View source for Dolma

{{Short description|Stuffed dishes in Middle Eastern cuisine}}
{{Other uses|Dolma (disambiguation)}}
{{pp-dispute|small=yes}}
{{Infobox food
| name               = Dolma
| image              = [[File:Speca te mbushura me mish.JPG|250px]]
| caption            = Whole stuffed pepper and tomato dolma
| region             = [[Eastern Mediterranean]], [[Balkans]],<ref>{{cite book | url=https://books.google.com/books?id=9buoQolfPD8C&dq=balkans+dolma&pg=PA101 | title=Balkan Blues: Writing Out of Yugoslavia | isbn=9780810113251 | last1=Labon | first1=Joanna | year=1995  |publisher=Northwestern University Press}}</ref> [[Levant]], [[Anatolia]] or [[Turkey]], [[South Caucasus]] ([[Armenia]], [[Azerbaijan]], [[Georgia (country)|Georgia]]), [[Iraq]], [[Greece]], [[Albania]], [[Cyprus]], [[Kosovo]], [[Iran]], [[Central Asia]], [[Saudi Arabia]], [[Algeria]], [[Egypt]], [[Libya]].
| course             = Appetizer or main dish
| served             = Hot or room temperature
| main_ingredient    = Varies
| variations         = vegetables, seafood, fruit, offal
}}
{{Infobox intangible heritage
| ICH = Dolma making and sharing tradition, a marker of cultural identity
| State Party = Azerbaijan
| ID = 01188
| Year = 2017
| Region = ENA
| Session = 12th
| List = Representative
}}

'''Dolma''' ([[Turkish language|Turkish]] for "stuffed") is a family of stuffed dishes associated with [[Ottoman cuisine]], typically made with a filling of rice, minced meat, [[offal]], seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. a [[bell pepper]]). Leaf-wrapped dolma, specifically, are known as ''[[sarma (food)|sarma]]'', made by rolling [[grape leaves|grape]], [[cabbage]], or other leaves around the filling. Less commonly, both fruits and meat (particularly [[offal]]) may also be stuffed with similar fillings and termed dolma. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the [[Ottoman Empire]].<ref name=davidson>{{cite book |last=Davidson |first=Alan |title=The Oxford Companion to Food |page=258}}</ref>

==History==

Stuffed vegetable dishes have been a part of [[Middle Eastern cuisine|West Asian Cuisine]]<ref>{{cite book |last1=Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay |title=Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food |date=November 4, 2020 |publisher=Brill |page=251}}</ref> for centuries.<ref name=tuttle>{{Cite book| publisher = Tuttle Publishing| isbn = 978-1-4629-0524-9| last = Salloum| first = Habeeb| title = Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking| date = 2012-02-28}}</ref>{{better source needed|date=August 2022}} Recipes for stuffed eggplant have been found in [[Arabic literature#Culinary|Medieval Arabic cookbooks]] and, in [[Ancient Greek cuisine]], fig leaves stuffed with sweetened cheese were called {{Transliteration|grc|thrion}}.<ref name="OUP">{{Cite book|publisher = Oxford University Press|isbn = 978-0-19-967733-7|last = Perry|first = Charles Perry|title = The Oxford Companion to Food|chapter = Dolma|access-date = 2018-06-29|date = 2014-11-20|chapter-url = http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0793|url-status = live|archive-url = https://web.archive.org/web/20180630140424/http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0793|archive-date = 2018-06-30}}</ref> The word dolma, of [[Turkish language|Turkish]] origin, means "something stuffed" or "filled".<ref>{{Cite book|publisher = Oxford University Press|isbn = 978-0-19-964024-9|last = Ayto|first = John|title = The Diner's Dictionary|chapter = Dolmades|access-date = 2018-06-29|date = 2013|chapter-url = http://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-421|url-status = live|archive-url = https://web.archive.org/web/20180630140424/http://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-421|archive-date = 2018-06-30}}</ref><ref>{{cite web |title=Dolma |website=Merriam Webster |date=25 July 2024 |url=https://www.merriam-webster.com/dictionary/dolma}}</ref> (A Turkish [[share taxi]] is called a ''[[dolmuş]]'' for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the [[Arab states of the Persian Gulf]] and Damascus, stuffed leaves are called ''mahshi yabraq'' or ''mahshi brag'', a combination of the Turkish word for leaf (''yaprak'') and the [[Arabic]] term for stuffed (''mahshi'').<ref>{{cite book |last=Davidson |first=Alan |title=Oxford Companion to Food |date=1999 |page=253|publisher=OUP Oxford |isbn=9780191040726}}</ref> The origins of dolma, as suggested by ''[[The Oxford Companion to Food]]'', likely stem from [[Armenian cuisine|Armenian culinary traditions]] before becoming integrated into Turkish cuisine.<ref>{{cite book|title=[[The Oxford Companion to Food]]|pages=960|date=2014|publisher=Oxford University Press|location=[[Oxford]]|author=Alan Davidson|editor=Tom Jaine}}</ref> [[William Pokhlebkin]], a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage:<ref name="pokhlyobkin">{{cite book|title=Национальные кухни наших народов|language=ru|author=[[William Pokhlyobkin]]|isbn=978-5-9524-2783-9|date=1978|publisher=Центрполиграф|trans-title=The Ethnic Cuisines of our Peoples. Light and Food Industry}}</ref><blockquote>"From the 17th to the early 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, and Armenian cuisine did not perish. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks as, allegedly, Turkish cuisine (for example, dolma)."<ref name="pokhlyobkin"/></blockquote>

