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Sarma (from Turkish sarmak 'wrapping') is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine / Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, the cabbage rolls are broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.
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.
The recipe consists of eggs, raisins, walnuts, pineapple, sugar, butter, egg noodles and cottage cheese. [23] Szaloncukor is a Romani dessert that is fastidiously mixed flour and sugar and made the dough into shapes like sugar cookies, then they are baked, wrapped, and hunged on a tree by the Roma until January 6 for the feast of the Epiphany.
Turkish yaprak sarma. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'. [23] Sarma is also a verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma have a special place in Turkish cuisine. They can be eaten either as a meze or a main dish.
At their core, risotto recipes are quite humble, calling for rice, broth, aromatics (often some type of onion and garlic), and optional mix-ins like cheese, vegetables, wine, and meat. And they ...
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Tava e Prizrenit Sarma in cabbage leaves Sarma, peppers filled with kefir and cottage cheese, and pite. Tavë Prizreni is a traditional regional casserole from the southern city of Prizren. It is made with lamb, eggplants, green peppers, onions, tomatoes and is served hot.