For the last several years, I lived in a primarily Greek neighborhood in New York City. Astoria, Queens is an extraordinarily diverse hub of young and old alike, but the signage and the food is what tells the visitors that they've just entered a little version of Europe. I confess that I don't like a lot of Greek food, but one thing I fell in love with was the dolmas, a.k.a. stuffed grape leaves. These are found in various parts of the Medditerranean … more
Dolma (pl. dolmas or dolmades) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Cyprus, the Balkans, many Middle Eastern countries, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt.