Anagram & Information om | Engelska ordet DOLMA

Exempel på hur man kan använda DOLMA i en mening

• In Turkey, meze often consist of beyaz peynir 'white cheese', kavun (sliced ripe melon), acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yogurt with herbs), patlıcan salatası (cold eggplant salad), beyin salatası (brain salad), kalamar tava (fried calamari), midye dolma and midye tava (stuffed or fried mussels), enginar (artichokes), cacık (yogurt with cucumber and garlic), pilaki (foods cooked in a special sauce), dolma or sarma (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), Arnavut ciğeri (a liver dish, served cold), octopus salad, and çiğ köfte (raw meatballs with bulgur).
• Several dolma recipes were recorded in 19th-century Iran by Naser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice and saffron.
• Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) in Armenian where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.
• Visitors can enjoy regional specialties such as plov (rice pilaf), dolma (stuffed grape leaves), and fresh fish from Lake Goygol.
• Other traditional Assyrian specialities include tepsi (a casserole made in layers of fried potato, fried eggplant, fried green peppers, fried onions, meat, and tomatoes drenched in a tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), shamakhshi (fried rolled eggplant stuffed with ground beef in tomato sauce), dolma (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), masgouf (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions, then oven-baked) and lahmacun (flatbread topped with ground beef, tomato paste, spices, and onions).
• Sarma is part of the broader category of stuffed dishes known as dolma, and has equivalents (such as the Polish Gołąbki) in Eastern European cuisines from the northern Baltic through Romania.
• The cuisine is typical of much of Anatolia, including a particularly renowned rice-based dolma, wheat soup keshkek, fruit syrup (pekmez), a dry egg-noodle erişte, spice-cured beef pastırma, roasted chick peas leblebi, a round loaf called Okkalık, and, of course, a local kebab, which is a meat-and-vegetable casserole.
• Traditional holiday dishes include stuffed cabbage rolls with minced meat (known in Moldova/Romania as "sarmale", and in Turkey as "dolma"), pilaf (a rice dish), pork jelly, noodles, and chicken, among others.

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