DOLMA Meaning and
Definition
-
Dolma is a traditional Middle Eastern dish that consists of vegetables, mainly vine leaves or cabbage, stuffed with a mixture of rice, herbs, and sometimes meat. The word "dolma" is derived from the Turkish language and translates to "stuffed" or "filled."
The preparation of dolma involves carefully rolling or wrapping the filling inside the vegetable leaves or other suitable shells. The filling typically includes rice, seasoned with various herbs and spices such as mint, parsley, dill, cinnamon, and cloves. In some variations, ground meat like lamb or beef may be added to the mixture. The stuffed vegetables are then cooked by either baking, steaming, or simmering in a flavorful broth.
Dolma is a versatile dish enjoyed across several countries in the Middle East, including Turkey, Lebanon, Greece, Armenia, and Iran. It is often served as an appetizer, main course, or side dish, depending on the region and occasion. The dish can be both vegetarian or non-vegetarian, depending on the presence of meat in the filling. Dolma can be enjoyed warm or at room temperature and is commonly served with yogurt or a tangy sauce.
The popularity of dolma extends beyond the Middle East, with variations and adaptations found in other cuisines worldwide. It is a dish that showcases the region's culinary artistry and cultural heritage, with its delicate flavors, meticulous preparation, and an inviting blend of textures.
Common Misspellings for DOLMA
Etymology of DOLMA
The word "dolma" has Turkish origins, derived from the Turkish verb "doldurmak", meaning "to fill". It refers to a culinary technique of stuffing a vegetable or grape leaf with a mixture of rice, minced meat, and spices. This term has been adopted by various cuisines in the Middle East and Mediterranean regions, where similar dishes are prepared.
