Dömla

Dömla is a culinary term used in some Turkish-speaking regions to refer to a dish of stuffed vegetables, similar to dolma. The word is often considered a regional spelling or dialect variant of dolma, which derives from the Turkish dolmak, meaning to fill or stuff. In practice, dömla covers dishes where leaves or vegetables are rolled around a seasoned filling and then simmered.

Common fillings blend rice or bulgur with onions, herbs (mint, dill, parsley), and spices such as allspice, cinnamon, and black pepper; meat such as ground lamb or beef may be included in some versions, while vegetarian variants rely on the grain and vegetables. The vegetables used range from grape or cabbage leaves to peppers, zucchini, and eggplants. Leaves may be blanched to soften them before filling, and the rolls are cooked slowly in tomato-based or lemony broth until tender.

Dömla is prepared across parts of the Middle East and the Balkans, with regional differences in filling, vegetables, and sauces. In Turkish kitchens, it is often served with yogurt or a squeeze of lemon and may be enjoyed as part of everyday meals or festive tables. The dish highlights culinary exchanges within the broader tradition of stuffed vegetable dishes, alongside related preparations such as dolma and sarma.