Cook with sarmale
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Traditional Alsatian mold for kouglof — yeasted almond cake
Wooden press mold for oshizushi — pressed box sushi
Ring mold for savarin and rum baba — soak in syrup after baking
Quick dumpling folding — consistent shape, perfect seal
About
Stuffed leaves—more commonly known by its sub-types stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves—are a food made of leaves rolled around a filling of minced meat, grains such as rice, or both. It is occasionally known in the English-speaking world by its Turkish name, sarma, which, as a dish of the Ottoman Empire, is also used in Armenian and some Eastern European languages. Since the Ottoman Empire's dissolution, its popularity persists in Turkish, Persian, Greek, Romanian, Iraqi, Levantine, Egyptian, former Yugoslav constituent states, and Armenian cuisines.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore