You ever have anything you dodnt like at first but learned to

>>8886120
they give me really weird shits

A Turkish neighbour from years back used to make these for me. The stuffing was not just rice but with meat and was a bit spicy, they were delicious. It pains me that I'll never be able to ask her for the recipe.

>>8886148
>wine leaves (preferrably picked fresh and soaked in a vinegar/citrus/water mixture)

Filling:
>300g bulgur
>150g tartar (traditional)or mince
>a big or two small potatoes that have been cooked fork tender
>onions that have been diced and sauteed till tranluscent
>tomatoe paste
>smoked paprika
>salt
>pepper

Roll the fillings into the leaves, tightly. Fill a pot with them, add water till they are all covered, use leftover leaves to create a sort of lid, slice a lemon and put them on top of your leaf roof, cook for an hour and then on low until almost all water has evaporated, serve with garlic yoghurt

>>8886250
Thank you, anon!

>>8886120
Were they the canned shits?

>>8886148
>turkish

I thought those were greek dolmas. But I guess turkish and greek food are essentially the same since turkey subjugated greece for so long.

>>8886278
Greek is the poor mans turkish food.

Except for moussaka, that shit is gold

>>8886278
In the U.S. we call it Mediterranean. It basically encapsulates Greece, Turkey and other Middle Eastern countries.

cock

>>8886278
a lot of crossing over between the two cuisines given their shared history/geography
the greek version generally has only rice and herbs, whereas, the turkish equivalent often has meat and tomato as well