Turkish Dolmalar, Stuffeds

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.

In accordance with the logic of classification in Ottoman cookbooks, it is observed that almost all kinds of main ingredients are found here.
Stuffed fish, stuffed mussels, fish and seafood; chicken stuffed poultry; stuffed giblets and bamboo; others are the main ingredients of vegetables. Another trace of the tradition in question is the separation of plain and olive oil dishes. The most important actors of Turkish cuisine are stuffed and wrapped. Although the products of this technique are found in Mediterranean, Central Asian and Middle Eastern cuisines, they are deeply involved in Turkish food culture. It is useful to briefly describe the terms ma dolma ”and“ wrap an which are widely used in our country. Stuffed, stuffed vegetables, dried vegetables, fruit and root vegetables is the name given to.
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.
Turkish Dolmalar (Stuffed) Culture
Turkish Dolmalar (Stuffed) Culture
Turkish Dolmalar (Stuffed) Culture

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.

Turkish Dolmalar (Stuffed) Culture
Turkish Dolmalar (Stuffed) Culture
Turkish Dolmalar (Stuffed) Culture
Traditional Turkish Cuisine, Ottoman and Turkish Cuisine and Local Cuisine About Dolmalar.
Food and dessert varieties prepared by filling or wrapping the ingredients according to their own characteristics are generally called “Dolma”. Making this delicious variety of food, which is unique to Turkish cuisine, is often laborious and time consuming. All kinds of imaginable vegetables, edible leaves, fruits, fish and meat wrapping or stuffing can be prepared. Especially the leaf wrap is consumed with great desire and appreciation in all kinds of social groups, whether fresh or pickled.

Grouping of Dolma (Filling), Sarma (Stuffed) according to the ingredients used.