Filled "shirts" ("dolme") are boiled slowly at low heat in broth. The "shirts" are removed from the bulbs by slow and gentle finger pressure. In order to prevent a further softening and crumbling, the bulbs should be blanched.
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. 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.
" dolama(n)" for a special kind of Ottoman robe) for the meat stuffing.
Stuffed grape leaves skin#
After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" ( Old Turk. 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. Soğan dolması ("soğan" meaning "onion" in Turkish), or stuffed onions, are a traditional dish in Bosnia, considered the specialty of Mostar. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. Distribution ĭolma dishes are found in Balkan, Southern Caucasian, Middle Eastern, North African, Mesopotamian, Persian, Israeli, Turkish, Maghrebi and Central Asian cuisine. 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. In the Persian Gulf, basmati rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions and cumin. Jews in Europe would sometimes substitute barley, bread or kasha (barley porridge) for the rice. As meat was expensive, rice was sometimes mixed in with the meat.
Jews in Eastern Europe prepared variations of stuffed cabbage rolls with kosher meat-this dish is called golubtsy in Russian, holubtsi in Ukrainian, gołąbki in Polish and holishkes in Yiddish. ĭuring 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 the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish. Dolma are part of cuisine of the Sephardic Jews as well. Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions. 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. 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). The word dolma, of Turkish origin, means "something stuffed" or "filled". 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. Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries.
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