Dolma (also known as dolmade) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Cyprus,the Balkans, many Arab countries, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or ma...
more
Dolma (also known as dolmade) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Cyprus,the Balkans, many Arab countries, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include 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 yoghurt.
The filling generally consists of rice, minced meat or grain. In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include raisins, nuts or pulses.
Dolma is a verbal noun of the Turkish verb dolmak "to be stuffed", and means simply "stuffed thing".
Dolma, strictly speaking, is a...
less
