far2124696
Jul 15, 2017
Writing Feedback / Folklore Turkish food - Dolma/Yaprag [2]
Farhad Mohamed
Paul Franckowiak
ENG 108
Dolma is a stuffed grape leaf recipe that has been made in the Mediterranean area for centuries. Ancient cooks also knew Turkish dolma and Greek thrion; thrion is pickled fig leaves, which resembles modern day dolma. Grape leaves began to appear around the first century A.D. The dolma recipe consists of the grape leaves that are blanched and then wrapped around a filling that consists of cooked rice and herbs with either minced lamb or beef. It can be served either cold or hot. There are two kinds and if it is meat, it is served hot and with a sauce. The other one is stuffed with rice, which also consists of nuts and raisins, which are often served cold.
Dolma is very famous in the Mediterranean area and the Middle Eastern countries. Kurdish and Turkey may have influenced the stuffed grape leaves but the stuffing of vegetables has its roots in Arab cookery. Dolma has a path through history as a favorite and tasteful dish throughout the Mediterranean and Middle East. Dolma is also made with cabbage leaves and chard. They are made with the same ingredients, which are as follows below.
Dolma chard & cabbage:
1 1/2 cups uncooked long-grain white rice, such as basmati
Fresh or dried parsley
2 tbsp. olive oil
2 onions, minced
Two cloves garlic, finely minced
1 1/2 cups uncooked long-grain white rice
3 tbsp. tomato paste
1-teaspoon ground allspice
1-teaspoon ground cumin
Green Onions
Yogurt
Dolma made with grape leaves:
One (8-ounce) jar grape leaves, drained and rinsed
Mix the beef, lamb, rice, olive oil, salt, mint, parsley, pepper and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to three grapes leaves stem-side up on a workstation; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes. (Scarato, 2012).
Work cite
Baper, G. (2013) DOLMAS, Phoenix, Arizona: Phoenix College Student
foodnetwork/recipes/dolmas-recipe/index.html
Recipe courtesy Rosario Scarato, Anthonino's Tavern Show (2012). Accessed 8 July 2017.
Farhad Mohamed
Paul Franckowiak
ENG 108
Dolma
Dolma is a stuffed grape leaf recipe that has been made in the Mediterranean area for centuries. Ancient cooks also knew Turkish dolma and Greek thrion; thrion is pickled fig leaves, which resembles modern day dolma. Grape leaves began to appear around the first century A.D. The dolma recipe consists of the grape leaves that are blanched and then wrapped around a filling that consists of cooked rice and herbs with either minced lamb or beef. It can be served either cold or hot. There are two kinds and if it is meat, it is served hot and with a sauce. The other one is stuffed with rice, which also consists of nuts and raisins, which are often served cold.
Dolma is very famous in the Mediterranean area and the Middle Eastern countries. Kurdish and Turkey may have influenced the stuffed grape leaves but the stuffing of vegetables has its roots in Arab cookery. Dolma has a path through history as a favorite and tasteful dish throughout the Mediterranean and Middle East. Dolma is also made with cabbage leaves and chard. They are made with the same ingredients, which are as follows below.
Dolma chard & cabbage:
1 1/2 cups uncooked long-grain white rice, such as basmati
Fresh or dried parsley
2 tbsp. olive oil
2 onions, minced
Two cloves garlic, finely minced
1 1/2 cups uncooked long-grain white rice
3 tbsp. tomato paste
1-teaspoon ground allspice
1-teaspoon ground cumin
Green Onions
Yogurt
Dolma made with grape leaves:
One (8-ounce) jar grape leaves, drained and rinsed
Mix the beef, lamb, rice, olive oil, salt, mint, parsley, pepper and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to three grapes leaves stem-side up on a workstation; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes. (Scarato, 2012).
Work cite
Baper, G. (2013) DOLMAS, Phoenix, Arizona: Phoenix College Student
foodnetwork/recipes/dolmas-recipe/index.html
Recipe courtesy Rosario Scarato, Anthonino's Tavern Show (2012). Accessed 8 July 2017.