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{{Short description|Stuffed dishes in Middle Eastern cuisine}} |
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{{Other uses|Dolma (disambiguation)}} |
{{Other uses|Dolma (disambiguation)}} |
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{{Infobox |
{{Infobox food |
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| name |
| name = Dolma |
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| image = [[File:Speca te mbushura me mish.JPG|250px]] |
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| caption = Classical Azerbaijani dolma with ''vine leaf'' (top) and with ''eggplant, tomato and pepper'' (bottom) |
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| caption = Whole stuffed pepper and tomato dolma |
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| country = |
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| region = [[Eastern Mediterranean]], [[Balkans]],<ref>{{cite book | url=https://books.google.com/books?id=9buoQolfPD8C&dq=balkans+dolma&pg=PA101 | title=Balkan Blues: Writing Out of Yugoslavia | isbn=9780810113251 | last1=Labon | first1=Joanna | year=1995 |publisher=Northwestern University Press}}</ref> [[Levant]], [[Anatolia]] or [[Turkey]], [[South Caucasus]], [[Iraq]], [[Iran]], [[Central Asia]], [[Algeria]], [[Egypt]], [[Libya]]. |
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| region = [[Mediterranean]]. [[Central Asia]], [[Eastern Europe]], [[Middle East]], [[Western Asia]] |
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| course |
| course = Appetizer or main dish |
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| served |
| served = Hot or room temperature |
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| main_ingredient |
| main_ingredient = Varies |
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| variations |
| variations = vegetables, seafood, fruit, offal |
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}} |
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| calories = |
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{{Infobox intangible heritage |
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| other = |
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| ICH = Dolma making and sharing tradition, a marker of cultural identity |
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| image = [[File:Dolma Azerbaijani.JPG|250px]][[File:Azerbaijani Badımcan dolması 1.JPG|250px]] |
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| State Party = Azerbaijan |
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| ID = 01188 |
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| Year = 2017 |
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| Region = ENA |
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| Session = 12th |
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| List = Representative |
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}} |
}} |
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'''Dolma''' is a family of stuffed vegetable dishes common in the [[Mediterranean cuisine]] and surrounding regions including the [[Balkans]], the [[Caucasian cuisine|Caucasus]], [[Russian cuisine|Russia]], [[Central Asian cuisine|Central Asia]] and [[Middle Eastern Cuisine|Middle East]]. Common vegetables to stuff include [[tomato]], [[capsicum|pepper]], [[onion]], [[zucchini]], [[eggplant]], and [[garlic]]. Meat dolmas are generally served warm, often with [[tahini]] or [[avgolemono sauce|egg-lemon sauce]]. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Stuffed vegetables are also common in [[Greek cuisine]], called '''gemista''', as well as in [[Italian cuisine]], where they are named ''ripieni'' ("stuffed").<ref>Gosetti (1967), passim</ref> |
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Dishes of [[cabbage roll|cabbage]] or stuffed [[grape leaves]] are sometimes also called ''[[sarma (food)|sarma]]''. |
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In 2017, dolma making in [[Azerbaijan]] was included into the [[UNESCO Intangible Cultural Heritage Lists]].<ref>[https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188 Dolma making and sharing tradition, a marker of cultural identity]. UNESCO Intangible Cultural Heritage.</ref> |
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'''Dolma''' ([[Turkish language|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 (food)|sarma]]''', made by rolling [[grape leaves|grape]], [[cabbage]], or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the [[Ottoman Empire]] it is also popular in [[Iran]].<ref name=davidson>{{cite book |last=Davidson |first=Alan |title=The Oxford Companion to Food |page=258}}</ref> |
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==Names and etymology== |
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The word ''dolma'' means stuffed in Turkish. The origins of dolma are unknown, but the dish is found in the cuisines of the Balkans, [[South Caucasus]], Iran, Central Asia, Egypt, Arabia, and the Middle East. The word varies between [[Turkic languages|Turkic]] dialects called ''dolama'' in [[Turkmen language|Turkmen]] and ''tulma'' in in the [[Tatar language]]. The word dolma most likely comes from [[Ottoman cuisine|Ottoman palace cuisine]].<ref name=OUP>{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-967733-7| last = Perry| first = Charles Perry| title = The Oxford Companion to Food| chapter = Dolma| accessdate = 2018-06-29| date = 2014-11-20| chapterurl = http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0793}}</ref> |
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==History== |
==History== |
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[[File:Egyptian cuisine - Mahshi.jpg|thumb|150px|[[Egyptian cuisine]] - Mahshi]] |
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Dolma have been a part of [[Middle Eastern cuisine]] for centuries.<ref name=tuttle>{{Cite book| publisher = Tuttle Publishing| isbn = 978-1-4629-0524-9| last = Salloum| first = Habeeb| title = Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking| date = 2012-02-28}}</ref> Though the word ''dolma'' itself most likely has its roots in the cuisine of the Ottoman [[Topkapı Palace]], stuffed vegetables are attested to in pre-Ottoman Arabic cookbooks that include eggplants stuffed with meat. Likewise, in [[Ancient Greece]], fig leaf stuffed with sweetened cheese was called ''thrion''.<ref name=OUP /> |
