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Greek stuffed mallow with rice and herb filling | |
| Region or state | Kurdistan,Anatolia,Balkan,Levant |
|---|---|
| Serving temperature | Hot |
Stuffed mallow (Kurdish:Melûkîyê tije kirî or Dolma ya melûkîyê;Arabic:خبازة محشية;Hebrew:עלי חלמית ממולאים,romanized: Aley Ḥalmith Meemou'laim;Turkish:Ebegümeci sarması)[1] is a generic name for dishes made ofmallow leaves, stuffed with meat (lamb) and rice, or, more rarely, rice only. Other names are mallowsarma or mallowdolma. It is mostly popular inKurdistan (Kurdish populated regions)Israel,Lebanon,Syria,Turkey,Palestine and theBalkans, where it may be served withyogurt.[2][3]
Mallow itself is called many names and the names differ between regions; inArabic, it is sometimes known askhubeza (Arabic:خبيزة), and so stuffed mallow can be referred to as stuffedkhubeza.[2][4][5][6]
Stuffed mallow leaves are common acrossWest Asia andEastern Europe. Stuffedkhobeza, filled withrice, is frequently eaten in theLevant, as well as other regions such asGreece.[7] It is especially common in theGaza Strip due to the difficulty of access to food; it is used in dishes as an alternative togrape leaves, which would normally be stuffed and cooked.[2][8][9][10]
Stuffed mallow is common amongKurds and theKurdish diaspora.[11][6]
The Eucalyptus restaurant offers stuffed mallow on its menu.[12][13]
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