That sounds absolutely delicious to me. Then again, I’m currently developing plans to do something to a ham that involves combining the underlying principles of a French reduced red-wine sauce and Chinese red braising, so maybe I’m not the best judge.
I did some digging and found that Dolma (Turkish name for vine leaf wraps we have here in Greece as well with the same name), Mahshi and Γεμιστά (rice stuffed vegetables) are etymologically the same word “stuffed / to stuff-fill with”.
Due to the proximity of Greece, Türkiye, Egypt etc it makes sense that we share that dish with basically the same name translated in each language.
It’s usually served with an egg-lemon-broth sauce. Sometimes thickened a bit with some corn starch. It’s very mild tasting, not as “eggy” as you’d expect. Apparently they’re known as “Greek cabbage rolls” if you wanna get a recipe
That’s another dish. In Greek we call them by their Turkish name “Ντολμαδάκια” or “Ντολμάδες” for the grape leaf ones (the Turkish word is Dolma for something stuffed)
The cabbage ones are “Λαχανοντολμάδες”, with the word “Λάχανο” added in front which means cabbage, so “cabbage Dolma”.
Essentially the cabbage ones are named as a variation of the grape leaf recipe.
Their main difference is the grape leaf ones are mostly served “dry”, more like sushi.
Local delicacy, basically boiled cabbage leaf wraps stuffed with rice and herbs and a bit of ground beef (optional).
Sounds weird, tastes great if made well. Google “Λαχανοντολμάδες”.
That sounds absolutely delicious to me. Then again, I’m currently developing plans to do something to a ham that involves combining the underlying principles of a French reduced red-wine sauce and Chinese red braising, so maybe I’m not the best judge.
Bruh TIL that Greek mahshi (the Middle Eastern equivalent of this) is a thing.
I did some digging and found that Dolma (Turkish name for vine leaf wraps we have here in Greece as well with the same name), Mahshi and Γεμιστά (rice stuffed vegetables) are etymologically the same word “stuffed / to stuff-fill with”.
Due to the proximity of Greece, Türkiye, Egypt etc it makes sense that we share that dish with basically the same name translated in each language.
This sounds good. I would try this. It almost sounds like an unstuffed cabbage recipe a friend if mine was describing.
Stuffed cabbage isn’t weird.
At first I thought you were describing galumpkis. What is the sauce like on that? Is it pesto like?
It’s usually served with an egg-lemon-broth sauce. Sometimes thickened a bit with some corn starch. It’s very mild tasting, not as “eggy” as you’d expect. Apparently they’re known as “Greek cabbage rolls” if you wanna get a recipe
Oh that sounds fun, thanks for the name as well!
We have those in Bulgaria too, so fucking yummy
Not grape leaves?
That’s another dish. In Greek we call them by their Turkish name “Ντολμαδάκια” or “Ντολμάδες” for the grape leaf ones (the Turkish word is Dolma for something stuffed)
The cabbage ones are “Λαχανοντολμάδες”, with the word “Λάχανο” added in front which means cabbage, so “cabbage Dolma”.
Essentially the cabbage ones are named as a variation of the grape leaf recipe.
Their main difference is the grape leaf ones are mostly served “dry”, more like sushi.
Ah, I see! Thank you for the explanation, I really appreciate it!