| Region or state | Turkey, Balkan, Levant, Azerbaijan, Caucasus |
|---|---|
| Serving temperature | Hot |
Stuffed sorrel ( Turkish: Labada sarması, Turkish: Evelik dolması, Azerbaijani: Əvəlik dolması [1]) 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 Turkey, Azerbaijan, Syria but also known in the Balkans, especially in Bosnia and Herzegovina, where it may be served with mashed potatoes and yogurt.
See also
References
 | This Azerbaijani cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
.jpg){kind=small} | This Serbian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Bosnian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
| Region or state | Turkey, Balkan, Levant, Azerbaijan, Caucasus |
|---|---|
| Serving temperature | Hot |
Stuffed sorrel ( Turkish: Labada sarması, Turkish: Evelik dolması, Azerbaijani: Əvəlik dolması [1]) 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 Turkey, Azerbaijan, Syria but also known in the Balkans, especially in Bosnia and Herzegovina, where it may be served with mashed potatoes and yogurt.
See also
References
|
| This Azerbaijani cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Serbian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Bosnian cuisine-related article is a stub. You can help Wikipedia by expanding it. |