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Stuffed vegetable dishes have been a part of [[Middle Eastern cuisine|West Asian Cuisine]]<ref>{{cite book |last1=Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay |title=Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food |date=November 4, 2020 |publisher=Brill |page=251}}</ref> for centuries.<ref name=tuttle>{{Cite book| publisher = Tuttle Publishing| isbn = 978-1-4629-0524-9| last = Salloum| first = Habeeb| title = Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking| date = 2012-02-28}}</ref>{{better source|date=August 2022}} Recipes for stuffed eggplant have been found in [[Arabic literature#Culinary|Medieval Arabic cookbooks]] and, in [[Ancient Greek cuisine]], fig leaves stuffed with sweetened cheese were called {{transl|grc|thrion}}.<ref name="OUP">{{Cite book|publisher = Oxford University Press|isbn = 978-0-19-967733-7|last = Perry|first = Charles Perry|title = The Oxford Companion to Food|chapter = Dolma|access-date = 2018-06-29|date = 2014-11-20|chapter-url = http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0793|url-status = live|archive-url = https://web.archive.org/web/20180630140424/http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0793|archive-date = 2018-06-30}}</ref> The word dolma, of [[Turkish language|Turkish]] origin, means "something stuffed" or "filled".<ref>{{Cite book|publisher = Oxford University Press|isbn = 978-0-19-964024-9|last = Ayto|first = John|title = The Diner's Dictionary|chapter = Dolmades|access-date = 2018-06-29|date = 2013|chapter-url = http://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-421|url-status = live|archive-url = https://web.archive.org/web/20180630140424/http://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-421|archive-date = 2018-06-30}}</ref><ref>{{cite web |title=Dolma |website=Merriam Webster |url=https://www.merriam-webster.com/dictionary/dolma}}</ref> (A Turkish [[share taxi]] is called a ''[[dolmuş]]'' for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the [[Arab states of the Persian Gulf]] and Damascus, stuffed leaves are called ''mahshi yabraq'' or ''mahshi brag'', a combination of the Turkish word for leaf (''yaprak'') and the [[Arabic]] term for stuffed (''mahshi'').<ref>{{cite book |last=Davidson |first=Alan |title=Oxford Companion to Food |date=1999 |page=253|publisher=OUP Oxford |isbn=9780191040726}}</ref> The origins of dolma, as suggested by ''[[The Oxford Companion to Food]]'', likely stem from [[Armenian cuisine|Armenian culinary traditions]] before becoming integrated into Turkish cuisine.<ref>{{cite book|title=[[The Oxford Companion to Food]]|pages=960|date=2014|publisher=Oxford University Press|location=[[Oxford]]|author=Alan Davidson|editor=Tom Jaine}}</ref> [[William Pokhlebkin]], a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage.<ref>{{cite book|title=Национальные кухни наших народов|language=ru|author=[[William Pokhlyobkin]]|isbn=978-5-9524-2783-9|date=1978|publisher=Центрполиграф |trans-title=The Ethnic Cuisines of our Peoples. Light and Food Industry|quote=С XVII до начала XIX в. Армения была поделена между Турцией и Ираном. В этот период хозяйство Армении, её людские и материальные ресурсы пришли в упадок, но духовная и материальная культура не изменилась, не погибла и армянская кухня. Наоборот, армяне внесли свой вклад в кухню турок-сельджуков, так что многие истинно армянские блюда стали позднее известны в Европе через турок, как, якобы, блюда турецкой кухни (например, долма) [From the 17th to the beginning of the 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, did not perish, and Armenian cuisine did not disappear. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks, as supposedly Turkish dishes (for example, dolma).]}}</ref> |
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The exact origins are unknown, but at least one variety can be traced back at least as early as the late 16th century<ref>Fragner, Bert G. (1984) ''Zur Erforschung |
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der Kulinarischen Kultur Irans'' in Die Welt des Islams XXIII-XXIV.</ref>. [[Naser al-Din Shah Qajar]]{{'}}s chef (1848-96), recorded dolma as a category of [[Persian cuisine]] and gave recipes for stuffing grape leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s.<ref name="auto"/> |
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Several dolma recipes were recorded in 19th-century Iran by [[Naser al-Din Shah Qajar]]'s chef, including stuffed vine leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s, with varied fillings prepared with ground meat, sauteed mint leaves, rice and [[saffron]].<ref>{{Encyclopaedia Iranica|last=Ghanoonparvar|first=M. R.|author-link=M.R. Ghanoonparvar|title=DOLMA|url=https://iranicaonline.org/articles/dolma|volume=7|fascicle=5|pages=478-479}}</ref> [[History of the Jews in Iraq|Iraqi Jewish]] families have a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> [[History of the Jews in the Ottoman Empire|Jews in the Ottoman Empire]] used locally grown grape leaves and adopted the Turkish name of the dish.<ref name=jta/> |
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It is a common dish in [[Iraqi cuisine]], which includes a version of stuffed cabbage leaves, onions in aubergines cooked in tomato sauce.<ref>{{Cite book| publisher = Little, Brown Book Group| isbn = 978-1-84803-646-8| last = Al-Omari| first = Jehad| title = Understanding the Arab Culture, 2nd Edition: A practical cross-cultural guide to working in the Arab world| date = 2008-08-29}}</ref> Syrians, Lebanese, Palestinians, Iraqis and Iranians have been making stuffed grape leaves for centuries. Over time, regional variations developed. In the Persian Gulf, basmati rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions and cumin.<ref name=tuttle/> |
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During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with [[kosher]] meat—this dish is called [[holishkes]]. As meat was expensive, rice was sometimes mixed in with the meat. Jews in Europe would sometimes substitute [[barley]], bread or [[kasha]] (barley porridge) for the rice.<ref name=jta>{{Cite web| title = The Jews, stuffed cabbage and Simchat Torah| work = Jewish Telegraphic Agency| access-date = 2018-06-30| date = 2012-10-07| url = https://www.jta.org/2012/10/07/life-religion/the-jews-stuffed-cabbage-and-simchat-torah| url-status = live| archive-url = https://web.archive.org/web/20171110063130/https://www.jta.org/2012/10/07/life-religion/the-jews-stuffed-cabbage-and-simchat-torah| archive-date = 2017-11-10}}</ref> There are similar Slavic [[cabbage roll]]s: ''golubtsy'' in Russian, ''holubtsi'' in Ukrainian, ''[[gołąbki]]'' in Polish. |
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Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> There are some variations in Jewish family dishes that are not found in other versions. [[History of the Jews in Iraq|Iraqi Jewish]] families had a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> |
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In the Persian Gulf, [[basmati]] rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions and [[cumin]].<ref name=tuttle/> [[Cabbage rolls]] entered [[Swedish cuisine]] (where they are known as ''kåldolmar'') after [[Charles XII]], defeated by the Russians at the [[battle of Poltava]], returned to Sweden in 1715 with his Turkish creditors and their cooks.<ref name=OUP/> |
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==Variants== |
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There are many varieties of the ''zeytinyağlı'' (with olive oil) and ''sağyağlı'' (with clarified butter) ''dolmas''. The ''zeytinyağlı'' dolmas are usually stuffed with rice and served cold, but variations with meat based fillings are served warm.<ref>{{Cite book| publisher = Milliken Publishing Company| isbn = 978-1-4291-2261-0| last = Kopka| first = Deborah| title = Passport Series: Middle East| date = 2011-09-01}}</ref><ref>{{Cite book| publisher = HMH| isbn = 978-0-544-18631-6| last = Marks| first = Gil| title = Encyclopedia of Jewish Food| date = 2010-11-17 |urk=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT746}}</ref> |
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==Distribution== |
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===Wrapped '''Sarma'''=== |
