Dolma is one of the most popular dishes in the current modern Turkey dating back to the Turkish Empire (Ottoman Empire) era. It is also a worldwide well-known dish. Various regions in Turkey make dolma in different ways such as using nuts and raisins in the dolma stuffing. Generally, when dolmas are made with olive oil and without meat, it is eaten cold and when dolmas are made using butter or vegetable oil and meat, it is served warm. Back home in my region, dolmas are always made with meat using olive oil. Since I do not use butter in my cooking (other than baking), I am making my mom’s dolmas with olive oil and a few other slight additions such as using pomegranate molasses as well as lemon juice. Usually, lemon juice is used.
The word ‘dolma’ comes from the Turkish word ‘dolmak’ which means ‘to be filled’ or ‘to be stuffed’. The vegetables used for dolmas are almost unlimited. One can use any vegetable that can be stuffed. Generally, the following vegetables are often used in Turkish dolmas: eggplants, zucchinis, green or red bell peppers, tomatoes and even onions.
The word ‘dolma’ comes from the Turkish word ‘dolmak’ which means ‘to be filled’ or ‘to be stuffed’. The vegetables used for dolmas are almost unlimited. One can use any vegetable that can be stuffed. Generally, the following vegetables are often used in Turkish dolmas: eggplants, zucchinis, green or red bell peppers, tomatoes and even onions.
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