Pronunciation: [sˈɑːmə] (IPA) 
The word "sarma" is often spelled with an "a" at the end, but pronouncing it can be a bit tricky. The correct way to pronounce it is /sɑr.mə/, with a short "a" sound followed by a schwa sound. The word refers to a dish of rolled grape or cabbage leaves filled with various ingredients, popular in the Balkan region. Whether spelled with an "a" or an "e," this Turkish loanword has become an essential part of various cuisines worldwide.
Sarma is a traditional dish that is popular in various Middle Eastern, Eastern European, and Central Asian countries. The term "sarma" originates from the Turkish language, but the dish is widely consumed in countries such as Turkey, Bulgaria, Bosnia and Herzegovina, Serbia, and Croatia, among others.
Sarma typically refers to a dish made from cabbage leaves or vine leaves wrapped around a filling, usually consisting of ingredients such as ground meat, rice, and various herbs and spices. However, the specific ingredients and preparation methods can vary from region to region and even from household to household.
The rolled leaves are then cooked by boiling, baking, or stewing, depending on the culinary tradition. In some areas, sarma can also be made with alternative fillings, such as vegetables, beans, or grains.
Sarma is often considered a comfort food and is commonly enjoyed during special occasions, such as holidays and family gatherings. The dish’s popularity can be attributed to its rich flavors, aromatic spices, and versatility. It can be served hot or cold, as a main course, appetizer, or side dish. In certain cultures, sarma is particularly associated with winter and cold weather, often being prepared and preserved in large quantities to be enjoyed throughout the season.
