Dolma: Difference between revisions

Dolma making and sharing tradition, a marker of cultural identity
Dolma making and sharing tradition, a marker of cultural identity
UNESCO Intangible Cultural Heritage
Country	Azerbaijan
Reference	01188
Region	Europe and North America
Inscription history
Inscription	2017 (12th session)
List	Representative

Dolma
	Whole stuffed pepper and tomato dolma
Course	Appetizer or main dish
Region or state	Eastern Mediterranean, Balkans, 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
	Cookbook: Dolma; Media: Dolma;

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 08:22, 18 August 2024

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

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

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]

Variants

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

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

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

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]

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

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

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

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

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]

References

^ 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.
^ Kittler, Pamela Goyan; Sucher, Kathryn P.; Nelms, Marcia (2011-08-22). Food and Culture. Cengage Learning. ISBN 978-0-538-73497-4.
^ ^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
^ Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.
^ Kopka, Deborah (2011-09-01). Passport Series: Middle East. Milliken Publishing Company. ISBN 978-1-4291-2261-0.
^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Archived from the original on 2016-08-10.
^ King, David C. (2006). Azerbaijan. Marshall Cavendish. ISBN 978-0-7614-2011-8.
^ Marks, Gil (2008-03-11). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Houghton Mifflin Harcourt. ISBN 978-0-544-18750-4.
^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
^ Hervé Beaumont (2008). Egypte (in French). Editions Marcus. pp. 36–. ISBN 978-2-7131-0269-1.
^ Andrew Humphreys (1998). Cairo. Lonely Planet. p. 156. ISBN 978-0-86442-548-5.
^ Duguid, Naomi (2016-09-06). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. Artisan Books. ISBN 978-1-57965-727-7.
^ King, David C. (2006). Azerbaijan. Marshall Cavendish. ISBN 978-0-7614-2011-8.
^ Virgül. Pusula Yayıncılık. 2007. Archived from the original on 2018-06-30.
^ Vakfı, Türkiye Ekonomik ve Toplumsal Tarih (1994). Dünden bugüne İstanbul ansiklopedisi. Kültür Bakanlığı. ISBN 978-975-7306-06-1.
^ Erdoğdu, Şeref (1999). Ankaram. T.C. Kültür Bakanlığı. ISBN 978-975-17-2180-8.
^ Turkish folk culture researches. Halk Kültürünü Araştırma Dairesi. 1990.
^ Zat, Vefa (2002). Eski İstanbul meyhaneleri. İletişim. ISBN 978-975-470-998-8.
^ "İzmir Usulü Enginar Dolması". Sabah. Retrieved 2018-06-29.
^ "Kıymalı enginar dolması tarifi". Mıllıyet Haber - Türkıye'nın Haber Sıtesı. Archived from the original on 2018-06-29. Retrieved 2018-06-29.
^ "Kereviz Dolması tarifi (Bursa) - Haber - Mutfağım". Kanal D. 31 October 2012. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
^ "Zeytinyağlı Sumaklı Karışık Dolma tarifi - Haber - Mutfağım". Kanal D. 5 April 2013. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
^ Migros Türkiye. Kalamar Dolması Tarifi. Event occurs at 60 seconds. Retrieved 2018-06-29.
^ ^a ^b Basan, Ghillie (1997-04-15). Classic Turkish Cooking. Macmillan. p. 138. ISBN 978-0-312-15617-6.
^ YAŞİN, Mehmet (10 September 2017). "Uskumru mu kolyoz mu?". Archived from the original on 2017-11-01. Retrieved 2018-06-29.
^ "Sardalya Dolma". Sabah. Retrieved 2018-06-30.
^ Zat, Erdir (2014). Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi. Overteam Yayınları. ISBN 978-605-5058-11-1.
^ Kesmez, Melisa; Aydın, Mehmet Said (September 2013). Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi. Overteam Yayınları. ISBN 978-605-5058-00-5. Archived from the original on 2018-06-30.
^ Zat, Erdir (2014). Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi. Overteam Yayınları. ISBN 978-605-5058-11-1.
^ Kaptan, Şükrü Tekin (1988). Denizli'nin halk kültürü ürünleri: bölgesel folklor karakterleri. Ş.T. Kaptan.
^ Üçer, Müjgân (2006). Anamın aşı tandırın başı: Sivas mutfağ̮ı : il merkezi ve ilçe yemekleri : gelenek, görenek, inançlar ve sözlü kültür. Kitabevi.
^ Toygar, Kâmil; Toygar, Nimet Berkok (2005). Ankara'da bağcılık ve bağ kültürü. Birlik Matbaacılık. ISBN 978-975-95216-5-3.
^ Jaine, Tom (1988). Taste: Proceedings of the Oxford Symposium on Food and Cookery. Oxford Symposium on Food & Cookery. ISBN 9780907325390. Retrieved 2018-06-29.
^ Marks, Gil (1999-09-02). The: World of Jewish Cooking. Simon and Schuster. ISBN 978-0-684-83559-4.
^ "Terkib-i Tuffahiyye (Elma Dolması)". Sabah. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
^ "İçi Dolu Fıçıcık: Elma Dolması". Migros. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
^ Lovegren, Sylvia (15 April 2016). Melon: A Global History. Reaktion Books. ISBN 9781780236186.
^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 255. ISBN 9781449618117.
^ "It's Christmas in January for Armenians - Times of India". The Times of India. 7 January 2017. Retrieved 2018-08-13.
^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN 978-0-313-37626-9.

