Dolma

Dolma is a family of stuffed dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, and Central Asia. The term dolma is derived from the Turkish verb dolmak, which means "to be filled".

Etymology

The word dolma comes from Turkish dolmak meaning "to be filled". This term is used to describe a variety of dishes in the Mediterranean cuisine, Balkans, Caucasus, Russia, and Central Asia where a vegetable or leaf is used as a container or wrapping for another food used as a filling.

Vegetables

In the context of dolma, vegetables are often used as the container or wrapping for the filling. Common vegetables used in dolma recipes include eggplant, bell peppers, tomatoes, and zucchini. These vegetables are typically hollowed out to provide space for the filling, which may consist of meat, rice, or other ingredients.

Preparation

The preparation of dolma involves a few key steps. First, the chosen vegetable is hollowed out and set aside. Next, the filling is prepared, often consisting of a mixture of ground meat, rice, and spices. This filling is then spooned into the hollowed-out vegetables, which are then cooked until tender.

Variations

There are many variations of dolma throughout the regions where it is commonly prepared. Some versions use grape leaves as the wrapping, while others use cabbage leaves. The filling can also vary widely, with some versions using a meat-based filling, others using a rice-based filling, and still others using a combination of the two.

See also

• Sarma
• Manti
• List of stuffed dishes

Dolma Resources
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