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Dolma dishes are found in [[Turkish cuisine|Turkish]], [[Balkan cuisine|Balkan]], Southern [[Caucasian cuisine|Caucasian]], [[Levantine cuisine]],<ref>{{cite book |last1=Blüher |first1=P. M. |title=Encyclopédie de cuisine de tous les pays |date=1901 |publisher=University of California |page=171}}</ref> [[Palestinian cuisine|Palestinian]], [[Iraqi cuisine|Mesopotamian]], [[Persian cuisine|Persian]], [[Israeli cuisine|Israeli]], Maghrebi<ref>{{Cite journal |last1=Janes |first1=Lauren |last2=Bourguignon |first2=Hélène |date=2014 |title=Curiosité gastronomique et cuisine exotique dans l'entre-deux-guerres: Une histoire de goût et de dégoût |url=http://www.cairn.info/revue-vingtieme-siecle-revue-d-histoire-2014-3-page-69.htm |journal=Vingtième Siècle. Revue d'histoire |language=fr |volume=123 |issue=3 |pages=69 |doi=10.3917/vin.123.0069 |issn=0294-1759}}</ref><ref>{{Cite journal |date=1934 |title=Aubergines à l'algérienne |journal=Le Pot-au-feu |pages=245}}</ref> and [[Central Asian cuisine]].<ref name=davidson/> |
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The origins of stuffed grape leaves are unknown, but the dish was popular throughout the [[Ottoman Empire]] and can be found in many regional cuisines today. [[Sephardim]] call them ''yaprakes finos'', and they are known as ''dolma bargh'' in Iran, ''dolmades'' in Greece, ''yalanchi sarma'' in Armenia, and ''yerba'' in Syria.<ref>{{Cite book| publisher = Houghton Mifflin Harcourt| isbn = 978-0-544-18750-4| last = Marks| first = Gil| title = Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World| date = 2008-03-11}}</ref> Stuffed grape leaves without meat are sometimes called ''yalancı dolma''.<ref>{{Cite book| publisher = HMH| isbn = 978-0-544-18631-6| last = Marks| first = Gil| title = Encyclopedia of Jewish Food| date = 2010-11-17}}</ref> |
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In the cuisine of the [[Crimean Tatars]], ''dolma'' refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called ''sarma''.<ref>{{Citation |title=Qırımtatar yemekleri: Cарма | date=6 December 2022 |url=https://www.youtube.com/watch?v=GesQNaP4ZdU |access-date=2023-07-19 |language=en}}</ref> |
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''Vişneli yalancı dolması'' is a variation of stuffed grape leaves where the rice is seasoned with [[cinnamon]], [[allspice]] and mint. The dolmas are slowly cooked together with [[morello cherries]], and [[plums]] may be used also.<ref>{{Cite web| title = Vişneli Yaprak Sarma tarifi - Haber - Mutfağım| work = Kanal D| accessdate = 2018-06-29| url = https://www.kanald.com.tr/mutfagim/haberler/visneli-yaprak-sarma-tarifi/46784.aspx}}</ref> In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour [[pomegranate]] syrup (''nar ekşisi''), [[currant]]s and toasted [[pine nuts]].<ref>{{Cite AV media| people = Arda'nın Mutfağıundefined (Director)| title = ARDA'NIN RAMAZAN MUTFAĞI VİŞNELİ SARMA VE ŞERBETLİ GÜL TATLISI| accessdate = 2018-06-29| time = 1322 seconds| url = https://www.youtube.com/watch?v=iP_8psK0GLQ}}</ref> |
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In 2017, dolma making in [[Azerbaijan]] was included in the [[UNESCO Intangible Cultural Heritage Lists]].<ref name=":02">[https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188 Dolma making and sharing tradition, a marker of cultural identity] {{webarchive|url=https://web.archive.org/web/20171207034443/https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188|date=2017-12-07}}. UNESCO Intangible Cultural Heritage.</ref> |
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Broad leaves from other wild plants, like ''beta trigyna'', ''[[Rumex paucifolius|rumex gracilescens]]'' and ''[[rumex patientia]]'', may also be gathered and used to make ''sarma''.<ref>{{Cite journal| volume = 58| issue = 4| pages = 705–720| last1 = Isil Simsek| last2 = Fulya Aytekin| last3 = Erdem Yesilada| last4 = Şinasi Yildirimli| title = An Ethnobotanical Survey of the Beypazari, Ayas, and Güdül District Towns of Ankara Province (Turkey)| journal = Economic Botany| date = 2004| jstor = 4256883}}</ref> Stuffed [[chard]] leaves are called ''pazı dolması'' in Turkey<ref>{{Cite AV media| people = Migros Türkiye| title = Üçgen Pazı Dolması| accessdate = 2018-06-29| url = https://www.youtube.com/watch?v=FFIL3iqv9qU}}</ref> and ''dolmas de pazi'' by Sephardi Jews who settled in Argentina.<ref>{{Cite book| publisher = U of Nebraska Press| isbn = 978-1-4962-0609-1| last1 = Diner| first1 = Hasia R.| last2 = Cinotto| first2 = Simone| title = Global Jewish Foodways: A History| date = 2018}}</ref> |
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[[File:Yalancı dolmas.jpg|thumb|Stuffed green pepper and zucchini]] |
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''Lor dolması'' is a dish, from [[Erzurum]],<ref>{{Cite book| publisher = Springer| isbn = 978-1-4899-7648-2| last1 = Kristbergsson| first1 = Kristberg| last2 = Oliveira| first2 = Jorge| title = Traditional Foods: General and Consumer Aspects| date = 2016-03-09}}</ref> of fresh ''[[Lor (food)|lor]]'' cheese and bulgur wrapped in ''evelik'' leaves (from the Armenian ''eveliyh'')<ref>{{Cite book| publisher = Otto Harrassowitz Verlag| isbn = 978-3-447-03640-5| last = Dankoff| first = Robert| title = Armenian Loanwords in Turkish| date = 1995}}</ref> and cooked in a traditional earthenware [[Güveç (dish)|güveç]].<ref>{{Cite book| publisher = Kültür Bakanlığı| isbn = 978-975-17-0712-3| title = Türk halk kültüründen derlemeler| date = 1990}}</ref> |
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[[File:Tolma armenio.jpg|thumb|Armenian dolma]] |
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==Variants== |
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In [[Persian cuisine]] ''basuts dolma'' is a dish of cabbage rolls stuffed with beans and tart fruits. |
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There are many varieties of the ''zeytinyağlı'' (with olive oil) and ''sağyağlı'' (with clarified butter) ''dolmas''. The ''zeytinyağlı'' dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often with [[tahini]] or [[avgolemono sauce]].<ref>{{Cite book| publisher = Milliken Publishing Company| isbn = 978-1-4291-2261-0| last = Kopka| first = Deborah| title = Passport Series: Middle East| date = 2011-09-01}}</ref><ref>{{Cite book |publisher= HMH |isbn= 978-0-544-18631-6 |last= Marks |first= Gil |title= Encyclopedia of Jewish Food |date= 2010-11-17 |url= https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT746 |url-status= live |archive-url= https://web.archive.org/web/20160810014900/https://books.google.com/books?id=gFK_yx7Ps7cC |archive-date= 2016-08-10 }}</ref> |
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In [[Armenia]], it is called Lenten Dolma or Pasuts Tolma (պասուց տոլմա). It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings.<ref>{{cite web|url=http://heghineh.com/stuffed-cabbage-leaves/|title=Pasus Tolma Recipe - Պասուց Տոլմա - Heghineh Cooking Show|date=9 December 2015|publisher=}}</ref> Pasuts tolma is made of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize. All the grains are boiled. This dolma is called ''pasuts'' (fast day) because the Christian [[New Year]] features the fast days, which end on [[Easter]] day.{{cn|date=June 2018}} Armenian cooks sometimes use [[rose hip]] syrup to flavor stuffed cabbage rolls.<ref name=duguid>{{Cite book| publisher = Artisan Books| isbn = 978-1-57965-727-7| last = Duguid| first = Naomi| title = Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan| date = 2016-09-06}}</ref> |
