Dolmeh Barg Mo - Iranian Stuffed Grape Leaves
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Date: 2021-02-28
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Comments and reviews: 6
Christian
Literally every country in the Middle-East/North Africa/Balkans claim a specific dish is their own.
If your country spent any time under the rule of the Ottomans, you're going to share that recipe with the rest of the region. Calm down (people in the comments.
Like, I'd call this Turkish since the very word _ Dolma _ (to be filled, filled insides) is Turkic in origin.
By the way, they're not supposed to be loose and soft and squat. They're supposed to be firmly rolled, thin and pencil-like. As the tradition goes, the firmer and more symmetric it is, the higher your skills as a cook.
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Literally every country in the Middle-East/North Africa/Balkans claim a specific dish is their own.
If your country spent any time under the rule of the Ottomans, you're going to share that recipe with the rest of the region. Calm down (people in the comments.
Like, I'd call this Turkish since the very word _ Dolma _ (to be filled, filled insides) is Turkic in origin.
By the way, they're not supposed to be loose and soft and squat. They're supposed to be firmly rolled, thin and pencil-like. As the tradition goes, the firmer and more symmetric it is, the higher your skills as a cook.
reply
Pat
Yes I grow my scallions thanks to you. I also put that out to the readers of The Guardian UK in case they didn't know about this. Nah, I just wanted to brag on Farideh's idea.
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Yes I grow my scallions thanks to you. I also put that out to the readers of The Guardian UK in case they didn't know about this. Nah, I just wanted to brag on Farideh's idea.
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Paul
The way you picked up your knife reminded me of Lorena Bobbitt OUCH. I made Garlic Dill pickles last week. Can't wait to try them. I read 3 to 6 weeks.
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The way you picked up your knife reminded me of Lorena Bobbitt OUCH. I made Garlic Dill pickles last week. Can't wait to try them. I read 3 to 6 weeks.
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DinaG
There's a version in greece with meat in it too, but im not sure it's available outside greece the way the vegetarian version is, which is canned.
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There's a version in greece with meat in it too, but im not sure it's available outside greece the way the vegetarian version is, which is canned.
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SgtMantis
I see Feredeh I click like, but also I love Dolma regardless of where it's from. Dump a binch of olive oil on them and go to town. Nommerz.
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I see Feredeh I click like, but also I love Dolma regardless of where it's from. Dump a binch of olive oil on them and go to town. Nommerz.
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Aland
There's a very good chance that the comment section will degenerate into a battlefield over where Dolma really originates from.
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There's a very good chance that the comment section will degenerate into a battlefield over where Dolma really originates from.
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