Sarmale | Wikipedia audio article
Channel: wikipedia tts
Date: 04/11/2018

This is an audio version of the Wikipedia Article:
Sarmale

Listening is a more natural way of learning, when compared to reading. Written
language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through
audio (audio article). You could even learn subconsciously by playing the audio
while you are sleeping! If you are planning to listen a lot, you could try using
a bone conduction headphone, or a standard speaker instead of an earphone.


You can find other Wikipedia audio articles too at:
https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ

In case you don't find one that you were looking for, put a comment.
This video uses Google TTS en-US-Standard-D voice.



SUMMARY
=======
Sarma (from Turkish word "sarmak", meaning "to roll") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on a combination of grains, like bulgur or rice, and minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe.
Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish. 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. 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.Stuffed chard leaves are called pazı dolması in Turkey and dolmas de pazi by Sephardi Jews who settled in Argentina.In the Turkish provinces of Amasya and Tokat sarma is prepared in a style similar to maklouba, with different fillings. One version made with fava beans is called bakla dolması or bakla sarma. The filling for this variant from Amasya is made with dried fava beans and a coarsely ground wheat called yarma. Tomato paste, water, sunflower oil, chopped onion, aleppo pepper and spices are added to complete the mixture. Bone-in lamb chops are tightly layered on the bottom of the pot and the wrapped sarma are added on top of the lamb. Butter is added on top and the sarma are cooked together with the lamb chops in water. The finished dish is served upside down. A similar variation from Tokat is stuffed with a lentil, bulgur and chickpea filling. Homemade red pepper paste may be substituted for some of the tomato paste.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. Some variations may include quince.