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1 cup
1 sized potatoes
1 tomato, roughly chopped
Half a bunch of parsley (about 1 handful), coarsely chopped
1 large green chili (paprika), coarsely chopped shitake mushrooms
1 tbsp Cream cheese
1 tbsp Cloves
100 ml coarsely chopped
Wrapping (can use karalahana, collard greens, cabbage) Jajang sauce
Goat cheese

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Sarma is a dish enjoyed in various forms across several countries, especially in the Balkans, Middle East, and Mediterranean regions. The term “sarma” means “wrapped” or “rolled” in Turkish, and it typically refers to dishes made by wrapping or rolling ingredients in leaves, such as grape leaves or cabbage leaves, to create flavorful and often savory rolls. Sarma can have different variations depending on the region and ingredients used, but I’ll provide a general overview of how to make stuffed grape leaves, a popular form of sarma:


For the Filling:

  • Grape Leaves: You can find jarred or canned grape leaves in brine at most international grocery stores. You’ll need these leaves to wrap the filling.
  • Rice: Short-grain or medium-grain rice is typically used.
  • Ground Meat: A combination of ground beef and lamb is common, but you can use one type or choose a vegetarian or vegan filling.
  • Onion: Finely chopped onions add flavor to the filling.
  • Herbs and Spices: Common seasonings include chopped fresh parsley, dill, mint, paprika, ground cumin, ground allspice, and black pepper.
  • Tomato Paste (optional): Tomato paste or crushed tomatoes can be added to the filling for extra flavor.
  • Salt and Pepper: For seasoning.

For Assembly:

  • Olive Oil: Used for cooking and drizzling over the sarma.
  • Lemon Juice: Adds a tangy flavor to the sarma.
  • Water or Broth: To simmer the sarma until the rice and leaves are cooked.


Here’s a simplified overview of how to make stuffed grape leaves (sarma):

For the Filling:

  1. In a mixing bowl, combine the rice, ground meat, chopped onions, herbs, spices, and optional tomato paste. Season with salt and pepper. Mix everything well.

For the Grape Leaves:

  1. Rinse the grape leaves in cold water to remove excess brine and soften them.
  2. Carefully remove the stems from the grape leaves.


  1. Place a grape leaf on a clean surface with the shiny side down and the veined side up.
  2. Take a spoonful of the rice and meat mixture (or a vegetarian filling) and place it in the center of the grape leaf.
  3. Fold the sides of the grape leaf over the filling and roll it up tightly to create a neat roll. Repeat this process with the remaining grape leaves and filling.


  1. Drizzle olive oil in the bottom of a large, heavy-bottomed pot or deep skillet.
  2. Arrange the stuffed grape leaves in layers in the pot, making sure they are snugly packed to prevent them from unraveling during cooking.
  3. Pour lemon juice over the top of the stuffed grape leaves. Add enough water or broth to cover them.
  4. Place a heavy plate or lid on top of the grape leaves to keep them submerged during cooking.
  5. Simmer over low to medium heat for about 30-45 minutes, or until the rice is cooked, and the grape leaves are tender.


  1. Once cooked, let the stuffed grape leaves cool slightly before serving. They can be enjoyed warm or at room temperature.
  2. Serve sarma with a drizzle of olive oil and lemon juice, and you can also garnish with fresh herbs if desired.

Sarma is a flavorful and comforting dish that is enjoyed in various forms and variations in many cultures. The choice of leaves and the type of filling can vary, creating unique regional dishes and personal preferences. It’s often served as an appetizer or part of a larger meal and is a popular choice for special occasions and gatherings.



How to make:

Heat the oil. Saute onions until slightly wilted, not too wilted.


Add tomato paste. Stir well.


Add salt, pepper, lemon juice. Stir.


Pour hot water little by little. Not too much. Enough until the rice is half cooked. Cook until the water is sour. Lift.


Take a spoonful of rice or adjust it according to the size of the wrapper.


Fold like making spring rolls. Arrange them tightly in the pan so they don't scatter as they cook. Do it until it's done.


Give a plate or weight.


hot water until all submerged.


Cook on medium heat until the water runs out. Be careful not to burn. Leave it in the pan and then serve.

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