Coursemain course
Region or stateOttoman Empire · Eastern Mediterranean
Serving temperaturehot or cold
Main ingredientsCabbage leaves or grape leaves, rice, mince meat
VariationsWith cabbage leaves or vine leaves, minced meat and rice filling (served hot)
  •  Wikimedia Commons logo Media: Sarma

Stuffed leaves—more commonly known by its sub-types stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves—are a food made of leaves rolled around a filling of minced meat, grains such as rice, or both. It is occasionally known in the English-speaking world by its Turkish name, sarma, which, as a dish of the Ottoman Empire, is also used in Armenian and some Eastern European languages. Since the Ottoman Empire's dissolution, its popularity persists in Turkish, Persian, Greek, Romanian, Iraqi, Levantine, Egyptian, former Yugoslav constituent states, and Armenian cuisines.

Wrapped leaf dishes are part of the broader category of stuffed dishes known as dolma, and they have equivalents (such as the Polish gołąbki) in Eastern European cuisines from the northern Baltic through Romania. The type of leaves used commonly includes cabbage, patience dock, collard, grapevine, kale, or chard leaves.

Terminology and etymology

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The word sarma is a Turkish word meaning "wrap" or "wrapped thing".[1][2][3] In Turkish culinary terminology, sarma refers specifically to foods in which a filling is wrapped in leaves such as vine or cabbage leaves, in contrast to dolma, which more properly denotes vegetables that are stuffed.[3][4] Although the exact origins of dishes made by stuffing vegetables and leaves are not known for certain, sarma originated in the Ottoman cuisine and reached its most significant historical form within that culinary tradition.[5][4]

Sarma made with grape leaves are called yaprak sarması (lit. 'leaf sarma') or yaprak dolması (lit. 'leaf dolma') in Turkish. In other languages they are translated as yabraq (يبرق) or waraq 'inab (ورق عنب) lit. 'vine leaves' or waraq dawālī (ورق دوالي) in Arabic, yarpaq dolması (lit. 'leaf dolma') in Azerbaijani,[6] and dolme barg-e mo (دلمه برگ مو, lit. 'vine leaf dolma') in Persian. In Assyrian, it is called ܦܪܵܟܼܹܐ (prakhe) which refers to the fact that the rice is rubbed in the grape leaves.[7] In Kurdish it is called یاپراخ (yaprakh) or دۆڵمە (dolma). In Armenian, they are called մսով տերեւափաթաթ (missov derevapatat), տերեւի տոլմա (derevi dolma), թփով դոլմա (t'pov dolma) and տերեւի սարմա (derevi sarma).[8] In Greek, they are generally called σαρμάδες (sarmathes) or σαρμαδάκια (sarmathakia), but they may be also referred to as ντολμάδες (dolmathes), γιαπράκια (yaprakia), γιαπράκια γιαλαντζί (yaprakia yalandzi), ντολμαδάκια (dolmathakia), ντολμαδάκια γιαλαντζί (dolmathakia yalandzi).[8]

Stuffed leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish. Similarly, in other languages it is known as yalançı dolma (Azerbaijani), yalanchi or yalanchy sarma (Armenian).[9] 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.[10]

In Bulgarian and Macedonian cabbage and grapevine leaves are not usually differentiated.[8]

Stuffed chard leaves are called pazı dolması,[11] and dolmas de pazi by Sephardi Jews who settled in Argentina.[12]

Background

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A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings.

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.[13] Some variations may include quince.[14]

Regional and national variants

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Albania

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In Albania, sarme is cigar-shaped and is often made in the northern regions, but can be found all through.[15][16][17] It is typically made of cabbage or grape leaves and filled with meat, rice, and spices.[15][16][17][18] It can be served with yogurt or a yogurt-based drink.[15] It can be a meal for special occasions or during the winter.[16] In southern Albania, a lemon slice can be added while cooking the stuffing.[17]

Bulgaria

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Image
Drob sarma

In Bulgaria, besides the two main rolled varieties—cabbage sarma (usually eaten in winter) and grape leaf 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 yogurt and baked again.[19] The dish may be covered or even wrapped in caul fat before being baked. All sarma dishes can be served with fresh yogurt on the side.

