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Dolmas (Stuffed Grape Leaves) Traditionally stuffed with a meat and rice mixture, dolmas can also be made vegetarian (known as yalancı dolma, or “fake dolma”). Here we stick to rice with lots ...
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 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 ...
Sarma made with grape leaves are called yaprak sarması (lit. ' leaf sarma ') or yaprak dolması (lit. ' leaf dolma ') in Turkish, yabraq (يبرق) or waraq 'inab (ورق عنب) lit. ' vine leaves ' or waraq dawālī (ورق دوالي) in Arabic. yarpaq dolması (lit. ' leaf dolma ') in Azerbaijani, [2] and dolme barg-e mo (دلمه برگ ...
Dolma , a family of stuffed vegetable dishes. The grape-leaf dolma is common. Courgette (zucchini), aubergine (eggplant), tomato and pepper are commonly used as fillings. The stuffing may or may not include meat. [21] Falafel, a fried ball or patty made from spiced chickpeas or fava beans.
These tasty casserole recipes take less than an hour to make and feature winter veggies, like leafy greens, broccoli, cabbage and winter squash. 19 Winter Casseroles That Will Be On the Dinner ...
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]
Dolmades, [162] [163] [164] also known as dolmades or dolmadakia, stuffed grape leaves. Ofti potato, [165] [166] baked patato with coarse salt, dried oregano, olive oil, served with olives, chopped dried onion and lemon. Tomatokeftedes, [167] [168] tomato fritters wider well known throughout the island of Santorini.