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Crisp pita chips, briny bits of feta, mildly spicy peperoncini, and a sprinkling of fresh herbs mingle with juicy tomatoes, crunchy cucumbers, and kalamata olives for a fresh and flavorful crowd ...
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
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.
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.
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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.