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Food Standards Agency Codes

Entry: Dolma

URI:
http://data.food.gov.uk/codes/foodtype/id/A041A
Notation:
A041A

Dolma is a family of stuffed vegetable dishes in the Greek cuisine, cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt

State:
Composite food aggregated
Term type:
Extended term

Facets

Part-nature Rice based dishes (as part-nature)
Ingredient Rice grain
Process Cooking in water | Reconstitution from concentrate, powder or other dehydrated form
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Rice based dishes cooked Narrower
Hierarchy Reporting Broader Rice based dishes cooked Narrower
Hierarchy Exposure Broader Rice based dishes cooked Narrower
Hierarchy Bio monitoring Broader Rice based dishes cooked Narrower
Hierarchy Ingredient Broader Rice based dishes cooked Narrower

Full Details

allFacets
Part-nature Rice based dishes (as part-nature)
Ingredient Rice grain
Process Cooking in water | Reconstitution from concentrate, powder or other dehydrated form

broader Rice based dishes cooked
broader_biomo Rice based dishes cooked
broader_expo Rice based dishes cooked
broader_ingred Rice based dishes cooked
broader_report Rice based dishes cooked
definition Dolma is a family of stuffed vegetable dishes in the Greek cuisine, cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt
hierarchyCode_biomo Z0026.0001.0002.0004.0004
hierarchyCode_expo Z0018.0001.0003.0004.0004
hierarchyCode_ingred Z0030.0001.0002.0004.0004
hierarchyCode_master Z0001.0001.0009.0008.0001.0002.0004.0001
hierarchyCode_report Z0001.0026.0001.0002.0004.0004
implicitFacets
Process Reconstitution from concentrate, powder or other dehydrated form

in scheme Food type Identifiers | Ingredient | Exposure hierarchy | Zoonoses hierarchy | Reporting hierarchy
lastVersion 01.04.048
notation A041A
pref label Dolma
scope note Dolma is a family of stuffed vegetable dishes in the Greek cuisine, cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt
state Composite food aggregated
termType Extended term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000