My dear friends here is the written recipe for the Sarma: www.turkishfoodtravel.com/2020/10/13/stuffed-grape-leaves-sarma/ Everything I do takes a lot of time so If you want to contribute to my website you are more than welcome. You can help me write down the old recipe from the channel. Please contact me from nuraltan @ gmail.com for it :)
I love this, not only showing an authentic Turkish recipe, you help us know the Turkish language when to tell us their names. I’ve been interested from watching Turkish dramas. Thank you from New York
When I make my grape leaf sarmas I put plate on top of the sarmas that holds them down I also place open end under I noticed you didn't do that.THANK YOU FOR THE DELICIOUS recepie because of you I became TURKISH gourmet chef well at least thats what my family thinks😁keep up the good work 🌹
I have been making dolma from fig leaves since it’s readily available to me. I found it’s common by the Greeks to use it to make dolma. Thank you for always sharing your recipes.
Hi. Your recipes are very authentic. My yaya, mom and auntie made the sarma just like this with the pine nuts and the currants, minus the cherries. Of course they were originally Armenians from Istanbul which explains how much we appreciate your recipes. Thank you.
Dolma is a family of stuffed dishes found in the Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce.
The word dolma is of Turkish origin from the word dolmak (to fill). The dish is found in the cuisines of the Turkic countries, the Balkans, Central Asia, Middle East and Arabia. The word varies between Turkic dialects called dolama in Turkmen and tulma in the Tatar language.
@@sem8231 Dolma is a Turkish word which does not mean it's only Turkish food or was invented by Turks, just as the fact that sabun (soap) is not a Turkish word doesn't mean you're not a Turk.
@@awhabet746 Dolma is TURKİSH, the word AND the dish, INVENTED BY TURK PEOPLE, as TURKISH AS YOGURT IS TURKISH (AGAIN WORD AND DISH, INVENTED BY TURKS)! No offense, just wanted to make it clear. By the way sabun is soap in turkish as well as it is in other languages and you tell me now the origin of the word, can you?
I love this! This is something I think my husband world eat. I aldo love the way you gave the Turkish words for the spices. It makes it easier to shop in the Turkish store without asking the owner to translate everything.
I immediately remembered how defne roll her grape leaf sarmas with ömer and tell her own innovation with cherry and she was trying to teach ömer how to roll it😂 amazing memory from my favourite series Kiralik ask❤️❤️ besides the sarmas i was also interested to see your dress today mam😀
Thankyou so much ma'am for showing the vegan recipes.... I really appreciate the fact that you take your comments so seriously and make your viewers happy by listening to their demand... So much love and respect to you Ma'am..❤️
Yummy , thought I'm in sri lanka ,I have heard that recipe but I didn't know the method of making it.. So,I now know it from you Thank so much for it I'm waiting for your next amazing food
Salam mam i really like your all recipes and travel vlogs you are the great lady i love your sweet voice lots of thanks for sharing all and lots of love from pakistan😋😋❣️❣️❣️
In my place, we wrap “Dolma” with cabbages. And we also call it Dolma. I bought “ Dolma” in Whole Foods last time, and I found out several frozen Turkish foods in Trader Joe’s too. But I know it might not be as good as you made, so I want to try by myself. Thank you for sharing, that looks so delicious 😋
Wonderful recipe.. i have watched cooking dolma in all turkish dramas, but never had a clue that fiiling is rice.. i have concept that it must be mince.. Thank you for sharing.. Greetings and love from Pakistan🇵🇰🥰
Thank you for sharing. I've grown tired 9f dolmas as they all taste the same. So I am anxious to try the new filling. You wrap them nicely-it is a skill I am still trying to perfect.
I know this video was a while ago, but I made this tonight as part of a Turkish platter and my wife and I both loved it! We also had your keşkül for dessert. That was also amazing :)
And then my boyfriend asks me how I can spend hours in the kitchen... besides this being beautiful, I'm sure it will take quite some time! Never tried the grape leaves, I hope to find them at the Turkish supermarket I've just found out in a city nearby!
Assalamu alaikum warhamatullalaihi wabarakatuh, many thanks for sharing the details of recipe for sarmah / dolmah. I was one of those many that ask for this recipe. Inshallah I make this in the future, perhaps for the American national holiday in late November called "Thanksgiving Day" . May Allah SWT bless and give great health to your hands and your heart. Muhammad Fauzan Karim
Selam abla! 🎃 Sarma is probably my favorite Turkish food, and I’ve had a couple of different types of sarma in my life, but your version is different and looks and sounds absolutely delicious. 😋 Maybe I missed it in the video, but I noticed you added some of the removed stems in the pan: did you do that for extra flavor? 👨🏻🍳 Thank you once again for another wonderful video! 😃♥️ PS. The Turkish word for cinnamon sounds very similar to the words used in Farsi and Urdu. 📚🤗
Salam dear, it is to add more flavor I thought I said it in the video :) it means You are a good watcher by the way... Interesting to learn that cinnamon
We usually do a vegetarian version back in my native country, Romania with rice, carots and mushrooms , and another one herein Cyprus, but without mushrooms. Your version is very interesting, surely i will give a try. Do you use a side dish together, based on yogurt or you serve them plain usually? Thank you for sharing. ❤️
In Romania they add tomato juice and fennel (marar) which makes Romanian sarma, let's just say.. not that pleasant to the taste as Turkish, Greek or Bulgarian sarma.
Thanks for the information. Sounds interesting too. Sometimes we add yogurt but usually, it is served plain or with more lemon. We serve yogurt with the one that has meat in it and serve it hot of course
@@TFT same us,. Thanks again ♥️♥️. By the way, today i did again your bulgur with veggies. They do't want anymore my classis recipe, they want yours. 😂😂
Hello there hope you doing great. as you knew the Turkish drama is very popular in Pakistan especially Ertugrul Ghazi breaks all records too much famous here, I am giving you a suggestion if you like to make some food recipe which is shown in the drama family sit down and eat together its looks really delicious but we don't know what is this some kind of rice or bbq. hope you like that :-)
Do you ever add some ground meat to the filling? Sarma always reminds me of "koolfrikkadelle" (meatballs wrapped in cabbage leaves), which is a traditional South African dish, I think orginally from Germany. Great presentation, as usual! 🌷
We have that version too, has totally a different taste. You eat it hot as a main dish. Hopefully, I'll share that one too. We have it with cabbage too, great to hear many countries have it.
@Turkish Food Travel Aysenur hanim. This looks really nice. As a Turk I've eaten a lot of sarma but never had a version with cherries. The only question mark is: are these cherries "kiraz" (sweet cherries) or "visne" (sour cherries)? The most people on planet earth only know the sweet cherries. In Turkish cuisine the sour cherries are used in a lot of dishes. I think the ones u use for this sarma are visne (sour cherries). Am I right?
