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Dolma

Name: Dolma
Cuisine: Turkish
Ingredients: 30 leaves grape leaves; 1 cup rice; 200 grams ground lamb; 1 medium, finely chopped onion; 2 tablespoons pine nuts; 2 tablespoons currants; 3 tablespoons olive oil; 2 tablespoons, chopped fresh dill; 1 tablespoon, chopped mint; to taste salt; to taste black pepper; 2 tablespoons lemon juice

Dolma is a traditional Turkish dish consisting of vegetables, usually grape leaves or peppers, stuffed with a flavorful mixture of rice, herbs, and sometimes meat. It is a staple of Turkish cuisine and symbolizes hospitality and communal dining in the region.

12 ingredients

herbaceoussavorytangynutty

Culinary DNA Preview

Turkish70%

Mediterranean30%

Ingredients

grape leaves
30 leaves
rice
1 cup
ground lamb
200 grams
onion
1 medium, finely chopped
pine nuts
2 tablespoons
currants
2 tablespoons
olive oil
3 tablespoons
fresh dill
2 tablespoons, chopped
mint
1 tablespoon, chopped
salt
to taste
black pepper
to taste
lemon juice
2 tablespoons

Method

Steps not available

Origin Story

Dolma traces its roots back to the Ottoman Empire, where the art of stuffing vegetables was refined and spread throughout the Mediterranean and Middle Eastern regions. It reflects the diverse agricultural heritage and culinary exchange of Anatolia.

Culinary DNA

Ingredient ancestry breakdown

Turkish70%

ingredients+techniques

Mediterranean30%

ingredient_origin

Techniques

stuffing sautéing rolling simmering

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