Dolma

Last updated
Dolma
Speca te mbushura me mish.JPG
Whole stuffed pepper and tomato dolma
CourseAppetizer or main dish
Region or state Eastern Mediterranean, Balkans, [1] Levant, Anatolia or Turkey, South Caucasus, Iraq, Iran, Central Asia, Algeria, Egypt, Libya, Armenia.
Serving temperatureHot or room temperature
Main ingredientsVaries
Variationsvegetables, seafood, fruit, offal
Dolma making and sharing tradition, a marker of cultural identity
Country Azerbaijan
Reference 01188
Region Europe and North America
Inscription history
Inscription2017 (12th session)
List Representative

Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma , made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire it is also popular in Iran. [2]

Contents

History

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 "filled". [6] [7] (A Turkish share taxi is called a dolmuş for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states of the Persian Gulf and Damascus, stuffed leaves are called mahshi yabraq or mahshi brag, a combination of the Turkish word for leaf (yaprak) and the Arabic term for stuffed (mahshi). [8] The origins of dolma, as suggested by The Oxford Companion to Food , likely stem from Armenian culinary traditions before becoming integrated into Turkish cuisine. [9] William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage. [10]

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. [11] Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions. [12] Dolma are part of cuisine of the Sephardic Jews as well. [13] Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish. [14]

During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with kosher meat—this dish is called holishkes. As meat was expensive, rice was sometimes mixed in with the meat. Jews in Europe would sometimes substitute barley, bread or kasha (barley porridge) for the rice. [14] There are similar Slavic cabbage rolls: golubtsy in Russian, holubtsi in Ukrainian, gołąbki in Polish.

In the Persian Gulf, basmati rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions and cumin. [4] Cabbage rolls entered Swedish cuisine (where they are known as kåldolmar) after Charles XII, defeated by the Russians at the battle of Poltava, returned to Sweden in 1715 with his Turkish creditors and their cooks. [5]

Distribution

Dolma dishes are found in Turkish, Balkan, Southern Caucasian, Levantine cuisine, [15] Palestinian, Mesopotamian, Persian, Israeli, Maghrebi [16] [17] and Central Asian cuisine. [2]

In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma. [18]

In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. [19]

Stuffed green pepper and zucchini Yalanci dolmas.jpg
Stuffed green pepper and zucchini
Armenian dolma Tolma armenio.jpg
Armenian dolma

Variants

There are many varieties of the zeytinyağlı (with olive oil) and sağyağlı (with clarified butter) dolmas. The zeytinyağlı dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often with tahini or avgolemono sauce. [20] [21]

Stuffed vine leaves

Stuffed vine leaves served with yogurt Etli yaprak sarma - yogurt.jpg
Stuffed vine leaves served with yogurt

The origins of stuffed vine leaves are unknown. They can be made with meat or grain fillings, and served with garlic yogurt, tarbiya or sweet and sour sauces made with pomegranate syrup and sour cherries. They are known as dolmeh in Iran, dolmades in Greece, koupepia in Cyprus, tolma in Armenia, yarpaq dolması in Azerbaijan [22] and yebra in Syria. [23] [24] Egyptians call this main course mahshi (also spelled mashi or mashy), [25] but traditionally cabbage is used in the winter and vine leaves are used in the summer. [26] Stuffed vine leaves without any meat, called yalancı dolma in Turkish, are served at room temperature.

Cabbage rolls

In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings. 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.[ citation needed ] Armenian cooks sometimes use rose hip syrup to flavor stuffed cabbage rolls. [27] Cabbage rolls also known as kalam dolmasi in Azerbaijan [28]

Vegetables

Mülebbes dolma is a historic recipe from the Ottoman era. [29] Halep dolması—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice. [30] [31] Şalgam dolma are stuffed Russian turnips. [32] [33]

Sogan dolmasi or stuffed onion Sogan-dolma.jpg
Soğan dolması or stuffed onion

Soğan dolması ("soğan" meaning "onion" in Turkish), or stuffed onions, are a traditional dish in Bosnia, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yogurt (locally known as kiselo mlijeko, literally "sour milk"), black pepper, salt and spices. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" (Old Turk. "dolama(n)" for a special kind of Ottoman robe)[ citation needed ] for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be blanched. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("dolme") are boiled slowly at low heat in broth. The level of liquid should be sufficient to cover the dolmas entirely. Sogan-dolma are usually served with dense natural yogurt.[ citation needed ]

Enginar dolması is stuffed whole artichoke hearts. They may be stuffed with seasoned rice [34] or ground meat cooked in fresh tomato sauce with aleppo pepper. [35] Celery root may be substituted for the artichoke. [36]

A regional specialty from Mardin is a mixed dolma platter. The sumac and Urfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The remainder of the rice is used to fill eggplant, zucchini, and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls, and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water. [37]

Seafood

There are also seafood variants of dolma. Stuffed mussels or Midye dolma may be filled with rice, onion, black pepper and pimento spice.