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===Stuffed vine leaves=== |
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Egyptians call this main course [[Egyptian_cuisine#Main_courses|mahshi]] (also spelled mashi or mashy). It is stuffed vine leaves<ref name="Beaumont2008">{{cite book|author=Hervé Beaumont|title=Egypte|url=https://books.google.com/books?id=kbDPD_wIjqIC&pg=PA36|year=2008|publisher=Editions Marcus|language=French|isbn=978-2-7131-0269-1|pages=36–}}</ref> but traditionally, cabbage is used in the winter and vine leaves are used in the summer.<ref name="Humphreys1998">{{cite book|author=Andrew Humphreys|title=Cairo|url=https://books.google.com/books?id=eLsUAQAAIAAJ|year=1998|publisher=Lonely Planet|isbn=978-0-86442-548-5|page=156}}</ref> |
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{{main|Sarma (food)}} |
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[[File:Etli yaprak sarma - yogurt.jpg|thumb|Stuffed vine leaves served with yogurt]] |
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The origins of stuffed vine leaves are unknown. They can be made with meat or grain fillings, and served with garlic yogurt, ''[[tarbiya]]'' or sweet and sour sauces made with pomegranate syrup and sour cherries. They are known as ''dolmeh'' in Iran, ''dolmades'' in Greece, ''koupepia'' in Cyprus, ''tolma'' in Armenia, ''yarpaq dolması'' in Azerbaijan<ref>{{Cite book |last=King |first=David C. |url=https://books.google.com/books?id=NCez3ZuV3NoC&dq=yarpaq+dolmasi+azerbaijan&pg=PA120 |title=Azerbaijan |date=2006 |publisher=Marshall Cavendish |isbn=978-0-7614-2011-8 |language=en}}</ref> and ''yebra'' in Syria.<ref>{{Cite book| publisher = Houghton Mifflin Harcourt| isbn = 978-0-544-18750-4| last = Marks| first = Gil| title = Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World| date = 2008-03-11}}</ref><ref>{{Cite book| publisher = HMH| isbn = 978-0-544-18631-6| last = Marks| first = Gil| title = Encyclopedia of Jewish Food| date = 2010-11-17}}</ref> Egyptians call this main course [[Egyptian cuisine#Main courses|mahshi]] (also spelled mashi or mashy),<ref name="Beaumont2008">{{cite book|author=Hervé Beaumont|title=Egypte|url=https://books.google.com/books?id=kbDPD_wIjqIC&pg=PA36|year=2008|publisher=Editions Marcus|language=fr|isbn=978-2-7131-0269-1|pages=36–}}</ref> but traditionally cabbage is used in the winter and vine leaves are used in the summer.<ref name="Humphreys1998">{{cite book|author=Andrew Humphreys|title=Cairo|url=https://books.google.com/books?id=eLsUAQAAIAAJ|year=1998|publisher=Lonely Planet|isbn=978-0-86442-548-5|page=156}}</ref> Stuffed vine leaves without any meat, called ''yalancı dolma'' in Turkish, are served at room temperature. |
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===Cabbage rolls=== |
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{{main|Cabbage rolls}} |
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In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) in [[Armenian language|Armenian]] where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.{{citation needed|date=April 2021}} Armenian cooks sometimes use [[rose hip]] syrup to flavor stuffed cabbage rolls.<ref name=duguid>{{Cite book| publisher = Artisan Books| isbn = 978-1-57965-727-7| last = Duguid| first = Naomi| title = Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan| date = 2016-09-06}}</ref> Cabbage rolls also known as ''kalam dolmasi'' in Azerbaijan<ref>{{Cite book |last=King |first=David C. |url=https://books.google.com/books?id=NCez3ZuV3NoC&dq=yarpaq+dolmasi+azerbaijan&pg=PA120 |title=Azerbaijan |date=2006 |publisher=Marshall Cavendish |isbn=978-0-7614-2011-8 |language=en}}</ref> |
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===Vegetables=== |
===Vegetables=== |
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''Mülebbes dolma'' is a historic recipe from the Ottoman era.<ref>{{Cite book| publisher = Pusula Yayıncılık| title = Virgül| url=https://books.google.com/books?id=oJIPAQAAMAAJ |
''Mülebbes dolma'' is a historic recipe from the Ottoman era.<ref>{{Cite book| publisher = Pusula Yayıncılık| title = Virgül| url = https://books.google.com/books?id=oJIPAQAAMAAJ| date = 2007| url-status = live| archive-url = https://web.archive.org/web/20180630140423/https://books.google.com/books?id=oJIPAQAAMAAJ| archive-date = 2018-06-30}}</ref> ''Halep dolması''—named for [[Aleppo]]—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.<ref>{{Cite book| publisher = Kültür Bakanlığı| isbn = 978-975-7306-06-1| last = Vakfı| first = Türkiye Ekonomik ve Toplumsal Tarih| title = Dünden bugüne İstanbul ansiklopedisi| date = 1994}}</ref><ref>{{Cite book| publisher = T.C. Kültür Bakanlığı| isbn = 978-975-17-2180-8| last = Erdoğdu| first = Şeref| title = Ankaram| date = 1999}}</ref> ''Şalgam dolma'' are stuffed Russian turnips.<ref>{{Cite book| publisher = Halk Kültürünü Araştırma Dairesi| title = Turkish folk culture researches| date = 1990}}</ref><ref>{{Cite book| isbn = 978-975-470-998-8| last = Zat| first = Vefa| title = Eski İstanbul meyhaneleri| url=https://books.google.com/books?id=kvuBAAAAMAAJ|date = 2002| publisher = İletişim}}</ref> |
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[[File:Sogan-dolma.jpg|thumb|left|''Soğan dolması'' or stuffed onion]] ''Soğan dolması'' ("soğan" meaning "onion" in Turkish), or stuffed onions, are a traditional dish in [[Bosnia]], considered the specialty of [[Mostar]]. Ingredients include onions, [[minced beef]], [[rice]], [[oil]], [[tomato purée]], [[paprika]], [[vinegar]] or [[sour cream]], [[strained yogurt]] (locally known as ''kiselo mlijeko'', literally "sour milk"), [[black pepper]], [[Edible salt|salt]] and [[spices]]. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" ([[Ottoman Turkish language|Old Turk.]] "[[wikt:dolmány|dolama(n)]]" for a [[Dolman|special kind]] of [[Ottoman Turks|Ottoman]] robe){{citation needed|date=June 2018}} for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be [[blanching (cooking)|blanched]]. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("dolme") are boiled slowly at low heat in [[broth]]. The level of liquid should be sufficient to cover the dolmas entirely. Sogan-dolma are usually served with dense natural yogurt.{{citation needed|date=June 2018}} |
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''Enginar dolması'' is stuffed whole artichoke hearts. They may be stuffed with seasoned rice<ref>{{Cite web| title = İzmir Usulü Enginar Dolması| work = Sabah| access-date = 2018-06-29| url = https://www.sabah.com.tr/sofra/tarifler/sebze-yemekleri/izmir-usulu-enginar-dolmasi}}</ref> or ground meat cooked in fresh tomato sauce with [[aleppo pepper]].<ref>{{Cite web| title = Kıymalı enginar dolması tarifi| work = Mıllıyet Haber - Türkıye'nın Haber Sıtesı| access-date = 2018-06-29| url = http://www.milliyet.com.tr/kiymali-enginar-dolmasi-tarifi-pembenar-detay-zeytinyaglilarsebzeler-2215244/| url-status = live| archive-url = https://web.archive.org/web/20180629211650/http://www.milliyet.com.tr/kiymali-enginar-dolmasi-tarifi-pembenar-detay-zeytinyaglilarsebzeler-2215244/| archive-date = 2018-06-29}}</ref> Celery root may be substituted for the artichoke.<ref>{{Cite web| title = Kereviz Dolması tarifi (Bursa) - Haber - Mutfağım| work = Kanal D| date = 31 October 2012| access-date = 2018-06-30| url = https://www.kanald.com.tr/mutfagim/haberler/kereviz-dolmasi-tarifi-bursa/38302.aspx| url-status = live| archive-url = https://web.archive.org/web/20180630080734/https://www.kanald.com.tr/mutfagim/haberler/kereviz-dolmasi-tarifi-bursa/38302.aspx| archive-date = 2018-06-30}}</ref> |
