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A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts, and sugar (this type of rice is called iç pilav).
Stuffed vegetable dishes have been a part of West Asian Cuisine [3] for centuries. [4] [better source needed] Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion. [5] The word dolma, of Turkish origin, means "something stuffed" or ...
Lebanese stews, often served with rice or flatbread, are made with ingredients found locally available. Lebanese mulukhiyah stew with chicken served with rice, vinegar, onions and toasted pita bread. Bamieh bi-zeit (okra and tomato stew) is one of the most popular stews. [60]
Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab. These dolmas feature earthy grape leaves hugged around an ultra-savory lamb, herb, and rice ...
Start by cooking some bacon, then cook the onions and garlic in the flavorful bacon drippings. After that, cream cheese and milk get mixed together with dry ranch seasoning mix to form the creamy ...
Prawn roll – a sandwich, not a stuffed food item. Rice noodle roll; Small sausage in large sausage; Spring roll – a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. Gỏi cuốn; Popiah; Lumpia; Sarma (also called "stuffed grape leaves" or "stuffed vine leaves") Thịt bò nướng lá lốt
Dolma (محشي)—vegetables, typically aubergines, courgettes, onions, peppers or tomatoes, stuffed with minced meat and rice; Fasoulia (فاصوليا)—a stew prepared with white beans and meat served over rice; Fatteh (فتّة)—chicken over rice, topped with yogurt and pita bread; Freekeh: Green durmum wheat cooked with lamb fat with ...
Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. [1] [2] The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma (often, sarma), found widely in the Mediterranean, Caucasus, Balkans, and Middle East. [3]