The filling for kalamar dolma (stuffed calamari) is made from Halloumi cheese, onion, fresh breadcrumbs, garlic and parsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce. [38] For another variation a whole small squid may be stuffed with a bulgur and fresh herb mixture and baked in the oven. [39]

Uskumru dolma (stuffed mackerel) is a staple of Istanbul cuisine. The version that was traditionally prepared by Armenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, dried apricots, almonds, hazelnuts, pine nuts, walnuts, cinnamon, cloves, allspice, ginger, fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin. [39] [40]

Sardines (sardalya) may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley. [41] In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called meyhane . [42]

Offal

There are several varieties of dolma made with offal. Dalak dolması, widely considered a delicacy of Armenian origin, is spleen stuffed with rice that has been seasoned with allspice, salt, pepper, mint, parsley and onion. It may be served an accompaniment with anise-flavored liquor like arak, rakı, ouzo or oghi. [43] [44]

Mumbar dolma is intestine stuffed with a moist mixture of ground meat, rice, pepper, cumin and salt. The stuffed intestine is then boiled in water until it is cooked thoroughly, after which it may be sliced and fried in butter before serving. [45]

Fruit-based dolmas

There are some fruit-based dolmas as well like şekerli ayva dolması (stuffed quinces with a rice and currant filling, flavored with coriander, cinnamon and sugar) [46] and pekmezli ayva dolması (meat and bulgur stuffed quince flavored with a traditional Turkish syrup, similar to molasses, called pekmez ). [47] Pekmez is also an ingredient in the meat-based variants of elma dolması (stuffed apples) and sarı erık dolması (stuffed yellow plums). [48] Iranian Azerbaijanis and Persian Jews may serve stuffed quince, called dolma bay, as a Sabbath meal or during Sukkot. [49]

One filling for stuffed apples is made from a high-quality cubed lamb shoulder called kuşbaşı, ground lamb, and rice. First black grapes are boiled together with sumac—the resulting sumac flavored grape juice is drained and reserved. The kuşbaşı lamb is cooked in this sumac flavored grape juice. The apples are stuffed with a mixture of ground lamb combined with rice, salt, pepper and layered in a pot on top of the cooked chunks of kuşbaşı. The apples are cooked in the remaining sumac flavored grape juice. Dried apricots and blanched almonds are added to the pot near the end of the cooking process. [50] A meatless variant of the filling is made from a sauteed mixture of diced apples, diced pears, walnuts, hazelnut, currants, cinnamon, cloves, and star anise. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar. [51]

Stuffed melons were part of the Ottoman palace cuisine. The recipe survives in modern Yemenite and Armenian cooking. [52]

Religious celebrations and customs

It is customary for Jewish families to eat stuffed cabbage on Simchat Torah . [14]

Assyrians prepare meatless dolmas for Lent. [53] When traditional ingredients are not available, the Armenian Christian community in West Bengal, India celebrates Christmas with potoler dorma , a local variation from Anglo-Indian cuisine. [54] 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]

See also

Related Research Articles

<span class="mw-page-title-main">Turkish cuisine</span> Culinary traditions of Turkey

Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.

<span class="mw-page-title-main">Stuffing</span> Edible mixture filling a foods cavity

Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.

<span class="mw-page-title-main">Cabbage roll</span> Dish of cabbage leaves with a filling

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping.

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.

<span class="mw-page-title-main">Iraqi cuisine</span> Culinary traditions of Iraq

Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq's cultural sophistication extended to the culinary arts.

<span class="mw-page-title-main">Levantine cuisine</span> Cuisine of the Eastern Mediterranean

Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.

<span class="mw-page-title-main">Assyrian cuisine</span> Regional cuisine

Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles.

<span class="mw-page-title-main">Sarma (food)</span> Stuffed dish

Sarma is a traditional food popular in Balkan cuisines made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both. It is commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma, and has equivalents in Eastern European cuisines from the northern Baltic through Ukraine.

Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.

Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.

<span class="mw-page-title-main">Stuffed peppers</span> Dish involving filling the cavities of a bell pepper with other food

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.

<span class="mw-page-title-main">Palestinian cuisine</span> Types of food in Palestine culture

Palestinian cuisine consists of foods from or commonly eaten by Palestinians or in the region of Palestine, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.

<span class="mw-page-title-main">Stuffed tomatoes</span> Tomato dish

Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.

<span class="mw-page-title-main">Middle Eastern cuisine</span> Culinary tradition

Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.

