>>21109516
Here's my other favorite version made with grape leaves. Every dolma has a single raisin in it and some pine nuts, the raisin brings a little sweetness to contrast the lemon which is put over the dolma before cooking.

Yeah I've made dolma a few times. Here they only used grape leaves and they call them stuffed grape leaves.

>>21109516
r/poopfromabutt

>>21109516
It's called pigeons here and fresh cabbage leaves are used.

>>21109580
Well, dolma means "stuffed" so you can make em with peppers, zucchinis, stuffed tomatoes, onions - this is my favorite tho. I like the grape ones more but when the cabbage is fermented it brings a little sour kick that takes it to another level.
>>21109620
Yeah we use fresh cabbage here also but they are so much better with the fermented ones. Sometimes I put sausage meat, also very good.

>>21109516
We have sarma here, I think it's the exact same thing. But stuffed peppers are better

>>21109645
Yeah stuffed peppers are also good.
I'm half greek half bulgarian btw and both countries do this.

>Do you have dolma
Yes. And you'll find the name amusing: fagottini. Curly cabbage is the most popular type (fagottini di verza) but there are other varieties, too.
Unlike other cabbage leaf rolls from other countries, the ones in Italy can be stuffed with pretty much anything. Cheesy polenta is a popular filling, for example.

>>21109620
I ate actual pigeon for dinner the other night.

>>21109730
>fagottini
lel

https://www.youtube.com/watch?v=1rR-wqxRjIg

>>21109730
>Cheesy polenta is a popular filling, for example.
That's interesting.

>>21109516
Thanks for reposting, this looks great. I can't really eat grape leaves (don't like the taste and texture) but I love dolma.

>70 pieces for 11 euromonies
should I?

>>21109807
The taste is very subtle, and it depends on the quality of the grape leaves, I buy a turkish brand they - taste the best and have the best texture. I like em on the snappier side as opposed to softer. Also pouring lemon after they are cooked really makes em tasty - but hey..to each their own :)

>>21109809
I'm not sure fren, I've never had canned ones. If I had to guess they would be very salty so they would last longer.

>>21109821
I only had canned ones, I like them.
But I don't know how long an open can of dolmas stays good.

>>21109828
As longs as it doesn't smell bad, if you keep it the fridge - idk probably a week?

>>21109816
I don't really know- I'm not greek, I don't really cook greek, either. Most of the dolma I get is from turkish and greek restaurants, so that should speak to the quality of the leaves. It's always a very unpleasant taste that's just under the lemon that makes me hesitate before eating another one.

Good food though, I always go for the cabbage ones, if they have 'em. Seem pretty rare, though.

>>21109843
Yeah greeks usually make the grape leaves one more, the cabbage ones are a thing mostly in northern greece. The cabbage ones are good with pork also but in turkey of course they don't make em like that. I was gonna make em with mixed pork and beef but I I didn't have pork. Sometimes I make em with leftover stew meat or maybe pork ribs or whatever I have, it's versatile dish.

My go to spices for the cabbage ones are black pepper, red paprika, cumin and maybe a little garlic powder. This time I made em in some chicken stock instead of water.
The next day you can even put em in a pan witha little bit of olive oil and sear em a bit.

>>21109856
God that sounded retarded, I'm sorry, I'm doing 3 things at once and I'm on no sleep lately.

>>21109856
Sounds pretty based, I'd definitely come over for dinner if it mean getting cyanide in my cabbage because I decided to take dinner with someone I met on a North Korean Horse Whispering Bulletin Board.

>>21109895
if it didn't mean*
>>21109892
Same thing man, think it's seasonal.

>>21109895
>I'd definitely come over for dinner if it mean getting cyanide in my cabbage because I decided to take dinner with someone I met on a North Korean Horse Whispering Bulletin Board.
kek, wut? I don't think I understood that :)
>Same thing man, think it's seasonal.
Yeah, not having sunlight is really affecting me in a bad way during winter.

>>21109928
>kek, wut? I don't think I understood that :)
There's been /ck/ meetups before and every time someone contaminates the food, don't worry about it.

>>21109934
Really? I'm a newfag. I was actually going to say it would be nice if there was a /ck/ cooking meet up.
That's very unfortunate.

