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Dolmathes/Dolma (stuffed grape leaves) 
I know we're all entitled to our opinions in this world, but I just have to put this out there: if you don't like stuffed grape leaves, there's something wrong with you. You're missing something vital in your DNA. You're minus something. Other than that, I'm sure if you don't like stuffed grape leaves, you're a fine person with lots going for you. 
Who else loves these things? I think I could eat a five gallon drum of dolmathes in one sitting and if afterwards I didn't get too pukey from overeating, I'd call people and brag about what I'd just done. I want to learn how to make dolma in case of household emergencies. p.s.: DOLMATHES ARE BUG FREE.  | |
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Our of curiosity.
What are they stuffed with? Grapes?  [Edited 12/19/07 18:09pm] I'm not mad at you, I'm mad at the dirt. | |
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rushing07 said: Our of curiosity.
What are they stuffed with? Grapes?
[Edited 12/19/07 18:09pm] no! rice! rice and spices and sometimes minced nuts or chopped up veggies. | |
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ok, I'm going to Hooters for lunch tomorrow. Thanks. | |
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Anxiety said: rushing07 said: Our of curiosity.
What are they stuffed with? Grapes?
[Edited 12/19/07 18:09pm] no! rice! rice and spices and sometimes minced nuts or chopped up veggies. Damn it. I love grapes. I'm not mad at you, I'm mad at the dirt. | |
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that ish is nasty | |
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Imago said: ok, I'm going to Hooters for lunch tomorrow. Thanks.
i think they have beer-battered dolma poppers on their appetizer menu. | |
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| I tried these before vegan style and w/ lamb. They are very tasty. | |
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They are yummy! I've eaten tons. My favorite breakfast is Meze...grape leaves, feta, olives, pita, jajick(yogurt and cucumber with dill or mint, hummus, etc.
Having travelled in the middle east, we've had the best, and Turkish friends, locally, who make them for parties. We've made them ourselves, but for convenience, canned Dolma is a good substitute. In Turkey, "dolmush", is a taxi stuffed with people.....  | |
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they're nice indeed | |
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Anxiety said: rushing07 said: Our of curiosity.
What are they stuffed with? Grapes?
[Edited 12/19/07 18:09pm] no! rice! rice and spices and sometimes minced nuts or chopped up veggies. the inside of them sound delicious but I don't know about those leaves Rhythm floods my heart♥The melody it feeds my soul | |
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veronikka said: Anxiety said: no! rice! rice and spices and sometimes minced nuts or chopped up veggies. the inside of them sound delicious but I don't know about those leaves i don't think the grape leaves have much taste at all, other than they're usually smothered in oil and vinegar and sometimes pepper. it's just something that holds everything together, no big weird whoop. | |
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You can buy them in jars, and fill them with other combinations. They have to be cooked/steamed. There is a flavor that's mild. The texture is special. I can always tell the taste of a grape leaf! Anx! You're taste buds are lacking!!!
It's not a benign flavor. It's earthy, with minerals, and gets in your teeth. In a delicious way. 
try wrapping the ingredients in any other substance....won't work. [Edited 12/19/07 20:28pm] | |
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xplnyrslf said: You can buy them in jars, and fill them with other combinations. They have to be cooked/steamed. There is a flavor that's mild. The texture is special. I can always tell the taste of a grape leaf! Anx! You're taste buds are lacking!!!
It's not a benign flavor. It's earthy, with minerals, and gets in your teeth. In a delicious way.
try wrapping the ingredients in any other substance....won't work. [Edited 12/19/07 20:28pm] the texture of a grape leaf is unmistakeable, but i couldn't describe the taste of a grape leaf to you for all the herbs and spices that go in the filling. 
there's a variation on dolma that was pointed out to me earlier, that involves a tomato-flavored rice filling wrapped in cabbage leaves. taste-wise it's really not the same as dolma at all, but it's the same idea. [Edited 12/19/07 20:34pm] | |
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Anxiety said: xplnyrslf said: You can buy them in jars, and fill them with other combinations. They have to be cooked/steamed. There is a flavor that's mild. The texture is special. I can always tell the taste of a grape leaf! Anx! You're taste buds are lacking!!!
