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Kingdom of Fruit and Vegetables

Homemade and Natural Recipes

Last Build Date: Tue, 06 Mar 2018 00:45:10 PST


How to make "Dolma" by wrapping leaves with stuffings

Fri, 18 Jan 2013 01:43:42 PST

One of the classics of the Turkish cuisine are no doubt "Dolma" which is loved in every way possible. "Dolma" is also owned by the Greek, but if we look into the etymology of the word I can state that the word "Dolma" comes from Turkish origin. Actually "Dolma" means "to stuff" and the word for "to wrap" or "to roll" is "Sarma". I personally use the word sarma for rolls ans dolma for stuffed vegetables. There must have been some cross cultural influence concerning this dish we cannot be certain for the origin, but one thing is obvious that it is loved by many.
It is done with grape leaves as many know, from kale, sour cherry, chard, dock weed and even mulberry leaves. The directions below are for the most preferred which are grape leaves, but it can be applied to almost any kind as long as the leaves are of appropriate size. If not the leaves can be cut to sizes not larger than your hand. But when it comes to preparing this fabulous dish many run away from this task. Do not hesitate roll up your sleeves and dive into wrapping you will see it is worth all the effort. If you still say that you don't have it in you here is all the help you need. Observe the pictures that's all!

Get Ready for the Winter with Blackberry Jam

Wed, 20 Jun 2012 01:53:12 PDT

Don't hesitate if you are fond of jam. It's the right time. Here is an easy recipe. Enjoy!


  • 1 kg of blackberries
  • 3 cups of sugar
  • 6-7 drops of lemon juice

(image) Directions

  1. Wash the blackberries gently, take care not to squash. Strain and put in a pot.
  2. Add the sugar and wait for 24 hours.
  3. Put the pot on low heat and boil for 20-40 minutes.
  4. If it gets bubbly remove the bubbles with the help of a skimmer.
  5. When it is about to boil down add the lemon juice. Leave it to cool.
  6. When it cools down preserve your jam in sterile jars.

Ok you asked for it!

  • If you like it sweet you can add 1 or 2 more cups of sugar.
  • Don't touch the inside of the jars or your jam will go bad.

Okra Stew without the Slime

Wed, 20 Jun 2012 01:53:24 PDT

"Okra!" Some love it, and some hate it because of the "slimy, sticky substance" it secretes when cooked. If you know the job this great vegetable won't go gooey, and let you down. Okra deserves much more than to be disregarded because of this sticky stuff. It's right in season and here is "a very light recipe made with only one tablespoon of olive oil and no slime." In these summer days, if you want to keep in shape, it would be a great decision to try okra. Give it a try you'll love the texture!


  • 500 gr okra, try get small, fresh okra, not too soft or stiff.

  • 3 middle size tomatoes, peeled and chopped

  • 1 middle size onion, chopped

  • juice of one lemon

  • 1 tablespoon of olive oil

  • a pinch of salt

  • 3 cups of hot water


  1. Cut around the stem part and get a cone shape as a result, as in the picture below.

  2. Put half of the lemon juice in a large bowl full of water and add the okra. Wait for 20 minutes.

  3. (image) Put the olive oil, chopped onions and tomatoes in a pot and cook for 3 minutes.

  4. Add the okra, 3 cups of hot water and the rest of the lemon juice.

  5. Cook for 15 minutes add a pinch of salt and take it off the heat. Let it brew for 15 more minutes.

  6. Your okra with no goo is ready to serve!
Afiyet olsun!

Don't Ask!

  • Most cut off the stems of okra. It's a great mistake! Cutting into this vegetable makes it cry. So cut around the stem, as in the picture.
  • Also putting okra in water with lemon juice, prevents it going sticky.
  • You don't have to add the lemon juice to the okra while cooking either, you can add it while serving. But it tastes much better, I advise you to try it with the lemon.