Dolma

Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Albania, Algeria, Azerbaijan, Armenia, the Syria, Palestine, the Balkans, Greece, Iraq, Iran and Central Asia. Ottoman cuisine is the cuisine of the Ottoman Empire and its successors in Anatolia, the Balkans, and much of the Middle East. Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and The cuisine of Albania, as with most Mediterranean and Balkan nations is strongly influenced by its long history Algeria ( ar [[Arabic]] الجزائر, Al Jaza'ir ælʤæˈzæːʔir Amazigh: ⴷⵥⴰⵢⴻⵔ Dzayer) officially the People's Azerbaijan ( English; Azərbaycan officially the Republic of Azerbaijan (Azərbaycan Respublikası is the largest and most populous country in the South Given the history of the Armenian people, the cuisine of Armenia and of the Armenians in the Armenian Diaspora is representative of the cuisine of the Mediterranean The term Syrian cuisine refers to the style or method of cooking in Syria. Palestinian cuisine consists of foods from or commonly eaten by the Arabs of historical Palestine — which includes those living in the Palestinian territories The cuisine of the Balkan states includes Cuisine of Albania Cuisine of Bosnia and Herzegovina Cuisine of Bulgaria The Greek cuisine ( Greek: Ελληνική Κουζίνα is Greece's traditional Cuisine, a typical Mediterranean cuisine Contemporary Iraqi cuisine has changed and evolved since the time of the Sumerians, Babylonians, and Assyrians. Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions The Central Asian cuisines include Afghan cuisine Iranian cuisine Mongolian cuisine Cuisine Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Sarma ( Turkish: sarma, Greek:λαχανοντολμάδες Southern Slavic: сарма or sarma, Armenian Common vegetables to stuff include zucchini, eggplant, tomato and pepper. Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yoghurt. Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a

Filling

The filling generally consists of minced meat, rice or grain. In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include dried grapes, nuts or pulses. For the Tokyo University supercomputer see Gravity Pipe. GRAPE, or GRA phics P rogramming E nvironment is Nut is a general term for the large dry oily Seeds or Fruit of some Plants. Pulses are annual leguminous crops yielding from one to twelve Grains or Seeds of variable size shape and color within a Pod, according

Names and etymology

Preparing dolma

Dolma is a verbal noun of the Turkish verb dolmak "to be stuffed", and means simply "stuffed thing". A verbal noun is a Noun formed directly as an Inflexion of a Verb or a verb stem, sharing at least in part its constructions Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. ^[1][2]

Dolma, strictly speaking, is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant and the like; stuffed mackerel, squid and mussel are also called "dolma". Mackerel is a common name applied to a number of different species of Fish, mostly but not exclusively from the family Scombridae. Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species The common name mussel is used for members of several different families of Clams or Bivalve Molluscs, from both saltwater and freshwater habitats Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called 'sarma' though in many languages, the distinction is usually not made. Sarma ( Turkish: sarma, Greek:λαχανοντολμάδες Southern Slavic: сарма or sarma, Armenian Sarma is derived from the Turkish verb sarmak which means to wrap. Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. Other variants derive from the Turkish word for 'leaf', yaprak.

Dolma cooked with olive oil without minced meat is sometimes called "yalancı" which literally means "liar", "false" or "fake" in Turkish. Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. ^[3] It is "fake" because it does not contain meat.

In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak' (meaning leaf in Turkish); in others, it is a translation, sometimes the two have distinct meanings: Albanian: japrak; Arabic: محشي, دولمه mahshi or dolma, محشي ورق عنب mahshi warak einab (grape leaf); Aramaic: t'urrpeh or yapraghe; Armenian: տոլմա tolma/dolma; Azerbaijani: dolma, Bosnian: dolma; Bulgarian: сърма (sur'ma) ; Georgian: ტოლმა tolma; Greek: ντολμάς [dol'mas] (grape-leaf), γεμιστά [jemis'ta] for vegetables; Ladino: yaprakes finos (grape-leaf); Montenegrin: japraci; Persian: دلمه dolmeh; Romanian: sarma (grape or cabbage leaf); Serbian: сарма (sarma). In Linguistics, a calque (kælk or loan translation is a Word or Phrase borrowed from another Language by Literal, word-for-word Albanian (sq ''Gjuha shqipe'' ˈɟuha ˈʃcipɛ is an Indo-European language spoken by nearly 6 million peoplewhile others claim that it derives from Daco - Arabic (ar الْعَرَبيّة (informally ar عَرَبيْ) in terms of the number of speakers is the largest living member of the Semitic language Aramaic is a Semitic language with The Armenian language (hy հայերեն լեզու hajɛɹɛn lɛzu —, conventional short form) is an Indo-European language spoken by the Armenian Bosnian language (Bosnian bosanski jezik) sometimes referred as Bosniak language or Bosniac language is a South Slavic language native Bulgarian (български език IPA: ɛzˈik is an Indo-European language, a member of the Slavic linguistic group Georgian (ka ქართული ენა kartuli ena) is the Official language of Georgia, a country in the Caucasus. Greek (el ελληνική γλώσσα or simply el ελληνικά — "Hellenic" is an Indo-European language, spoken today by 15-22 million people mainly Montenegrin language ( Cyrillic script: Црногорски језик, Latin: Crnogorski jezik) is the name given to the Ijekavian- Shtokavian Romanian or Daco-Romanian ( dated: Rumanian or Roumanian; self designation limba română, ˈlimba roˈmɨnə is a Romance Serbian (sr-Cyrl српски језик sr-Latn ''srpski jezik'' is a South Slavic language, Sarma ( Turkish: sarma, Greek:λαχανοντολμάδες Southern Slavic: сарма or sarma, Armenian

Variants

Turkish yaprak sarma and Azerbaijani yarpag dolmasi style.

