Dolma: A 2000-Year-Old Recipe Loved by Ottoman Sultans and the Marco Polo of the East

In this video, we trace dolma’s remarkable journey across millennia: from its possible beginnings 2,000 years ago in the Minoan palaces of Knossos, through references in ancient Greek and Persian texts, to its rise as a culinary art form in the heart of the Ottoman Empire. You’ll discover how the 15th-century Kitâb-ı el-Tabîkh first recorded these stuffed-leaf recipes for sultans’ tables, and how the “Marco Polo of the East,” Evliya Çelebi, celebrated dolma in his epic Seyahatnâme. This segment illuminates the rich cultural tapestry that made dolma a staple at courtly banquets, public feasts, and family tables.

🥬 Recipe: Ottoman-Style Vegan Dolma
(Makes ~25 rolls)

200 g short-grain rice, soaked 30 min & drained

1 medium onion, finely chopped

2 tbsp extra-virgin olive oil

1 tbsp pine nuts

1 tbsp currants (or raisins)

1 tsp ground cinnamon

½ tsp ground allspice

Salt & freshly ground black pepper, to taste

Juice of 1 lemon

25 grape leaves (preserved, rinsed & blanched)

Optional garnish: fresh mint or dill sprigs

⏱ Timestamps:
0:08 – Intro & Hook
0:35 – History of Dolma (Knossos → Ottoman Empire → Evliya Çelebi)
1:41 – Ingredients List
1:58 – Prepearing the Recipe
2:42 – Outro & Next Episode

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