Croatia

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Image
Preparation of Sinjski Arambaši, Croatia's intangible cultural heritage

In Croatia, sarma is common throughout the country though there are regional variations. Sarma is typically a meat dish filled with a combination of beef, pork, and rice, wrapped in sauerkraut leaves. In some regions, fresh cabbage is used. Sarma is a winter staple and is also traditionally served on New Year's Eve. In Croatia, sarma is eaten with mashed potatoes, bread, corn bread, or sour cream. A variant of sarma, Sinjski Arambaši from Sinj, is made from ground beef and cured pork fat (slanina), wrapped in sauerkraut leaves, with no grains, and simmered with shredded sauerkraut, smoked pork and mutton, and beef bone.[20] The preparation method of Sinjski Arambaši is protected intangible cultural heritage of Croatia.[21]

Cyprus

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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.[22] Koupepia arrived in Cyprus with Greek immigrants in 1200 BC. Cyprus koupepia use a creamy tart tomato and cinnamon sauce instead of the Greek avgolemono sauce[23] of eggs mixed with lemons.[24]

Egypt

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Image
An Egyptian tablespread featuring mahshi waraq enab

In Egypt stuffed grape leaves are called mahshi waraq enab (محشي ورق عنب),[25] The filling typically consists of short-grain rice combined with fresh herbs such as parsley, dill, and mint, seasoned with spices like allspice and cumin.[26] In some Egyptian households, ground beef or lamb is incorporated into the stuffing to enhance the flavor and provide a heartier meal.[27] Once rolled, the grape leaves are neatly arranged in a pot lined with tomato slices or onion rings to prevent sticking and to infuse additional flavor.[26] They are then cooked slowly in a broth until tender and infused with the aromatic flavors of the filling.[27] This dish is often served warm or at room temperature.[28]

Greece

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In Greece, the dish is now known as dolmades. In ancient Greece, fresh tender fig leaves called "thrion" were used instead of grape leaves to create the dish. In some parts of Greece today, fig leaves are still used. Nowadays, the fillings vary, like they probably did in ancient times as well. Rice is the most common filling today, which was unavailable in the region in ancient times. It has been conjectured that another type of grain, such as spelt, might have been used instead.[29]

In addition, in the Byzantine Empire, there were recipes using stuffed vine leaves, considered to have been the direct precursor of the Greek dolmades.[30]

Levant

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In the Levant, grape leaves are rolled up and stuffed with meat (beef or lamb) and rice, and served with whole chunks of meat cooked in the same pot.[31] The rice may be swapped with bulgur.[32] Palestinian lahmeh bi-l-waraq omits the rice and uses kofta as filling; the grape leaves are meant to keep the meat moist during cooking.[33][34] Christians make vegetarian (siyami) stuffed leaves for Lent.[35]

In spring, grape leaves are picked and sold fresh in public markets for consumption.[31][36]

The leaves of various wild plants other than grapes are sometimes used as well; these can be bought from markets or foraged, such as Salvia hierosolymitana leaves, Cyclamen persicum leaves,[37] or malva leaves to make stuffed mallow, among other plants.[38][39][40]

Romania and Moldova

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Image
Romanian sarmale with polenta and sour cream