It's not a benign flavor. It's earthy, with minerals, and gets in your teeth. In a delicious way.
try wrapping the ingredients in any other substance....won't work. [Edited 12/19/07 20:28pm] the texture of a grape leaf is unmistakeable, but i couldn't describe the taste of a grape leaf to you for all the herbs and spices that go in the filling.
there's a variation on dolma that was pointed out to me earlier, that involves a tomato-flavored rice filling wrapped in cabbage leaves. taste-wise it's really not the same as dolma at all, but it's the same idea. [Edited 12/19/07 20:34pm] Dolma is "stuffed". It could be tomatoes, cabbage,(used in the winter when grape leaves aren't available) zucchini, eggplant..etc Grape leaves have to be blanched, and in the middle east, put in brine to store. The flavor is unique for fresh grape leaves. We're not talking "pigs in a blanket"....? | |
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xplnyrslf said: Anxiety said: the texture of a grape leaf is unmistakeable, but i couldn't describe the taste of a grape leaf to you for all the herbs and spices that go in the filling.
there's a variation on dolma that was pointed out to me earlier, that involves a tomato-flavored rice filling wrapped in cabbage leaves. taste-wise it's really not the same as dolma at all, but it's the same idea. [Edited 12/19/07 20:34pm] Dolma is "stuffed". It could be tomatoes, cabbage,(used in the winter when grape leaves aren't available) zucchini, eggplant..etc Grape leaves have to be blanched, and in the middle east, put in brine to store. The flavor is unique for fresh grape leaves. We're not talking "pigs in a blanket"....? ok, well, i'm sure you're correct in that the leaves have a very distinct taste, and i probably confuse some of that with the filling or the spices. be that as it may, what i was commenting on was the fact that you said there was no other possible wrapping for such a filling, which i pointed out is not necessarily true, since there's a version of dolma with a cabbage wrapping. i love you, xplnyrslf - you know how to turn ANYTHING into a hot debate. | |
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I love these things!  Proud Memaw to Seyhan Olivia Christine ,Zoey Cirilo Jaylee & Ellie Abigail Lillian  | |
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Anxiety said: xplnyrslf said: Dolma is "stuffed". It could be tomatoes, cabbage,(used in the winter when grape leaves aren't available) zucchini, eggplant..etc Grape leaves have to be blanched, and in the middle east, put in brine to store. The flavor is unique for fresh grape leaves. We're not talking "pigs in a blanket"....? ok, well, i'm sure you're correct in that the leaves have a very distinct taste, and i probably confuse some of that with the filling or the spices. be that as it may, what i was commenting on was the fact that you said there was no other possible wrapping for such a filling, which i pointed out is not necessarily true, since there's a version of dolma with a cabbage wrapping. i love you, xplnyrslf - you know how to turn ANYTHING into a hot debate. Yes, BUT! we're talking FOOD here!!! 
(you know that's my favorite topic.) | |
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Anxiety said: xplnyrslf said: You can buy them in jars, and fill them with other combinations. They have to be cooked/steamed. There is a flavor that's mild. The texture is special. I can always tell the taste of a grape leaf! Anx! You're taste buds are lacking!!!
It's not a benign flavor. It's earthy, with minerals, and gets in your teeth. In a delicious way.
try wrapping the ingredients in any other substance....won't work. [Edited 12/19/07 20:28pm] the texture of a grape leaf is unmistakeable, but i couldn't describe the taste of a grape leaf to you for all the herbs and spices that go in the filling.
there's a variation on dolma that was pointed out to me earlier, that involves a tomato-flavored rice filling wrapped in cabbage leaves. taste-wise it's really not the same as dolma at all, but it's the same idea. [Edited 12/19/07 20:34pm]  | |
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Anxiety said: xplnyrslf said: Dolma is "stuffed". It could be tomatoes, cabbage,(used in the winter when grape leaves aren't available) zucchini, eggplant..etc Grape leaves have to be blanched, and in the middle east, put in brine to store. The flavor is unique for fresh grape leaves. We're not talking "pigs in a blanket"....? ok, well, i'm sure you're correct in that the leaves have a very distinct taste, and i probably confuse some of that with the filling or the spices. be that as it may, what i was commenting on was the fact that you said there was no other possible wrapping for such a filling, which i pointed out is not necessarily true, since there's a version of dolma with a cabbage wrapping. i love you, xplnyrslf - you know how to turn ANYTHING into a hot debate. | |
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They taste best when made with fresh grape leaves, as Xplnyrslf already pointed out. We eat them with plain yoghurt, preferably with a high milkfat content, not that low fat diet yoghurt stuff.
