Efelik Sarması
Efelik Sarması is a spring green dish made by rolling the leaves of a wild plant known locally as efelik (also called efelek, evelik or labada in other regions) around a rice filling, in the same style as grape-leaf sarma.
What is efelik
Efelik is a wild plant of the Rumex genus, known across many parts of Anatolia under local names such as “evelik,” “efelek,” “develik” or “wild chard.” It grows wild and is foraged in spring especially in the provinces along the transition belt between the Black Sea and Central Anatolia — Samsun, Amasya, Tokat, Çorum and Kastamonu among them. Efelik is known and eaten in Çorum too; in neighbouring Tokat and Samsun, sarma and dolma made from the same plant are known as “efelik/evelik sarması” or “efelik dolması.”
How it’s made
Freshly picked efelik leaves are trimmed and washed. A filling of rice, onion, optional minced meat and spices is rolled inside the leaves, which are then simmered gently, either with olive oil or with meat. The leaf’s slightly tart flavour gives the sarma its distinctive taste, which is why efelik sarması is usually served as a plain, refreshing spring or summer dish.
Çorum’s take
Because Çorum sits geographically on the transition belt between the Black Sea region and Central Anatolia, the Black Sea tradition of foraged wild greens is felt more strongly in its northern districts, such as Osmancık and Kargı. Efelik dishes and sarma are a local reflection of this wider regional tradition; similar sarma and dolma made from the same plant are found in neighbouring provinces too. Like madımak, efelik sarması is part of Çorum’s culture of spring dishes made from wild, foraged greens.