Doug and I were in the mood for dolma but neither of us
felt energetic enough to make it the traditional way.
| Dolma Soup |
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dear Robyn, once I told you about Musadaghian PELEDOUTS, which means "ruined". your new creation DOLMA SOUP reminds me about that recipe. the original PELEDOUTS is without meat, but now, my villagers Ainjarians use to put grind meat in it. you can put all the ingredients (bulghur, zucchini or eggplant or cabbage, onion & garlic, oil or ghee or meat, tomato & pepper or tomato-paste, herbs, such as parsley & mint, spices )together, pour the water until cover it & cook it slowly.
Dear Robyn, it is not exactly on point with your soup, but I thought you would enjoy my 'creativity' on dolma - I made it using nasturtium leaves, vegetarian (no meat). I do not have grapes growing but I do get huge (8 inches) leaves on the nasturtium - turned out great :-)
Dear Robyn:
Your flexibility reminds me of my mother. When she saw that we three brothers would leave the vegetable casings on our plates, she simply started to put our share of the filling mixture in a cheesecloth bag, and serve it without the veggies. Waste not, want not.
Best regards,
C.K.