Sarma (food) Sarma (food) Sarma (from Turkish word "sarmak", meaning "to wrap") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on a combination of grains, like bulgur or rice, and minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe. Stuffed vine leaves without meat are sometimes called "yalancı dolma", which means "liar's dolma" in Turkish. "Vişneli yalancı dolması" is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with
Stuffed chine when it presents attractively contrasting stripes of pink and green. Food writer Jane Grigson gave a recipe in "The Observer" in March 1984. The poet Paul Verlaine, who in the mid-1870s spent a year as a schoolmaster just north of Boston, liked stuffed chine so much that he tried unsuccessfully to find it elsewhere in England. In 1936 the "Sunderland Daily Echo" reported that chine was a traditional dish served on Trinity Sunday in Old Clee, north-east Lincolnshire. Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of