Dolma And Sarma - What's The Difference?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

You can't talk about Turkish cuisinenot to mention dolma and sarma. Dolma literally means stuffed things, and sarma means packaged things. These are general terms used for many varieties of vegetables and leaves stuffed with meat and rice fillings.

Both dishes take a long time to prepare and are therefore made by home-grown hosts. Preparing them "in the right way" is very subjective and it is a matter of pride for almost every chef.

In Turkey, the favorite vegetables for stuffing are zucchini, kambi, tomatoes, eggplant and onions. Vine leaves, green leafy vegetables and cabbage leaves are preferred for packaging.

In the case of dolma, a mixture stewed in its own juices is most often used for filling. The dish is served hot, covered with yogurt. This results in a light and colorful dish suitable for every taste.

The preparation of the "dolma" involves several steps. First cut the top of the vegetable, then it is carved with a small spoon. Then the inside, flavored with meat, is seasoned and stuffed into the carved vegetables. Finally, add the cut top and bake until done.

If you are not a fan of vegetables, there is another option for cooking dolma. These are, for example, birds stuffed with rice, bulgur, spices and nuts. Fish and other seafood are also deliciously prepared in this typically Turkish way. Stuffed with rice, herbs, tomatoes and sometimes cheese, they are a favorite dish in many Turkish restaurants.

One of the favorite recipes of many people is kalamar dolması or stuffed squid. This is a luxury dish from the Aegean region of Turkey, made with many basic ingredients.

There are also options for cold dolma. It is prepared and served with generous amounts of olive oil, which helps the rice and other ingredients to combine during cooking and contributes to the wonderful taste. Small green combs and eggplants are the most common stuffed vegetables cooked in olive oil.

Stuffed mussels or midye dolması are cooked with the same fragrant rice filling and serve as an appetizer before eating fish.

Many dishes wrapped in vine leaves or other green leafy vegetables use the same fillings as dolma. This also applies to hot and cold types of sarma. For example, the flavored rice filling used to make vine leaves in olive oil is the same filling used in the recipe for stuffed mussels. Both the filling and the casing can be experimented with until the best option for your taste is found.