In Romania and Moldova, sarmale (singular sarma) are popular in all historical regions, including Moldavia, Transylvania, and Wallachia. Sarmale are a central part of Romanian cuisine and are the country's national dish.[41] Romania has a significant garden and farm culture, and Romanians grow many of the ingredients, such as cabbage, near their homes.[42] The Romanian poet Păstorel Teodoreanu wrote a poem about sarmale, comparing it to a "bouquet of spices".[43] In Romania, sarmale are valued for being filling and for their ability to be cooked in large batches that stay fresh for days.[44][45][46] Each usually consists of minced pork, rice, onion, eggs, thyme, and dill rolled in a leaf, usually a cabbage leaf - either fresh or sweet (varză dulce)[47] or pickled (varză murată/acră).[48][49] The baking dish - or usually nowadays a large pot on the stove is lined with either chopped (fresh/dulce) cabbage and/or sauerkraut layered with smoked bacon (slănină afumată), "ciolan afumat"/smoked pork ham hock[50][51][47][48][52] and/or pork belly and the cabbage rolls, which are then topped with more sauerkraut or fresh chopped cabbage and dill sprigs. The cooking water is poured over the assembled tray/large pot, a mixture of sauerkraut juice and brine from other pickles[53][54][55] and seasonings, tomato juice[52] may also be used for boiling and adding a more acidic hit to the dish.[56] People let their sarmale sit with the smoked meat in the baking dish for a couple of days so the flavors fully absorb, particularly when serving the dish to visitors.[56] 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 with also mushrooms.[56][57][58][59] It is typically accompanied by mămăligă or bread and smântână/sour cream. It is a traditional dish for Easter and Christmas meals.[60] Although typically made with cabbage either pickled or fresh, other leaves such as grapevine may be used when in season or if kept in the freezer.[61][62][63] Other filling such as split maize is/was also used during Lent or historically when rice was harder to obtain in the countryside.[64][65][66][67]

A deconstructed variant of this dish is varză a la Cluj, originating from around the municipality of Cluj-Napoca, Romania. It is made in successive layers of cabbage cut into strips and minced meat (usually pork) and rice topped with sour cream and eaten with bread or polenta.[68][69]

The famous Romanian poet and writer Mihai Eminescu frequented an inn in Iași, Romania called "Hanul Trei Sarmale" where he met other writers like Ion Creangă,Vasile Alecsandri and various others, the inn would famously serve like its name suggests 3 sarmale rolls to its clients ; the building was demolished in 2022 by its owner .[70][71][72] Sarmale were also a favourite of the Queen Maria (Marie) of Romania alongside mici/mititei (Romanian meat rolls) and cozonac (traditional Romanian dessert, usually made with walnut or poppy seeds, and sometimes braided).[73][74]

Serbia

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Image
Vegetarian sarma served during fasting before Orthodox Christmas in Serbia

In Serbia, the classic form of stuffed cabbage rolls contains minced meat, which could be pork or beef.[75] In the winter, fermented cabbage leaves (sauerkraut) are utilized as a wrap.[75] During the spring and summer, grapevine leaves replace sauerkraut, which is usually made in winter.[75] In Serbia, sarma are the first appetizers at celebrations such as the slavas.[75] A vegetarian version of sarma is eaten during the observance of Lent and on Christmas Eve.[76] These vegetarian sarma can be composed of rice, onions, potatoes, walnuts, and spices, with sauerkraut as a wrap.[77]

Turkey

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Image
Variants of sarma from Turkey

There are many regional variations of sarma in Turkish cuisine; the following have each received an official geographical indication from the Turkish Patent and Trademark Office.

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[78] or Amasya baklalı dolması.[79] 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.[80] 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.[81]

A variation is known from the municipality of Arapgir that is filled with minced meat, bulgur, onions, parsley, tomato paste, red pepper flakes, and black pepper, and served in tomato sauce with butter.[82]

Another variation, from Beypazarı, is filled with minced lamb meat, rice, onions, green onions, parsley, dill, red pepper flakes, black pepper, tomato paste, salt, and lemon juice.[83]

Historic to the Malatya Province is a variation made using tender grape leaves from the Arapgir Köhnü grape variety. There, it is filled with minced meat, bulgur, rice, onions, parsley, tomato paste, chili paste, chili peppers, black pepper, salt, and lemon, then cooked in a broth made of tomato paste, chili paste, water, and oil.[84]

