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Robyn's avatar

You have more patience than I. Another sarma possibility: cherry leaves. A specialty of Malatya in SE Turkey. Bulgur (fine) filling, served swimming in tomato-y yogurt sauce.

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Jonathan Kauffman's avatar

Oh, that sounds delicious! The flavor that cherry leaves impart to leaf-wrapped sakura mochi is so lovely. Are the finished sarma tiny? Most of the cherry leaves I see here are smaller than my palm.

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Robyn's avatar

So, so tiny. But delicious. Cherry leaves are also used as a base for some baked goods eg. corn flour biscuits.

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Kim S's avatar

You can always have the leaves on our grapevines in the back. Just say the word. I had no idea you could do anything with them. Neat! Our grapevines are for show, so we might as well get something useful out of them.

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