Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include tomatoes and peppers. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yoghurt. Motto: دولت ابد مدت Devlet-i Ebed-müddet (The Eternal State) Anthem: Ottoman imperial anthem Borders in 1680, see: list of territories Capital Söğüt (1299-1326) Bursa (1326-1365) Edirne (1365-1453) Constantinople (Istanbul) (1453-1922) Language(s) Ottoman Turkish Government Monarchy Sultans  - 1281–1326 Osman I  - 1918–1922 Mehmed VI... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... This article or section is in need of attention from an expert on the subject. ... See also Kazakh cuisine Kyrgyz cuisine Tajik cuisine Turkmen cuisine Uzbekh cuisine Categories: | ... Sarma is a common surname used by people in India, particulary from the North-Eastern States in the country and also in the southern states. ... Look up Tomato in Wiktionary, the free dictionary. ... Species C. annuum (incl. ... Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...

Preparing dolmades

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Filling

The filling may be largely minced meat, largely rice or grain, or anything in between. Meatless dolma are sometimes called 'counterfeit dolma'. In either case, the filling generally includes onions, parsley, and herbs or spices. Meatless fillings sometimes include raisins, nuts, or pulses.

Names and etymology

Dolma is the passive participle of the Turkish verb dolmak 'to stuff', and means simply 'stuffed thing'. ^[1]

Dolma, strictly speaking, is a stuffed vegetable, that is, a vegetable that has been hollowed out and filled with stuffing. This applies to tomatoes, peppers, eggplant, and the like; stuffed mackerel, squid and mussel are also called "dolma". Dishes involving wrapping leaves such as young vine leaves or cabbage leaves around a filling are called 'sarma' though in many languages, the distinction is usually not made.Sarma is derived from the Turkish verb sarmak which means to wrap. Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... SQUIDs, or Superconducting Quantum Interference Devices, are used to measure extremely small magnetic fields; they are currently the most sensitive such devices (magnetometers) known, with noise levels as low as 3 fT·Hz−½. While a typical fridge magnet is ~0. ... Subclasses Pteriomorpha (marine mussels) Palaeoheterodonta (freshwater mussels) Heterodonta (zebra mussels) The term mussel is used for several families of bivalve mollusks inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. ... Sarmale in cabbage leaves Sarma (sarma сарма, plural sarme сарми in most Southern Slavic languages, and sarmale in Romanian), is a word for a grape leaf or cabbage roll common to Southeastern Europe and adjacent areas. ...

In some countries, the usual name for the dish is a phonetic variant of 'dolma'; in others, it is a translation, sometimes with different meanings: Arabic: mahshi or dolma, ورق عنب warak einab (grape leaf); Aramaic: prakheh; Armenian: տոլմա tolma/dolma; Azerbaijani: dolma, Bosnian: dolma; Georgian: ტოლმა tolma; Greek: ντολμάς [dol'mas] (grape-leaf), γεμιστά [yemis'ta] for vegetables; Ladino: yaprakes finos (grape-leaf); Persian: دلمه dolmeh; Romanian: sarma (grape or cabbage leaf); Montenegrin: japraci; Turkish: dolma. // In linguistics, a calque (pronounced ) or loan translation is a phrase borrowed from another language by literal word-for-word translation. ... Arabic ( or just ), is the largest member of the family of Semitic branch of the Afro-Asiatic language family (classification: South Central Semitic) and is closely related to Hebrew, Amharic, and Aramaic. ... Aramaic is a group of Semitic languages with a 3,000-year history. ... Ladino is a Romance language, derived mainly from Old Castilian (Spanish) and Hebrew. ... Persian (local name: FārsÄ« or PārsÄ«) is an Indo-European language spoken in Iran, Afghanistan, Tajikistan and by minorities in Uzbekistan, Turkmenistan, Azerbaijan, Armenia, Georgia, Southern Russia, neighboring countries, and elsewhere. ... This article or section is in need of attention from an expert on the subject. ...