Sources

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

[1] Labon, Joanna (1995). Balkan Blues: Writing Out of Yugoslavia. Northwestern University Press. ISBN 9780810113251.

[davidson-2] Davidson, Alan. The Oxford Companion to Food. p. 258.

[3] 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)

[tuttle-4] 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.

[OUP-5] 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.

[6] 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.

[7] "Dolma". Merriam Webster.

[8] Davidson, Alan (1999). Oxford Companion to Food. OUP Oxford. p. 253. ISBN 9780191040726.

[9] Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. p. 960.

[10] 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).]

[11] 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.

[12] Meri, Josef (2016-06-23). The Routledge Handbook of Muslim-Jewish Relations. Routledge. p. 486. ISBN 978-1-317-38321-5.

[13] Kittler, Pamela Goyan; Sucher, Kathryn P.; Nelms, Marcia (2011-08-22). Food and Culture. Cengage Learning. ISBN 978-0-538-73497-4.

[jta-14] "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.

[15] Blüher, P. M. (1901). Encyclopédie de cuisine de tous les pays. University of California. p. 171.

[16] 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.

[17] "Aubergines à l'algérienne". Le Pot-au-feu: 245. 1934.

[18] Qırımtatar yemekleri: Cарма, 6 December 2022, retrieved 2023-07-19

[:02-19] Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.

[20] Kopka, Deborah (2011-09-01). Passport Series: Middle East. Milliken Publishing Company. ISBN 978-1-4291-2261-0.

[21] Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Archived from the original on 2016-08-10.

[22] King, David C. (2006). Azerbaijan. Marshall Cavendish. ISBN 978-0-7614-2011-8.

[23] Marks, Gil (2008-03-11). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Houghton Mifflin Harcourt. ISBN 978-0-544-18750-4.

[24] Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.

[Beaumont2008-25] Hervé Beaumont (2008). Egypte (in French). Editions Marcus. pp. 36–. ISBN 978-2-7131-0269-1.

[Humphreys1998-26] Andrew Humphreys (1998). Cairo. Lonely Planet. p. 156. ISBN 978-0-86442-548-5.

[duguid-27] Duguid, Naomi (2016-09-06). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. Artisan Books. ISBN 978-1-57965-727-7.

[28] King, David C. (2006). Azerbaijan. Marshall Cavendish. ISBN 978-0-7614-2011-8.

[29] Virgül. Pusula Yayıncılık. 2007. Archived from the original on 2018-06-30.

[30] Vakfı, Türkiye Ekonomik ve Toplumsal Tarih (1994). Dünden bugüne İstanbul ansiklopedisi. Kültür Bakanlığı. ISBN 978-975-7306-06-1.

