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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 ...
Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta, with some variation and differences in preparation. Some consider koshary, a mixture of rice, lentils, and macaroni, to be the national dish. Ful medames is also one of the most popular ...
The leaves of Corchorus used as a vegetable. Musaqa'h (مسقعة) Various Levantine variations of the Mediterranean dish are cooked in Jordan. Waraq Enab (ورق عنب) Grape leaves filled with herbed, minced vegetables, meat and rice, cooked with olive oil.
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.
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Mediterranean Pinwheels Inspired by spanakopita , a Greek spinach pie, we stuff these pinwheels with an unbeatable combination of cheeses, chopped spinach, dill, and lemon zest.
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
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]