Dolma and sarma across the Turkic world

Dolma and sarma are a family of dishes in which a filling is wrapped in leaves, vegetables or dough and then cooked. The filling is usually rice or meat, with onion, herbs and spices. What they share is patience: you prepare the filling, wrap each piece by hand and let it cook gently. The names come from Turkish verbs, dolmak (to be filled) and sarmak (to wrap), but the dishes' origins are disputed, and similar foods exist across the Middle East, the Balkans and the Caucasus.

In Azerbaijan, yarpaq dolması is wrapped in vine leaves, with minced meat, rice and fresh herbs in the filling. In Türkiye, yaprak sarma comes in a meat version and an olive-oil version; the latter is usually served cold with lemon. In Gagauzia, gagauz sarma is made with cabbage leaves and reflects local cooking traditions. The same idea turns up in three places with different leaves, fillings and ways of cooking.

Dolma and sarma are often made for a crowd, and the rolling is as shared as the eating. The pot goes to the middle of the table and everyone takes a portion. Browse our recipes and start rolling a batch for your own table.