From where does the dish DOLMAS originate?!
From where does the dish DOLMAS originate?
They are cabbage leaves stuffed with rice, raisins and a few other things.
Answers: bit of a split decision on this one - with some people saying greece, and others saying turkey.
Given the vinification history that greece has, I would err on the side of greece, but you never know - it could be neither!
Not really an answer, more of an observation. I've always thought of them as stuffed grape leaves and seen them associated with mainly Greek food. However, the Wikipedia link says its Turkish and from pretty much all of what was the Ottoman Empire region. Furthermore, it describes it as, in general, a stuffed vegetable, not just leaves. The stuffing may include grains and/or meat They are a Mediterranean dish from Lebanon. that are not just cabbage leaves but anything that you stuff from eggplant to grape vine leaves. Dolma means "stuffed" and is the usual term for many sorts of stuffed food. I've seen stuffed peppers, vine leaves, cabbage leaves, artichokes etc. all given the name dolma.
these are usually found in the countries in and around the mediterranean so I guess there is no one country of origin but rather a region or area of the world. Lebanon Dolma is a family of stuffed vegetable dishes in Turkish cuisine and the cuisines of the former Ottoman Empire and surrounding regions, including, Albania, Azerbaijan, Armenia, the Middle East, the Balkans, Greece, and Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include tomatoes and peppers. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yoghurt.
Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed', and means simply 'stuffed thing'.
Dolma, strictly speaking, is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant and the like; stuffed mackerel, squid and mussel are also called "dolma". Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called 'sarma' though in many languages, the distinction is usually not made. Sarma is derived from the Turkish verb sarmak which means to wrap. Other variants derive from the Turkish word for 'leaf', yaprak.
Dolma cooked with olive oil without minced meat is sometimes called "yalanc?" which literally means "liar", "false" or "fake" in Turkish. It is "false" because it does not contain meat.
In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak'; in others, it is a translation, sometimes the two have distinct meanings: Arabic: ????, ????? mahshi or dolma, ???? ??? ??? mahshi warak einab (grape leaf); Aramaic: t'urrpeh; Armenian: ????? tolma/dolma; Azerbaijani: dolma, Bosnian: dolma; Bulgarian: сърма ; Georgian: ????? tolma; Greek: ντολμ?? [dol'mas] (grape-leaf), γεμιστ? [jemis'ta] for vegetables; Ladino: yaprakes finos (grape-leaf); Persian: ???? dolmeh; Romanian: sarma (grape or cabbage leaf); Montenegrin: japraci; Turkish: dolma.
"Few people realize that Turkish cuisine is one of the major cuisines of the world. Its evolution reflects a potpourri of fascinating events dating back to nearly 1,400 years. Dolmas (stuffed vegetables), Kebabs (grilled, skewered chunks of meat) and Baklava (paper-thin stuffed pastry) are some examples of dishes that are now widely popular all over the world.
Turkey is one of the few countries that grows all its food without chemical additives. As a result, its food is invariably fresh and of the highest quality. The art of cooking in Turkey reached its peak in the mid-17th century, when the Topkapi Palace in Istanbul, home of Sultan Mehmet ll the Conqueror, boasted a spectacular staff of 1,400 live-in cooks to feed the royalty, court and government officials inhabiting the palace grounds. The complexity of this undertaking is revealed in palace records which indicate there were six versions of the dessert "helva", for example, with each version commanding a chef and 100 apprentices.
Every region in Turkey has its specialty. The Aegean region is the center for the production of olives, grapes, oranges, lemons and a variety of vegetables such as eggplant and green peppers. Classic Aegean dishes are stuffed vine leaves and eggplant marinated in olive oil.
The Mediterranean region is famous for its rich crops of olives and citrus, bananas and avocados. Other parts of this region also use hot red pepper and sumak in many dishes, "Arabaci corbasi" is a classic regional soup made with tomato and chicken spiced with red pepper paste.
The Anatolian region, considered the heartland of Turkey, is known for its wheat fields and livestock. Many succulent dishes made of pastry stuffed with meat originated here, with "borek" (pastry baked in a clay oven) the area's specialty.
The well-seasoned traveler could plunge into the regional specialties of Turkey with verve, but the novice may wish to begin by sampling Turkey's more famous and familiar dishes, such as "kebab", a dish of meats that have been boiled, baked and stewed, and then cooked with vegetables. Americans are familiar with its close relative, shish kebab. "Kofte" is very similar to Swedish meatballs. The Turkish version is tiny round globes of beef or lamb, mixed with allspice and other flavors, served grilled, fried or stewed with a variety of vegetables." Greece
But they use grape leaves not Cabbage
Cabbage rolls are made with Cabbage leaves ,meat ,rice and spices. Greece and they use grape (vine) leaves as the wrap.
I don't know the Turks to have a history of wine making (and therefore the use of the leaves for packing food in). I'd take a SWAG and say that some Turk might have picked up the idea when visiting his merchant buddies on a trip to Crete some 1000 years BC