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Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt. The dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul .
Sarma (Turkish for "wrapping" or "rolling") is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine / Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
A unique kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce [44] Şiş kebabı: Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled [39] [44] Şiş tavuk: Also known as Tavuk şiş or – Yogurt-marinated chicken grilled on a stick [44] Sivas kebabı
Turkish yaprak sarma. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'. [23] Sarma is also a verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma have a special place in Turkish cuisine. They can be eaten either as a meze or a main dish.
Stuffed sorrel (Turkish: Labada sarması, Turkish: Evelik dolması, Azerbaijani: Əvəlik dolması [1]) is a generic name for meals made of sorrel leaves stuffed with meat and rice, or more rarely rice only.
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Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping.
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