Dolma - Revision history

Irlandos: /* Variants */

2007-10-30T12:05:46Z

Variants

Irlandos: /* Variants */

2007-10-30T12:05:29Z

Variants

Irlandos at 11:59, October 30, 2007

2007-10-30T11:59:18Z

Irlandos at 11:58, October 30, 2007

2007-10-30T11:58:31Z

Irlandos: New page: '''Dolma''' (plural '''Dolmades''')is a family of stuffed vegetable dishes in Turkish, Greek and other surrounding regions' cuisines. The stuffing may include meat or not. Meat dolmades ar...

2007-10-30T11:57:16Z

New page: '''Dolma''' (plural '''Dolmades''')is a family of stuffed vegetable dishes in Turkish, Greek and other surrounding regions' cuisines. The stuffing may include meat or not. Meat dolmades ar...

New page

'''Dolma''' (plural '''Dolmades''')is a family of stuffed vegetable dishes in Turkish, Greek and other surrounding regions' cuisines. The stuffing may include meat or not. Meat dolmades are generally served warm, often with egg-lemon or other sauce, as a main course; meatless ones are generally served cold as appetisers.

To Westerners, perhaps the best-known is the grape-leaf dolma appetiser, which is called ''yaprak dolma'' or ''yalanci dolma'' (false dolma).

==Variants==
In the Greek cuisine, minced meat dolmades are often made with cabbage leaves (lachanodolmades) and may be served in an egg-lemon ([[avgolemono]]) sauce.

Rice dolmades are usually made with vine leaves.

==Filling==
The filling generally consists of minced meat or rice. In either case, the filling includes onion, parsley, herbs and spices.

== Names and etymology ==

Dolma is a verbal noun of the Turkish verb ''dolmak'' 'to be stuffed', and means simply 'stuffed thing'.<ref> [http://www.m-w.com/dictionary/dolma Merriam-Webster Online - Dolma]</ref><ref>[http://www.iranica.com/newsite/articles/v7f5/v7f527.html Encyclopedia Iranica. Dolma.]</ref>

==See also==

* [[Cuisine of Greece]]

==References==
* Alan Davidson, ''The Oxford Companion to Food''. ISBN 0-19-211579-0.
{{Reflist}}

==External links==
* [http://www.turkishcookbook.com/2005/03/grape-leaf-rolls.php Dolma - Grape Leaf Rolls]
* [http://www.desertmodernism.com/blog/2006/03/dolmadakia.php A detailed, illustrated recipe #2]
* [http://graphics.stanford.edu/~tolis/recipes/dolmadakia.html A detailed, illustrated recipe #3]
* [http://www.mediterrasian.com/cuisine_of_month_dolmades.htm Step-by-step instructions (with photos) on how to make dolmades]
*[http://www.irantour.org/Iran/food/Dolmeh%20Burg.html Dolma Barg]
* [http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Appetizers#Stuffed_grape_leaves_.28YALANCHY_SARMA_.2F_Patat.29 Vegetarian Cold Dolma recipe] aka. Sarma or Yalanchi (wrapped grape leaves)
*[http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Vegetarian#Vegetarian_Midia_Pilaf_Stuffed_Vegetables Mussel Dolma recipe] (stuffed vegetables)
*[http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Meats_With_Vegetables#Stuffed_cabbage_.28LAHANA_DOLMA.2FLetsvadz_Gaghambd.29 Lahana Dolma recipe] (wrapped cabbage leaves)

{{Credit wikipedia}}

[[Category:Greek cuisine]]

@@ Line 5: / Line 5: @@
 ==Variants==
-In the Greek cuisine, minced meat dolmades are often made with cabbage leaves (lachanodolmades) and may be served in an egg-lemon ([[avgolemono]]) sauce.
+In the Greek cuisine, minced meat dolmades are often made with cabbage leaves ('''lachanodolmades''') and may be served in an egg-lemon ([[avgolemono]]) sauce.
 Rice dolmades are usually made with vine leaves and are call '''Dolmadakia''' (little dolmades).

← Older revision		Revision as of 11:59, October 30, 2007
Line 1:		Line 1:
−	'''Dolma''' (plural '''Dolmades''')is a family of stuffed vegetable dishes in Turkish, Greek and other surrounding regions' cuisines. The stuffing may include meat or not. Meat dolmades are generally served warm, often with egg-lemon or other sauce, as a main course; meatless ones are generally served cold as appetisers.	+	'''Dolma''' (plural '''Dolmades''') is a family of stuffed vegetable dishes in Turkish, Greek and other surrounding regions' cuisines. The stuffing may include meat or not. Meat dolmades are generally served warm, often with egg-lemon or other sauce, as a main course; meatless ones are generally served cold as appetisers.

	To Westerners, perhaps the best-known is the grape-leaf dolma appetiser, which is called ''yaprak dolma'' or ''yalanci dolma'' (false dolma).		To Westerners, perhaps the best-known is the grape-leaf dolma appetiser, which is called ''yaprak dolma'' or ''yalanci dolma'' (false dolma).

@@ Line 7: / Line 7: @@
 In the Greek cuisine, minced meat dolmades are often made with cabbage leaves (lachanodolmades) and may be served in an egg-lemon ([[avgolemono]]) sauce.
-Rice dolmades are usually made with vine leaves.
+Rice dolmades are usually made with vine leaves and are call '''Dolmadakia''' (little dolmades).
-−
 ==Filling==
 The filling generally consists of minced meat or rice. In either case, the filling includes onion, parsley, herbs and spices.

@@ Line 23: / Line 23: @@
 ==References==
 * Alan Davidson, ''The Oxford Companion to Food''.  ISBN 0-19-211579-0.
-{{Reflist}}
+* 1 ^ [http://www.m-w.com/dictionary/dolma  Merriam-Webster Online - Dolma]
 ==External links==