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Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab. These dolmas feature earthy grape leaves hugged around an ultra-savory lamb, herb, and rice ...
Mülebbes dolma is a historic recipe from the Ottoman era. [29] Halep dolması—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice. [30] [31] Şalgam dolma are stuffed Russian turnips. [32] [33] Soğan dolması or stuffed onion
Stuffed leaves without meat are sometimes called yalanchi or yalanchy sarma (transliterated Armenian) or yalancı dolma (Turkish), which means "liar's (sarma or dolma)". [5] Vişneli yalancı dolması is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice, and mint.
Dolmades, stuffed grape leaves, also known as Dolmades or Dolmadakia; Euriste, [81] recipe with chylopítes (type of pasta) from Pontic Greek cuisine; Fasoulotavas, [82] [83] [84] recipe with baked giant dried beans called gigantes, a version is gigantes plaki; Grivadi (kyprinos) with spinach, [85] İmam bayıldı, [86] Leeks and rice with sour ...
Coat small frying pan with cooking spray. Add egg substitute, tomatoes, baby spinach, and feta cheese to pan and scramble together till eggs are cooked.
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Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. [1] [2] The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma (often, sarma), found widely in the Mediterranean, Caucasus, Balkans, and Middle East. [3]