Dolma
Stuffed peppers
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| Course | Meze or main dish |
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| Region or state | Balkans, Caucasus, Central Asia, Eastern Europe, Middle East, Western Asia |
| Serving temperature | Cold or hot |
| Main ingredients | Stuffed peppers, Vine leaf, Rice |
| Variations | Partial |
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Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia and 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 tahini, 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.
Dolma is a verbal noun in Turkish for the word dolmak, "to be stuffed." Dolma without meat is sometimes called yalancı dolma 'fake dolma' in Turkish. Versions have been known in Persia since at least as early as the 17th century. Mīrzā ʿAlī-Akbar Khan Āšpaz-bāšī, chef to the court of Nāṣer-al-Dīn Shah (1264-1313/1848-96), recorded dolma as a category of Persian cuisine and gave recipes for stuffing grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces.
In some countries, the usual name for the dish is a borrowing of dolma and in others it is a calque, and sometimes the two coexist with distinct meanings: Albanian: japrak; Arabic: محشي maḥshi ('stuffed'), محشي ورق عنب (maḥshī waraq 'inab, 'stuffed grape leaf'); Persian: دلمه,"dolme", برگ "barg"; Greek: ντολμάς dolmas (for the leaf-wrapped kind) and γεμιστά yemista 'stuffed'; Kurdish: dolma (دۆلمە), yaprakh (یاپراخ). In Aleppo, the word يبرق yabraq refers to stuffed vine leaves, while محشي maḥshī refers to stuffed cabbage leaves and stuffed vegetables.
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Wikipedia