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[[File:Sogan-dolma.jpg|thumb|left|'''Soğan dolması''' or stuffed onion]] ''Soğan dolması'', or stuffed onions, are a traditional dish in [[Bosnia]], considered the specialty of [[Mostar]].{{fact|date=April 2018}} Ingredients include onions, [[minced beef]], [[rice]], [[oil]], [[tomato purée]], [[paprika]], [[vinegar]] or [[sour cream]], [[strained yogurt]] (locally known as ''kiselo mlijeko'', literally "sour milk"), [[black pepper]], [[salt]] and [[spices]]. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so called "shirts" ([[Ottoman Turkish language|Old Turk.]] "[[wiktionary:dolmány|dolama(n)]]" for a [[Dolman|special kind]] of [[Ottoman Turks|Ottoman]] robe){{cn|date=June 2018}} for the meat stuffing. The remaining part of onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be [[blanching (cooking)|blanched]]. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("[[dolma|dolme]]") are boiled slowly at a low heat in [[broth]]. The level of liquid should be sufficient to cover the dolmas entirely. Sogan-dolma are usually served with dense natural yogurt.{{cn|date=June 2018}} |
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A regional specialty from [[Mardin]] is a mixed dolma platter. The [[sumac]] and [[Urfa pepper]] seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The remainder of the rice is used to fill eggplant, zucchini, and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls, and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water.<ref>{{Cite web| title = Zeytinyağlı Sumaklı Karışık Dolma tarifi - Haber - Mutfağım| work = Kanal D| date = 5 April 2013| access-date = 2018-06-30| url = https://www.kanald.com.tr/mutfagim/haberler/zeytinyagli-sumakli-karisik-dolma-tarifi/44180.aspx| url-status = live| archive-url = https://web.archive.org/web/20180630213951/https://www.kanald.com.tr/mutfagim/haberler/zeytinyagli-sumakli-karisik-dolma-tarifi/44180.aspx| archive-date = 2018-06-30}}</ref> |
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''Enginar dolması'' is stuffed whole artichoke hearts. They may be stuffed with seasoned rice<ref>{{Cite web| title = İzmir Usulü Enginar Dolması| work = Sabah| accessdate = 2018-06-29| url = https://www.sabah.com.tr/sofra/tarifler/sebze-yemekleri/izmir-usulu-enginar-dolmasi}}</ref> or ground meat cooked in fresh tomato sauce with [[aleppo pepper]].<ref>{{Cite web| title = Kıymalı enginar dolması tarifi| work = MİLLİYET HABER - TÜRKİYE'NİN HABER SİTESİ| accessdate = 2018-06-29| url = http://www.milliyet.com.tr/kiymali-enginar-dolmasi-tarifi-pembenar-detay-zeytinyaglilarsebzeler-2215244/}}</ref> |
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===Seafood=== |
===Seafood=== |
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[[File:Midye_dolma_(6).JPG|thumb|right|150px|right|"Midye dolma", [[Stuffed mussels]]]] |
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There are seafood variants of dolma also. Stuffed mussels, called ''midye dolma'' are very popular in [[Turkey]]. Midye dolma may be filled with rice, onion, black pepper and pimento spice.<ref>{{cite web|url=http://www.lezzet.com.tr/yemek-tarifleri/et-yemekleri-tarifleri/balik-yemekleri/midye-dolma-4848|title=Midye dolma Tarifi Nasıl Yapılır?|website=www.lezzet.com.tr}}</ref> |
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There are also seafood variants of dolma. Stuffed mussels or Midye dolma may be filled with rice, onion, black pepper and pimento spice. |
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''Uskumru dolma'' (stuffed mackerel) is a staple of Istanbul cuisine. The version that was traditionally prepared by Armenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, dried [[apricots]], [[almonds]], [[hazlenuts]], [[pine nuts]], [[walnuts]], cinnamon, [[cloves]], allspice, [[ginger]], fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin.<ref>{{Cite book| publisher = Macmillan| isbn = 978-0-312-15617-6| last = Basan| first = Ghillie| title = Classic Turkish Cooking| date = 1997-04-15 |page=138}}</ref><ref>{{Cite web| last = YAŞİN| first = Mehmet| title = Uskumru mu kolyoz mu?| accessdate = 2018-06-29| url = http://www.hurriyet.com.tr/yazarlar/mehmet-yasin/uskumru-mu-kolyoz-mu-40573999}}</ref> |
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The filling for ''kalamar dolma'' (stuffed [[calamari]]) is made from [[Halloumi]] cheese, onion, fresh breadcrumbs, garlic and parsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce.<ref>{{Cite AV media| people = Migros Türkiye| title = Kalamar Dolması Tarifi| access-date = 2018-06-29| time = 60 seconds| url = https://www.youtube.com/watch?v=Dc7iUb0dFck}}</ref> For another variation a whole small squid may be stuffed with a bulgur and fresh herb mixture and baked in the oven.<ref name=basan>{{Cite book| publisher = Macmillan| isbn = 978-0-312-15617-6| last = Basan| first = Ghillie| title = Classic Turkish Cooking| date = 1997-04-15 |page=138}}</ref> |
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''Uskumru dolma'' (stuffed [[Mackerel as food|mackerel]]) is a staple of Istanbul cuisine. The version that was traditionally prepared by Armenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, dried [[apricots]], [[almonds]], [[hazelnuts]], [[pine nuts]], [[walnuts]], cinnamon, [[cloves]], allspice, [[ginger]], fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin.<ref name=basan /><ref>{{Cite web| last = YAŞİN| first = Mehmet| title = Uskumru mu kolyoz mu?| date = 10 September 2017| access-date = 2018-06-29| url = http://www.hurriyet.com.tr/yazarlar/mehmet-yasin/uskumru-mu-kolyoz-mu-40573999| url-status = live| archive-url = https://web.archive.org/web/20171101212943/http://www.hurriyet.com.tr/yazarlar/mehmet-yasin/uskumru-mu-kolyoz-mu-40573999| archive-date = 2017-11-01}}</ref> |
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[[Sardines as food|Sardines]] (''sardalya'') may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley.<ref>{{Cite web| title = Sardalya Dolma| work = Sabah| access-date = 2018-06-30| url = https://www.sabah.com.tr/sofra/tarifler/deniz-urunleri/sardalya-dolma-20131025}}</ref> In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called ''[[meyhane]]''.<ref>{{Cite book| publisher = Overteam Yayınları| isbn = 978-605-5058-11-1| last = Zat| first = Erdir| title = Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi| date = 2014}}</ref> |
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===Offal=== |
===Offal=== |
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There are several varieties of dolma made with [[offal]]. ''Dalak dolması'', widely considered a delicacy of Armenian origin, is [[spleen]] stuffed with rice that has been seasoned with allspice, salt, pepper, mint, parsley and onion. It may be served an [[meze|accompaniment]] with |
