Dolma
Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping leaves, most commonly grape or cabbage leaves, around the filling. These wrapped dolma are sometimes called sarma. Today, dolma dishes can be found in the cuisines of the Balkans, South Caucasus, Central Asia and the Levant, the family cuisines of Sephardic and Iraqi Jews, and in Sweden.
Syrians, Lebanese, Iraqis and Iranians have been making stuffed vine leaves for centuries. Over time, regional variations developed. It includes a version of stuffed cabbage leaves, onions and aubergines cooked in tomato sauce.
Dolmeh is one of the most popular and popular Iranian scallops. It is interesting to know that in addition to being served as a complete meal, Dolma is also served as an appetizer in some gatherings.
It is cooked in different ways in different cities of our country. In some cities, in addition to the main ingredients of the curd, ingredients such as barberry, yogurt and pomegranate paste are added to it. you can also use pomegranate paste instead of vinegar.
Ingredients for Dolma for 4
1 onion
2 cups of rice
Cob 100 grams
200 grams of Dolma vegetables
Sufficient liquid oil
4 tablespoons vinegar
200 grams of minced meat
Grape leaves (grape tree) enough
Enough salt, black pepper and turmeric
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