Variants

There are two categories of dolma: those filled with a meat mixture (ground meat (kıyma), tomatoes or tomatoes paste, onion, rice, butter and spices) and those with a rice mixture (rice, olive oil, pinenut, bird grapes, some herbs and spices). The latter are cooked in olive oil and eaten at room-temperature. The meat dolma is a main-course dish eaten with a yogurt or avgolemono sauce, and a very frequent one in the average household. Common types include variants which are wrapped in bell peppers (biber dolma), eggplant (patlican dolma), zucchini (kabak dolma), plum (erikli dolma), collard greens/red cabbage (karalahana dolma), grape vine leaves (sarma dolma), zucchuni flowers (çiçek dolma) or mussels (midye dolma). Courgette, aubergine, tomatoe, pumpkin, pepper, cabbage are frequently used for dolma. Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Insert non-formatted text hereAvgolemono is a Greek dish. ... Species   (incl. ... Binomial name Solanum esculentum Drege ex Dun. ... Binomial name Cucurbita pepo L. Two Tondo di Piacenza Courgettes Ovary at the base of a female flower Zucchini (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called Italian squash. ... Plum is also a nickname for British humorist P.G. Wodehouse. ... Cultivar Group Brassica oleracea Acephala Group Collard greens (also called collards or borekale) are a group of loose-leafed cultivars of Brassica oleracea Acephala Group, grown for their large, dark-colored greens and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, and in many parts of... Cultivar Group Brassica oleracea Capitata Group The Red Cabbage (Brassica oleracea var. ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ...

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. Talysh (also Talishi, Taleshi or Talyshi) are an Iranian people who speak one of the Northwestern Iranian languages. ...

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. Image File history File links Download high-resolution version (1552x948, 1185 KB) Armenian grape leave tolma and Echmiadzin tolma (vegetables). ... Image File history File links Download high-resolution version (1552x948, 1185 KB) Armenian grape leave tolma and Echmiadzin tolma (vegetables). ... Armenian cuisine is as ancient as the history of Armenia, and a combination of different tastes and aromas. ...

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. Ardei umpluÅ£i is Romanian for stuffed peppers. ... Standard mămăligă. It is softer than the traditional, peasant-style mămăligă Cooking a pot of mămăligă Mămăligă (cornmeal mush) is a Romanian dish made out of maize. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ...

In Iran, 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 (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. It is made of cabbage instead of grape leaves and contains minced pork and rice. It is eaten with boiled potatoes, brown sauce and lingonberry jam. KÃ¥ldolmar are Swedish cabbage rolls filled with pork and rice. ... Binomial nomenclature Vaccinium vitis-idaea L. Ref: ITIS 505637 The Cowberry or Lingonberry (Vaccinium vitis-idaea L.) is a small evergreen shrub in the plant Family Ericaceae that bears edible fruits. ...

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 Chaldo-Assyrians of Iraq call it prakheh which is the Aramaic term for stuffed grape leaves. It is usually served with khalwah which is a yogurt mixture of cucumbers and spices similar to jajeek. Binomial name Punica granatum L. The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ... Assyrians are an ethnic group found in what is today Iraq, Iran, Turkey, Syria, and Lebanon, who are speakers of various neo-Aramaic languages. ... Syriac ( Suryāyā) is an Eastern Aramaic language that was once spoken across much of the Fertile Crescent. ... Tzatziki (τζατζίκι; also transcribed jajiki) is a Greek and Turkish meze, or appetizer, also used as a sauce or dip. ...

See also

• Cabbage roll
• Sarma
• Cuisine of Armenia
• Cuisine of Greece
• Cuisine of Turkey

A cabbage roll is a savory food item made with a variety of fillings wrapped in cabbage. ... Sarmale in cabbage leaves Sarma (sarma сарма, plural sarme сарми in most Southern Slavic languages, and sarmale in Romanian), is a word for a grape leaf or cabbage roll common to Southeastern Europe and adjacent areas. ... Armenian cuisine is the cuisine of Armenia or of the Armenians in the Armenian Diaspora. ... Greek cuisine is the cuisine of Greece or perhaps of the Greeks. ... Cuisine of Turkey is highly influenced by its Ottoman heritage, and thus, it is a fusion and refinement of Turkic, Arabic, Persian and Greek cuisines [1]. Ottomans fused various culinary traditions of their realm, with particular influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such...

References

• Alan Davidson, The Oxford Companion to Food. ISBN 0-19-211579-0.

1. ^ http://www.tdk.gov.tr/TR/SozBul.aspx?F6E10F8892433CFFAAF6AA849816B2EF05A79F75456518CA

Alan Eaton Davidson (March 30, 1924 - December 2, 2003) was a British diplomat and historian best known for his books on food and gastronomy. ...

External links

• Dolma - Grape Leaf Rolls
• A detailed, illustrated recipe #2
• A detailed, illustrated recipe #3
• Step-by-step instructions (with photos) on how to make dolmades
• Dolma Barg
• Vegetarian Cold Dolma recipe aka. Sarma or Yalanchi (wrapped grape leaves)
• Mussel Dolma recipe (stuffed vegetables)
• Lahana Dolma recipe (wrapped cabbage leaves)
• Stuffed Vegetable Dolma recipe