Meat
Dolmeh Barg-e Mo
دلمه برگ مو
Iran
Vine leaves rolled around rice, split peas, herbs and minced meat and simmered with a sweet-sour syrup of vinegar and sugar.
Original eatfuls sticker artwork
What it is
A closer look at Dolmeh Barg-e Mo.
Vine leaves rolled around rice, split peas, herbs and minced meat and simmered with a sweet-sour syrup of vinegar and sugar.
What to look for
Know it when you find it.
The Iranian version is distinctly sweet-sour, unlike its neighbours. Served cold or warm as a starter.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Dolmeh Barg-e Mo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sardinia, Italy
Agnello in salsa bianca
In Sardinia, Agnello in salsa bianca is lamb cooked in a pale herb and white-wine sauce until tender.
Ethiopia
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አልጫ ጥብስ
Tender meat quickly sautéed with turmeric, onion and herbs in Ethiopia's mild tibs style.
Palestine
Ari'ih
أرنيه
Pumpkins stuffed with rice and minced meat, then baked — a Palestinian autumn dish using seasonal squash from village gardens.
Lithuania
Cabbage Rolls
Balandėliai
Cabbage leaves stuffed with minced meat and rice, braised in tomato sauce.
Medellín, Colombia
Bandeja Paisa
Colombia's most famous dish: a platter of red beans, rice, ground beef, chorizo, chicharrón, fried egg, avocado, plantain, and arepa. The signature meal of Antioquia.
Mongolia
Boodog
Боодог
Boodog is a whole goat roasted inside its hide with heated stones, sealing the meat in steam and fat for a Mongolian herder’s feast.
Asturias, Spain
Cachopo
Asturian breaded veal or pork stuffed with ham and cheese.
Italy
Capra alla neretese
In Italy, Capra alla neretese is goat pieces braised with tomato, peppers, onion, and herbs.