dolma, grape, greek, healthy, leaves, main, rice, stuffed, turkish, vegan, vegetarian
7. Posna Sarma ...
Dolmas are grape leaves traditionally stuffed with a mixture of rice and lamb, and they are made all over the Middle East and in parts of the Mediterranean region.
Dolmadakia: with akia being the diminutive, and dolma meaning any stuffed food, this term refers to tiny stuffed foods such as small rolls of cabbage, spinach, or vine leaves or tiny scooped-out vegetables.
Dolma - Savory stuffed grape leaf, fruit or vegetable
E
Etoufee - Thick, well-seasoned seafood and vegetable sauce served over rice ...
Dolma - A cold hors d oeuvre made of grape leaves stuffed with cooked rice, lamb, and onion. They are marinated with olive oil and lemon. Vegetarian versions of this are also made.
Dorado - [Spanish] golden.
dolmades (dol-mathes) - Dolmades derives from the Turkish word "domla" which means "stuffed" or "any stuffed food." Today the word "dolmades" means grape vine leaves or cabbage leave that are stuffed.
Dolma: a stuffed grape or cabbage leaf (Middle Eastern cuisine).
Doroo: Celery.
Dosa or Dosai: A south Indian pancake made from rice and lentil flour. Usually served with a filling.
Dolmades
By Simon Rimmer
Cherry tomato, marinated feta and basil skewers
By Merrilees Parker ...
Yalanci Dolma
vine leaves stuffed with rice, onions, and tomatoes
Yayla Soup ...
Dolmas
A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.
Dolsin ...
Dolma (Turkish, Kuwait): Any filled or stuffed vegetable. The term means "to stuff", the most popular is rolled vine leaves stuffed with flavored rice and meat.
Dolmades (Greek): Grape vine leaves stuffed with rice or meat ...
dolma (Turk.) A stuffed leaf or other vegetable; usually a blanched
grape leaf filled with rice and ground lamb and braised in stock, oil,
and lemon juice.
domaine (Fr.) Vineyards comprising a single property, whether or not ...
Dolmades (Greek): Mediterranean dish. Dolmades use a grapevine or cabbage leave that has been filled with cooked rice, nuts, currants or minced lamb.
Domaine (Fr.): a wine estate.
Dereotu Dill Dolma The generic term for stuffed vegetables; a derivative of the Turkish verb "doldurmak" meaning "to fill" or "to stuff". The most commonly used vegetables are zucchini, aubergine, tomatoes, cabbage, and grapevine leaves.
Baklava: the most famous Greek dessert, made of layers of fila pastry, chopped nuts, and a honey-flavored syrup Bourekakia: fila puffs made with various fillings Dolmades: grapevine leaves stuffed with rice or meat Feta: the ...
grape leaves = vine leaves = grape vine leaves Notes: Greeks stuff these with ground lamb and rice to make dolmades, but they're used elsewhere to make pickles and beds for food.
Recipes using mint
Spearmint is used in Tabbouleh and the Greek mezze Dolmades.
Spearmint is included in our Mediterranean Spice Collection.
Bibliographic References and Further Reading ...
The leaves of the grape vine are most commonly used to make dolmades, a Greek dish where the leaves are stuffed with a mixture of rice and minced lamb. They can be bought preserved from supermarkets.
Vino cotto ...
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The large green leaves of grapevines. These leaves are often used in the Middle East to wrap foods, such as "dolmas," for cooking. Also called "vine leaves." Grapefruit ...
3 Nicolas Tselementes was a noted Greek food authority who claimed the Greeks influenced western European foods via Rome; he traced the ancestry of such dishes as keftedes, dolmades, moussaka, ...
Food pairings: Antipasto, cajun and BBQ shrimp, calzone, cannelloni with ricotta, garlic chicken, stir fry chicken, chicken chow mein, egg rolls, Chinese orange sauce dishes, corned beef, crab cakes, Greek dolmas, deviled eggs, quiche, escargots, ...
 See also: Stuff, Grape, Sauce, Cheese, Vegetable
  
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