Sarma dishes are often misnamed as "Dolma". Dolma, in Turkish, means "stuffed" and sarma means '"wrapped" or "rolled". Indeed both are filled with a kind of stuffing, however sarma and dolma differs in terms of the way the stuffing is integrated to the dish. Here is an example of a dolma dish: th-cam.com/video/2YXAIZmSCxE/w-d-xo.html
Thank you for this explanation. As a Turkish I am dissatisfied when Turkish people name it wrong cuz even the names explain it clearly. If you are curve a veg, take the inside of the pepper off and filled it with rice mix then it is called dolma (stuffed). If you are putting rice mix on a leaf and rolled up then it is called sarma (rolled-wrapped)
I was a nanny for a set of twins when I was 19. Their mother was Turkish and she made stuffed grapes leaves just about every week. I have been trying to replicate it now that I’m older
I remember rolling these up at the kitchen table with my grandmother. It's lovely to have a good recipe for them. We also made them with meat. My grandfather preferred them. We would serve them with yogurt for him and an egg and lemon sauce for us.
This is one of the great Turkish dishes. Deceptively simple, deliciously good. I'll pay the plane fare to Turkey for this dish (and some midye dolma, and midye baklava, and manti, and .....😊
I need to make this. I wasnt really a fan of sarma growing up eating sarma in cabbage leaves but wine leaves, this is amazing.Greetings from Serbia. Teşekkür ederim.
This is exactly the filling that I used to have in Houston decades ago and that I’ve been looking for to make! Thanks so much for sharing your recipe, I am so appreciative ❤ I
Thank you very much for the recipe im looking forward to cook them. But here a question... can they be preserved anyway? We are just 2 persons at home and im affraid there will be too many 😇 I saw the brinned leaves in turkish supermarket and looks like a very big quantity. I do not like to waste food thats why im asking. Thank you for this snd the recipe of kisir that makes my mornings happy in berlin germany.
When I got older I started seeing people using raisins/currents in their dolma and it was awkward to me. My mother never used this in any cooked dish and I I still prefer without it myself. Yaprak sarma recipes vary a lot from area to area. We use rice, onions, ground beef, tomatoes for the filling.
Bro really crafting these amazingly complex flavour profiles here. I was trying to mentally "taste" all the spices and how they would combine but gave up after the dried mint. These look great and i loved the plop sound of the lemons falling on top
Thank u this turned out delicious. Had them on the next day and they were even better. I just have a questions does this come with any sauce? Cause I drank them with kefir
@@HungryManKitchen Much obliged for your quick response! I am from Bucharest, Romania. Our cooking has a lot of ottoman influences due to our common history of about 400 years. Here we also cook sarma and dolma but we call them both "sarmale". We use pickled cabbage leaves in brine or pickled vine leaves in brine and we stuff them with pork/beef minced meat, rice, fried onions, tomato paste, spices. The slowest they are cooked in the oven, at the lowest temperature, the tender they become. I usually cook the cabbage sarmale for about 8-9 hours. Ultimately they can be cut only using a fork (as a test) and they simply melt in the mouth. Until this video of yours I didn't know such a lid as dolma tasi exists. I consider it a very useful item for sarma/dolma cooking and need to buy one soon. 🤗
1:51 Just one thing. You seem to be using Chinese pine nuts. It’s much better to use locally sourced (or relatively local) pine nuts from Spain, Italy, Turkey etc.
Sarma dishes are often misnamed as "Dolma". Dolma, in Turkish, means "stuffed" and sarma means '"wrapped" or "rolled". Indeed both are filled with a kind of stuffing, however sarma and dolma differs in terms of the way the stuffing is integrated to the dish. Here is an example of a dolma dish: th-cam.com/video/2YXAIZmSCxE/w-d-xo.html
Thank you for this explanation. As a Turkish I am dissatisfied when Turkish people name it wrong cuz even the names explain it clearly. If you are curve a veg, take the inside of the pepper off and filled it with rice mix then it is called dolma (stuffed). If you are putting rice mix on a leaf and rolled up then it is called sarma (rolled-wrapped)
I was a nanny for a set of twins when I was 19. Their mother was Turkish and she made stuffed grapes leaves just about every week. I have been trying to replicate it now that I’m older
Every week! Lucky family 🙂
@@HungryManKitchen I’m growing grapes now in my backyard…. I am looking forward to using this recipe and introducing my children to this Turkish dish🥰
I remember rolling these up at the kitchen table with my grandmother. It's lovely to have a good recipe for them. We also made them with meat. My grandfather preferred them. We would serve them with yogurt for him and an egg and lemon sauce for us.
We also make the meat version and serve it with yogurt. It is also on my to do list.
@@HungryManKitchen I look forward to that!
The egg sauce you talk about is terbiye, also called avgolemono in western world.
