"nearly mature fruits of 'Cousa' are stuffed with meat and other ingredients, then baked"". Stuffed squash Stuffed squash, marrow, mahshi or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an ""olive-oil dish"" and is often eaten at room temperature or warm. The placenta and seeds"
"Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the ""Grantham Journal"" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,"
"tomato paste. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called ""iç pilav"".) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped and baked in the oven. Some variations may include quince. Sarma (food) Sarma (from Turkish word ""sarmak"", meaning ""to wrap"") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based"
"when it presents attractively contrasting stripes of pink and green. Food writer Jane Grigson gave a recipe in ""The Observer"" in March 1984. The poet Paul Verlaine, who in the mid-1870s spent a year as a schoolmaster just north of Boston, liked stuffed chine so much that he tried unsuccessfully to find it elsewhere in England. In 1936 the ""Sunderland Daily Echo"" reported that chine was a traditional dish served on Trinity Sunday in Old Clee, north-east Lincolnshire. Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of"
"In the Philippines, the leaves and flowers are used to add sourness to the chicken dish ""tinola"" (chicken stew). In Vietnam, the young leaves, stems and fruits are used for cooking soups with fish or eel. In Mali, the dried and ground leaves, also called ""djissima"", are commonly used in Songhaï cuisine, in the regions of Timbuktu, Gao and their surroundings. It is the main ingredient in at least two dishes, one called ""djissima-gounday"", where rice is slowly cooked in a broth containing the leaves and lamb, and the other dish is called ""djissima-mafé"", where the leaves are cooked in"
"Vinegret Vinegret () or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. It includes diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut. Along with Olivier salad and dressed herring,"
"Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper,"
"Daun ubi tumbuk Daun ubi tumbuk (Indonesian for ""pounded cassava leaves"") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian, ""daun"" means leaf, ""ubi"" refers to cassava, and ""tumbuk"" means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender or food processor is an alternative. The dish is commonly found throughout the Indonesian archipelago, from Padang food and Batak cuisine in Sumatra; Dayak cuisine in Borneo; to Manado and Bugis cuisine in Sulawesi while almost all Dayaks eat this dishes in"
"labuyo, sometimes with garlic and red onions, are also pickled in bottled vinegar. The spiced vinegar itself is a staple condiment in Filipino cuisine. In Vietnamese cuisine, vegetable pickles are called (""salted vegetables"") or (""sour vegetables""). or is made from a variety of fruits and vegetables, including , eggplant, Napa cabbage, kohlrabi, carrots, radishes, papaya, cauliflower, and . made from carrots and radishes are commonly added to sandwiches. is made by pressing and sun-drying vegetables such as and bok choy. is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit. In Burma, tea leaves are pickled to"
"in or served on them; steaming with banana leaves imparts a subtle sweet flavor and aroma to the dish. The leaves are not themselves eaten and are discarded after the contents are consumed. Besides adding flavor, the leaves keep juices in and protect food from burning, much as foil does. In Tamil Nadu (India) leaves are fully dried and used as packing material for foodstuffs, and are also made into cups to hold liquids. The dried leaves are called 'Vaazhai-ch- charugu' (வாழைச் சருகு) in Tamil. Some South Indian, Filipino and Khmer recipes use banana leaves as a wrapper for frying."
"outside the islands at the Field Gene Bank of Jawaharlal Nehru Tropical Botanic Garden and Research Institute, Trivandrum, India. It is a pre-tsunami accession. ""P. sarmentosum"" leaves are sold in bunches and are usually eaten raw. The practice of wrapping meat in vine leaves originated in the Middle East, which was taken to India by the Persians. It was subsequently introduced by the Indians to Southeast Asia. However, grape vines do not grow well in tropical climates, so the Vietnamese started to use leaves of lolot instead. It is native to the Indochinese region and recently introduced to the United"
"in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves. It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs"
"Stuffed mushrooms Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Myriad fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack. Edible mushrooms are the main ingredient in stuffed mushrooms. Preparation typically involves washing the mushrooms and removing the stems, after which the caps are turned over and stuffed with various fillings. The removed stems can be chopped and used as in"
"and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example,"
"tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions tapenade often is flavoured differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy. Tapenade may be used as part of an appetizer served as a topping on crackers, crusty bread, or crudités. It may be used as a condiment, as well. Tapenade also is used in preparing fish dishes. Tapenade Tapenade (, ) is a Provençal name for a dish consisting of"
"in the cuisines of Cajuns and Louisiana Creoles of southern Louisiana, where they usually take the form of ground pork mixed with rice and chopped vegetables stuffed into parboiled cabbage leaves and cooked in a tomato sauce-based liquid. Cabbage roll A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, Azerbaijan and Iran, as well as West Asia and Northern China. Meat fillings are traditional in Europe, often beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such"
"Tapenade Tapenade (, ) is a Provençal name for a dish consisting of puréed or finely-chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, ""tapenas"" (). It is a popular food in the south of France, where it generally is eaten as an hors d'œuvre spread on bread, but sometimes it is used to stuff poultry for a main course. Olive-based dishes with anchovies or vinegar are ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word, ""tapenade"". One of the earliest known"
"Cannelloni Cannelloni (; Italian for ""large reeds"") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top. Cannelloni are also a typical dish of the Catalan cuisine, where they are called ""canelons"" and traditionally consumed on Boxing day. Early references to ""macheroni ripieni"" (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20 century."