Dolma can be any filled vegetable, as Xplnyrslf also said, so you can also get biber dolmasi ( filled bell pepper ) or kabak dolmasi ( filled zucchini ) or domates dolmasi ( filled tomatoes ) , and the more correct name for stuffed grape leaves would be sarma ( rolled ), but the expression dolma ( filled ) is more comon these days. Some people make them with minced meat but the original recipe is always vegetarian. Try them with yoghurt, tastes great. " I´d rather be a stank ass hoe because I´m not stupid. Oh my goodness! I got more drugs! I´m always funny dude...I´m hilarious! Are we gonna smoke?" | |
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KoolEaze said: They taste best when made with fresh grape leaves, as Xplnyrslf already pointed out. We eat them with plain yoghurt, preferably with a high milkfat content, not that low fat diet yoghurt stuff.
Dolma can be any filled vegetable, as Xplnyrslf also said, so you can also get biber dolmasi ( filled bell pepper ) or kabak dolmasi ( filled zucchini ) or domates dolmasi ( filled tomatoes ) , and the more correct name for stuffed grape leaves would be sarma ( rolled ), but the expression dolma ( filled ) is more comon these days. Some people make them with minced meat but the original recipe is always vegetarian. Try them with yoghurt, tastes great. they usually come with a yogurt sauce when i get them from a restaurant, but i usually just get them from a deli counter or somewhere quick like that, so i just gobble 'em down like a snack most of the time. but they are wonderful with yogurt, i agree! and i didn't realize that all those different kinds of stuffed vegetables are variations derived from stuffed grape leaves. i guess it makes sense. my mom used to make stuffed bell peppers and stuffed tomatoes all the time, and i just figured it was something she learned from my grandma or got out of "family circle" magazine or something. | |
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KoolEaze said: They taste best when made with fresh grape leaves, as Xplnyrslf already pointed out. We eat them with plain yoghurt, preferably with a high milkfat content, not that low fat diet yoghurt stuff.
Dolma can be any filled vegetable, as Xplnyrslf also said, so you can also get biber dolmasi ( filled bell pepper ) or kabak dolmasi ( filled zucchini ) or domates dolmasi ( filled tomatoes ) , and the more correct name for stuffed grape leaves would be sarma ( rolled ), but the expression dolma ( filled ) is more comon these days. Some people make them with minced meat but the original recipe is always vegetarian. Try them with yoghurt, tastes great. I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... | |
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xplnyrslf said: KoolEaze said: They taste best when made with fresh grape leaves, as Xplnyrslf already pointed out. We eat them with plain yoghurt, preferably with a high milkfat content, not that low fat diet yoghurt stuff.
Dolma can be any filled vegetable, as Xplnyrslf also said, so you can also get biber dolmasi ( filled bell pepper ) or kabak dolmasi ( filled zucchini ) or domates dolmasi ( filled tomatoes ) , and the more correct name for stuffed grape leaves would be sarma ( rolled ), but the expression dolma ( filled ) is more comon these days. Some people make them with minced meat but the original recipe is always vegetarian. Try them with yoghurt, tastes great. I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... except for all the gamey stuff, it sounds scrumptious!  | |
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Anxiety said: xplnyrslf said: I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... except for all the gamey stuff, it sounds scrumptious! There are vegetarian options for all the things that Xplnyrslf mentioned above ( well, except for the fried liver ).
I know, because I used to give my mom a real headache in the five years that I was a vegetarian. " I´d rather be a stank ass hoe because I´m not stupid. Oh my goodness! I got more drugs! I´m always funny dude...I´m hilarious! Are we gonna smoke?" | |
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xplnyrslf said: KoolEaze said: They taste best when made with fresh grape leaves, as Xplnyrslf already pointed out. We eat them with plain yoghurt, preferably with a high milkfat content, not that low fat diet yoghurt stuff.
