Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans

BACKGROUND: Sarma - cooked leaves rolled around a filling made from rice and/or minced meat, possibly vegetables and seasoning plants – represents one of the most widespread feasting dishes of the Middle Eastern and South-Eastern European cuisines. Although cabbage and grape vine sarma is well-known...

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Detalles Bibliográficos
Autores principales: Dogan, Yunus, Nedelcheva, Anely, Łuczaj, Łukasz, Drăgulescu, Constantin, Stefkov, Gjoshe, Maglajlić, Aida, Ferrier, Jonathan, Papp, Nora, Hajdari, Avni, Mustafa, Behxhet, Dajić-Stevanović, Zora, Pieroni, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4428097/
https://www.ncbi.nlm.nih.gov/pubmed/25890379
http://dx.doi.org/10.1186/s13002-015-0002-x

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