>>21109934
I definitely cum on any food I serve on /ck/ meetups

>>21109953
AFAIK the most famous one was contaminated with one of the cook's fecal matter, so I wouldn't recommend it. Dreams are like dust in the wind, my friend, but I appreciate the sentiment if nobody else does.

>>21109772
And that's not even the one that'll make slavs lose their collective shit, either. Several varieties, like ham and cheese fagottini, are also floured, egged, breaded and fried and some are eaten cold stuffed with chunky salads (shredded carrot, chopped zucchine, pickled or marinated bell peppers etc etc etc, sauteed in olive oil and mixed with vinegar rice, for example). Some are cooked in a bechamel, some in tomato sauce, some roasted dry, some fried in a pan, some steamed etc etc etc
There're basically no rules to making them when it comes to Italians.
I live in America now. I have them as part of my Thanksgiving table from time to time, stuffed with breadstuffing (rather than stuffing the turkey with it).
The most common filing in Italy might be either cheesy mashed potato or leftover risotto.

>>21109972
This all sounds very tasty, I don't think anyone would have a problem with this, I would like to try the bechamel, maybe next time I'm making them.
>leftover risotto.
that also sounds good. all that parmigiano goodness.

We serve them at Christmas as a side dish.

One time I made Chicken and put them at the bottom of the pot so all the juices and fat seeped into them. Very good.

>>21110059
Oh well...We used to have grapes and used the leaves until before covid but there's no one to look after em nowadays. It's 2-3 hours away from the city. RIP sweet granny.

>>21110185
You could probably talk to the landowners and ask them to collect a few but I get it.

>>21110240
Yep, we used to give ours away to friends and family because they were so many.

>>21109516
>dolma
no, that's just cabbage rolls

>>21109525
why'd you roll these so fat

>>21110325
Yeah I overfilled some of them because I was scared the leaves wouldn't be enough for the rice I had.
>no, that's just cabbage rolls
yeah, whatever. they call em dolmades in greece.

>>21109516
they are nasty

>>21109516
dolma nuts!

>>21109954
not cool

>>21110384
truth hurts.

>>21109734
are you the anon who was asking about if parking lot pigeons were safe to eat from a year or two back?

>>21109734
Is it good?

>>21111145
fucking lol

>>21111145
No that was me

>>21112329
so did you do it?

>>21111145
Nope. I bought the pigeons from the supermarket. They were kinda expensive compared to other meat options, $3/ea but also much, much larger than other pigeons I've gotten for over twice the price.
>>21111751
Not these particular pigeons, no. They didn't taste as nice as the smaller ones I usually get. Supermarket pigeons are typically, like, 6-8 oz and these motherfuckers were at least 14oz each. I'd have thought they were small Cornish hens but since they were dark meat throughout, they couldn't have been.

>>21112404
How do you cook em, are they tasty? I've seen that there's not much meat - it's just the breast.

>>21110922
They were tasty tho.

>>21109525
Recipe?

>>21112767
Saute some onions or shallots (on medium low heat) in a pan with olive oil salt black pepper and dill - sometimes I put raisins and pine nuts. When the onions have become translucent I dump the rice and stir everything and saute it for another 5-10 mins.

Take out your grape leaves and start filling them

https://youtu.be/vjwwga_NZMQ?t=291

I've timestamped the part where he's rolling them to see how it's done if thats your first time.

I put them in the pot and fill it up 2-3 of the height of the roll stack. Before I start boiling I dump half or a whole lemon's worth of juice in the pot. Put a plate over the rolls so they don't fall apart - bring to a boil and reduce to medium/low medium heat and cook for 40 mins or an hour. Usually after 40 mins I take out one and try it - if the leaves are tender they are done. Let them cool to room temp before eating.

>>21112825
>I put them in the pot and fill it up 2-3 of the height of the roll stack
with water*

>>21112830
2/3 of the height of the stack*

>>21112825
Make sure to buy the highest quality leaves because it's a make or break ingredient.
I've bought cheap leaves before and they break up during the cooking and ruin the whole dish.

>>21109516
>>21109525
disgusting

dolmas are trash.

>>21113969
Don't let him get you down fren, I would eat your dolmas

>>21114569
no they are not

>>21109626
You should try fermenting some grape leaves and trying that.

>>21114885
I think they are already fermented to a degree, they come in salt brine. I'm not sure it's the same, I'll look into it.

