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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 ...
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, [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.
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 ...
Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or
Serve with toasted pita or on a Greek mezze platter with hummus, olives and stuffed grape leaves. Bloody Mary Dip with Focaccia Skewers by Mary McCartney Turn a classic bloody Mary cocktail into a ...
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Churchkhela – grape must is a main ingredient; Grape hull pie – pie made out of muscadine grapes and grape skins. Grape ice cream – ice cream with a grape flavor, some recipes use grape juice in its preparation. [1] [2] Grape leaves – the leaves of the grapevine plant, which are used in the cuisines of a number of cultures