A variation from Erzurum, known as ekşili dolma (lit. 'sour dolma') or Erzurum ekşili dolma,[85] is made using a sour pestil (dried fruit pulp) made from Prunus spinosa fruit, known regionally as salur or salor.[86][87] This pulp is cooked into the stuffing, along with ground meat, rice, onions, black pepper, and salt.[86]

Crimean Tatars (Crimea, Ukraine)

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In the cuisine of the Crimean Tatars there is a dish called "sarma", which is prepared from grape leaves. The name of the dish means 'wrapped in'. The stuffing consists of minced beef or lamb, rice, chopped onion, salt, and ground pepper. Sometimes tomato paste, some greens, carrots, and other spices can be added to the filling. Due to the influence of Ukrainian cuisine (holubtsi), sarma is also sometimes prepared from cabbage leaves. Dolma for Crimean Tatars is stuffed pepper; the filling for dolma is the same as for sarma.[88]

Danube Swabians

[edit]

Danube Swabians have a version of sarma with cabbage leaves, ground pork, onion, garlic, rice, and tomato sauce.[89]

See also

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References

[edit]
  1. ↑ Engin Akin, Essential Turkish Cuisine, 2015, ISBN 9781617691720, s.v. "Dolma and Sarma"
  2. ↑ "sarma". Nişanyan Sözlük (in Turkish). Retrieved 21 March 2026.
  3. 1 2 Doğan, Yunus; Nedelcheva, Anely; Łuczaj, Łukasz; Drăgulescu, Constantin; Stefkov, Gjoshe (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-z. PMC 4428097. PMID 25848956.
  4. 1 2 "Dolma". Encyclopaedia Britannica. Retrieved 21 March 2026.
  5. ↑ "Dolma". The Oxford Companion to Food. Oxford University Press. 2014. Retrieved 21 March 2026.
  6. ↑ "Yarpaq dolması". Resept.az (in Azerbaijani). 31 October 2012. Archived from the original on June 25, 2013. Retrieved July 11, 2019.
  7. ↑ "Search Entry".
  8. 1 2 3 Mladenova, Olga (1998). Grapes and Wine in the Balkans: An Ethno-linguistic Study. Otto Harrassowitz Verlag. ISBN 9783447040372.
  9. ↑ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
  10. ↑ "Vişneli Yaprak Sarma tarifi - Haber - Mutfağım". Kanal D. 26 June 2013. Archived from the original on 2014-01-18. Retrieved 2018-06-29.
  11. ↑ Migros Türkiye. Üçgen Pazı Dolması. Retrieved 2018-06-29.
  12. ↑ Diner, Hasia R.; Cinotto, Simone (2018). Global Jewish Foodways: A History. U of Nebraska Press. ISBN 978-1-4962-0609-1.
  13. ↑ "Zeytinyağlı, Kuru Meyveli Kereviz Dolması". Sabah. Retrieved 2018-06-30.
  14. ↑ Nursel'in Evi. Ayvalı Kereviz Dolması Tarifi. Retrieved 2018-06-30.
  15. 1 2 3 "17 Most Popular Albanian Foods to Try". Nomad Paradise. 14 August 2022. Retrieved 18 October 2022.
  16. 1 2 3 "Albanian Food: 12 Must-Try Traditional Dishes of Albania". Travel Food Atlas. 27 September 2022 [19 October 2021]. Retrieved 18 October 2022.
  17. 1 2 3 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.
  18. ↑ Palmer, Sarah (17 January 2022). "Tirana is Albania's food capital: Here's what you have to try". EuroNews.Travel. Retrieved 18 October 2022.
