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Welcome!

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Hello, Grasshalm!

I noticed your contributions and wanted to welcome you to Wikipedia, the free encyclopedia.

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Happy editing! Cheers, Grayfell (talk) 19:59, 20 July 2025 (UTC)[reply]

Alright, thanks, btw, the claim of thrion being the first recorded stuffed leaf dish is also found in the history part of this article. Sure one source was bad, but the other one was a booksoirce with citation. (I may have accidentally reverted something, as you have been editing while I have been editing). Grasshalm (talk) 20:05, 20 July 2025 (UTC)[reply]
Sure, but being the first recorded stuffed leaf dish and being the first dish of stuffed leaves are two different things.
Please note that blogs and recipe database sites are mostly user-generated content, which means they are not reliable sources. It looks like you're copying these sources from other articles (like makdous) right? This is understandable, but can end up spreading unreliable sources to multiple articles. In practice more leeway is given for food-related articles, but it's still better to add reliable sources whenever possible. Thanks again. Grayfell (talk) 20:15, 20 July 2025 (UTC)[reply]
Alright, so you mean I should write something like „The first recorded dish that involves stuffed leaves in general is thrion from ancient Greek cuisine.“? Also, should I move „In the cuisine of the Crimean Tatars, dolmarefers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma.“ from the „Distribution cathegory“ of the Dolma article to the „variations-cathegory“, where I would included as a variation of stuffed peppers? The fact that stuffed grape leaves are sarma for tatars can also be stated in the part where all the different names are listed right? Grasshalm (talk) 20:20, 20 July 2025 (UTC)[reply]
As you've noticed, the article and its neighbors are a bit messy. Thanks for working on it.
I would suggest keeping info on stuffed leaves at Stuffed leaves, and info on stuffed peppers at Stuffed peppers. If you want to mention thrion, just make sure the sources are good and you check them carefully with your own eyes.
About the article's organization... I dunno. If I have any more suggestions, I will talk about them on the article's talk page at Talk:Dolma. Grayfell (talk) 20:38, 20 July 2025 (UTC)[reply]
Alright, thanks for the help! Grasshalm (talk) 20:40, 20 July 2025 (UTC)[reply]

Your Edits regarding Turkish Cousine

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Dear Grasshalm, Welcome to Wikipedia! From your recent edits, it seems you might not yet have extensive information about Turkish cuisine. Before making changes, please consider reviewing reliable sources in more depth, especially on Turkish cuisine pages with high value. Thank you for your understanding. Göycen (talk) 21:36, 21 July 2025 (UTC)[reply]