[31] Erdoğdu, Şeref (1999). Ankaram. T.C. Kültür Bakanlığı. ISBN 978-975-17-2180-8.

[32] Turkish folk culture researches. Halk Kültürünü Araştırma Dairesi. 1990.

[33] Zat, Vefa (2002). Eski İstanbul meyhaneleri. İletişim. ISBN 978-975-470-998-8.

[34] "İzmir Usulü Enginar Dolması". Sabah. Retrieved 2018-06-29.

[35] "Kıymalı enginar dolması tarifi". Mıllıyet Haber - Türkıye'nın Haber Sıtesı. Archived from the original on 2018-06-29. Retrieved 2018-06-29.

[36] "Kereviz Dolması tarifi (Bursa) - Haber - Mutfağım". Kanal D. 31 October 2012. Archived from the original on 2018-06-30. Retrieved 2018-06-30.

[37] "Zeytinyağlı Sumaklı Karışık Dolma tarifi - Haber - Mutfağım". Kanal D. 5 April 2013. Archived from the original on 2018-06-30. Retrieved 2018-06-30.

[38] Migros Türkiye. Kalamar Dolması Tarifi. Event occurs at 60 seconds. Retrieved 2018-06-29.

[basan-39] Basan, Ghillie (1997-04-15). Classic Turkish Cooking. Macmillan. p. 138. ISBN 978-0-312-15617-6.

[40] YAŞİN, Mehmet (10 September 2017). "Uskumru mu kolyoz mu?". Archived from the original on 2017-11-01. Retrieved 2018-06-29.

[41] "Sardalya Dolma". Sabah. Retrieved 2018-06-30.

[42] Zat, Erdir (2014). Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi. Overteam Yayınları. ISBN 978-605-5058-11-1.

[43] Kesmez, Melisa; Aydın, Mehmet Said (September 2013). Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi. Overteam Yayınları. ISBN 978-605-5058-00-5. Archived from the original on 2018-06-30.

[44] Zat, Erdir (2014). Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi. Overteam Yayınları. ISBN 978-605-5058-11-1.

[45] Kaptan, Şükrü Tekin (1988). Denizli'nin halk kültürü ürünleri: bölgesel folklor karakterleri. Ş.T. Kaptan.

[46] Üçer, Müjgân (2006). Anamın aşı tandırın başı: Sivas mutfağ̮ı : il merkezi ve ilçe yemekleri : gelenek, görenek, inançlar ve sözlü kültür. Kitabevi.

[47] Toygar, Kâmil; Toygar, Nimet Berkok (2005). Ankara'da bağcılık ve bağ kültürü. Birlik Matbaacılık. ISBN 978-975-95216-5-3.

[48] Jaine, Tom (1988). Taste: Proceedings of the Oxford Symposium on Food and Cookery. Oxford Symposium on Food & Cookery. ISBN 9780907325390. Retrieved 2018-06-29.

[49] Marks, Gil (1999-09-02). The: World of Jewish Cooking. Simon and Schuster. ISBN 978-0-684-83559-4.

[50] "Terkib-i Tuffahiyye (Elma Dolması)". Sabah. Archived from the original on 2018-06-30. Retrieved 2018-06-30.

[51] "İçi Dolu Fıçıcık: Elma Dolması". Migros. Archived from the original on 2018-06-30. Retrieved 2018-06-30.

[52] Lovegren, Sylvia (15 April 2016). Melon: A Global History. Reaktion Books. ISBN 9781780236186.

[53] Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 255. ISBN 9781449618117.

[54] "It's Christmas in January for Armenians - Times of India". The Times of India. 7 January 2017. Retrieved 2018-08-13.

