Dolma 875141 225522040 2008-07-14T03:26:19Z 75.72.149.231 fixed link [[Image:Armeniadoma.jpg|thumb|250px|Dolma]] '''Dolma''' is a family of stuffed vegetable dishes in the [[Ottoman cuisine|cuisines of the former Ottoman Empire]] and surrounding regions, including [[Turkish cuisine|Turkey]], [[Egyptian cuisine|Egypt]], [[Cuisine of Albania|Albania]], [[Algeria]], [[Azerbaijan]], [[Armenian cuisine|Armenia]], [[Jordanian cuisine|Jordan]], [[Syrian cuisine|Syria]], [[Palestinian cuisine|Palestine]], the [[Balkan cuisine|Balkans]], [[Greek cuisine|Greece]], [[Iraqi cuisine|Iraq]], [[Iranian cuisine|Iran]] and [[Central Asian cuisine|Central Asia]]. Perhaps the best-known is the grape-leaf dolma, which is more precisely called ''yaprak dolma'' or [[Sarma (food)|sarma]]. Common vegetables to stuff include [[zucchini]], [[eggplant]], [[tomato]] and [[capsicum|pepper]]. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless Dolma are eaten both ways in Iran. Both are often eaten with [[yoghurt]]. ==Filling== The filling generally consists of minced meat, rice or grain. In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include dried [[grape]]s, [[nut (fruit)|nuts]] or [[pulse (legume)|pulses]]. == Names and etymology == [[Image:Greek dolmades.jpg|thumb|250px|Preparing dolma]] Dolma is a [[verbal noun]] of the [[Turkish language|Turkish]] verb ''dolmak'' "to be stuffed", and means simply "stuffed thing".<ref> [http://www.m-w.com/dictionary/dolma Merriam-Webster Online - Dolma]</ref><ref>[http://www.iranica.com/newsite/articles/v7f5/v7f527.html Encyclopedia Iranica. Dolma.]</ref> Dolma, strictly speaking, is a ''stuffed'' vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant and the like; stuffed [[mackerel]], [[squid]] and [[mussel]] are also called "dolma". Dishes involving ''wrapping'' leaves such as vine leaves or cabbage leaves around a filling are called '[[sarma (food)|sarma]]' though in many languages, the distinction is usually not made. ''Sarma'' is derived from the [[Turkish language|Turkish]] verb ''sarmak'' which means to wrap. Other variants derive from the Turkish word for 'leaf', ''yaprak''. Dolma cooked with olive oil without minced meat is sometimes called "''yalancı''" which literally means "liar", "false" or "fake" in [[Turkish language|Turkish]].<ref>{{cite web|url=http://www.seslisozluk.com/?word=yalanc%FD&language=english| title="dolma."|accessdate=2008-04-13|work=Online English-Turkish-German Dictionary|publisher=Seslisozluk.com v4.1|language=English}}</ref> It is "fake" because it does not contain meat. In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak' (meaning leaf in Turkish); in others, it is a [[calque|translation]], sometimes the two have distinct meanings: [[Albanian language|Albanian]]: ''japrak''; [[Arabic language|Arabic]]: محشي, دولمه ''mahshi'' or ''dolma'', محشي ورق عنب ''mahshi warak einab'' (grape leaf); [[Aramaic language|Aramaic]]: ''t'urrpeh'' or ''yapraghe''; [[Armenian language|Armenian]]: տոլմա ''tolma/dolma''; [[Azerbaijani language|Azerbaijani]]: ''dolma'', [[Bosnian language|Bosnian]]: ''dolma''; [[Bulgarian language|Bulgarian]]: ''сърма'' (''sur'ma'') ; [[Georgian language|Georgian]]: ტოლმა ''tolma''; [[Greek language|Greek]]: ντολμάς [dol'mas] (grape-leaf), γεμιστά [jemis'ta] for vegetables; [[Ladino language|Ladino]]: ''yaprakes finos'' (grape-leaf); [[Montenegrin language|Montenegrin]]: ''japraci''; [[Persian language|Persian]]: دلمه ''dolmeh''; [[Romanian language|Romanian]]: [[sarma]] (grape or cabbage leaf); [[Serbian language|Serbian]]: [[Sarma (food)|сарма]] (sarma). ==Variants== [[Image:Sarma.jpg|thumb|right|250px|Turkish ''yaprak sarma'' and Azerbaijani ''yarpag dolmasi'' style.]] [[Image:ghyu (359).JPEG|thumb|right|250px|right|Syrian style, ''yalangi'' with [[baby carrot]]s and [[potato]]es]] In [[Turkey]], there are two main categories of dolma; those filled with a