This is one of the great Turkish dishes. Deceptively simple, deliciously good. I'll pay the plane fare to Turkey for this dish (and some midye dolma, and midye baklava, and manti, and .....😊
Midye dolma 👍👍
I need to make this. I wasnt really a fan of sarma growing up eating sarma in cabbage leaves but wine leaves, this is amazing.Greetings from Serbia. Teşekkür ederim.
This is exactly the filling that I used to have in Houston decades ago and that I’ve been looking for to make! Thanks so much for sharing your recipe, I am so appreciative ❤ I
thank you so much for this recipe. i just made it for my fussy eater Turkish husband and he said it was better than his mother’s 🤣.
Wow, that's rare to hear :)
vay vay vay. ne kadar lezzetli görünüyor. afiyet olsun.
Tesekkur ederim.
Elinize sağlık annem de yaprak sarmayı çok güzel yapar, yanına yorğurtta yakışıyor tabi herkes o şekilde sevmez
One of the best . Thank you chef
I hv leant this dish from my mother in law she is super expert even I tried to make with her .my husband favourite dish.
Well, thats another version. Each fam really has their own
Cant wait to try them, thank you!
Thanks chap, it was time someone clarifying the difference between Sarma and Dolma❤❤
My husband loves this dolma tooo much ❤
from Türkiye, it looks perfect!
Ohh! Yumm! Thank you for the recipe. You're amazing.
Thank you very much for the recipe im looking forward to cook them. But here a question... can they be preserved anyway? We are just 2 persons at home and im affraid there will be too many 😇 I saw the brinned leaves in turkish supermarket and looks like a very big quantity. I do not like to waste food thats why im asking. Thank you for this snd the recipe of kisir that makes my mornings happy in berlin germany.
If it cooked with olive oil you can preseve it at least for a week in the fridge and you eat it at cool.
When I got older I started seeing people using raisins/currents in their dolma and it was awkward to me. My mother never used this in any cooked dish and I I still prefer without it myself. Yaprak sarma recipes vary a lot from area to area. We use rice, onions, ground beef, tomatoes for the filling.
That's etli yaprak sarma, this one is zeytinyagli. Etli yaprak sarma is one of my favorite dishes, great with yogurt.
Bro really crafting these amazingly complex flavour profiles here. I was trying to mentally "taste" all the spices and how they would combine but gave up after the dried mint. These look great and i loved the plop sound of the lemons falling on top
Terapi olarak videolarınızı izliyorum ❤
@@ilkaybakirtas8026 cok tesekkurler
Ellerinize sağlık çok güzel olmuş
even though i use a different recipe this i approve this recipe as a turk
Akşam akşam canım çekti 😢
Thank u this turned out delicious. Had them on the next day and they were even better. I just have a questions does this come with any sauce? Cause I drank them with kefir
Usually no sauce, the meat filling version is usually served with yogurt.
@@HungryManKitchen thank u ♥️♥️
J'avais une collègue turque qui mettait viande hachée et riz. Merci pour la recette.
C'est un autre type de sarma, appelé "etli yaprak sarmasi". Feuilles de vigne à la viande.
Turkmusunuz? Anlamadim
@@Moonlight-sb2of Evet, Turkum.
@@HungryManKitchenismin fırat mı
Thanks for this share❤
Hello! Can you, please, tell us where from can we buy a dolma tasi online? Thank you!
Here is an example of Amazon: amzn.to/3mL8jDZ
You can also search for Turkish or Middle Eastern shops if you have them in the area.
@@HungryManKitchen Much obliged for your quick response! I am from Bucharest, Romania. Our cooking has a lot of ottoman influences due to our common history of about 400 years. Here we also cook sarma and dolma but we call them both "sarmale". We use pickled cabbage leaves in brine or pickled vine leaves in brine and we stuff them with pork/beef minced meat, rice, fried onions, tomato paste, spices. The slowest they are cooked in the oven, at the lowest temperature, the tender they become. I usually cook the cabbage sarmale for about 8-9 hours. Ultimately they can be cut only using a fork (as a test) and they simply melt in the mouth. Until this video of yours I didn't know such a lid as dolma tasi exists. I consider it a very useful item for sarma/dolma cooking and need to buy one soon. 🤗
Lovely ❤
nice
❤❤❤❤
You unbelievable!!!
❤️❤️❤️❤️❤️❤️❤️
Why sugar!! Sugar is baddd
I took myself to an amazing restaurant called Troy and I ate these and had 4 bottles of wine it was pure perfection❤
1:51 Just one thing. You seem to be using Chinese pine nuts. It’s much better to use locally sourced (or relatively local) pine nuts from Spain, Italy, Turkey etc.
Tarif değil görsel bir sanat bu yaptığınız.
Cok tesekkur ederim 🙏