<span class="mw-page-title-main">Dolma Festival in Armenia</span> Annual festival in Armenia

The Dolma Festival in Armenia, also known as Uduli, is an annual festival that is held annually near the city of Armavir, Armenia. The traditional Turkish dish dolma made of ground beef, lamb and spices wrapped in grape leaves, cabbage leaves and vegetables.

<span class="mw-page-title-main">Stuffed Grape Leaves</span>

Stuffed Grape Leaves or Grape Leaf Dolma is a dish made by filling grape leaves with ingredients such as bulgur or rice, along with other local ingredients depending on the region. There are different varieties, including those with olive oil or minced meat. The ingredients are mixed together and then wrapped in brined grape leaves. It is typically eaten with a squeeze of lemon juice or with yogurt.

References

  1. ↑ Labon, Joanna (1995). Balkan Blues: Writing Out of Yugoslavia. Northwestern University Press. ISBN   9780810113251.
  2. 1 2 Davidson, Alan. The Oxford Companion to Food. p. 258.
  3. ↑ Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay (November 4, 2020). Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food. Brill. p. 251.{{cite book}}: CS1 maint: multiple names: authors list (link)
  4. 1 2 Salloum, Habeeb (2012-02-28). Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN   978-1-4629-0524-9.
  5. 1 2 3 Perry, Charles Perry (2014-11-20). "Dolma". The Oxford Companion to Food. Oxford University Press. ISBN   978-0-19-967733-7. Archived from the original on 2018-06-30. Retrieved 2018-06-29.
  6. ↑ Ayto, John (2013). "Dolmades". The Diner's Dictionary. Oxford University Press. ISBN   978-0-19-964024-9. Archived from the original on 2018-06-30. Retrieved 2018-06-29.
  7. ↑ "Dolma". Merriam Webster. 25 July 2024.
  8. ↑ Davidson, Alan (1999). Oxford Companion to Food. OUP Oxford. p. 253. ISBN   9780191040726.
  9. ↑ Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food . Oxford: Oxford University Press. p. 960.
  10. ↑ William Pokhlyobkin (1978). Национальные кухни наших народов[The Ethnic Cuisines of our Peoples. Light and Food Industry] (in Russian). Центрполиграф. ISBN   978-5-9524-2783-9. С XVII до начала XIX в. Армения была поделена между Турцией и Ираном. В этот период хозяйство Армении, её людские и материальные ресурсы пришли в упадок, но духовная и материальная культура не изменилась, не погибла и армянская кухня. Наоборот, армяне внесли свой вклад в кухню турок-сельджуков, так что многие истинно армянские блюда стали позднее известны в Европе через турок, как, якобы, блюда турецкой кухни (например, долма) [From the 17th to the beginning of the 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, did not perish, and Armenian cuisine did not disappear. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks, as supposedly Turkish dishes (for example, dolma).]
  11. ↑ Ghanoonparvar, M. R. (1995). "DOLMA". In Yarshater, Ehsan (ed.). Encyclopædia Iranica, Volume VII/5: Divorce IV–Drugs. London and New York: Routledge & Kegan Paul. pp. 478–479. ISBN   978-1-56859-023-3.
  12. ↑ Meri, Josef (2016-06-23). The Routledge Handbook of Muslim-Jewish Relations. Routledge. p. 486. ISBN   978-1-317-38321-5.
  13. ↑ Kittler, Pamela Goyan; Sucher, Kathryn P.; Nelms, Marcia (2011-08-22). Food and Culture. Cengage Learning. ISBN   978-0-538-73497-4.
  14. 1 2 3 "The Jews, stuffed cabbage and Simchat Torah". Jewish Telegraphic Agency. 2012-10-07. Archived from the original on 2017-11-10. Retrieved 2018-06-30.
  15. ↑ Blüher, P. M. (1901). Encyclopédie de cuisine de tous les pays. University of California. p. 171.
  16. ↑ Janes, Lauren; Bourguignon, Hélène (2014). "Curiosité gastronomique et cuisine exotique dans l'entre-deux-guerres: Une histoire de goût et de dégoût". Vingtième Siècle. Revue d'histoire (in French). 123 (3): 69. doi:10.3917/vin.123.0069. ISSN   0294-1759.
  17. ↑ "Aubergines à l'algérienne". Le Pot-au-feu: 245. 1934.
  18. ↑ Qırımtatar yemekleri: Cарма, 6 December 2022, retrieved 2023-07-19
  19. ↑ Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine . UNESCO Intangible Cultural Heritage.
