[Sca-cooks] Stuffed grape leaves

[Johnna Holloway]

Dolma according to Oxford Companion to Food means "stuffed thing"
in Turkey while sarma means rolled thing. There was a major post
by Huette on this subject back in April 2004 under the heading
Verjus--- 
http://www.ansteorra.org/mailman/htdig/sca-cooks/2004-April/105226.html
You can search the Sca Cooks archives to find entries like this one by 
Stefan--

grape-leaves-msg  (17K)  7/25/00    Use of grape leaves in cooking. Sources.
http://www.florilegium.org/files/FOOD/grape-leaves-msg.html

Kiri posted a very good recipe in the past for them.

Also came across this note via Google
in the Food History Timeline notes... this site has been mentioned as
useful in the past on the list.
http://www.gti.net/mocolib1/kid/foodfaq2.html

ABOUT PICKLING

"We know from Herodotus that in the fifth century B.C. the Babylonians 
and Egyptains pickled fish such as sturgeon, salmon, and catfish, as 
well as poultry and geese. (p. 76)...Salt's dehydrating properties 
could...be applied to almost any food...In the hot southern regions of 
the Mediterranean, the Middle East and North Africa, fresh vine leaves 
were parboiled and preserved in jars of brine to make stuffed vine-leaf 
dishes such as dolma...(p. 93)...Although the word "pickle" is used in 
many different preserving methods, preserving foods in container filled 
with vinegar is always known as "pickling."
---Pickled, Potted and Canned, Sue Shepard [Simon & Schuster:New York] 
2000 (p. 95)

Also take a look at--
http://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.html

http://www.ou.org/shabbat/recipes/nosourgrapes.htm

Hope this helps--

Johnnae

Samrah wrote:

>Anybody home out there have any inkling about dolmas in period?   
>  
>