"a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. ""Mahshi"" requires delicacy and time—the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required, with great attention to detail. ""Waraq Dawali"" (stuffed grape leaves), is a ""mahshi"" meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. Dawali is an excellent representation of the attention to detail"
"""chili leaves""). They are used in the chicken soup ""tinola"". In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in ""tsukudani"" style for preservation. Chili is a staple fruit in Bhutan. Bhutanese call this crop ""ema"" (in Dzongkha) or ""solo"" (in Sharchop). The ""ema"" datsi recipe is entirely made of chili mixed with local cheese. In India, most households always keep a stock of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil"
"Mohnyin tjin Mohnyin Tjin, ( ; also Mon Nyin Jin, Mohn-hnyin Gyin) is a popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings. It is similar to Korean Kimchi. Mohnyin Tjin is popularly associated with the Shan and is a ubiquitous condiment for Shan dishes such as meeshay and shan khauk swè. Mohnnyin tjin is refers to a wide number of pickled and fermented vegetables. The name means ""sour mustard green"" and pickled white radish leaves are also used in the most common version. Generically 'a-chin' (pickle) can be made from almost any vegetable."
"Zongzi Zongzi (; ) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species ""Indocalamus tessellatus"", sometimes, with reed leaves, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings. As it diffused to other regions of Asia over many centuries, zongzi became known by various names in different languages and cultures, inclunding ""Pya Htote"" in Burmese-speaking areas (such as Myanmar), ""Nom Chang"" in Cambodia, ""Bachang"" in Indonesia and ""Khanom"
"a curried vegetable dish of potatoes and ""A. tuberosum"" known as ""dunduko sag"". In Thailand, they are known as ""gui chai"". In Vietnam, the leaves of garlic chives, known as ""hẹ"", are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys. In Kazakhstan, where the plant has been introduced through cultivation by Dungan farmers and ties with neighboring China, garlic chives are known by a transliteration of their Mandarin Chinese name, djutsey (джуцей). Used in cooking, it is sometimes added as a filling to manty, samsa, yuta, and other typical dishes."
"of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. Popular among Europeans, and traditionally served among the Jewish on Simchat Torah, stuffed cabbage is described by Gil Marks to have entered Jewish cooking some 2,000 years ago. Recipes vary depending on region; Romanians and northern Poles prefer a savory sauce, while Galicia and Ukraine favor sweet-and-sour, for example. Stuffed cabbage leaves () are popular all year round in Azerbaijan, but especially in the winter months when other vegetables are less available. The stuffing usually consists of rice and herbs such as coriander,"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"used as a wrapping. Cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. Always in Sweden and sometimes in Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon, it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side"
"Dolma Dolma is a family of stuffed dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia and Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, garlic. Cabbage rolls and dishes of stuffed grape leaves are also very popular, and these are sometimes also called ""sarma"". Meat dolmas are generally served warm, often with tahini or egg-lemon sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Stuffed vegetables are also common in Greek cuisine, called ""gemista"", as well as in"
"Stuffed peppers Stuffed peppers is a dish that exists in different names and forms around the world. It consists of hollowed or halved peppers (typically bell peppers), filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. They are usually assembled by filling the cavities of the peppers and then cooking. Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings vary from Manchego cheese, to chicken or cod in a red sauce; chicken likely being the"
"similar as for punjene paprike or sarma. Often, punjene tikvice (stuffed squashes) and punjene paprike (stuffed peppers) are made together, as a mixed dish. The name in various languages generally means literally ""stuffed squash"": ; ; ; ; ; ; ; ; ""kousa mahshi"" / ALA-LC: ""kūsā maḥshī"". In the Levant, this dish is flavoured with mint and garlic. In Cyprus, the flowers of the marrow are also stuffed. The cultivar is called ""Cousa"" in Robinson and Decker-Walters (1997) p. 77: ""Some summer squash cultivars, e.g. the vegetable marrows (""Cucurbita pepo"") are consumed when almost mature. In the Middle East,"
"leavened sheets. The usual filling is cheese. The traditional filling is made of crushed white cheese (sirene, feta cheese), yogurt, and eggs. Sometimes baking soda is added to the yogurt, which makes it rise (as the baking soda reacts with the acid in yogurt). The addition of baking soda results in a fluffier filling. Vegetable fillings include spinach, sorrel, docks, mangold, chards, beet leaves, nettles, leeks, onions, parsley, cabbage or sauerkraut. All these variants, including cabbage, are called ""zelnik"" (зелник), from the word зелен (zelen) 'green'. The leek variant is called ""praznik"" (празник) and onion variant is called ""luchnik"" (лучник)."
"Stuffed eggplant Stuffed eggplants (, Iran: Karni Yarikh, , ) are a dish typical of many countries. Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste. Eggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use"
"Hallaca Hallaca (, ; alt. spelling, ""hayaca"" and ""ayaca"") is corn dough stuffed with a stew of beef, pork, and chicken, fish, or other seafoods, and other ingredients such as raisins, capers, and olives Like some tamales, hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants in Venezuela. It has been described as a national dish of Venezuela. A characteristic of the hallaca is the delicate corn dough made with consommé or broth and lard colored with annatto. Hallacas are also commonly consumed in"
"alley with a large number of ""dak-galbi"" restaurants. Dak-galbi Dak-galbi (), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a ""gochujang""-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, ""tteok"" (rice cake), and other ingredients. Many ""dak-galbi"" restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ""ssam"" (wrap) vegetables. Although ""dak"" and ""galbi"" translate into ""chicken"" and ""rib"" respectively, the term ""dak-galbi"" does not refer to chicken ribs. This dish was developed in the 1960s as grilled chicken-pieces, an inexpensive ""anju"" accompaniment to"