Sarma, little rolls of vine leaves wrapped around lemony rice, are made across Turkey, the Balkans and the Caucasus. This meatless version, cooked in olive oil and served cool, is a classic meze: sharp with lemon, sweet with currants and rich with pine nuts.
Sarma, little rolls of vine leaves wrapped around lemony rice, are made across Turkey, the Balkans and the Caucasus. This meatless version, cooked in olive oil and served cool, is a classic meze: sharp with lemon, sweet with currants and rich with pine nuts.
Sarma, little rolls of vine leaves wrapped around lemony rice, are made across Turkey, the Balkans and the Caucasus. This meatless version, cooked in olive oil and served cool, is a classic meze: sharp with lemon, sweet with currants and rich with pine nuts.
Sarma, little rolls of vine leaves wrapped around lemony rice, are made across Turkey, the Balkans and the Caucasus. This meatless version, cooked in olive oil and served cool, is a classic meze: sharp with lemon, sweet with currants and rich with pine nuts.
Sarma, little rolls of vine leaves wrapped around lemony rice, are made across Turkey, the Balkans and the Caucasus. This meatless version, cooked in olive oil and served cool, is a classic meze: sharp with lemon, sweet with currants and rich with pine nuts.
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