Sarma with a Twist

Ingredients

In this adaptation, we infuse the traditional Turkish Sarma with specific styles cuisine by incorporating unique spices and ingredients. The filling is enhanced with a blend of spices such as cumin, coriander, and paprika, which add a distinct flavor profile. Additionally, we substitute the traditional ground meat with a plant-based alternative, such as lentils or mushrooms, to cater to specific dietary preferences. These modifications create a fusion dish that celebrates the essence of both Turkish and specific styles cuisines. We alse have the original recipe for Sarma, so you can check it out.

• Vine leaves or cabbage leaves (20-25 leaves) Vine leaves or cabbage leaves (20-25 leaves)
• Rice (1 cup / 200g) Rice (1 cup / 200g)
• Plant-based ground meat substitute (1 cup / 150g) Plant-based ground meat substitute (1 cup / 150g)
• Onion, finely chopped (1 medium-sized) Onion, finely chopped (1 medium-sized)
• Garlic cloves, minced (2 cloves) Garlic cloves, minced (2 cloves)
• Tomato paste (2 tablespoons) Tomato paste (2 tablespoons)
• Olive oil (2 tablespoons) Olive oil (2 tablespoons)
• Fresh parsley, chopped (1/4 cup) Fresh parsley, chopped (1/4 cup)
• Fresh dill, chopped (1/4 cup) Fresh dill, chopped (1/4 cup)
• Ground cumin (1 teaspoon) Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon) Ground coriander (1 teaspoon)
• Paprika (1 teaspoon) Paprika (1 teaspoon)
• Salt (to taste) Salt (to taste)
• Black pepper (to taste) Black pepper (to taste)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   If using vine leaves, blanch them in boiling water for a few minutes until they soften. If using cabbage leaves, remove the core and blanch the leaves until pliable.
2. 2.
   In a large bowl, combine the rice, plant-based ground meat substitute, chopped onion, minced garlic, tomato paste, olive oil, parsley, dill, cumin, coriander, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a vine leaf or cabbage leaf and place a spoonful of the filling mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Repeat with the remaining leaves and filling.
4. 4.
   Place the rolled sarma in a large pot, seam side down, creating a single layer. Add enough water to cover the rolls and place a heatproof plate on top to keep them submerged.
5. 5.
   Bring the water to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the rice is cooked and the rolls are tender.
6. 6.
   Once cooked, remove the sarma from the pot and let them cool slightly before serving. Serve with lemon wedges on the side.

Treat your ingredients with care...

• Vine leaves — If using fresh vine leaves, blanch them briefly in boiling water to soften before rolling. If using preserved vine leaves, rinse them well to remove excess saltiness.
• Plant-based ground meat substitute — Choose a high-quality substitute that mimics the texture and flavor of ground meat. Ensure it is well-seasoned to enhance the overall taste of the dish.
• Tomato paste — Opt for a good-quality tomato paste to add depth and richness to the filling.

Tips & Tricks

• To prevent the sarma from unraveling during cooking, place them tightly together in the pot.
• If you prefer a tangier flavor, add a splash of lemon juice to the filling mixture.
• Serve the sarma warm or at room temperature for the best taste and texture.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Leftover sarma can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve Sarma with a Twist as a main course accompanied by a fresh salad and crusty bread. The rolls can also be served as an appetizer or part of a mezze platter. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the sarma rolls neatly on a platter, showcasing their beautiful shape and vibrant colors. Drizzle a little olive oil over the top and sprinkle with fresh herbs for an elegant touch. Serve with lemon wedges on the side for a pop of freshness.