Mediterranean
Dolmas
From Gancel's culinary encyclopedia of modern cooking, 1920
(Turkish)
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 106. The excerpt below is the record exactly as published.
Dolmas, Chopped lamb w. fat and cooked rice, made in balls and rolled in grape leaves, smothered in earthen pan w. onions on mutton fat, highly sea.
Cook this with the app: pantry check, scaling, and the assistant.