Syrian style, yalangi with baby carrots and potatoes

In Turkey, there are two main categories of dolma; those filled with a meat mixture: minced meat ("kıyma"), onion, pinenut, rice, oil and some spices and those filled with a rice mixture (without meat): rice, olive oil, pinenuts, currants (or dried figs/cherries), herbs (fresh parsley and mint) and spices (usually allspice, cinnamon and black pepper). In North America, Baby Carrots are vegetableseither miniature Carrots harvested before their roots develop or adult carrots chopped into smaller pieces and peeled The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches Allspice, also called Jamaica pepper,"Kurundu" Myrtle pepper, pimento, or newspice, is a Spice which is the dried unripe Meat dolma is always eaten hot; meatless ones, "zeytinyağlı dolma" (dolma with olive oil) - "yalanci dolma" (false dolma), usually at room temperature, as a meze. Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Dolma with meat is a main-course and always served with yogurt. Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a An egg-milk based sauce is sometimes used for yaprak sarma with meat in some regions. Common types include peppers (biber dolma), eggplant/aubergine (patlican dolma), zucchini/courgette (kabak dolma), plum (erikli dolma), collard greens (karalahana dolma), vine, chard and cabbage leaves (sarma), zucchini flowers (çiçek dolma) or mussels (midye dolma). Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English A plum or gage is a stone fruit Tree in the genus Prunus, subgenus Prunus. Collards, also called borekale (from the Dutch boerenkool (farmers' kale are various loose-leafed Cultivars of Brassica oleracea ( Acephala A vine is any plant of Genus Vitis (the Grape plants or by extension any similar climbing or trailing plant Chard ( Beta vulgaris var cicla) also known as Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet and Mangold The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a The common name mussel is used for members of several different families of Clams or Bivalve Molluscs, from both saltwater and freshwater habitats Tomatoes, pumpkin and some fruits such as quince, apple or melon are also used to make dolma in Turkish cuisine. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Pumpkin is a Gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds The Quince (kwɪns or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. Melon is a term used for various members of the Cucurbitaceae family with fleshy fruit Mumbar dolması is an interesting type of dolma for which the intestines of sheep are filled with rice-meat-bean mixture. In Anatomy, the intestine is the segment of the alimentary canal extending from the Stomach to the Anus and in humans and other mammals consists In some regions rice is replaced or mixed with bulgur (pounded wheat). Bulgur (also bulghur or burghul)(from Turkish bulgur, known as πλιγούρι, pligoúri, in Greek and The inner part of some vegetables or fruits (which is hollowed out) can be added into the filling.

In Cyprus stuffed vine leaves are called koupepia (Greek) . Cyprus (Κύπρος transliterated: Kýpros,; Kıbrıs officially the Republic of Cyprus (Κυπριακή Δημοκρατία Kypriakī́ Dīmokratía Greekcypriots call the rest of the stuffed vegetables either gemista (which means something stuffed in Greek) or dolmades (as a plural for dolma). When they stuff with spices and rice, they call them pseftika (fake) and this is done either for fasting or especially when they stuff zucchini flowers.

Among Albanians, minced meat (usually beef), rice and sliced potatoes are cooked in spices (salt, pepper, vegeta (food), paprika), folded into large leaves of steamed or boiled collard greens, then baked. } Albanians (Shqiptarët are an Ethnic group and a Nation, in the sense of sharing a common Albanian culture speaking the Albanian language Vegeta is a Condiment sold worldwide which is a mixture of Spices and various Vegetables Vegeta is produced by Podravka, a company from Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum) Collards, also called borekale (from the Dutch boerenkool (farmers' kale are various loose-leafed Cultivars of Brassica oleracea ( Acephala There are other variations depending on personal taste and availability. White cabbage is used mainly among Albanians in Kosovo, whereas Albanians in Montenegro use alternately collard greens or white cabbage. Albanians in Montenegro constitute 503% of the county's total population. In Kosovo, this dish is known as "sarma. "

In Azerbaijan, small portions of minced lamb meat (or lamb-and-beef) are mixed with leek and rice. Azerbaijan ( English; Azərbaycan officially the Republic of Azerbaijan (Azərbaycan Respublikası is the largest and most populous country in the South They may be wrapped into grape or cabbage leaves, or be stuffed into eggplants, green peppers, tomatoes, apples or quince. The most common varieties of the Azerbaijani dolma are yarpag dolmasi (grape leaf dolma), kalam dolmasi (cabbage leaf dolma), badimjan dolmasi (eggplant dolma), bibar dolmasi (green pepper dolma), yalanchi dolma (lit. "false dolma"; meat replaced by rice), pib dolmasi (meat wrapped into linden leafs picked up in mid-May), dali dolma (meat mixed with rice, peas, rapontica, dill and/or mint and stuffed into eggplants), lavangi dolmasi (originated in the Talysh region; baby eggplants stuffed with fish), shirin dolma (lit. "sweet dolma"; meat mixed with chestnuts, plums and concentrated grape juice, and wrapped into cabbage leaves). Sour clotted milk is used as a sauce.