[55] Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN 978-0-313-37626-9.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

[14]

[15]

[16]

[17]

[18]

[19]

[20]

[21]

[22]

[23]

[24]

[25]

[26]

[27]

[28]

[29]

[30]

[31]

[32]

[33]

[34]

[35]

[36]

[37]

[38]

[39]

[40]

[41]

[42]

[43]

[44]

[45]

[46]

[47]

[48]

[49]

[50]

[51]

[52]

[53]

[54]

[55]

v t e Azerbaijani cuisine
Beverages	Non-alcoholic beverages Pekmez Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran (Doogh) Kumis Kefir Beers Beer in Azerbaijan (main article) Xirdalan Distilled beverages Rakı Kanyak Wines Azerbaijani wine (main article) Agh Shani Madrasa (grape)
Breads	Kattama Lavash Pita Sangak Tandoor bread
Appetizers and salads	Meze (main article) Cacık Dolma Qatiq Yoğurt
Cheeses	Beyaz peynir Lighvan cheese
Soups	Chorba (main article) Piti (food) Dovga Lentil soup Tarhana Āsh (main article) Ash reshteh Keledoş
Dishes	Börek Bulgur Qovurma Qutab Çığırtma Dushbara Ghormeh sabzi Gürzə Kesme Xaş Dry meatballs Keşkek Kömbe Küküs Lahmajun Mantı Pilaf Sogan-dolma Stuffed apples Stuffed eggplants Stuffed quinces Stuffed tomatoes Yahni
Grilled meats	Kebab (main article) Köfte (Tabriz meatballs) Shish kebab Shashlik
Desserts	Azerbaijani desserts (main article) Ashure Azerbaijani pakhlava Pakhlava Churchkhela Halva Qurabiya Pestil Pişmaniye Shekerbura Quince dessert Rice pudding
Ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs and spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Urfa pepper Walnut
Instruments	Cezve Mangal Oklava Sac Semaver Tandır
Related cuisines	Caucasian Central Asian Iranian Levantine Middle Eastern Mongolian Ottoman Tatar

v t e Greek cuisine
History	Ancient Greek cuisine Ancient Greece and wine Byzantine cuisine
Ingredients	Basil Caper Dill Eggplant Garlic Honey Mastic Olive oil Olives Oregano Raisin Saffron Semolina Tomato Thyme Walnuts
Breads	Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea
Salads & Dips	Dakos Greek salad Melitzanosalata Pasta elias Skordalia Taramosalata Tirokafteri Tzatziki
Appetizers & Coldcuts	Apáki Antzougies Bakaliaros Bouyiourdi Dolma Fava Gigandes plaki Kalamaria Kalitsounia Kolokythoanthoi Kolokythakia Kolokythopita Lakerda Loukaniko Loutza Noumboulo Octopus Pitaroudia Piktí Spanakopita Salami Saganaki Syglino Tyropita Strained yogurt
Cheeses	Anevato Anthotyros Feta Formaela Graviera Halloumi Kasseri Kefalotyri Kefalograviera Kalathaki Limnou Kopanisti Mykonou Ladotyri Mytilinis Manouri Mastelo Metsovone Metsovela Mizithra Sfela San Michali Talagani Xynotyro Xynomizithra
Dishes	Meat Bifteki Britzola Drunken chicken Giouvetsi Gyros Keftedakia Kokkinisto Kleftiko Kokoretsi Kontosouvli Kreatopita Kotopita Moussaka Paidakia Pansetta Pastitsio Pastitsada Papoutsaki Pizza Sheftalia Smyrna meatballs Snails Spetzofai Stifado Sofrito Souvla Souvlaki Tigania Yahni Pasta (Zimariká) Gogges Hilopites Flomaria Makarounes Kritharaki Striftaria Trahanas Fish Atherina Bakaliaros Bourdeto Brantada Garides Grivadi Glossa Gavroi Mussels Sardeles Savoro Tonos Xiphias Soups Avgolemono Bourou-bourou Fasolada Hortosoupa Lentil soup Kotosoupa Magiritsa Manestra Manitarosoupa Psarosoupa (Kakavia, Grivadi) Revithada Trahanas Omelettes Classic omeletta Sfougato Strapatsada Tsouchtí Froutalia Vegetable Anginares alla Polita Fasolakia Gemista Leaf vegetable Spanakorizo Tourlou Tsigareli Tsigaridia Tomatokeftedes
Desserts	Amygdalota Amygdalopita Baklava Bougatsa Copenhagen Diples Fanouropita Finikia Flaouna Galaktoboureko Galatopita Halva Karydopita Kourkoubinia Koulourakia Kourabiedes Lazarakia Loukoumades Loukoumi Melekouni Mandolato Melitini Melomakarona Melopita Moustokouloura Pastafrola Platseda Pasteli Spoon sweets Tiganites Tahinopita Trigona Vasilopita
Wines	Agiorgitiko Aidini Assyrtiko Athiri Kotsifali Lesbian Limnio Mavrodafni Mandilaria Malagousia Malvasia Moschofilero Moschato Retsina Robola Savatiano Vilana Visanto Xinomavro
Drinks	Kitron Kumquat Koriantolino Mastika Metaxa Ouzo Rakomelo Sideritis Souma Soumada Tentura Tsipouro Tsikoudia Zivania Frappé coffee
Varieties	Ionian islands Cretan Macedonian Epirotic Kykladitiki Rhoditiki
See also	Filo Greek chefs Food writers Kafenio Meze Ouzeri Taverna Greek restaurant Agriculture in Greece Notable products Avgotaracho Florina peppers Greek wine Fava Santorinis Kalamata olive Krokos Kozanis (Saffron) Menalou honey Rodi Ermionis Santorini tomato Sardeles Kallonis Tonos Alonnisou Zante currant
Greece portal

