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What is a Greek or Turkish dish of vine leaves stuffed with meat or rice?
I call them dolmades or dolmas.
What are some creative recipes that incorporate canned dolmas as a key ingredient?
One creative recipe using canned dolmas is to make a Mediterranean-inspired dolma salad. Simply chop up the dolmas and mix them with fresh vegetables like cucumbers, tomatoes, and bell peppers. Add some cooked quinoa or couscous for a hearty touch. Drizzle with a lemony vinaigrette and garnish with fresh herbs like parsley or mint. Serve chilled for a refreshing and flavorful dish.
What country do Dolmas come from?
Dolma originates from TURKEY. Dolma in Turkish means stuffed so when dolma is translated in English is STUFFED VINE LEAVES.
What is the word mezze?
A Mezze Platter is a selection of greek and middle-eastern small dishes served in "mezze" portions (like tapas.) Typically includes things like hummus, baba ganoush, pita, olives, dolmas, maybe some grilled vegetables or a kabob.
How does grape leaves taste?
Grape leaves have a unique, slightly tangy flavor with a mild earthiness. When cooked, they become tender and develop a subtle, savory taste that complements dishes like dolmas. Their texture is somewhat chewy, and they often absorb the flavors of the ingredients they are cooked with, enhancing the overall dish.
Can grape leaves be used green in canning?
Yes, grape leaves can be used green in canning, often to preserve their texture and flavor. They are commonly employed in recipes like stuffed grape leaves or dolmas. When canning, it's essential to blanch the leaves briefly to maintain their color and reduce their bitterness. Always follow safe canning practices to ensure food safety.
What are the traditional uses of vine leaves in Mediterranean cuisine?
Vine leaves are commonly used in Mediterranean cuisine to make dolmas, a dish where the leaves are stuffed with a mixture of rice, herbs, and sometimes meat. They can also be used to wrap around other ingredients like fish or vegetables before cooking. Additionally, vine leaves are sometimes used to impart flavor to dishes like stews or soups.
What are some six letter words with 1st letter D and 3rd letter L and 5th letter A and 6th letter S?
According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 3 words with the pattern D-L-AS. That is, six letter words with 1st letter D and 3rd letter L and 5th letter A and 6th letter S. In alphabetical order, they are: deltas dolmas dulias
What are some six letter words with 2nd letter O and 3rd letter L and 5th letter A and 6th letter S?
According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 7 words with the pattern -OL-AS. That is, six letter words with 2nd letter O and 3rd letter L and 5th letter A and 6th letter S. In alphabetical order, they are: colzas dolmas golias hollas mollas polkas volvas
Do you eat the leaves on dolmades?
Yes, one does eat the grape leaves in dolmades (dolmadakia). The leaves are selected for edibility - and they are so tender and delectable. They should not be too young (fragile) or too old (tough), and they should be of medium size. Also, it is best to make sure that they are 'organic' and that the vines have not been sprayed with insecticide. Vines are usually sprayed because no one anticipates the fact that the leaves will be eaten. There are many recipes from many traditions for dolmas on the web. Enjoy!
What are some important facts about stuffed grape leaves?
Stuffed grape leaves, also known as dolmas or dolmades, are a traditional Middle Eastern and Mediterranean dish made by wrapping seasoned rice and/or ground meat in grape leaves. The grape leaves are typically blanched before being filled to soften them and remove any bitterness. Stuffed grape leaves are often served cold or at room temperature as an appetizer or side dish and can be enjoyed with a variety of dips such as tzatziki or hummus. They are a versatile dish that can be customized with different fillings and seasonings to suit individual preferences.
Which greek dish consists of vine leaves filled with savory stuffing?
Ingredients1 c Long-grain white rice1 c Plus 3 Tbsp olive oil1 c Finely chopped yellow onion3 Green onions, includinggreen tops, finely chopped 1/4 c Minced fresh parsley2 tb Minced fresh mint1/2 c Pine nuts1 ts Ground cinnamon1/2 ts Ground allspice1/2 ts Salt1/4 ts Freshly ground black pepper16 oz Jar grape leavesServings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature.