There are several varieties of dolma made with [[offal]]. ''Dalak dolması'', widely considered a delicacy of Armenian origin, is [[spleen]] stuffed with rice that has been seasoned with allspice, salt, pepper, mint, parsley and onion. It may be served an [[meze|accompaniment]] with [[anise]]-flavored liquor like [[arak (drink)|arak]], [[rakı]], [[ouzo]] or [[oghi (drink)|oghi]].<ref>{{Cite book| publisher = Overteam Yayınları| isbn = 978-605-5058-00-5| last1 = Kesmez| first1 = Melisa| last2 = Aydın| first2 = Mehmet Said| title = Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi| date = September 2013| url = https://books.google.com/books?id=tvBUDwAAQBAJ&pg=PA26| url-status = live| archive-url = https://web.archive.org/web/20180630140423/https://books.google.com/books?id=tvBUDwAAQBAJ&pg=PA26| archive-date = 2018-06-30}}</ref><ref>{{Cite book| publisher = Overteam Yayınları| isbn = 978-605-5058-11-1| last = Zat| first = Erdir| title = Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi| date = 2014 |url=https://books.google.com/books?id=OElVDwAAQBAJ&pg=PA109}}</ref> |
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''[[Mumbar (food)|Mumbar]] dolma'' is intestine stuffed with a moist mixture of ground meat, rice, pepper, [[cumin]] and salt. The stuffed intestine is then boiled in water until it is cooked thoroughly, after which it may be sliced and fried in butter before serving.<ref>{{Cite book| publisher = Ş.T. Kaptan| last = Kaptan| first = Şükrü Tekin| title = Denizli'nin halk kültürü ürünleri: bölgesel folklor karakterleri| date = 1988}}</ref> |
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===Fruit-based dolmas=== |
===Fruit-based dolmas=== |
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There are some fruit-based dolmas as well like ''şekerli ayva dolması'' ([[ |
There are some fruit-based dolmas as well like ''şekerli ayva dolması'' ([[stuffed quinces]] with a rice and currant filling, flavored with [[coriander]], cinnamon and sugar)<ref>{{Cite book| publisher = Kitabevi| last = Üçer| first = Müjgân| title = Anamın aşı tandırın başı: Sivas mutfağ̮ı : il merkezi ve ilçe yemekleri : gelenek, görenek, inançlar ve sözlü kültür| date = 2006}}</ref> and ''pekmezli ayva dolması'' (meat and bulgur stuffed quince flavored with a traditional Turkish syrup, similar to molasses, called ''[[pekmez]]'').<ref>{{Cite book| publisher = Birlik Matbaacılık| isbn = 978-975-95216-5-3| last1 = Toygar| first1 = Kâmil| last2 = Toygar| first2 = Nimet Berkok| title = Ankara'da bağcılık ve bağ kültürü| date = 2005}}</ref> ''Pekmez'' is also an ingredient in the meat-based variants of ''elma dolması'' (stuffed apples) and ''sarı erık dolması'' (stuffed yellow plums).<ref>{{Cite book| title = Taste: Proceedings of the Oxford Symposium on Food and Cookery| isbn = 9780907325390| access-date = 2018-06-29| url = https://books.google.com/books?id=Lp-YVQ_S82QC| last1 = Jaine| first1 = Tom| year = 1988| publisher = Oxford Symposium on Food & Cookery}}</ref> [[Iranian Azerbaijanis]] and [[Persian Jews]] may serve stuffed quince, called ''dolma bay'', as a [[Sabbath]] meal or during [[Sukkot]].<ref>{{Cite book| publisher = Simon and Schuster| isbn = 978-0-684-83559-4| last = Marks| first = Gil| title = The: World of Jewish Cooking| date = 1999-09-02}}</ref> |
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One filling for [[stuffed apples]] is made from a high-quality cubed lamb shoulder called ''kuşbaşı'', ground lamb, and rice. First black grapes are boiled together with [[sumac]]—the resulting sumac flavored grape juice is drained and reserved. The ''kuşbaşı'' lamb is cooked in this sumac flavored grape juice. The apples are stuffed with a mixture of ground lamb combined with rice, salt, pepper and layered in a pot on top of the cooked chunks of ''kuşbaşı''. The apples are cooked in the remaining sumac flavored grape juice. Dried apricots and blanched almonds are added to the pot near the end of the cooking process.<ref>{{Cite web| title = Terkib-i Tuffahiyye (Elma Dolması)| work = Sabah| access-date = 2018-06-30| url = https://www.sabah.com.tr/sofra/tarifler/et-yemekleri/terkibi-tuffahiyye-elma-dolmasi| url-status = live| archive-url = https://web.archive.org/web/20180630140423/https://www.sabah.com.tr/sofra/tarifler/et-yemekleri/terkibi-tuffahiyye-elma-dolmasi| archive-date = 2018-06-30}}</ref> A meatless variant of the filling is made from a sauteed mixture of diced apples, diced pears, walnuts, hazelnut, currants, cinnamon, cloves, and [[star anise]]. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar.<ref>{{Cite web | title = İçi Dolu Fıçıcık: Elma Dolması | work = Migros | access-date = 2018-06-30 | url = https://migrostv.migros.com.tr/neler-oluyor/yemek/elma-dolmasi/ | url-status = live | archive-url = https://web.archive.org/web/20180630140423/https://migrostv.migros.com.tr/neler-oluyor/yemek/elma-dolmasi/ | archive-date = 2018-06-30 }}</ref> |
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Stuffed melons were part of the [[Ottoman palace cuisine]]. The recipe survives in modern Yemenite and Armenian cooking.<ref>{{cite book |last=Lovegren |first=Sylvia |title=Melon: A Global History |date=15 April 2016 |publisher=Reaktion Books |isbn=9781780236186 |url=https://books.google.com/books?id=0ZmRDQAAQBAJ&dq=dolma+ottoman+cuisine&pg=PT59}}</ref> |
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==Religious celebrations and customs== |
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It is customary for Jewish families to eat stuffed cabbage on ''[[Simchat Torah]]''.<ref name=jta /> |
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[[Assyrian people|Assyrians]] prepare meatless dolmas for [[Lent]].<ref>{{cite book|last=Albala|first=Ken|title=Food Cultures of the World Encyclopedia|publisher=ABC-CLIO|year=2011|isbn=9781449618117|page=255|quote=}}</ref> When traditional ingredients are not available, the Armenian Christian community in [[West Bengal]], India celebrates [[Christmas]] with ''[[Trichosanthes dioica|potoler dorma]]'', a local variation from [[Anglo-Indian cuisine]].<ref>{{Cite news|title = It's Christmas in January for Armenians - Times of India|work = The Times of India| date=7 January 2017 |access-date = 2018-08-13|url = https://timesofindia.indiatimes.com/city/kolkata/its-christmas-in-jan-for-armenians/articleshow/56381242.cms}}</ref> Stuffed vegetables called ''gemista'' or ''tsounidis'' are also common in [[Greek cuisine]].<ref name="OUP"/> |
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Muslim families often serve dolma as part of the ''[[iftar]]'' meal during [[Ramadan]] and during the [[Eid al-Fitr]] celebrations that mark the end of the holy month. Large pots of dolma are prepared during the [[Nowruz|Novruz]] festival.<ref>{{Cite book| publisher = ABC-CLIO| isbn = 978-0-313-37626-9| last = Albala| first = Ken| title = Food Cultures of the World Encyclopedia| date = 2011}}</ref> |
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==See also== |
==See also== |
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* [[ |
* [[Dolma Festival in Armenia]] |
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* [[Cabbage roll]] (stuffed cabbage) |
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* [[List of onion dishes]] |
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* [[List of stuffed dishes]] |
* [[List of stuffed dishes]] |
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* [[Sheikh al-mahshi]], zucchini stuffed with minced lamb meat and pine nuts in yogurt sauce |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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==Sources== |
