Vine leaf roll

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Yaprak sarması, Yaprak dolması
Sarma.jpg
Region or stateTurkey, Lebanon, Iraq, Greece, Balkan, Levant, Azerbaijan, Caucasus, Iran, Saudi Arabia
Serving temperatureHot and Cold

A vine leaf roll is a dish consisting of cooked grape-vine leaves wrapped around a variety of fillings. It is common to the cuisines of Azerbaijan, Iraq, Turkey, Lebanon, Israel, Saudi Arabia, Jordan, Syria, Palestine, and Iran, but is also known in the Balkans, especially in Bosnia and Herzegovina, Bulgaria and Greece, where it may be served with mashed potatoes and yogurt.

Names[edit]

Vine leaf rolls are called yaprak sarması (lit. leaf sarma) or yaprak dolması (lit. leaf dolma) in Turkey, yarpaq dolması (lit. leaf dolma) in Azerbaijan,[1] dolmades (ντολμάδες, sg. dolmas ντολμάς) in Greece, and dolme barg mo (دلمه برگ مو, lit. vine leaf dolma) in Iran.

Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish.[2] 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 morello cherries (vişne), and plums may be used also.[3] In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup (nar ekşisi), currants and toasted pine nuts.[4]

Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called iç pilav.) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped and baked in the oven.[5] Some variations may include quince.[6]

In Slavic countries, yaprak (Slavic: japrak; from Turkish: yaprak, "leaf"[7]) is a generic name for meals made of grape (especially Sultana grape) leaves (a kind of kale), stuffed with meat (pork or lamb) and rice, or more rarely rice only. Meals are called as Yaprak Sarma or Yaprak Dolma. In Balkans broccoli leaves are sometimes used instead of grape leaves.

See also[edit]

References[edit]

  1. ^ "Yarpaq dolması". Resept.az (in Azerbaijani). Archived from the original on June 25, 2019. Retrieved July 11, 2019.
  2. ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
  3. ^ "Vişneli Yaprak Sarma tarifi - Haber - Mutfağım". Kanal D. Archived from the original on 2014-01-18. Retrieved 2018-06-29.
  4. ^ Arda'nın Mutfağıundefined (Director). ARDA'NIN RAMAZAN MUTFAĞI VİŞNELİ SARMA VE ŞERBETLİ GÜL TATLISI. Event occurs at 1322 seconds. Retrieved 2018-06-29.
  5. ^ "Zeytinyağlı, Kuru Meyveli Kereviz Dolması". Sabah. Retrieved 2018-06-30.
  6. ^ Nursel'in Evi. Ayvalı Kereviz Dolması Tarifi. Retrieved 2018-06-30.
  7. ^ FoodReference.com - Yaprak