Stuffed sorrel
| Region or state | Turkey, Balkan, Levant, Armenia, Caucasus |
|---|---|
| Associated cuisine | Armenian cuisine, Balkan cuisine, Levantine cuisine, Turkish cuisine |
| Serving temperature | Hot |
Stuffed sorrel (Armenian: ավելուկի տոլմա, romanized: aveluki tolma,[1][2] Turkish: Labada sarması or Evelik Dolması) is a generic name for meals made of sorrel leaves stuffed with meat (lamb) and rice, or more rarely rice only. Meals are called as labada Sarma or evelik Dolma. It is mostly popular in Armenia, Turkey, Azerbaijan, the Levant and the Balkans, where it may be served with mashed potatoes and yogurt.
See also
[edit]References
[edit]- ↑ "Aveluk - Wild Sorrel". Food on the move.
- ↑ Uvezian, Sonia (2007). The Cuisine of Armenia. ISBN 9780781806954.
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