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Dolmas
Any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices.
📖 Definitions of "Dolmas"
noun
- 1
Any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices.
🔄 Synonyms of "Dolmas"
1 synonyms found via WordNet and Google Books.
| Word | Definition |
|---|---|
| stuffed grape leavesnoun | well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock |
💡 Words with a Similar Meaning to "Dolmas"
Found via reverse dictionary — words that share a conceptual meaning.
| Word | Definition |
|---|---|
| stuffed grape leavesnoun | well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock |
| fattoushnoun | A salad, from the Levant, made from toasted pitta bread with cucumber, tomato, mint etc. |
| tzatzikinoun | An appetizer made from yogurt, cucumber, garlic, olive oil and dill or mint; usually served with pita bread and as a meze |
| tabboulehnoun | A Levantine salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice. |
| mezenoun | Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita. |
| spanakopitanoun | (Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg, and seasoning in phyllo pastry. |
| caponatanoun | A Sicilian dish of baked aubergines with capers, olives, pine nuts etc, normally served cold. |
| koftanoun | Any of various spicy meatball or meatloaf dishes of the Middle East, Caucasus, South Asia, and the Balkans. |
| moussakanoun | A dish consisting of layers of minced lamb or beef, sliced aubergine (eggplant) or potatoes, tomatoes and béchamel sauce, baked in the oven. |
| baklavanoun | A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s] |
| avgolemononoun | Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth. |
| parmigiananoun | (in combination) Any dish in which a main ingredient is combined with cheese and coated with tomato sauce before being baked. |
| mergueznoun | A red, spicy sausage from North Africa, made with lamb or beef. |
| quiche lorrainenoun | A type of quiche, originally from the area of Lorraine in France, made with cheese and bacon. |
| shish kebabnoun | A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire. |
| tapenadenoun | A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil, usually eaten with bread as an hors d'œuvre. |
| cruditesnoun | Alternative spelling of crudités. [Raw vegetables often served as an appetizer before a main dish; sometimes including fruits.] |
| croquettenoun | (cooking) A minced, cooked food (usually meat or vegetables), which is deep-fried in fat and sometimes sprinkled with breadcrumbs. |
| tahininoun | (cooking) A paste made from ground sesame seeds, and used to make hummus, baba ghanoush etc. |
| brochettenoun | A small skewer or spit on which small pieces of meat, fish or vegetables are roasted or broiled. |
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