DINING OUT Ana Sortun’s Sarma shines in Somerville ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Lane Turner/Globe Staff Sarma's small plates and pedigree make it a destination. Pictured, crab and red lentil kibbeh with coconut, green papaya, and zhoug. Lane Turner/Globe Staff The new restaurant is a collaboration between chefs Ana Sortun and Cassie Piuma (pictured), who was previously chef de cuisine at Sortun’s Oleana. Lane Turner/Globe Staff The place is an outpost of warm spices in Somerville's Winter Hill. Seven-layer hummus, with quinoa, tabbouleh, pine nuts, avocado, and pomegranate seeds, is a good starting point. Lane Turner/Globe Staff There isn’t a dish on the menu that doesn’t sound delicious. Pictured, pumpkin fritters, crisp outside and creamy inside, are topped with a cilantro sauce. Lane Turner/Globe Staff Lamb kofte sliders are served with tomato brown butter and pickles. Lane Turner/Globe Staff Dessert is frozen yogurt with various toppings served in small jars with little spoons for trying their different tastes.