Talk:Turkish cuisine/Dolma bolluğu
The Turkish cuisine article, version of 2007-04-05T04:41:58 contains the following text about dolma.
Dolma is the name used for stuffed vegetables. This is done either as the main meal or as a meze (zeytinyağlı meaning with olive oil). Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, courgettes (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke (enginar) dolma is an Agean region specialty. Fillings used in dolmas may consist of minced meat, parts of the vegetable carved out for preparation, and/or rice with spices.
Frequently eaten Turkish mezes include ...dolma (vine leaves, cabbage leaves, peppers, courgettes, pumpkin or eggplant stuffed with rice and/or meat)...
Mumbar is a kind of dolma, done with intestines, usually in eastern Turkey.
Dolma
Dolma which is the past participle of the verb dolmak in Turkish means to be stuffed or to be filled up (Redhouse Turkish-English Dictionary 12th Edition, http://www.m-w.com/dictionary/dolma). Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yogurt and spices such as oregano and red pepper powder with oil.
Zeytinyagli dolma is the dolma made with vine leaves cooked with olive oil and stuffed with a rice-spice mixture. Such a type does not contain meat, is served cold and sometimes referred to as Sarma which means "wrapped" in Turkish. This word is also used for some types of desserts, such as fıstık sarma (wrapped pistachio). Dried fruit such as figs or cherries used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. Vine leaves could be filled not only with rice and spices but also with meat and rice, in which case, it is served hot with yogurt etli yaprak sarma. Melon dolma was a palace speciality (raw melon stuffed with meat and rice and cooked in an oven). In contemporary Turkey, a wide variety of dolma is prepared. Courgette, aubergine, tomato, pumpkin, pepper, cabbage (black or white cabbage), and mussel dolma constitute the most common types. Instead of dried cherry, dried grape is usually added into the mixture for dolma cooked with olive oil. A different type of dolma is mumbar dolması for which the membrane of intestines of sheep is filled up with a spicy rice mixture.