  19. ↑ "Bulgarian Drob Sarma". Archived from the original on 2021-10-31. Retrieved 2021-10-31.
  20. ↑ Marjanović Radica, Dika (1984). Dalmatinska kuhinja. Zagreb: Mladost. p. 113.
  21. ↑ "Priprema tradicijskog jela sinjski arambaši". Registar kulturnih dobara. Republic of Croatia, Ministry of culture and media.
  22. ↑ "Cyprus Recipes- Koupepia". 10 March 2019.
  23. ↑ Liacopoulou, Ivy (2007-11-11). "Koupepia me Ampelofylla (Cypriot Stuffed Grape Leaves)". Kopiaste..to Greek Hospitality. Retrieved 2023-03-21.
  24. ↑ Giannopoulos, Eli K. (2014-01-02). "The traditional Egg-lemon sauce (Greek Avgolemono) recipe". My Greek Dish. Retrieved 2023-03-21.
  25. ↑ Hervé Beaumont (2008). Egypte (in French). Editions Marcus. pp. 36–. ISBN 978-2-7131-0269-1.
  26. 1 2 "Mahshi warak enab – Grape leaves stuffed with herby meat and rice". Am What I Eat. 13 November 2019. Retrieved March 16, 2025.
  27. 1 2 "Egyptian Stuffed Grape Leaves Recipe". What's Cooking America. 26 October 2015. Retrieved March 16, 2025.
  28. ↑ "Egyptian Stuffed Grape Leaves (Warak Enab)". Amira's Pantry. 29 November 2022. Retrieved March 16, 2025.
  29. ↑ Ricotti, Eugenia Salza Prina (2007). Meals and Recipes from Ancient Greece. Getty Publications. p. 51. ISBN 978-0-89236-876-1.
  30. ↑ Dalby, Andrew (2013). Siren Feasts: A History of Food and Gastronomy in Greece. Routledge. p. 190. ISBN 978-1-134-96985-2.
  31. 1 2 Kassis, Reem (2021). The Arabesque Table: Contemporary Recipes from the Arab World. Phaidon. ISBN 978-1-83866-251-6.
  32. ↑ El-Haddad, Laila M.; Schmitt, Maggie (February 2016). The Gaza Kitchen: A Palestinian Culinary Journey. Garnet Publishing, Limited. p. 216. ISBN 978-1-85964-462-1.
  33. ↑ Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki; Reem, Kassis (2021). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 144. ISBN 978-1-4773-2458-5. Retrieved 25 May 2025.
  34. ↑ Kalla, Joudie (18 October 2018). Baladi: Palestine a celebration of food from land and sea. Jacqui Small. ISBN 978-1-911127-86-4. Retrieved 6 April 2026.
  35. ↑ Lin-Sommer, Sam (3 July 2024). "This Palestinian chef loves Bethlehem's cuisine. He's afraid it could soon be destroyed". The Forward. Retrieved 6 April 2026.
  36. ↑ "مؤونة الطعام طقس سنوي لا يستغني عنه السوريون" [Mooneh are an annual ritual that Syrians cannot do without.]. Independent Arabia (in Arabic). 20 November 2022. Retrieved 6 April 2026.
  37. ↑ Ali-Shtayeh, Mohammed S; Jamous, Rana M; Al-Shafie', Jehan H; Elgharabah, Wafa' A; Kherfan, Fatemah A; Qarariah, Kifayeh H; Khdair, Isra' S; Soos, Israa M; Musleh, Aseel A; Isa, Buthainah A; Herzallah, Hanan M; Khlaif, Rasha B; Aiash, Samiah M; Swaiti, Ghadah M; Abuzahra, Muna A; Haj-Ali, Maha M; Saifi, Nehaya A; Azem, Hebah K; Nasrallah, Hanadi A (December 2008). "Traditional knowledge of wild edible plants used in Palestine (Northern West Bank): A comparative study". Journal of Ethnobiology and Ethnomedicine. 4 (1) 13. doi:10.1186/1746-4269-4-13. PMC 2396604. PMID 18474107.
  38. ↑ "Preserving Kurdish culture in America through botany". www.rudaw.net. 6 Sep 2017. Retrieved 8 June 2025.
