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Swedish is the only European language to use the Turkish term dolma ("filled") to denote cabbage rolls. [17] The earliest known Swedish recipe for "Dolma" is in the 1765 edition of the famous cookbook of Cajsa Warg. [18] Warg instructed her readers to prepare the rolls using vine leaves, lamb, rice, and lemon juice.
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
The traditional recipe calls for minced lamb or beef mixed with rice and flavoured with mint, fennel, and cinnamon, and wrapped in vine leaves (yarpaq dolması) or cabbage leaves (kələm dolması). There are also sour sweet cabbage dolma ( turş şirin kələm dolması ) and eggplant dolma ( qarabadımcan dolması ).
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The dolmas are slowly cooked together with morello cherries (vişne), and plums may be used also. [6] In Bulgarian and Macedonian cabbage and grapevine leaves are not usually differentiated. [4] Stuffed chard leaves are called pazı dolması in Turkey [7] and dolmas de pazi by Sephardi Jews who settled in Argentina. [8]
Gołąbki (Polish pronunciation: [ɡɔˈwɔmpki] ⓘ) is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice and/or kasza. Gołąbki are often served during festive occasions such as weddings, holidays, and other family events ...
Dolma (Armenian: տոլմա) and stuffed eggplant (Armenian: լցոնած սմբուկներ) dishes are widespread in Armenia. Dolma is usually made with either stuffing wine leaves, cabbage, eggplants, peppers, or other vegetables with a mixture of spiced ground beef and rice.
Nearly 25,000 pounds of frozen taquito products sold at Aldi have been recalled due to a possible contamination, the USDA announced Saturday.