Ok, but which changes in Turkish cuisine were wrong? Grasshalm (talk) 21:39, 21 July 2025 (UTC)[reply]
It’s pretty self-explanatory, just check the subheading under each dessert. Since many countries are involved and the same names are used for similar items, it can get confusing.Göycen (talk) 18:00, 22 July 2025 (UTC)[reply]
Uh I see, aight Grasshalm (talk) 19:14, 22 July 2025 (UTC)[reply]
This is my last warning before reporting you and your socks. Stop editing Turkish cousine related pages Göycen (talk) 11:55, 2 August 2025 (UTC)[reply]
Im not editing them, Im discussing them in the talk page, If you want to discuss Galaktoboureko you can, but likewise, you should not add information with no source added to it, you are the one who breached the consensus between the ip and kolhisli as far as i know Grasshalm (talk) 16:20, 2 August 2025 (UTC)[reply]
Could you please clarify your relationship with following ip adresses? Thanks
@2003:EA:4F00:0:0:0:0:0/40
@217.246.72.167
@5.77.212.108
@2A00:20:10:ABD3:3D83:B7A0:6741:6446
@2A01:599:344:B107:9873:5D82:5B25:BE9B Göycen (talk) 16:33, 2 August 2025 (UTC)[reply]
The 5.77 beginning one and 217.246 one is of people I know, however, Im not related to 2A0 beginning ip adresses, as I live in Armenia, Vanadzor Grasshalm (talk) 16:36, 2 August 2025 (UTC)[reply]
Now, instead of trying to do threats, how about you give sources for your claim in galaktoboureko and discuss it with me in the talk page of that article? After that, someone else can look over and decide what to do. Anyone can edit any side he wants, wheter it be Turkish, or Georgian, only the sources given and the value count, which you failed to provide in the galaktoboureko side. Also after reading your talk page history, I noticed youve just been unbanned, so you should not start making threats instead of discussing It formally, Its not like you are infallible. Grasshalm (talk) 16:39, 2 August 2025 (UTC)[reply]
The sources are clearly provided. If you're unable to access or interpret them, that is not my responsibility. Based on your reaction to the Pontus topic, I don't see value in continuing this discussion. I am not threatening anyone. I simply advised against making disruptive edits to a topic you seem unfamiliar with. It might be more constructive to focus on matters that are of greater relevance to you than Turkish cuisine Göycen (talk) 16:47, 2 August 2025 (UTC)[reply]
What Im specifically talking about is this part you added „ Ancient Greek cuisine included a similar dish called plakous, made with honey, cheese, and wheat. Filo entered Greek cuisine later, during the Ottoman period.[1]“ the thing is, the source at the end does not state that filo entered greece during the ortoman period, infact, I could go to the Filo article itself and find that filo has been used since ancient greek and byzantine times..combined with the fact you didnt provide a source that actually says what you added, I dont see how that is something you should add. Grasshalm (talk) 16:51, 2 August 2025 (UTC)[reply]
I have nothing more to add. It is written in that page. Please spare your 1 minute and read Göycen (talk) 16:59, 2 August 2025 (UTC)[reply]
What shoudl I read? Can you give me the exact passage or source youre referencing? The filo articles history part literially says
„The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.[2]
Most say that it was derived from the Greeks;[2][3] Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey.[2] In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.[4] It is also said to have been popular in the Byzantine Empire.[5]“
Where is the source that states what you added? Grasshalm (talk) 17:02, 2 August 2025 (UTC)[reply]
Give me the source atleast, I literially cant find it and any information I find points to filo stemming from nacient greek or byzantine cuisine, so wheres that paranormal source I cant perceive? Grasshalm (talk) 17:04, 2 August 2025 (UTC)[reply]
On Wikipedia, it's standard practice to cite sources at the end of a sentence. I encourage you to focus on the references already provided on the page. If you click on the citation links, they will take you directly to the relevant sources and websites.
"The ancient Greeks made a similar dish called ‘plakous’ with honey, cheese, and wheat. Phyllo is a later addition to Greek cuisine, having been introduced during the Ottoman rule." Göycen (talk) 17:13, 2 August 2025 (UTC)[reply]
That one, well, It can be counteracted by more reliable sources, like [6][7], especially, since the filo mentioning is only a short sentence on this cooking webside. Grasshalm (talk) 17:20, 2 August 2025 (UTC)[reply]
Thank you, now I have a better source Göycen (talk) 17:22, 2 August 2025 (UTC)[reply]
So will we reformulate the sentence on the Galaktoboureko article? Grasshalm (talk) 17:23, 2 August 2025 (UTC)[reply]
Don't you ever read sources that you sent :D oxford one does not counteract, it strongly supports. Göycen (talk) 17:28, 2 August 2025 (UTC)[reply]
I used the oxford one for etymology, the other is the primary one I meant. And the source [2] explains how Its uncertain where It is from, but also mentions that that the etymology is greek and that It was possibly made in ancient greece, while others claim It is of turkish origin. Grasshalm (talk) 17:34, 2 August 2025 (UTC)[reply]
The second source is a newspaper column by Caroline E. Mayer, a former business reporter for The Washington Post. The first is an academic book published by Oxford University Press, which offers a detailed explanation of the filos Turkic origins. However, the editor who contributed to the filo page seems to prioritize food blogs over scholarly works when it comes to historical context, and views an Oxford published guide as useful only for etymology. That raises some concerns, and I plan to look into it more closely when I have time. Göycen (talk) 17:45, 2 August 2025 (UTC)[reply]
"I used the oxford one for etymology, the other is the primary one I meant."
Now I went thorough the history of the claim on filo page. I know you have used it literally but my topic ban unfortunately doesn't allow me to prove it. Göycen (talk) 17:56, 2 August 2025 (UTC)[reply]
What do you mean? What topic ban prevents you from doing what? Grasshalm (talk) 17:58, 2 August 2025 (UTC)[reply]
I mean I don't care, everything is documented anyways. Someone will eventually notice it, Mr. Obvious Göycen (talk) 22:18, 2 August 2025 (UTC)[reply]
Notice what? I actually dont even know what youre talking about..could you explain? Grasshalm (talk) 22:19, 2 August 2025 (UTC)[reply]
Also, the Galaktoboureko history part literially says It is of Byzantine origin, removing the infobox part makes no sense. Grasshalm (talk) 22:20, 2 August 2025 (UTC)[reply]
In your revision of galaktoboureko, you should focus on the topic itself and not do threats or accusations and assume bad faith, such behavior is not toleratable. I also dont accuse you of violations, although I could. Keep it civil. Grasshalm (talk) 21:51, 3 August 2025 (UTC)[reply]

