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Dolma

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description Dolma Overview

Dolma is a broad family of stuffed dishes found across cuisines formerly influenced by the Ottoman Empire, including those of the Balkans, the eastern Mediterranean, the Caucasus, and the Middle East. The name can refer to vegetables such as peppers, eggplants, or zucchini filled with rice, meat, herbs, or combinations of these ingredients. Vine leaves wrapped around a filling are also widely grouped with dolma, although terminology and recipes differ among languages and regions.

help Dolma FAQ

What does the word dolma mean?

Dolma comes from a Turkish word meaning stuffed or filled. It is used for a broad family of dishes in regions shaped by Ottoman culinary traditions.

What vegetables are commonly used for dolma?

Dolma may use grape leaves, peppers, eggplants, zucchini, or other vegetables as wrappers or containers. Fillings often combine rice with herbs, spices, meat, or legumes depending on the regional recipe.

Is dolma always made with meat?

No. Many versions are vegetarian and use rice, onion, herbs, and spices, while other recipes include minced lamb or beef. The filling differs across the Balkans, eastern Mediterranean, Caucasus, and Middle East.

What is the difference between dolma and sarma?

Dolma is a broad term for stuffed vegetables and leaves, while sarma more specifically refers to rolled leaves or other wrappers. In everyday usage, the terms overlap, especially for grape-leaf dishes.

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