Amateur or professional, what is one thing all Turkish cooks have in common? The pride and effort they put into making stuffed and wrapped dishes, called 'dolma' and 'sarma.' For me, these dishes are the highlights of Turkish cuisine.
Learn more about Turkish 'dolma' and 'sarma' here: All Things Stuffed and Wrapped -- A Tribute to the 'Dolma' and 'Sarma'
All throughout Turkey you'll find endless varieties of seasonal vegetables and greens that are either stuffed with or wrapped around different mixtures of beef, lamb and fish and served hot.
The cold varieties of 'dolma' and 'sarma', served as an appetizer, or 'meze', are stuffed with rice or bulgur and seasoned with different combinations of onions, nuts, dried fruits and spices.
'Dolma' and 'sarma' also vary greatly by region, and even by family. For example, sweeter, nuttier fillings are common near the Aegean and spicier fillings are more common in the East.
To find out more about regional variations in Turkish cuisine check out my articles on Regional Variations of Turkish Cuisine.
If you want to try your hand at making 'dolma,' here are three of my favorite recipes:
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