July 2025

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You currently appear to be engaged in an edit war according to the reverts you have made on Pastirma. This means that you are repeatedly changing content back to how you think it should be although other editors disagree. Users are expected to collaborate with others, to avoid editing disruptively, and to try to reach a consensus, rather than repeatedly undoing other users' edits once it is known that there is a disagreement.

Points to note:

  1. Edit warring is disruptive regardless of how many reverts you have made;
  2. Do not edit war even if you believe you are right.

If you find yourself in an editing dispute, use the article's talk page to discuss controversial changes and work towards a version that represents consensus among editors. You can post a request for help at an appropriate noticeboard or seek dispute resolution. In some cases, it may be appropriate to request temporary page protection. If you engage in an edit war, you may be blocked from editing. Please stop edit warring and casting aspersions. There have been 18 or 19 reverts in the past day. Both you and the other editor are edit warring. Take it to an administrator's notice board, such as WP:ANI or WP:ANI/EW or seek dispute resolution at WP:DRN. Netherzone (talk) 19:06, 28 July 2025 (UTC)[reply]

Alright Grasshalm (talk) 19:06, 28 July 2025 (UTC)[reply]

Please stop attacking other editors, as you did on Talk:Pastirma. If you continue, you may be blocked from editing. Comment on content, not on other contributors or people. Whether or not you are "right" about content in the edit war you are engaged in, your behavior towards the other editor is deplorable. You have been casting aspersions and insults towards the other editor which violates civility policies. It is entirely inappropriate to use dyslexia as a slur, and assuming bad faith and casting aspersions such as calling the other editor "ignorant", "nationalistic", "ridiculous", "desperate", "deluded", etc. is not how editors are to behave here. You are both at fault in the edit war, however you are the party who has been slinging multiple insults to prove "you are right." That's not how things work around here There have been 18 or 19 reverts on Pastirma in the past day. Both you and the other editor are edit warring. Take it to an administrator's notice board, such as WP:ANI or WP:ANI/EW or seek dispute resolution at WP:DRN. Netherzone (talk) 19:22, 28 July 2025 (UTC)[reply]

Ok, sure Grasshalm (talk) 19:23, 28 July 2025 (UTC)[reply]

Introduction to contentious topics

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You have recently edited a page related to Armenia, Azerbaijan, or related conflicts, a topic designated as contentious. This is a brief introduction to contentious topics and does not imply that there are any issues with your editing.

A special set of rules applies to certain topic areas, which are referred to as contentious topics. These are specially designated topics that tend to attract more persistent disruptive editing than the rest of the project and have been designated as contentious topics by the Arbitration Committee. When editing a contentious topic, Wikipedia's norms and policies are more strictly enforced, and Wikipedia administrators have an expanded level of powers and discretion in order to reduce disruption to the project.

Within contentious topics, editors should edit carefully and constructively, refrain from disrupting the encyclopedia, and:

Editors are advised to err on the side of caution if unsure whether making a particular edit is consistent with these expectations. If you have any questions about contentious topics procedures, you may ask them at the arbitration clerks' noticeboard or you may learn more about this contentious topic here. You may also choose to note which contentious topics you know about by using the {{Ctopics/aware}} template.

signed, Rosguill talk 19:46, 28 July 2025 (UTC)[reply]

  1. ^ "What is Greek Galaktoboureko? | CulinaryLore". culinarylore.com. Retrieved 2025-07-30.
  2. ^ a b c d Mayer, Caroline E. "Phyllo Facts". Washington Post. 1989. Archived.
  3. ^ Cobb, Zack (26 April 2019). "The Long, Contested History of Baklava". Jungle Jim's International Market.[better source needed]
  4. ^ Hoffman, Susanna. The Olive and the Caper. Workman Publishing Company, Inc. ISBN 9781563058486
  5. ^ "Everything You Need to Know About Filo Dough". Greek Boston. 21 June 2015.
  6. ^ "Everything You Need to Know About Filo Dough". Greek Boston. 21 June 2015.
  7. ^ Alan Davidson (2014). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 978-0-19-967733-7. p. 307.
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