  39. ↑ Hubbard, Ben; Bilal, Shbair (7 April 2024). "To Battle Wartime Hunger, Gazans Turn to a Humble Leafy Green (Published 2024)". Retrieved 8 June 2025.
  40. ↑ حديدي, صبحي (10 March 2024). "خبيزة غزّة وخريطة نتنياهو |". القدس العربي (in Arabic). Retrieved 8 June 2025.
  41. ↑ "14 mouth-watering Romanian foods that everyone should try". rolandia.eu. Retrieved 2023-03-20.
  42. ↑ Dos, Adina (December 17, 2019). "Sarmale are a Must Have for Christmas in Romania - Dave's Garden". www.davesgarden.com. Retrieved 2023-03-21.
  43. ↑ "Povestea sarmalelor. Unde au apărut, cum s-au răspândit şi de ce varianta românească se face cu carne de porc". adevarul.ro (in Romanian). 5 July 2019. Retrieved 2023-03-21.
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  46. ↑ "Romanian Cabbage Rolls". Home Cooking Adventure. 30 December 2015. Retrieved 21 March 2026.
  47. 1 2 Bradea, Gina (2019-10-01). "Sarmale in varza dulce, cu ciolan afumat". Rețete cu Gina Bradea (in Romanian). Retrieved 2026-05-08.
  48. 1 2 Urbane, Savori (2020-12-19). "Sarmale in foi de varza murata - reteta mamei mele din Ardeal". Savori Urbane (in Romanian). Retrieved 2026-05-08.
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  50. ↑ bucataras. "Reteta Sarmale cu carne de ciolan afumat". Bucataras.RO (in Romanian). Retrieved 2026-05-08.
  51. ↑ srl, Crăciun Magic-GraFX. "Sarmale din varză murată cu ciolan de porc". Crăciun Magic (in Romanian). Retrieved 2026-05-08.
  52. 1 2 Oana, Diana (2025-02-22). "Sarmale". Can't boil an egg. Retrieved 2026-05-08.
  53. ↑ bucataras. "Reteta Varza murata". Bucataras.RO (in Romanian). Retrieved 2026-05-08.
  54. ↑ Urbane, Savori (2016-09-13). "Varza murata pentru iarna la butoi reteta ardeleneasca de familie + VIDEO". Savori Urbane (in Romanian). Retrieved 2026-05-08.
  55. ↑ "Cum se pune varza murata la butoi si ce pasi trebuie sa respecti ca sa te tina pana la vara". Retete culinare - Romanesti si din Bucataria internationala (in Romanian). 2019-10-03. Retrieved 2026-05-08.
  56. 1 2 3 "Sarmaua, un preparat care a călătorit. Unde s-au născut sarmalele?". historia.ro (in Romanian). Retrieved 2023-03-21.
  57. ↑ Urbane, Savori (2017-11-15). "Sarmale de post cu ciuperci si orez in foi de varza acra + VIDEO". Savori Urbane (in Romanian). Retrieved 2026-05-08.
  58. ↑ bucataras. "Sarmalute de post, cu ciuperci si orez - reteta simpla si gustoasa". Bucataras.RO (in Romanian). Retrieved 2026-05-08.
  59. ↑ Poftă bună cu Gina Bradea (2017-11-15). Sarmale de post cu ciuperci, orez si varza, reteta traditionala moldoveneasca. Retrieved 2026-05-08 – via YouTube.
  60. ↑ "Romanian Stuffed Cabbage (Sarmale)".
  61. ↑ "dexonline". dexonline.ro. Retrieved 2026-05-08.
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  64. ↑ Urbane, Savori (2017-11-15). "Sarmale cu pasat de porumb (crupe) reteta de post". Savori Urbane (in Romanian). Retrieved 2026-05-08.
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  68. ↑ Urbane, Savori (2014-11-06). "Varza a la Cluj reteta de familie + VIDEO". Savori Urbane (in Romanian). Retrieved 2026-05-08.