>>21109587
you should see a doctor about that

>>21109516
dolmas are shit.

>>21109587
I though this was going to be a degen subreddit but it's actually food.

>>21109809
Those canned ones are disgusting. Stay away

>>21115016
they are tasty

>>21109516
what a garbage food.

>>21116643
whatever..

>>21109516
grossest most disgusting thing ever made.

>>21115016
>>21116643
>>21117259
what's your problem?

>>21118928
She probably hates T̶u̶r̶k̶s̶ "Greeks" and T̶u̶r̶k̶i̶s̶h̶ "Greek" cuisine. I do, too, but dolmas are good enough..

>>21119052
All of eastern europe has a version of this and even the baltic countries.

I love dolma. My mom used to make it from time to time :D
I know it with grape leaves like in >>21109525

>>21119058
Arabs too

gross, peasant food is so gross

>>21119091
yeah of course, and egyptians

>>21119088
Yeah my mom and my grandma taught me to make em.

>>21114624
they most certainly am are!

>>21119870
>>21119873
but you haven't even tried them

>>21109809
Don't do it. I ordered 60 dolmas thinking it was a steal. Had to freeze most of them so they don't go bad. Once defrosted the texture is ruined.

>>21119927
I did, from a guy who made them based on his family recipe. claimed they were the best you could get. they smelled terrible, were slimy, and tasted nasty. felt sorry for him, whoever made them, made a lot, I got 5, ate 2, and when he wasn't looking threw them away. another guy straight up told him to fuck off with his garbage. all told only about 12 of them got eaten by anyone, later everyone said they were terrible.

>>21120061
you just had a bad one chill out

>>21109620
We call them filled grape sebastians where im from

>>21114850
i'd eat them too.

>>21119986
Huh. I make and freeze cabbage rolls every March, stuffed with pork, mushroom and caramelised onion (no rice) and they keep fantastically and defrost great. But I only use the darkest, toughest, outermost leaves (which is why I make them in March: cabbage goes for 19¢/lb for Irish Larp Day so I buy a bunch to use the outer leaves and save the inner ones for later cookery).
Maybe the mushiness is only a problem for the inner leaves since they're so damn soft to begin with

>>21120412
I've never put them in the freezer, but they keep in a fridge for a week, sometimes I even like em more when they are cold.

>>21120122
Never heard of that, I can't even find that term on google.

>>21119093
have you tried?

>>21120074
nope he insisted they were the best, just like everyone in this thread. they are all shit.

I don't care if it tastes good
Wrapping food in a leaf just looks icky

>>21123666
>just looks icky
what are you a child, how do you even cook and deal with raw meat if leaves are too icky for you?

>>21123651
I like em but I've also eaten shitty ones. I think you just had bad luck.

It's disgusting peasant fodder. I would never make it on my own. Imagine actively liking sour cabbage and rice, LMAO!

>>21123970
someone who says their family makes them for generations, and everyone loves them, and that these are 100% authentic, then these must be representative of dolmas, because everytime this thread comes up everyone says they are wonderful, but if you say they taste nasty then you just had the bad ones?

that's some pretty damn good odds don't ya think? the first ones I try are nasty? that's a 100% sample of bad.

this is the same cope of any food that someone says is awesome and others find not good to disgusting.

thankfully they are not common where I live so I will never have to have another one because the chances are that it will also be disgusting.

>>21123982
>actively liking
what does that even mean, either you like something or not.

>>21124004
>active liking
defending a food to the point of absurdity because you can't handle that someone else doesn't like the steaming pile of shit that you do.

>>21124008
you are the one sperging out, and spamming the whole thread every day with
>this is disgusting
>dog food
>bla bla bla
we get it you don't like em, jeeez

>>21109809

i got that same one. i like it. but to me ive never had bad dolmas. i have had some dolmas that are not great with hardish rice from canned ones. i also have bad tastes i prefer normal shin to shin black and nongshim dried udon bowls to the ones with real noodles n stuff.

>>21109828

i feel like youre not missing a ton. dolmas are something that hold up pretty well. ive had fresh slaved over dolmas from my greek friends mother and canned ones and the recipes didnt seem that far off theres only certain canned ones that reall mess up that rice in canned version. which is kind of off putting on texture but the actual flavor is pretty solid still. lesson seasoning but olive oil and lemon heavy and imo it is okay.