Dolma

Dolma is a family of stuffed vegetable dishes found throughout the Eastern Mediterranean, the Caucasus, the Balkans, and Central Asia. The word dolma comes from Turkish and means “stuffed” or “filled.” While grape leaves are a common vessel, dolma also includes peppers, tomatoes, zucchini, eggplants, cabbage, and other vegetables filled with seasoned fillings.

A typical filling mixes parboiled rice with onions, herbs such as parsley, dill, and mint, and often ground meat in regional versions. Some versions are vegetarian and rely on the rice for texture. The filled vegetables are arranged in a pot and simmered in broth, tomato sauce, or lemon juice until tender. In some cuisines, the filling is pre-cooked before stuffing.

Regional varieties include yaprak dolması (grape leaves), biber dolması (stuffed peppers), patlıcan dolması (eggplant), and kabak dolması (zucchini). In Greece, Turkey, and the Levant, similar preparations exist under different names, while in Iran and the broader Caucasus dolma encompasses a wider range of stuffed vegetables, sometimes with meat and sometimes vegetarian.

Dolma is commonly served as part of mezze or as a main dish, often accompanied by yogurt, lemon wedges, or herbs. The dish reflects regional spice profiles and culinary traditions, with recipe details and ingredients varying widely by locality and family.