Do you have dolma in your cunt?It was really good. The filling is ground beef and rice.
>>21109516Here'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.
>>21109516r/poopfromabutt
>>21109516It's called pigeons here and fresh cabbage leaves are used.
>>21109580Well, 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. >>21109620Yeah we use fresh cabbage here also but they are so much better with the fermented ones. Sometimes I put sausage meat, also very good.
>>21109516We have sarma here, I think it's the exact same thing. But stuffed peppers are better
>>21109645Yeah stuffed peppers are also good.I'm half greek half bulgarian btw and both countries do this.
>Do you have dolmaYes. 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.
>>21109620I ate actual pigeon for dinner the other night.
>>21109730>fagottinilelhttps://www.youtube.com/watch?v=1rR-wqxRjIg
>>21109730>Cheesy polenta is a popular filling, for example.That's interesting.
>>21109516Thanks 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 euromoniesshould I?
>>21109807The 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 :)
>>21109809I'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.
>>21109821I only had canned ones, I like them.But I don't know how long an open can of dolmas stays good.
>>21109828As longs as it doesn't smell bad, if you keep it the fridge - idk probably a week?
>>21109816I 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.
>>21109843Yeah 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.
>>21109856God that sounded retarded, I'm sorry, I'm doing 3 things at once and I'm on no sleep lately.
>>21109856Sounds 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.
>>21109895if it didn't mean*>>21109892Same 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.
>>21109934Really? 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.
>>21109934I definitely cum on any food I serve on /ck/ meetups
>>21109953AFAIK 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.
>>21109958>the most famous one was contaminated with one of the cook's fecal matter
>>21109772And 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 etcThere'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.
>grandpa used hundreds of liters of some shady blue liquid insecticide for grape leaves (sprayed, so it got into...everything, basically>your grape leaves will surely be pure BIO grade whatfuckery without pesticicedes
>>21109972This 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.
>>21110059Oh 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.
>live in a town surrounded by vineyards>no one does anything with wine leafs>can only buy imported dolmas from the local Turkish migrant
>>21110185
>>21110185You could probably talk to the landowners and ask them to collect a few but I get it.
>>21110240Yep, we used to give ours away to friends and family because they were so many.
>>21109516>dolmano, that's just cabbage rolls>>21109525why'd you roll these so fat
>>21110325Yeah 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 rollsyeah, whatever. they call em dolmades in greece.
>>21109516they are nasty
>>21110372
>>21109516dolma nuts!
>>21110435
>>21109954not cool
>>21110384truth hurts.
>>21109734are you the anon who was asking about if parking lot pigeons were safe to eat from a year or two back?
>>21109734Is it good?
>>21111145fucking lol
>>21111145No that was me
>>21112329so did you do it?
>>21111145Nope. 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.>>21111751Not 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.
>>21112404How do you cook em, are they tasty? I've seen that there's not much meat - it's just the breast.
>>21110922They were tasty tho.
>>21109525Recipe?
>>21112767Saute 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=291I'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 stackwith water*
>>211128302/3 of the height of the stack*
>>21112825Make 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>>21109525disgusting
>>21113114
