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.Holt Educational Consultant - / 14,801 
4780 Farhad. you need too develop the evolutionary story of Dolma from the Yaprag stage before you being to discuss the modern evolution and the reasons why it has become a popular food fare in these modern times. The food history is important because it shows the traditional importance of the food and also allows the reader to understand why the preparation styles have evolved over time. Without that historical context, your essay is lacking in terms of informing the reader regarding and enticing them to either try to prepare the food or order it at a Turkish restaurant (if available). Don't end the recipe so abruptly. Since you are still writing a research essay, you must add a concluding statement at the bottom of the recipe. It would be nice if you could conclude the essay with the reasons as to why you chose to use this recipe for this presentation, or something along those lines. The work you did is acceptable, but can be further improved if you consider using my aforementioned suggestions.