Dolma can be any filled vegetable, as Xplnyrslf also said, so you can also get biber dolmasi ( filled bell pepper ) or kabak dolmasi ( filled zucchini ) or domates dolmasi ( filled tomatoes ) , and the more correct name for stuffed grape leaves would be sarma ( rolled ), but the expression dolma ( filled ) is more comon these days. Some people make them with minced meat but the original recipe is always vegetarian. Try them with yoghurt, tastes great. I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... I don´t mean to jack this thread but here are a few pictures to make you reminisce a bit about your time back then, in Türkiye Cumhuriyeti . 
This is my typical Turkish breakfast, summer version. ( the winter version is a bit different and heavier ).  [Edited 12/20/07 16:41pm] " I´d rather be a stank ass hoe because I´m not stupid. Oh my goodness! I got more drugs! I´m always funny dude...I´m hilarious! Are we gonna smoke?" | |
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KoolEaze said: Anxiety said: except for all the gamey stuff, it sounds scrumptious! There are vegetarian options for all the things that Xplnyrslf mentioned above ( well, except for the fried liver ).
I know, because I used to give my mom a real headache in the five years that I was a vegetarian. i've rarely encountered the non-veg versions of these dishes, thankfully! and as for liver, that's okay...i'm happy to say there's no veg-friendly "tofu kidney" product on the market. even when i was a card-carrying omnivore, i'd never go near that stuff.  | |
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The west coast( Aegaen region ).
 " I´d rather be a stank ass hoe because I´m not stupid. Oh my goodness! I got more drugs! I´m always funny dude...I´m hilarious! Are we gonna smoke?" | |
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Anxiety said: KoolEaze said: There are vegetarian options for all the things that Xplnyrslf mentioned above ( well, except for the fried liver ).
I know, because I used to give my mom a real headache in the five years that I was a vegetarian. i've rarely encountered the non-veg versions of these dishes, thankfully! and as for liver, that's okay...i'm happy to say there's no veg-friendly "tofu kidney" product on the market. even when i was a card-carrying omnivore, i'd never go near that stuff. It´s a regional thing. Where my parents are from, they usually prefer the more authentic vegetarian versions. But some regions prefer the meat versions. Liver seems to be an acquired taste though, you either love it or hate it. Take for instance German "Leberwurst" ( some sort of liverwurst, you spread it on bread)...over here in Germany, people go nuts over German Leberwurst...even some Turkish Muslims here eat it on the downlow, even though it´s pork, that´s how much people love it.
I´m not really into meat but I don´t find liver disgusting, either. A good friend of mine , who also happens to be Turkish, doesn´t like "ishkembe", which is a very popular Turkish soup. It´s made of sheep´s tripe. People with a hangover love to have their tripe soup when they drank too much raki. " I´d rather be a stank ass hoe because I´m not stupid. Oh my goodness! I got more drugs! I´m always funny dude...I´m hilarious! Are we gonna smoke?" | |
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xplnyrslf said: KoolEaze said: They taste best when made with fresh grape leaves, as Xplnyrslf already pointed out. We eat them with plain yoghurt, preferably with a high milkfat content, not that low fat diet yoghurt stuff.
Dolma can be any filled vegetable, as Xplnyrslf also said, so you can also get biber dolmasi ( filled bell pepper ) or kabak dolmasi ( filled zucchini ) or domates dolmasi ( filled tomatoes ) , and the more correct name for stuffed grape leaves would be sarma ( rolled ), but the expression dolma ( filled ) is more comon these days. Some people make them with minced meat but the original recipe is always vegetarian. Try them with yoghurt, tastes great. I was thinking about you! I knew you would know about dolma. I make stuffed red bell peppers, using ground lamb, rice, herbs. I steam them, til done. I serve it with thick yougurt from the middle eastern store and have a tableful of Turkish appetizers: hummus, eggplant of some kind, feta, olives, stuffed grapeleaves, cucumber, tomatoe, etc. My husband makes a fantastic Turkish liver dish, cubed, tossed in paprika, then fried in olive oil. It's tender inside, not chewy. My specialty is borek. I use a spicey meat mixture between the filo. Now I'm hungry for Turkish food..... I´m eating a little snack in Izmir in this picture, "midye dolmasi" ( filled mussels , filled with spicy rice).  " I´d rather be a stank ass hoe because I´m not stupid. Oh my goodness! I got more drugs! I´m always funny dude...I´m hilarious! Are we gonna smoke?" | |
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