Armenian tpov tolma and Echmiadzin tolma

In Armenian cuisine, minced lamb meat with rice is wrapped into grape leaves (tpov tolma - թփով տոլմա) or occasionally in cabbage leaves (kaghambi tolma - կաղամբի տոլմա). Given the history of the Armenian people, the cuisine of Armenia and of the Armenians in the Armenian Diaspora is representative of the cuisine of the Mediterranean This dish is condimented with coriander, dill, mint, pepper, cinnamon and melted butter. Sometimes chestnuts and peas are part of the mix. Sour milk is often used as a sauce. Eggplants, potatoes, tomatoes, peppers, onions, quince and apples are also stuffed with lamb meat and also called dolma. Echmiadzin tolma utilizes eggplants, green peppers, tomatoes, apples, and quinces.

In Romania, they are wrapped either in grape leaves (sarmale în foi de viţă), in cabbage leaves (sarmale în foi de varză) or in bell peppers (ardei umpluţi). Romania ( dated: Rumania, Roumania Ardei umpluţi (ar'dej um'pluʦʲ is Romanian for " Stuffed peppers " They are often eaten with hot mămăliga and sour cream or yogurt. Mămăligă (/məmə'ligə/ Mămăligă Мамалыга Mamałyga Cornmeal mush is a dish made out of yellow Maize traditional for Romania and Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a

In Iran and Afghanistan , the mixture of ground lamb or beef, rice, split yellow peas, and savory herbs is used as the filling, wrapped either in grape vine leaves (dolmeh barg mo - دلمه برگ مو), cabbage leaves (dolmeh kalam - دلمه کلم), eggplant or aubergine (dolmeh bādenjān - دلمه بادنجان), tomato (dolmeh gojeh farangi - دلمه گوجه‌فرنگی), or in bell peppers (dolmeh felfel - دلمه فلفل). For a topic outline on this subject see List of basic Iran topics. Afghanistan /æfˈgænɪstæn/ officially the Islamic Republic of Afghanistan ( Pashto: د افغانستان اسلامي جمهوریت, Kåldolmar is a Swedish dish inspired by dolma, probably brought to Sweden by king Karl XII who was held captive by the Turks in Bender after losing the Battle of Poltava against the Russians. Kåldolmar are Swedish Cabbage rolls filled with ground Pork and Rice. "Sverige" redirects here For other uses see Sweden (disambiguation and Sverige (disambiguation. Bendery or Bender, also known as Tighina, is a city in Moldova. The Battle of Poltava (or Pultowa on 28 June 1709 ( 8 July, N It is made of cabbage instead of grape leaves and contains minced pork or beef and rice. The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a It is eaten with boiled potatoes, brown sauce and lingonberry jam. The Vaccinium vitis-idaea &ndash often called lingonberry also called cowberry, foxberry, mountain cranberry, red whortleberry

In Iraq, the mixture of ground lamb or beef with rice is usually made with many different fillings on the same preparing pot, as well as pomegranate juice which gives it a unique taste. For a topic outline on this subject see List of basic Iraq topics. The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall The Assyrians of Iraq may either call it dolma or yaprekh which is the Aramaic term for stuffed grape leaves. The Assyrians are an Ethnic group whose origins lie in what is today Iraq, Iran, Turkey and Syria. See Syriac (disambiguation for other uses Syriac (syr ܠܫܢܐ ܣܘܪܝܝܐ leššānā Suryāyā) is an Eastern Aramaic language It is usually served with plain yoghurt (masta) or khalwah which is a yogurt mixture of cucumbers and spices similar to jajeek. Tzatziki, tzadziki, or tsatsiki (τζατζίκι is a Greek Meze or appetizer also used as a sauce for Souvlaki and Gyros

See also

• Cabbage roll
• Sarma

Cuisines

• Arab cuisine
• Cuisine of Albania
• Cuisine of Armenia
• Cuisine of Greece
• Cuisine of Iraq
• Cuisine of Iran
• Cuisine of Turkey
• Levantine cuisine
• Palestinian cuisine

Notes

References

• Alan Davidson, The Oxford Companion to Food. Alan Eaton Davidson (30 March 1924 – 2 December 2003 was a British diplomat and historian best known for his writing and editing on food and Gastronomy. ISBN 0-19-211579-0.

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)
• Stuffed Vegetable Dolma recipe
• Detailed descriptions with photos and funny comments about tolma in powerpoint format