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Stuffed vegetables called gemista or tsounidis are also common in Greek cuisine. [5] Muslim families often serve dolma as part of the iftar meal during Ramadan and during the Eid al-Fitr celebrations that mark the end of the holy month. Large pots of dolma are prepared during the Novruz festival. [55]
Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country.Usually piquillo peppers are used. [3] The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma.It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven.
A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
Sarma (from Turkish sarmak 'wrapping') is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine, Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. Spetsofai, [356] [357] made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.
Euriste, [81] recipe with chylopítes (type of pasta) from Pontic Greek cuisine; Fasoulotavas, [82] [83] [84] recipe with baked giant dried beans called gigantes, a version is gigantes plaki; Grivadi (kyprinos) with spinach, [85] İmam bayıldı, [86] Leeks and rice with sour plums, [87] Lentils with bulgur, [88]
Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.