Region or state | Turkey, Iran, Azerbaijan, Armenia, France, Italy, Greece, Argentina, Uruguay, Romania |
---|---|
Serving temperature | Hot or room temperature [1] |
Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. [2]
In various languages, the name of the dish literally means "stuffed tomatoes", including Azerbaijani: Pomidor dolması and Turkish: Domates dolması). [3] Elsewhere the name specifies that the dish includes rice such as Italian: Pomodori al Riso. [1]
In Turkey, the fruit are stuffed with meat ( lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt. In the Roman dish, the filing is traditionally made with rice alone [1] and it can additionally be flavored with cinnamon. [4]
In Provence, France, it is common to prepare tomate farcies with minced meat, breadcrumbs and cheese. [5] In Nice, the fruits are initially emptied and subsequently flavored with a filling of onion, garlic, aubergine, pepper, tomato paste and marjoram. [6] [7]
Region or state | Turkey, Iran, Azerbaijan, Armenia, France, Italy, Greece, Argentina, Uruguay, Romania |
---|---|
Serving temperature | Hot or room temperature [1] |
Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. [2]
In various languages, the name of the dish literally means "stuffed tomatoes", including Azerbaijani: Pomidor dolması and Turkish: Domates dolması). [3] Elsewhere the name specifies that the dish includes rice such as Italian: Pomodori al Riso. [1]
In Turkey, the fruit are stuffed with meat ( lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt. In the Roman dish, the filing is traditionally made with rice alone [1] and it can additionally be flavored with cinnamon. [4]
In Provence, France, it is common to prepare tomate farcies with minced meat, breadcrumbs and cheese. [5] In Nice, the fruits are initially emptied and subsequently flavored with a filling of onion, garlic, aubergine, pepper, tomato paste and marjoram. [6] [7]