meat mixture: minced meat ("kıyma"), onion, pinenut, rice, oil and some spices and those filled with a rice mixture (without meat): rice, olive oil, pinenuts, currants (or dried figs/cherries), herbs (fresh parsley and mint) and spices (usually [[allspice]], cinnamon and black pepper). Meat dolma is always eaten hot; meatless ones, "zeytinyağlı dolma" (dolma with olive oil) - "yalanci dolma" (false dolma), usually at room temperature, as a [[meze]]. Dolma with meat is a main-course and always served with [[yogurt]]. An egg-milk based sauce is sometimes used for [[yaprak]] [[sarma]] with meat in some regions. Common types include [[Capsicum|peppers]] (''biber dolma''), [[eggplant|eggplant/aubergine]] (''patlican dolma''), [[zucchini|zucchini/courgette]] (''kabak dolma''), [[plum]] (''erikli dolma''), [[collard greens]] (''karalahana dolma''), [[vine]], [[chard]] and [[cabbage]] leaves ([[sarma]]), zucchini flowers (''[[çiçek dolma]]'') or [[mussels]] (''midye dolma''). [[Tomatoes]], [[pumpkin]] and some fruits such as [[quince]], [[apple]] or [[melon]] are also used to make dolma in Turkish cuisine. [[Mumbar dolması]] is an interesting type of dolma for which the [[intestine]]s of sheep are filled with rice-meat-bean mixture. In some regions rice is replaced or mixed with [[bulgur]] (pounded wheat). The inner part of some vegetables or fruits (which is hollowed out) can be added into the filling. In [[Cyprus]] stuffed vine leaves are called koupepia (Greek) . Greekcypriots call the rest of the stuffed vegetables either gemista (which means something stuffed in Greek) or dolmades (as a plural for dolma). When they stuff with spices and rice, they call them pseftika (fake) and this is done either for fasting or especially when they stuff zucchini flowers. Among [[Albanians]], minced meat (usually beef), rice and sliced potatoes are cooked in spices (salt, pepper, [[vegeta (food)]], [[paprika]]), folded into large leaves of steamed or boiled [[collard greens]], then baked. There are other variations depending on personal taste and availability. White cabbage is used mainly among Albanians in [[Kosovo]], whereas [[Albanians in Montenegro]] use alternately collard greens or white cabbage. In Kosovo, this dish is known as "sarma." In [[Azerbaijan]], small portions of minced lamb meat (or lamb-and-beef) are mixed with leek and rice. They may be wrapped into grape or cabbage leaves, or be stuffed into eggplants, green peppers, tomatoes, apples or quince. The most common varieties of the Azerbaijani dolma are ''yarpag dolmasi'' (grape leaf dolma), ''kalam dolmasi'' (cabbage leaf dolma), ''badimjan dolmasi'' (eggplant dolma), ''bibar dolmasi'' (green pepper dolma), ''yalanchi dolma'' (lit. "false dolma"; meat replaced by rice), ''pib dolmasi'' (meat wrapped into linden leafs picked up in mid-May), ''dali dolma'' (meat mixed with rice, peas, rapontica, dill and/or mint and stuffed into eggplants), ''lavangi dolmasi'' (originated in the [[Talysh]] region; baby eggplants stuffed with fish), ''shirin dolma'' (lit. "sweet dolma"; meat mixed with chestnuts, plums and concentrated grape juice, and wrapped into cabbage leaves). Sour clotted milk is used as a sauce. [[Image:ArmenianTolma.gif|thumb|250px|left|Armenian ''tpov tolma'' and ''Echmiadzin tolma'']] In [[Armenian cuisine]], minced lamb meat with rice is wrapped into grape leaves (''tpov tolma'' - թփով տոլմա) or occasionally in cabbage leaves (''kaghambi tolma'' - կաղամբի տոլմա). This dish is condimented with coriander, dill, mint, pepper, cinnamon and melted butter. Sometimes chestnuts and peas are part of the mix. Sour milk is often used as a sauce. Eggplants, potatoes, tomatoes, peppers, onions, quince and apples are also stuffed with lamb meat and also called dolma. ''Echmiadzin tolma'' utilizes eggplants, green peppers, tomatoes, apples, and quinces. In [[Romania]], they are wrapped either