Dolmas

Dolmas (also known as dolmades in Greek) are a family of stuffed dishes common in the cuisines of the Middle East, Balkans, Caucasus, and surrounding regions. The word "dolma" comes from the Turkish verb "dolmak," which means "to be stuffed."

Ingredients and Preparation

Dolmas are typically made by stuffing vine leaves with a mixture of rice, onions, herbs, and sometimes meat. The stuffing can vary widely depending on the region and personal preferences. Common herbs used include dill, mint, and parsley. In some variations, pine nuts and currants are also added. The preparation involves blanching the vine leaves to make them pliable, then wrapping them around small portions of the stuffing mixture. The wrapped dolmas are then placed in a pot, often lined with additional vine leaves to prevent sticking, and cooked slowly in a broth of lemon juice, olive oil, and water.

Variations

There are numerous variations of dolmas across different cultures:

• Greek Dolmades: Often served with a lemon and egg sauce called avgolemono.
• Turkish Dolma: Can be made with a variety of vegetables such as peppers, tomatoes, and eggplants.
• Armenian Dolma: Typically includes lamb and is seasoned with cinnamon and allspice.
• Persian Dolmeh: Often includes split peas and is flavored with saffron and cinnamon.

Cultural Significance

Dolmas are a staple in many festive and ceremonial meals. They are often served as part of a mezze platter, which includes a variety of small dishes meant to be shared. In some cultures, the preparation of dolmas is a communal activity, bringing together family and friends.

Related Pages

• Mezze
• Vine leaves
• Middle Eastern cuisine
• Greek cuisine
• Turkish cuisine
• Armenian cuisine
• Persian cuisine