According to Wikipedia Dolma is any kind of stuffed vegetable which is scooped out and filled with minced meat, or vegetables. This word is of Turkish origin. So, in middle-yeast the tomatoes, bell peppers, eggplants and vine leaves are used to stuff vegetables and meat. In West-Bengal, we relish dolma prepared from pointed gourds or potol. Potoler dolma is a classic Bengali dish which is prepared either vegetarian or non-vegetarian. Here, I introduce dolma with ridge gourd or jhinge. In this recipe, I have stuffed the ridge gourd with paneer to prepare niramish jhinger dolma.#everydayveg #dolma #ridgegourd

#twistiebites

Turkish-style stuffed cabbage, the third recipe in the Cookpad Around the World challenge. This dish tastes even better when baked in a wood-fired oven. I highly recommend trying it this way—it's absolutely delicious.

My Turkish friend treated me this dish and I was amazed how delicious it was! They taught me the easy way to make it, so I gave it a try.The key to the recipe is the rich tomato paste and fresh parsley.The bell peppers become sweeter by slowly simmering them.For an even more authentic flavor, use "Langkorn Spitzenreis" rice. Recipe by Kuminchan

#wildfood #different Spring time is my time of the year for foraging. So much is available right outside. You can find many of these ingredients on the side of the road as you are walking down the street. Make sure you know how to identify your wild onion and garlic. When in doubt trust your nose. Should have a strong smell of onion or garlic. Also, wild food has very strong flavors, so minimum use of salts or seasoning. Enjoy what nature already provides.

Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce. I added honey and sugar so the granddaughters would eat them.Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on. Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.

Today's table and dish—I'm excited to share this delicious dolma recipe with you! It features two ingredients from the 'My Apron Challenge'—oil and lemon.

Video: https://youtu.be/QF-SCSFLKjY

One of the most delicious stuffed vegetable dishes is Iraqi dolma. It can include zucchini, potatoes, onions, tomatoes, grape leaves, lettuce leaves, white eggplant, black eggplant, meat or chicken, and bell peppers of all colors. These are all traditional dolma ingredients, but today I’m sharing a budget-friendly version using whatever you have at home. The result is amazing flavor with a simple twist!

Here’s a recipe for Stuffed Grape Leaves (Dolma) in English, similar to the Persian-style Dolmeh Barg-e Mo.

Dolma (also called as tolma) is an Armenian traditional dish. You can prepare it with grape leaves, as well as with cabbage leaves, but this recipe is for grape leaves only.With beef you can mix a little pork as well, it will make the dish more juicy and soft.

In this recipe, small eggplants are stuffed with ground beef mixture and cooked in tomato sauce. Try it.