Difference between revisions of "Dolma"
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* Alan Davidson, ''The Oxford Companion to Food''. ISBN 0-19-211579-0. | * Alan Davidson, ''The Oxford Companion to Food''. ISBN 0-19-211579-0. | ||
| − | + | * 1 ^ [http://www.m-w.com/dictionary/dolma Merriam-Webster Online - Dolma] | |
==External links== | ==External links== | ||
Revision as of 11:53, October 30, 2007
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'.[1][2]
See also
References
- Alan Davidson, The Oxford Companion to Food. ISBN 0-19-211579-0.
- 1 ^ Merriam-Webster Online - Dolma
External links
- Dolma - Grape Leaf Rolls
- A detailed, illustrated recipe #2
- A detailed, illustrated recipe #3
- Step-by-step instructions (with photos) on how to make dolmades
- Dolma Barg
- Vegetarian Cold Dolma recipe aka. Sarma or Yalanchi (wrapped grape leaves)
- Mussel Dolma recipe (stuffed vegetables)
- Lahana Dolma recipe (wrapped cabbage leaves)
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