in grape leaves (''sarmale în foi de viţă''), in cabbage leaves (''sarmale în foi de varză'') or in bell peppers (''[[ardei umpluţi]]''). They are often eaten with hot [[mămăliga]] and sour cream or [[yogurt]]. In [[Iran]] and [[Afghanistan]] , the mixture of ground lamb or beef, rice, split yellow peas, and savory herbs is used as the filling, wrapped either in grape vine leaves (''dolmeh barg mo'' - دلمه برگ مو), cabbage leaves (''dolmeh kalam'' - دلمه کلم), eggplant or aubergine (''dolmeh bādenjān'' - دلمه بادنجان), tomato (''dolmeh gojeh farangi'' - دلمه گوجه‌فرنگی), or in bell peppers (''dolmeh felfel'' - دلمه فلفل). [[Kåldolmar]] is a Swedish dish inspired by dolma, probably brought to [[Sweden]] by king [[Charles XII of Sweden|Karl XII]] who was held captive by the Turks in [[Bender, Moldova|Bender]] after losing the [[Battle of Poltava]] against the Russians. It is made of [[cabbage]] instead of grape leaves and contains minced pork or beef and rice. It is eaten with boiled potatoes, brown sauce and [[lingonberry]] jam. In [[Iraq]], the mixture of ground lamb or beef with rice is usually made with many different fillings on the same preparing pot, as well as [[pomegranate]] juice which gives it a unique taste. The [[Assyrian people|Assyrians]] of Iraq may either call it ''dolma'' or ''yaprekh'' which is the [[Syriac language|Aramaic]] term for stuffed grape leaves. It is usually served with plain yoghurt (''masta'') or ''khalwah'' which is a yogurt mixture of cucumbers and spices similar to [[tzatziki|jajeek]]. ==See also== * [[Cabbage roll]] * [[Sarma (food)|Sarma]] ===Cuisines=== * [[Arab cuisine]] * [[Cuisine of Albania]] * [[Cuisine of Armenia]] * [[Cuisine of Greece]] * [[Cuisine of Iraq]] * [[Cuisine of Iran]] * [[Cuisine of Turkey]] * [[Levantine cuisine]] * [[Palestinian cuisine]] ==Notes== {{Reflist}} ==References== * [[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. ISBN 0-19-211579-0. ==External links== * [http://www.turkishcookbook.com/2005/03/grape-leaf-rolls.php Dolma - Grape Leaf Rolls] * [http://www.desertmodernism.com/blog/2006/03/dolmadakia.php A detailed, illustrated recipe #2] * [http://graphics.stanford.edu/~tolis/recipes/dolmadakia.html A detailed, illustrated recipe #3] * [http://www.mediterrasian.com/cuisine_of_month_dolmades.htm Step-by-step instructions (with photos) on how to make dolmades] *[http://www.irantour.org/Iran/food/Dolmeh%20Burg.html Dolma Barg] * [http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Appetizers#Stuffed_grape_leaves_.28YALANCHY_SARMA_.2F_Patat.29 Vegetarian Cold Dolma recipe] aka. Sarma or Yalanchi (wrapped grape leaves) *[http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Vegetarian#Vegetarian_Midia_Pilaf_Stuffed_Vegetables Mussel Dolma recipe] (stuffed vegetables) *[http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Meats_With_Vegetables#Stuffed_cabbage_.28LAHANA_DOLMA.2FLetsvadz_Gaghambd.29 Lahana Dolma recipe] (wrapped cabbage leaves) *[http://www.armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Meats_With_Vegetables#Stuffed_vegetables_1_.28DOLMA_.2F_Letsvadz.29 Stuffed Vegetable Dolma recipe] * [http://www.msrc.am/Nmr/Astghik/tolma.ppt Detailed descriptions with photos and funny comments about tolma in powerpoint format] {{Turkish cuisine|grname=dolma&sarma}} [[Category:Palestinian cuisine]] [[Category:Arab cuisine]] [[Category:Armenian cuisine]] [[Category:Azerbaijani cuisine]] [[Category:Greek cuisine]] [[Category:Iranian cuisine]] [[Category:Iraqi cuisine]] [[Category:Cuisine of the Republic of Macedonia]] [[Category:Mediterranean cuisine]] [[Category:Middle Eastern cuisine]] [[Category:Syrian cuisine]] [[Category:Words of Turkish origin]] [[ar:دولمة]] [[bg:Сърми]] [[de:Dolmades]] [[es:Dolma]] [[fr:Dolma]] [[he:סרמלה]] [[ka:ტოლმა]] [[mk:Сарма]] [[nl:Dolmádes]] [[ja:ドルマ]] [[ro:Sarmale]] [[ru:Долма]] [[sr:Сарма]] [[tr:Dolma]] [[uk:Голубці]]