==Sources== |
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* [[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. |
* [[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. {{ISBN|0-19-211579-0}}. |
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*{{cite book |
* {{cite book |
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* {{Commons category-inline}} |
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{{Cuisine of Armenia}} |
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==External links== |
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* [http://jasnaskitchencreations.blogspot.com.au/2012/09/sogan-dolma-stuffed-onions_13.html Around the World - in favorite recipes] (English) |
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* [http://www.kuhar.ba/recepti/glavna-jela/sogan-dolma/ Sogan-dolma recipe] {{bs icon}} |
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{{Commons category-inline}} |
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{{Intangible Heritage Azerbaijan}} |
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{{Cuisine of Azerbaijan}} |
{{Cuisine of Azerbaijan}} |
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{{Cuisine of Greece}} |
{{Cuisine of Greece}} |
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Latest revision as of 08:22, 18 August 2024
Whole stuffed pepper and tomato dolma | |
Course | Appetizer or main dish |
---|---|
Region or state | Eastern Mediterranean, Balkans,[1] Levant, Anatolia or Turkey, South Caucasus, Iraq, Iran, Central Asia, Algeria, Egypt, Libya. |
Serving temperature | Hot or room temperature |
Main ingredients | Varies |
Variations | vegetables, seafood, fruit, offal |
Dolma making and sharing tradition, a marker of cultural identity | |
---|---|
Country | Azerbaijan |
Reference | 01188 |
Region | Europe and North America |
Inscription history | |
Inscription | 2017 (12th session) |
List | Representative |
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 other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire it is also popular in Iran.[2]
History
[edit]Stuffed vegetable dishes have been a part of West Asian Cuisine[3] for centuries.[4][better source needed] Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion.[5] The word dolma, of Turkish origin, means "something stuffed" or "filled".[6][7] (A Turkish share taxi is called a dolmuş for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states of the Persian Gulf and Damascus, stuffed leaves are called mahshi yabraq or mahshi brag, a combination of the Turkish word for leaf (yaprak) and the Arabic term for stuffed (mahshi).[8] The origins of dolma, as suggested by The Oxford Companion to Food, likely stem from Armenian culinary traditions before becoming integrated into Turkish cuisine.[9] William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage.[10]
Several dolma recipes were recorded in 19th-century Iran by Naser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice and saffron.[11] Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions.[12] Dolma are part of cuisine of the Sephardic Jews as well.[13] Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish.[14]
During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with kosher meat—this dish is called holishkes. As meat was expensive, rice was sometimes mixed in with the meat. Jews in Europe would sometimes substitute barley, bread or kasha (barley porridge) for the rice.[14] There are similar Slavic cabbage rolls: golubtsy in Russian, holubtsi in Ukrainian, gołąbki in Polish.
In the Persian Gulf, basmati rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions and cumin.[4] Cabbage rolls entered Swedish cuisine (where they are known as kåldolmar) after Charles XII, defeated by the Russians at the battle of Poltava, returned to Sweden in 1715 with his Turkish creditors and their cooks.[5]
Distribution
[edit]Dolma dishes are found in Turkish, Balkan, Southern Caucasian, Levantine cuisine,[15] Palestinian, Mesopotamian, Persian, Israeli, Maghrebi[16][17] and Central Asian cuisine.[2]
In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma.[18]
In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.[19]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Yalanc%C4%B1_dolmas.jpg/220px-Yalanc%C4%B1_dolmas.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Tolma_armenio.jpg/220px-Tolma_armenio.jpg)
Variants
[edit]There are many varieties of the zeytinyağlı (with olive oil) and sağyağlı (with clarified butter) dolmas. The zeytinyağlı dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often with tahini or avgolemono sauce.[20][21]
Stuffed vine leaves
[edit]![](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Etli_yaprak_sarma_-_yogurt.jpg/220px-Etli_yaprak_sarma_-_yogurt.jpg)
The origins of stuffed vine leaves are unknown. They can be made with meat or grain fillings, and served with garlic yogurt, tarbiya or sweet and sour sauces made with pomegranate syrup and sour cherries. They are known as dolmeh in Iran, dolmades in Greece, koupepia in Cyprus, tolma in Armenia, yarpaq dolması in Azerbaijan[22] and yebra in Syria.[23][24] Egyptians call this main course mahshi (also spelled mashi or mashy),[25] but traditionally cabbage is used in the winter and vine leaves are used in the summer.[26] Stuffed vine leaves without any meat, called yalancı dolma in Turkish, are served at room temperature.
Cabbage rolls
[edit]In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) in Armenian where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.[citation needed] Armenian cooks sometimes use rose hip syrup to flavor stuffed cabbage rolls.[27] Cabbage rolls also known as kalam dolmasi in Azerbaijan[28]
Vegetables
[edit]Mülebbes dolma is a historic recipe from the Ottoman era.[29] Halep dolması—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.[30][31] Şalgam dolma are stuffed Russian turnips.[32][33]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Sogan-dolma.jpg/220px-Sogan-dolma.jpg)
Soğan dolması ("soğan" meaning "onion" in Turkish), or stuffed onions, are a traditional dish in Bosnia, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yogurt (locally known as kiselo mlijeko, literally "sour milk"), black pepper, salt and spices. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" (Old Turk. "dolama(n)" for a special kind of Ottoman robe)[citation needed] for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be blanched. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("dolme") are boiled slowly at low heat in broth. The level of liquid should be sufficient to cover the dolmas entirely. Sogan-dolma are usually served with dense natural yogurt.[citation needed]
Enginar dolması is stuffed whole artichoke hearts. They may be stuffed with seasoned rice[34] or ground meat cooked in fresh tomato sauce with aleppo pepper.[35] Celery root may be substituted for the artichoke.[36]
A regional specialty from Mardin is a mixed dolma platter. The sumac and Urfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The remainder of the rice is used to fill eggplant, zucchini, and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls, and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water.[37]
Seafood
[edit]There are also seafood variants of dolma. Stuffed mussels or Midye dolma may be filled with rice, onion, black pepper and pimento spice.
