The skill lies in wrapping it thinly and rolling it like a pencil.

Yaprak sarması, a timeless masterpiece of Turkish cuisine, is revered at every table. When you sit down to a plate of these delicate rolls, you're not just encountering a dish; you're stepping into a rich history of centuries-old tradition, meticulous craftsmanship, and shared moments.

Sarma is a highly traditional side dish that is often served alongside baklava during Eid.

Wrapped in history: the origins of yaprak sarması

The story of Yaprak sarması begins in the vast kitchens of the Ottoman Empire. In the opulent banquet halls of the palace, carefully rolled grape leaves were laid before guests, perhaps even becoming a favorite of a sultan. Knowing that the word "sarma" itself originates from the Arabic word for "to wrap" adds a sense of warmth and connection to this dish’s roots.

As the delicacy spread from palace kitchens to the homes of ordinary people, it evolved with unique interpretations across various regions and cultures. But one thing remained the same: Yaprak sarması is always prepared with patience, care, and love. Each leaf is wrapped like a jewel box, preserving the flavors within.

Three flavors of yaprak sarması

Don’t be fooled into thinking yaprak sarması is a one-note dish; it has three distinct personalities, each with its own story, flavor, and memory.

Zeytinyağlı yaprak sarması: a tale of elegance

Zeytinyağlı yaprak sarması is like a finely crafted gem on the table. The filling, made with rice, pine nuts, currants, cinnamon, and spices , is gently rolled into delicate grape leaves. Each bite offers a dance of flavors on your palate, where the softness of olive oil, the freshness of the leaves, and the rich aroma of the stuffing come together in perfect harmony. Served cold with a splash of lemon, this dish leaves an unforgettable impression.

Etli yaprak sarması: the warm heart of the table

Etli yaprak sarması is a staple of large family gatherings. The filling, made with minced meat, rice, spices, and perhaps a special sauce handed down by your mother, is rolled into grape leaves and cooked slowly to perfection. The savory taste of meat, the tenderness of rice, and the medley of spices combine to create a dish that transports you back to childhood memories with every bite. When served with yogurt, it becomes the warm, comforting centerpiece of any meal.

Vişneli (cherry-stuffed yaprak sarması: an unconventional flavor)

Vişneli (cherry-stuffed yaprak sarması) is for those seeking an innovative twist on traditional flavors. Tart cherries are added to the rice filling, creating a surprising depth of flavor. The first time you taste vişneli sarma, you might be caught off guard, but soon you’ll be captivated by its charm. This recipe, which has traveled from the Ottoman palace kitchens to modern tables, adds a burst of color and a memorable experience to special occasions.)

Final words: the ritual of wrapping

Yaprak sarması is not just a dish; it’s a ritual. You take a grape leaf, fill it with deliciousness, roll it with care, and cook it to perfection. Each roll symbolizes the gathering of people around the table, the joy of togetherness. That’s why yaprak sarması is more than just food; it’s the embodiment of memories, conversations, and shared moments.

The next time you enjoy yaprak sarması, pay attention not only to its taste but also to the deep history and meanings behind it. Perhaps then, you’ll feel a warmth at your table that you’ve never noticed before.

Everyone has a different favorite type of sarma. Some prefer the warm, meat-filled sarma, while others are fans of the slightly sweet cinnamon-spiced version with olive oil. My favorite, however, is the cherry-stuffed sarma from the palace cuisine.

Ingredients for cherry-stuffed grape leaves

  • 500 grams of grape leaves.
  • 2 medium onions.
  • 2 cups of rice.
  • 1/2 cup of olive oil.
  • 1 tablespoon of pine nuts.
  • 1 tablespoon of currants.
  • 500 grams of cherries (pitted).
  • 3/4 cup of hot water.
  • 1/2 cup of cherry juice.
  • 1 tablespoon of pomegranate molasses.
  • 2 teaspoons of dried mint.
  • 1 teaspoon of salt.
  • 2 teaspoons of sugar.
  • 2 teaspoons of allspice.
  • 1 teaspoon of cinnamon.
  • 1 teaspoon of black pepper.
  • 1/4 bunch of dill.

For topping

  • 1 bowl of cherries.
  • 2 tablespoons of olive oil.

Tips for making cherry-stuffed grape leaves: if you prefer to use fresh leaves, blanch them briefly. When wrapping, place the veiny side of the leaves on the inside (facing the filling), with the shiny side on the outside.

How to make cherry-stuffed grape leaves

  • Wash the rice until the starch is removed and soak it in hot water for about half an hour. Heat olive oil in a pot and sauté the chopped onions.

  • Add the pine nuts and continue sautéing. Add the soaked rice and sauté a bit more.

  • Add all the spices and currants, then mix well.

  • Add the cherries and mix again.

  • Add the pomegranate molasses.

  • Add 1.5 cups of water and cook the filling over low heat.

  • Once the filling has cooled, add the chopped dill and mix.

  • Cut the stems off the grape leaves and place about a teaspoon of filling in the center. Roll them up, neither too tightly nor too loosely.

  • Arrange the rolled leaves in a pot, drizzle some cherries and olive oil on top.

  • Add water, place a plate on top, and cook for 30-40 minutes.

  • Once the rolls have rested and cooled, serve. Enjoy your meal!

Cooking tips for cherry-stuffed grape leaves: lining the bottom of the pot with grape leaves before cooking will prevent the rolls from sticking. The flavor of olive oil-stuffed grape leaves will improve if you cook them a day in advance and serve them cold.

Serving suggestions for cherry-stuffed grape leaves: drizzle with olive oil and serve with lemon slices.