v t e Israeli cuisine
List of dishes
History	Ancient Israelite cuisine Jewish cuisine Ashkenazi Bukharan Ethiopian Sephardi Mizrahi
Breads	Babka Challah Jachnun Krantz cake Kubaneh Lahoh Laffa Malawach Rye bread Bagel Pain petri Pita Pumpernickel bread
Salads	Israeli salad Moroccan carrots Red cabbage salad Turkish salad Watermelon and feta salad
Dips and condiments	Fried Kubbeh Amba Baba ghanoush Bourekas Dolma Fried cauliflower Ful medames Harif Harissa Hummus Ikra Kibbeh nayyeh Matboucha Muhammara Tatbila Yogurt Zhoug
Sandwiches	Falafel Sabich Shawarma sandwich Tehina and silan sandwich Boureka sandwich
Fish	Tuna salad Tuna salad sandwich Tilapia Chraime Gavroi Sardines Tunafish Barbuniya
Soups	Avgolemono Chicken soup Cholent Chamin Kubbe Yemenite chicken soup Yemenite beef soup Yemenite bean soup Maraq Shu'it lebana Maraq Shu'it yerooqa
Meat	Shawarma Chicken or Turkey schnitzel Kofta Shish kebab Shish taouk Jerusalem mixed grill Sofrito Stuffed peppers
Fried foods	Atayef Cheese latke Cigarim Corn schnitzel Falafel Fried chicken Fried eggplant Israeli schnitzel Keftes de prasa Kibbeh Latkes Zalabia
Pasta	Hilopites Itriyot Kugel Lokshen kugel Kugel Yerushalmi Ptitim
Grains and side dishes	Bulgur Couscous Farro Freekeh Levivah Orez Shu'it Rice Rice pilaf Scorched rice Mujadara
Desserts	Halva Baklava Basbousa Hadji bada Halva ice cream Duvshaniot Sufganiyot Rugelach Hamantashen Malabi Ma'amoul Marunchinos Tahini cookie
Alcohol	Israeli beer Israeli wine Kosher wine Arak Tubi 60
Other drinks	Mint lemonade Rimonana Sahlab Kafe shahor Ayran
Fruits and vegetables	Apple Artichoke Beet Cherry tomato Cabbage Cucumber Eggplant Garlic Horseradish Mango Onion Pomegranate Potato Radish Red cabbage Red onion Sabra Spinach Squash blossom Tomato
Other ingredients	Aleppo pepper Parsley Dill Honey Tahini Silan Dates Garbanzo beans Cowpea Common bean Za'atar Sumac Hawaij Olive oil Olives Oregano Baharat Raisin Sachlav Semolina Thyme Cilantro Sesame Poppy seed Saffron Cardamom
Cheeses	Bulgarit Cottage cheese Cream cheese Tzfatit Gvina levana Feta Halloumi Labneh
Israeli restaurants domestically and abroad	List of restaurants in Israel Cuisine of Jerusalem Bavel Taïm Zahav

