Stuffed leaves
| Type | Dolma |
|---|---|
| Course | main course |
| Place of origin | Turkey |
| Region or state | Middle East · Eastern Mediterranean |
| Serving temperature | hot or cold |
| Main ingredients | cabbage leaves or vine leaves, rice, mince meat |
| Variations | With cabbage leaves or vine leaves, mince meat and rice filling (served hot) |
Stuffed leaves, usually known more specifically as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food made of leaves rolled around a filling of minced meat, grains such as rice, or both. It is a traditional dish in Ottoman cuisine – nowadays, Turkish, Greek, Levantine, Arabic, Armenian, etc. Cabbage, patience dock, collard, grapevine, kale, or chard leaves are all commonly used.
The dish is occasionally known in the English-speaking world by its Turkish name sarma (from Turkish 'wrap'), also used in Armenian and some Eastern European languages. Wrapped leaf dishes are part of the broader category of stuffed dishes known as dolma, and they have equivalents (such as the Polish Gołąbki) in Eastern European cuisines from the northern Baltic through Romania.