Turkish Dolmalar (Stuffed) Culture
The best combination of rice and vegetables: stuffing and wrapping recipes for the curious. One of the most popular vegetable dishes of Turkish cuisine is the stuffed dolma. Importance of Dolma and Sarma in Turkish cuisine …
What is the place and meaning of stuffed and wrapped in traditional Turkish cuisine, Ottoman and Turkish cuisine and local cuisine?
The fact that it can be made with meat and meatless places the stuffing in the first place among the alternative flavours. You can also prepare stuffed peppers, one of the most popular summer dishes, with olive oil. This way you get a meal that vegetarians and even vegans can eat in peace. Filled with rice, bulgur, meat, nuts, peanuts and spices, the Turkish name Dolma, Dolçası Dolmeh, Greek Dolmathes, Arabic Mıhşıdır. The word Turkish means that Dolma culture spread from the Balkans through the Ottoman Empire to North Africa. give. Archaeological excavations in Anatolia and Crete found “filling wells” as evidence of this. It is known that there are records of “wrapped vine leaves” in the early Greek and Persian sources.
Dolma think that they are Turkish food because of their names.
Stuffed recipes are also found in the kitchens of the indigenous peoples of Anatolia.This shows that this food category belongs to a much wider cultural area.No matter what their ethnic origins, dolmas have gained their most magnificent status in the Ottoman period.
Winding (Sarma) is the wrapped state of the filling that is put into the plants in the form of leaves. When it comes to stuffing and wrapping, it usually comes to mind that vegetables, root vegetables, plant leaves and some fruits come to mind.
Traditional Turkish Cuisine, Ottoman and Turkish Cuisine and Local Cuisine Stuffing and Wrapping Techniques. The best known of the stuffing and wrapping techniques worldwide is the vine leaf wrap with olive oil. Its construction requires labor, but it is also delicious. The vine leaf wrap, which can also be offered as cold, is now also produced industrially, as it has been preferred extensively at world tables and invitations for many years. The unbearable flavor and aroma of olive oil vine leaves are undeniably beautiful. Thanks to Arabs, Greeks, Armenians and Turks who immigrated to Western countries for years, vine leaves were introduced to Westerners.
Grouping of Dolma (Filling), Sarma (Stuffed) according to the ingredients used.