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  70. ↑ "Hanul în care petreceau Ion Creangă şi Mihai Eminescu, demolat în mod suspect. „Trei Sarmale", pus jos cu autorizaţie de reparaţie VIDEO". adevarul.ro (in Romanian). 2022-04-20. Retrieved 2026-05-08.
  71. ↑ Lăcătuș, Daniel (2022-04-20). "Hanul Trei Sarmale, frecventat de Alecsandri, Eminescu, Creangă, Păstorel Teodoreanu, demolat fără autorizație". infocultural.eu/ (in Romanian). Retrieved 2026-05-08.
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  73. ↑ "Care era desertul preferat al reginei Maria a României. Îl prefera în detrimentul dulciurilor din străinătate, făcute de francezi și englezi". click.ro (in Romanian). 2025-01-19. Retrieved 2026-05-08.
  74. ↑ "Rețeta de mititei... a unui bucatar regal (pentru 1 Mai)". antenasatelor.ro (in Romanian). Retrieved 2026-05-08.
  75. 1 2 3 4 "Sarma, a dish you never get tired of". www.serbia.com. 4 December 2012. Retrieved 2023-03-21.
  76. ↑ "Serbian Recipes for Orthodox Lent".
  77. ↑ Nevena (2022-01-03). "Posna Sarma/Vegan Cabbage Rolls". The Balkan Hostess. Retrieved 2023-03-20.
  78. ↑ Çimrin, İdil (15 March 2019). "Çıkar ağzından şu baklayı". Sabah (in Turkish). Turkuvaz Media Group. Retrieved 17 January 2025.
  79. ↑ "Amasya Baklalı Dolması". Kültür Portalı. T.C. Ministry of Culture and Tourism. Retrieved 17 January 2025.
  80. ↑ Show TVundefined (Director). Nursel'in Mutfağı - Baklalı Dolma Tarifi / 25 Şubat. Event occurs at 738 seconds. Retrieved 2018-06-29.
  81. ↑ "Mercimekli Yaprak Sarma tarifi (Tokat) - Haber - Mutfağım". Kanal D. 28 December 2012. Archived from the original on 2014-04-11. Retrieved 2018-06-29.
  82. ↑ "Coğrafi İşaretler Portalı: Arapgir Dolaması". Turkish Patent and Trademark Office (in Turkish). Ministry of Industry and Technology. Archived from the original on 3 February 2022. Retrieved 17 January 2025.
  83. ↑ "Coğrafi İşaretler Portalı: Beypazarı Dolması / Beypazarı Yaprak Sarması". Turkish Patent and Trademark Office (in Turkish). Ministry of Industry and Technology. Archived from the original on 1 June 2022. Retrieved 17 January 2025.
  84. ↑ "Coğrafi İşaretler Portalı: Malatya Tevek Yaprağı Sarması". Turkish Patent and Trademark Office (in Turkish). Ministry of Industry and Technology. Archived from the original on 1 June 2022. Retrieved 17 January 2025.
  85. ↑ "Coğrafi İşaretler Portalı: Erzurum Ekşili Dolma". Turkish Patent and Trademark Office (in Turkish). Ministry of Industry and Technology. Archived from the original on 5 July 2023. Retrieved 17 January 2025.
  86. 1 2 "Ekşili Dolma (Uzundere Erzurum)". lezzetler.com (in Turkish). Mütevazı Lezzetler. Retrieved 17 January 2025.
  87. ↑ Altaş, Eşref (6 December 2009). "Salur". iNCi KöYü (in Turkish). Retrieved 17 January 2025.
  88. ↑ Qırımtatar yemekleri: Cарма, 6 December 2022, retrieved 2023-07-18
  89. ↑ Duhatschek, Katharina; Duhatschek, Monica (2019). The Danube Swabian Cookbook (2nd ed.).
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