Dolma

Dolma Dolma ( pl. dolmas or dolmades ) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Greece , Armenia , Cyprus , the Balkans , many Middle Eastern countries , Iran and the Caucasus and Central and South Asia . Perhaps the best-known is the grape-leaf 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 .

Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans , the Caucasus , Russia , Central Asia . Common vegetables to stuff include tomato , pepper , onion , zucchini , eggplant , and garlic . The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. Stuffed vegetables are also common in Italian cuisine , where they are named ripieni ("stuffed"). Dishes of grape or cabbage leaves wrapped around a filling are also called dolma or yaprak dolma ('leaf dolma') in many cuisines, or may be distinguished as sarma .

Common vegetables for stuffing are tomato , pepper , onion , zucchini , eggplant and pointed gourd . Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak ( wrap )). Meat dolmas are generally served warm, often with tahini or avgolemono sauce . Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Other traditions of stuffed vegetables are found in other parts of the world, such as Italian ripieni , Mexican chile relleno , Cantonese tofu-stuffed vegetables, etc. In 2017, dolma making in Azerbaijan was included into the UNESCO Intangible Cultural Heritage Lists . The tradition is present throughout the Republic of Azerbaijan, and is perceived as a central culinary practice in all of its regions.

Stuffed dishes in Middle Eastern cuisine For other uses, see Dolma (disambiguation) . Dolma ( Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine , typically made with a filling of rice, minced meat, offal , seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma , made by rolling grape , cabbage , or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire .

Stuffed dishes in Middle Eastern cuisine For other uses, see Dolma (disambiguation) . Dolma ( Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine , typically made with a filling of rice, minced meat, offal , seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. a bell pepper ). Leaf-wrapped dolma, specifically, are known as sarma , made by rolling grape , cabbage , or other leaves around the filling. Less commonly, both fruits and meat (particularly offal ) may also be stuffed with similar fillings and termed dolma. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire .