dolma
Sign in to saveDolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.
AI overview
Dolma is a family of stuffed dishes from Ottoman cuisine in which vegetables, leaves, or other ingredients are hollowed out or wrapped and filled with a seasoned mixture typically containing rice, minced meat, herbs, and spices. It matters as a significant culinary tradition that encompasses diverse regional variations and remains an important part of Mediterranean and Middle Eastern food cultures.
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Key facts
- Food.name
- Dolma
- Food.image
- 250px
- Food.caption
- Whole stuffed pepper and tomato dolma
- Food.country
- Turkey
- Food.region
- Eastern Mediterranean, Balkans, Anatolia, Levant, Middle East, South Caucasus, North Africa, Central Asia, Europe
- Food.course
- Appetizer or main dish
- Food.served
- Hot or room temperature
- Food.main_ingredient
- Minced meat, rice
- Food.variations
- Vegetables, leaves, seafood, fruits, meats, offal
- Intangible heritage.ICH
- Dolma making and sharing tradition, a marker of cultural identity
- Intangible heritage.State Party
- Azerbaijan
- Intangible heritage.ID
Article
20 sectionsContents
- Etymology and terminology
- History
- Origin
- Ottoman period
- Historical variations
- Distribution
- Variants
- Stuffed vine leaves
- Cabbage rolls
- Vegetables
- Seafood
- Offal
- Fruit-based dolmas
- Other variations
- Religious celebrations and customs
- Controversy
- See also
- Notes
- References
- Sources
Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.
Dolma is a staple food across various countries that were once part of the Ottoman Empire as well as beyond, including Turkey, Greece, Azerbaijan, Armenia, Georgia, Egypt, Iran, Cyprus, Syria, Lebanon, Iraq, Saudi Arabia, Algeria, Libya, Bosnia and Herzegovina, Romania, Moldova, Albania, Bulgaria, North Macedonia, Croatia, Serbia, Sweden, Hungary, Uzbekistan, and Turkmenistan, with each country having developed its own variations.