v t e Levantine cuisine
Beverages	Non-alcoholic beverages Arabic coffee Turkish coffee Arabic tea Jallab Mur Mate Dibs Sahlab Sharbat Qamar al-Din Tamarind Mint lemonade Fermented beverages Ayran Leben Distilled beverages Arak Beers Beer in Lebanon Beer in Syria Beer in Palestine Beer in Jordan Beer in Israel Wines Lebanese wine Syrian wine Palestinian wine Jordanian wine Israeli wine
Breads	Ka'ak Khubz Pita Khubz tannoor Taboon bread Samoon Markook Nokul
Appetizers and salads	Meze (main article) Arab salad Baba ghanoush Falafel Hummus Msabbaha Ful medames Gigandes plaki Kibbeh Labneh Yabrak Tabbouleh Fattoush Raheb Kibbeh nayyeh Sujuk Balila Torshi Muhammara Tahini Toum Tarator Yogurt
Dairy products	Syrian Cheese (main article) Ackawi Shanklish Hallum cheese Nabulsi cheese Tzfat cheese Tresse cheese Baladi cheese Braided cheese Kashkawan cheese Jameed Labneh Feta Kashk Laban Kashkaval Qishta
Soups and stews	Chorba (main article) Yakhni Lentil soup Chicken soup Vegetable soup Harees Shakriyyeh Pacha Mulukhiyah Fasolia Fasoulia Khadra Bamia Sumaghiyyeh
Pastries	Fatayer Lahmajoun Samosa Börek Sfiha Manakish Musakhan
Dishes	Mfarakeh Mansaf Maqluba Kabsa Mujaddara Makdous Mahshi Stuffed peppers Stuffed squash Stuffed eggplants Bulgur Falafel Freekeh Fried eggplant Fried cauliflower Kibbeh Labanieh Kibbeh Bil Sanieh Grilled Kibbeh Shushbarak Batata harra Fawaregh Fatteh Tharid Shakshouka Jazz Mazz Makhlouta Galayet bandora Awarma Maftoul Musaqa‘a Cabbage roll Zarb Siyyadiyeh Mfaraket Koussa
Grilled meats	Kebab (main article) Kebab Halabi Shish kebab Cherry kebab Kebab Khashkhash Kebab Hindi Shish taouk Kofta Shawarma
Desserts	Kanafeh Halawet el Jibn Booza Luqmat al-Qadi Baklawa Basbousa Fig roll Halwa Ma'amoul Muhallabia Phoenicia dessert Qatayef Qurabiya Raha Shaabiyat Dragée Stuffed dates Meghli Sfouf Murabba Nougat Kanafeh Mabrooma Balah El Sham Meshabek Awameh Qashtaliyyeh Ballorieh Znoud El Sit Kallaaj Mabrooma Makaron Barazek Osh El Bulbul Othmalliyya Taj El Malik Swar El Sit
Unique instruments	Raʾwa Manqal Tabun oven Tandoor
Related cuisines	Arab Mediterranean Middle Eastern Israeli Mizrahi Sephardic Armenian Iranian Kurdish Ottoman Jewish Mesopotamian
Food portal Drink portal

v t e Turkish cuisine
Beverages	Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Kanyak Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Breads	Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread Kete (food)
Appetizers and salads	Meze (main article) Acuka Bakla Ezmesi Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma Humus Katık İçli köfte İmam bayıldı Kabak çiçeği dolması Kısır Kokoreç Lakerda Mercimek köftesi Midye dolma Pastırma Patlıcan salatası Pilaki Piyaz Sarma Sucuk Şakşuka Taramasalata Tarator Turkish cold bulgur soup Yoğurt
Cheeses	Beyaz peynir Braided cheese Circassian cheese Civil peyniri Çömlek cheese Dolaz cheese Hellim Kars gravyer cheese Kaşar cheese Kaşkaval cheese Künefe peyniri Lavaş cheese Lor cheese Mihaliç cheese Saganaki cheese Teleme peyniri Tomas peyniri Tulum cheese Van herbed cheese
Soups	Çorba (main article) Analı kızlı soup Balık çorbası Ezogelin İşkembe Kuzukulağı çorbası Mercimek Tarhana Toyga soup Yayla çorbası Erişte aşı Keledoş Kelle paça Chicken soup
Dishes	Arnavut ciğeri Ayva dolması Balık ekmek Börek Buğu kebabı Bulgur Bursa Cantik Pide Çorbalık kesme Şevketibostan yemeği Şırdan Çiğ börek Çılbır Colocasia with lamb Corn poppy with lamb Domates dolması Etli makarna Kabaklı peynirli börek Kavurma Erişte Kelle Paça Kömbe Kuru köfte Elma dolması Harput meatballs Ispanaklı Selanik Böreği İçli Pide İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Piyaziye Puf Böreği Siron Su Böreği Soğan dolma Tas kebap Tatar böreği Türlü Uzun erişte Van köfte Yahni
Grilled meats	Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Miskender Eggplant kebab Pideli köfte Şiş kebab Şiş köfte Şiş tavuk Tire meatballs
Desserts	Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Balparmak tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cevizli Irmik Tatlısı Cezerye Dilber dudağı Dibile Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Ispanaklı kek İzmir Bomb Kurabiye Kabak tatlısı Kalburabastı Kavala Almond Cookies Kazandibi Kaysefe Kestane şekeri Keşkül Köylü pastası Kurabiye Künefe Lokma Lokum Macun Mesir macunu Muğla halkası Muhallebi Murabbalı mecidiye Nevzine tatlısı Orcik candy Pepeçura Pestil Pişi Pişmaniye Şambali Şekerpare Şıllık Supangle Sütlaç Revani Sütlü Nuriye Şöbiyet Tahin-pekmez Tahini roll Tavukgöğsü Trileçe Tulumba Un kurabiyesi Vezir parmağı Zerde
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Pul biber Red pepper Thyme Urfa pepper Walnut
Unique instruments	Cezve Çaydanlık Kazan Mangal Oklava Sac Semaver Tandır
Related cuisines	Arab Balkan Caucasian Central Asian Greek Iranian Kurdish Levantine Mediterranean Middle Eastern Mongolian Ottoman Tatar
Food portal Turkey Portal

v t e UNESCO Intangible Cultural Heritage elements in Azerbaijan
Azerbaijani mugham (2008) Art of Azerbaijani ashiq (2009) Traditional art of Azerbaijani carpet weaving (2010) Craftsmanship and performance art of the tar (2012) Traditional art and symbolism of kelaghayi, making and wearing women's silk headscarves (2014) Copper craftsmanship of Lahij (2015) Dolma making and sharing tradition, a marker of cultural identity (2017) Nar Bayrami, traditional pomegranate festivity and culture (2020) Pehlevanliq culture: traditional zorkhana games, sports and wrestling (2022)
Shared	Novruz (Azeri · 2009) Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka (2016) Art of crafting and playing with kamancha (2017) Heritage of the Book of Dede Gorgud, epic culture, folk tales and music (2018) Art of miniature (2020) Sericulture and traditional production of silk for weaving (Azeri · 2022) Culture of tea, a symbol of identity, hospitality and social interaction (Azeri · 2022) Telling tradition of Molla Nasraddin anecdotes (2022) Craftsmanship and performing art of balaban (2023) Craftsmanship of mother of pearl inlay (2023) Iftar and its socio-cultural traditions (2023) Art of illumination (2023)
Need of Urgent Safeguarding	Chovgan, a traditional Karabakh horse-riding game (2013) Yalli (kochari, tenzere), traditional group dances of Nakhchivan (2018)