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Greek food

Stuffed grape leaves are a classic meze, with numerous variations. Usually they have rice (although some people use pligouri) and herbs (dill for some, wild fennel for others); some use ground meat, except during Lent, and many, but not all, serve them in avgolemono.

The word dolma comes from the Turkish 'to fill' which is why a shared taxi in Turkey is a dolmuş: the more customers a driver stuffs in, the more money he or she makes. The same word is used across Balkans, Mediterranean and Caucuses for stuffed vegetables , although in Greece it nearly always will mean vine (or cabbage) leaves, while other vegetables are or yemista.

Text © Dana Facaros

Image by Patrick Müller