Sarma, those little cigar-shaped rolls of grape leaves, rice, onions, spices, and (sometimes) meat that have begun to appear in health food stores and specialty food markets, have been a Middle Eastern treat for centuries. They are popular in Armenian and Turkish cuisines, but are found throughout the Middle East and Mediterranean countries, such as Greece, where they are often lumped in with another favorite – dolma, or vegetables stuffed with the same basic mixture.

Sarma can be served hot or cold – although usually the rice ones are served cold and the meat ones hot, with dollops of fresh madzoon (yogurt).