This is محشي it is egyptian not iranian
This is a joke
There's a very good chance that the comment section will degenerate into a battlefield over where Dolma really originates from.
Literally every country in the Middle-East/North Africa/Balkans claim a specific dish is their own.
If your country spent any time under or adjacent to the rule of the Ottomans, you're going to share that recipe with the rest of the region. Calm down (people in the comments).
Like, I'd call this Turkish since the very word "Dolma" (to be filled, filled insides) is Turkic in origin, but even right in these comments there are people from Greece, Egypt and other countries saying they have the same thing in their country and/or they're the origin of this particular food.
By the way, they're not supposed to be loose and soft and squat. They're supposed to be firmly rolled, thin and pencil-like. As the tradition goes, the firmer and more symmetric it is, the higher your skills as a cook.
"what's wrong with you why don't you love this dish!?"
Peace was never an option
hi Feride ❤️❤️ from 🇹🇷🇹🇷
Us literally Just bombed Iranian forces in Syria.
Yes!!! Dill is my favorite herb to work with. Love the smell and taste. I use it in almost everything I cook.
Yeah I’ll take 29 of them ☝🏾💥😍
Where do you get grape leaves?
Love this host
it's Turkish food, even the word is Turkish! We have ground beef too in it
My Eyes: satisfied. My ears: satisfied. My stomach: It's always empty..
More Iranian dishes PLEASEEEEEEEEE
There's a version in greece with meat in it too, but im not sure it's available outside greece the way the vegetarian version is, which is canned.
The way you picked up your knife reminded me of Lorena Bobbitt OUCH.😖I made Garlic Dill pickles last week. Can't wait to try them. I read 3 to 6 weeks.
Windowsill scallions end up bland as fuck after 2 growths because water doesn't provide as much nutrients as soil.
Yes I grow my scallions thanks to you. I also put that out to the readers of The Guardian UK in case they didn't know about this. Nah, I just wanted to brag on Farideh's idea.
This is my favorite day,you know " Farideh " ( no reason to stop the puns yet,right? ) Anyways, great looking food. I would very much like to see more foods from Iran, Turkey, etc. Or in other words foods from that region of the world. Especially if you could do some more daughter/ father cooks ( he seems to be a wonderful man and did a great job of raising a wonderful daughter) Anyways last thing, your weight loss is really looking great and is helping to inspire me to loose some weight myself this year. Stay safe and looking forward to your next " Cooking show " Sicily 🍷🌤
Dolma is a turkish word itself. İt means to stuff. What you made is a sarma which means to wrapp.
In turkey we have both vegetarian versions of dolma and sarma. Dolma is made with peppers, aubergines, tomates and sarma is made with leaves.
At this point, it should be clear where they are orginated from. The names are turkish. Its very tiring to read all this origin stories😒
People should accepy by now that ottoman was an empire so it effected a lot of countries, cultures for hundreds of years.
Definitely trying this one! Of course a little Sicily on deck!
I know I'm no Pete Davidson , but " Will you marry me ?"
I see Feredeh I click like, but also I love Dolma regardless of where it's from. Dump a binch of olive oil on them and go to town. Nommerz.
absolutely love this channel, especially the ones with Farideh’s, even though I don’t cook.
There’s one thing I’d like to DOLMAK
Jingle Jars opening time!
I live in Azerbaijan, we also call it Dolma, and i might be biased but i like our version much better. We arguably use a lot more oil, but we also dont add garlic inside, we use it to make a garlic sauce and use it as an "icing" when served.
i didnt expect you use the word "haters", you are too immature yo call yourself an adult.