When the doctor or your favorite diet calls for "plenty of dark green, leafy vegetables," do you scream at the thought of more spinach? If you are looking to eat more and different kinds of green leafy vegetables prepared in delicious ways, look no further than Turkish cuisine.
Turkish cooks use some of the best green leafies like Swiss chard and collard greens, wrap them around different fillings, and turn them into fragrant, delicious, satisfying meals that are great for you. This group of dishes is called "sarma," which in Turkish means "wrapped."
The leaves you choose are blanched, then cut into squares or triangles for rolling up a meat filling in the center. Last, they are steamed to perfection and served hot with a dolop of plain yogurt on top.
Here is the recipe for my favorite version of "sarma," called "pazi sarmasi" (paz-UH' SAR'-mah-SUH'). It's made with Swiss chard and stuffed with a mixture of ground beef, ground lamb and plenty of spices.
Once you get used to cutting and rolling the "sarma," it's easy! This recipe also has a photo guide to teach you how to cut and wrap with the leaves.
Your family will love this fun, exotic dish. Especially your kids. I hope you try this classic Turkish recipe.
How To Wrap Meat Filling With Leaves
All Things Stuffed And Wrapped -- A Tribute To The "Dolma" And "Sarma"
Photo © Elizabeth Taviloglu, 2013