  20. ↑ Kopka, Deborah (2011-09-01). Passport Series: Middle East. Milliken Publishing Company. ISBN   978-1-4291-2261-0.
  21. ↑ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN   978-0-544-18631-6. Archived from the original on 2016-08-10.
  22. ↑ King, David C. (2006). Azerbaijan. Marshall Cavendish. ISBN   978-0-7614-2011-8.
  23. ↑ Marks, Gil (2008-03-11). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Houghton Mifflin Harcourt. ISBN   978-0-544-18750-4.
  24. ↑ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN   978-0-544-18631-6.
  25. ↑ Hervé Beaumont (2008). Egypte (in French). Editions Marcus. pp. 36–. ISBN   978-2-7131-0269-1.
  26. ↑ Andrew Humphreys (1998). Cairo. Lonely Planet. p. 156. ISBN   978-0-86442-548-5.
  27. ↑ Duguid, Naomi (2016-09-06). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. Artisan Books. ISBN   978-1-57965-727-7.
  28. ↑ King, David C. (2006). Azerbaijan. Marshall Cavendish. ISBN   978-0-7614-2011-8.
  29. ↑ Virgül. Pusula Yayıncılık. 2007. Archived from the original on 2018-06-30.
  30. ↑ Vakfı, Türkiye Ekonomik ve Toplumsal Tarih (1994). Dünden bugüne İstanbul ansiklopedisi. Kültür Bakanlığı. ISBN   978-975-7306-06-1.
  31. ↑ Erdoğdu, Şeref (1999). Ankaram. T.C. Kültür Bakanlığı. ISBN   978-975-17-2180-8.
  32. ↑ Turkish folk culture researches. Halk Kültürünü Araştırma Dairesi. 1990.
  33. ↑ Zat, Vefa (2002). Eski İstanbul meyhaneleri. İletişim. ISBN   978-975-470-998-8.
  34. ↑ "İzmir Usulü Enginar Dolması". Sabah. Retrieved 2018-06-29.
  35. ↑ "Kıymalı enginar dolması tarifi". Mıllıyet Haber - Türkıye'nın Haber Sıtesı. Archived from the original on 2018-06-29. Retrieved 2018-06-29.
  36. ↑ "Kereviz Dolması tarifi (Bursa) - Haber - Mutfağım". Kanal D. 31 October 2012. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
  37. ↑ "Zeytinyağlı Sumaklı Karışık Dolma tarifi - Haber - Mutfağım". Kanal D. 5 April 2013. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
  38. ↑ Migros Türkiye. Kalamar Dolması Tarifi. Event occurs at 60 seconds. Retrieved 2018-06-29.
  39. 1 2 Basan, Ghillie (1997-04-15). Classic Turkish Cooking. Macmillan. p. 138. ISBN   978-0-312-15617-6.
  40. ↑ YAŞİN, Mehmet (10 September 2017). "Uskumru mu kolyoz mu?". Archived from the original on 2017-11-01. Retrieved 2018-06-29.
  41. ↑ "Sardalya Dolma". Sabah. Retrieved 2018-06-30.
  42. ↑ Zat, Erdir (2014). Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi. Overteam Yayınları. ISBN   978-605-5058-11-1.
  43. ↑ Kesmez, Melisa; Aydın, Mehmet Said (September 2013). Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi. Overteam Yayınları. ISBN   978-605-5058-00-5. Archived from the original on 2018-06-30.
  44. ↑ Zat, Erdir (2014). Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi. Overteam Yayınları. ISBN   978-605-5058-11-1.
  45. ↑ Kaptan, Şükrü Tekin (1988). Denizli'nin halk kültürü ürünleri: bölgesel folklor karakterleri. Ş.T. Kaptan.
  46. ↑ Üçer, Müjgân (2006). Anamın aşı tandırın başı: Sivas mutfağ̮ı : il merkezi ve ilçe yemekleri : gelenek, görenek, inançlar ve sözlü kültür. Kitabevi.
  47. ↑ Toygar, Kâmil; Toygar, Nimet Berkok (2005). Ankara'da bağcılık ve bağ kültürü. Birlik Matbaacılık. ISBN   978-975-95216-5-3.
  48. ↑ Jaine, Tom (1988). Taste: Proceedings of the Oxford Symposium on Food and Cookery. Oxford Symposium on Food & Cookery. ISBN   9780907325390 . Retrieved 2018-06-29.
  49. ↑ Marks, Gil (1999-09-02). The: World of Jewish Cooking. Simon and Schuster. ISBN   978-0-684-83559-4.
  50. ↑ "Terkib-i Tuffahiyye (Elma Dolması)". Sabah. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
  51. ↑ "İçi Dolu Fıçıcık: Elma Dolması". Migros. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
  52. ↑ Lovegren, Sylvia (15 April 2016). Melon: A Global History. Reaktion Books. ISBN   9781780236186.
  53. ↑ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 255. ISBN   9781449618117.
  54. ↑ "It's Christmas in January for Armenians - Times of India". The Times of India. 7 January 2017. Retrieved 2018-08-13.
  55. ↑ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN   978-0-313-37626-9.

Sources

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.