The filling for kalamar dolma (stuffed calamari) is made from Halloumi cheese, onion, fresh breadcrumbs, garlic and parsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce.[38] For another variation a whole small squid may be stuffed with a bulgur and fresh herb mixture and baked in the oven.[39]
Uskumru dolma (stuffed mackerel) is a staple of Istanbul cuisine. The version that was traditionally prepared by Armenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, dried apricots, almonds, hazelnuts, pine nuts, walnuts, cinnamon, cloves, allspice, ginger, fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin.[39][40]
Sardines (sardalya) may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley.[41] In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called meyhane.[42]
Offal
[edit]There are several varieties of dolma made with offal. Dalak dolması, widely considered a delicacy of Armenian origin, is spleen stuffed with rice that has been seasoned with allspice, salt, pepper, mint, parsley and onion. It may be served an accompaniment with anise-flavored liquor like arak, rakı, ouzo or oghi.[43][44]
Mumbar dolma is intestine stuffed with a moist mixture of ground meat, rice, pepper, cumin and salt. The stuffed intestine is then boiled in water until it is cooked thoroughly, after which it may be sliced and fried in butter before serving.[45]
Fruit-based dolmas
[edit]There are some fruit-based dolmas as well like şekerli ayva dolması (stuffed quinces with a rice and currant filling, flavored with coriander, cinnamon and sugar)[46] and pekmezli ayva dolması (meat and bulgur stuffed quince flavored with a traditional Turkish syrup, similar to molasses, called pekmez).[47] Pekmez is also an ingredient in the meat-based variants of elma dolması (stuffed apples) and sarı erık dolması (stuffed yellow plums).[48] Iranian Azerbaijanis and Persian Jews may serve stuffed quince, called dolma bay, as a Sabbath meal or during Sukkot.[49]
One filling for stuffed apples is made from a high-quality cubed lamb shoulder called kuşbaşı, ground lamb, and rice. First black grapes are boiled together with sumac—the resulting sumac flavored grape juice is drained and reserved. The kuşbaşı lamb is cooked in this sumac flavored grape juice. The apples are stuffed with a mixture of ground lamb combined with rice, salt, pepper and layered in a pot on top of the cooked chunks of kuşbaşı. The apples are cooked in the remaining sumac flavored grape juice. Dried apricots and blanched almonds are added to the pot near the end of the cooking process.[50] A meatless variant of the filling is made from a sauteed mixture of diced apples, diced pears, walnuts, hazelnut, currants, cinnamon, cloves, and star anise. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar.[51]
Stuffed melons were part of the Ottoman palace cuisine. The recipe survives in modern Yemenite and Armenian cooking.[52]
Religious celebrations and customs
[edit]It is customary for Jewish families to eat stuffed cabbage on Simchat Torah.[14]
Assyrians prepare meatless dolmas for Lent.[53] When traditional ingredients are not available, the Armenian Christian community in West Bengal, India celebrates Christmas with potoler dorma, a local variation from Anglo-Indian cuisine.[54] Stuffed vegetables called gemista or tsounidis are also common in Greek cuisine.[5]
Muslim families often serve dolma as part of the iftar meal during Ramadan and during the Eid al-Fitr celebrations that mark the end of the holy month. Large pots of dolma are prepared during the Novruz festival.[55]
See also
[edit]- Dolma Festival in Armenia
- List of stuffed dishes
- Sheikh al-mahshi, zucchini stuffed with minced lamb meat and pine nuts in yogurt sauce
References
[edit]- ^ Labon, Joanna (1995). Balkan Blues: Writing Out of Yugoslavia. Northwestern University Press. ISBN 9780810113251.
- ^ a b Davidson, Alan. The Oxford Companion to Food. p. 258.
- ^ Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay (November 4, 2020). Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food. Brill. p. 251.
{{cite book}}
: CS1 maint: multiple names: authors list (link) - ^ a b Salloum, Habeeb (2012-02-28). Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 978-1-4629-0524-9.
- ^ a b c Perry, Charles Perry (2014-11-20). "Dolma". The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7. Archived from the original on 2018-06-30. Retrieved 2018-06-29.
- ^ Ayto, John (2013). "Dolmades". The Diner's Dictionary. Oxford University Press. ISBN 978-0-19-964024-9. Archived from the original on 2018-06-30. Retrieved 2018-06-29.
- ^ "Dolma". Merriam Webster.
- ^ Davidson, Alan (1999). Oxford Companion to Food. OUP Oxford. p. 253. ISBN 9780191040726.
- ^ Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. p. 960.
- ^ William Pokhlyobkin (1978). Национальные кухни наших народов [The Ethnic Cuisines of our Peoples. Light and Food Industry] (in Russian). Центрполиграф. ISBN 978-5-9524-2783-9.
С XVII до начала XIX в. Армения была поделена между Турцией и Ираном. В этот период хозяйство Армении, её людские и материальные ресурсы пришли в упадок, но духовная и материальная культура не изменилась, не погибла и армянская кухня. Наоборот, армяне внесли свой вклад в кухню турок-сельджуков, так что многие истинно армянские блюда стали позднее известны в Европе через турок, как, якобы, блюда турецкой кухни (например, долма) [From the 17th to the beginning of the 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, did not perish, and Armenian cuisine did not disappear. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks, as supposedly Turkish dishes (for example, dolma).]
- ^ Ghanoonparvar, M. R. (1995). "DOLMA". In Yarshater, Ehsan (ed.). Encyclopædia Iranica, Volume VII/5: Divorce IV–Drugs. London and New York: Routledge & Kegan Paul. pp. 478–479. ISBN 978-1-56859-023-3.
- ^ Meri, Josef (2016-06-23). The Routledge Handbook of Muslim-Jewish Relations. Routledge. p. 486. ISBN 978-1-317-38321-5.
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- ^ a b c "The Jews, stuffed cabbage and Simchat Torah". Jewish Telegraphic Agency. 2012-10-07. Archived from the original on 2017-11-10. Retrieved 2018-06-30.
- ^ Blüher, P. M. (1901). Encyclopédie de cuisine de tous les pays. University of California. p. 171.
- ^ Janes, Lauren; Bourguignon, Hélène (2014). "Curiosité gastronomique et cuisine exotique dans l'entre-deux-guerres: Une histoire de goût et de dégoût". Vingtième Siècle. Revue d'histoire (in French). 123 (3): 69. doi:10.3917/vin.123.0069. ISSN 0294-1759.
- ^ "Aubergines à l'algérienne". Le Pot-au-feu: 245. 1934.
- ^ Qırımtatar yemekleri: Cарма, 6 December 2022, retrieved 2023-07-19
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- ^ Andrew Humphreys (1998). Cairo. Lonely Planet. p. 156. ISBN 978-0-86442-548-5.
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[edit]- Alan Davidson, The Oxford Companion to Food. ISBN 0-19-211579-0.
- Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
Media related to Dolma at Wikimedia Commons
- Stuffed vegetable dishes
- Arab cuisine
- Armenian cuisine
- Assyrian cuisine
- Azerbaijani cuisine
- Balkan cuisine
- Greek cuisine
- Iranian cuisine
- Iraqi cuisine
- Georgian cuisine
- Kurdish cuisine
- Levantine cuisine
- Ottoman cuisine
- Uzbek dishes
- Algerian cuisine
- Tunisian cuisine
- Turkish cuisine
- National dishes
- Sephardi Jewish cuisine
- Mizrahi Jewish cuisine
- Lenten foods
- Iftar foods
- Swedish cuisine
- Syrian cuisine
- Albanian cuisine
- Offal dishes
- Seafood dishes
- Fruit dishes