Dolma
The dolma (or “vineleaf”; in Turkish: dolma derived from the verb to fill or sarma derived from the verb to pack in Turkish, Azerbaïdjan board: dolma derived from the verb to fill in Syrian Azerbaijani, : dolma , Greek: ντολμάς dolmás or ντολμαδάκι dolmadáki , Armenian: տոլմա - tolma , Persian: دلمه - dolmeh ) is a Turkish Recette containing Feuilles of Vigne (or of zucchini, eggplant, etc), of chopped meat of Mouton, Riz and spices.
The vineleaves filled with a mixture of chopped meat and rice believed, then are rolled in form of small Cigare. One then lays out them in large a Casserole by sprinkling them of Eau and a little Huile. Then one cooks during good ten minutes.
One can eat them natural, marinaded in the Olive oil, or Citron. This dish is served like Entrée and generally Froid. If the dolmas contain meat, they were useful hot with Yoghourt.
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