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Dolma (plural Dolmades) is a family of stuffed vegetable dishes in Turkish, Greek and other surrounding regions' cuisines. The stuffing may include meat or not. Meat dolmades are generally served warm, often with egg-lemon or other sauce, as a main course; meatless ones are generally served cold as appetisers.

To Westerners, perhaps the best-known is the grape-leaf dolma appetiser, which is called yaprak dolma or yalanci dolma (false dolma).


In the Greek cuisine, minced meat dolmades are often made with cabbage leaves (lachanodolmades) and may be served in an egg-lemon (avgolemono) sauce.

Rice dolmades are usually made with vine leaves and are call Dolmadakia (little dolmades).


The filling generally consists of minced meat or rice. In either case, the filling includes onion, parsley, herbs and spices.

Names and etymology

Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed', and means simply 'stuffed thing'.[1][2]

See also


External links

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