''Dolma'' in [[Western Armenian]] and [[Georgian language|Georgian]] is ''tolma'' in [[Eastern Armenian]]. Several dolma recipes were recorded in 19th-century Iran by [[Naser al-Din Shah Qajar]]'s chef, including stuffed vine leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s, with varied fillings prepared with ground meat, sauteed mint leaves, rice and [[saffron]].<ref>{{Encyclopaedia Iranica|last=Ghanoonparvar|first=M. R.|author-link=M.R. Ghanoonparvar|title=DOLMA|url=https://iranicaonline.org/articles/dolma|volume=7|fascicle=5|pages=478-479}}</ref> [[History of the Jews in Iraq|Iraqi Jewish]] families have a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> [[History of the Jews in the Ottoman Empire|Jews in the Ottoman Empire]] used locally grown grape leaves and adopted the Turkish name of the dish.<ref name=jta/>

During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with [[kosher]] meat—this dish is called [[holishkes]]. As meat was expensive, rice was sometimes mixed in with the meat. Jews in Europe would sometimes substitute [[barley]], bread or [[kasha]] (barley porridge) for the rice.<ref name=jta>{{Cite web| title = The Jews, stuffed cabbage and Simchat Torah| work = Jewish Telegraphic Agency| access-date = 2018-06-30| date = 2012-10-07| url = https://www.jta.org/2012/10/07/life-religion/the-jews-stuffed-cabbage-and-simchat-torah| url-status = live| archive-url = https://web.archive.org/web/20171110063130/https://www.jta.org/2012/10/07/life-religion/the-jews-stuffed-cabbage-and-simchat-torah| archive-date = 2017-11-10}}</ref> There are similar Slavic [[cabbage roll]]s: ''golubtsy'' in Russian, ''holubtsi'' in Ukrainian, ''[[gołąbki]]'' in Polish.

In the Persian Gulf, [[basmati]] rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions and [[cumin]].<ref name=tuttle/> [[Cabbage rolls]] entered [[Swedish cuisine]] (where they are known as ''kåldolmar'') after [[Charles XII]], defeated by the Russians at the [[battle of Poltava]], returned to Sweden in 1715 with his Turkish creditors and their cooks.<ref name=OUP/>

==Distribution==
Dolma dishes are found in [[Turkish cuisine|Turkish]], [[Balkan cuisine|Balkan]], Southern [[Caucasian cuisine|Caucasian]], [[Egyptian cuisine]],<ref>{{cite web |title=Egyptian Food Guide |url=https://travelfoodatlas.com/egyptian-food |website=Travel Food Atlas |access-date=March 16, 2025}}</ref> [[Levantine cuisine]],<ref>{{cite book |last1=Blüher |first1=P. M. |title=Encyclopédie de cuisine de tous les pays |date=1901 |publisher=University of California |page=171}}</ref> [[Palestinian cuisine|Palestinian]], [[Iraqi cuisine|Mesopotamian]], [[Persian cuisine|Persian]], [[Israeli cuisine|Israeli]], Maghrebi<ref>{{Cite journal |last1=Janes |first1=Lauren |last2=Bourguignon |first2=Hélène |date=2014 |title=Curiosité gastronomique et cuisine exotique dans l'entre-deux-guerres: Une histoire de goût et de dégoût |url=http://www.cairn.info/revue-vingtieme-siecle-revue-d-histoire-2014-3-page-69.htm |journal=Vingtième Siècle. Revue d'histoire |language=fr |volume=123 |issue=3 |pages=69 |doi=10.3917/vin.123.0069 |issn=0294-1759|url-access=subscription }}</ref><ref>{{Cite journal |date=1934 |title=Aubergines à l'algérienne |journal=Le Pot-au-feu |pages=245}}</ref> and [[Central Asian cuisine]].<ref name=davidson/>

In the cuisine of the [[Crimean Tatars]], ''dolma'' refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called ''sarma''.<ref>{{Citation |title=Qırımtatar yemekleri: Cарма | date=6 December 2022 |url=https://www.youtube.com/watch?v=GesQNaP4ZdU |access-date=2023-07-19 |language=en}}</ref>

In 2017, dolma making in [[Azerbaijan]] was included in the [[UNESCO Intangible Cultural Heritage Lists]].<ref name=":02">[https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188 Dolma making and sharing tradition, a marker of cultural identity] {{webarchive|url=https://web.archive.org/web/20171207034443/https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188|date=2017-12-07}}. UNESCO Intangible Cultural Heritage.</ref>

[[File:Yalancı dolmas.jpg|thumb|Stuffed green pepper and zucchini]]
[[File:Tolma armenio.jpg|thumb|Armenian dolma]]

==Variants==
There are many varieties of the ''zeytinyağlı'' (with olive oil) and ''sağyağlı'' (with clarified butter) ''dolmas''. The ''zeytinyağlı'' dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often with [[tahini]] or [[avgolemono sauce]].<ref>{{Cite book| publisher = Milliken Publishing Company| isbn = 978-1-4291-2261-0| last = Kopka| first = Deborah| title = Passport Series: Middle East| date = 2011-09-01}}</ref><ref>{{Cite book |publisher= HMH |isbn= 978-0-544-18631-6 |last= Marks |first= Gil |title= Encyclopedia of Jewish Food |date= 2010-11-17 |url= https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT746 |url-status= live |archive-url= https://web.archive.org/web/20160810014900/https://books.google.com/books?id=gFK_yx7Ps7cC |archive-date= 2016-08-10 }}</ref>

===Stuffed vine leaves===
{{main|Sarma (food)}}
[[File:Etli yaprak sarma - yogurt.jpg|thumb|Stuffed vine leaves served with yogurt]] 
The origins of stuffed vine leaves, or ''sarma'', are unknown. They can be made with meat or grain fillings, and served with garlic yogurt, ''[[tarbiya]]'' or sweet and sour sauces made with pomegranate syrup and sour cherries. They are known as ''dolmeh'' in Iran, ''dolmades'' in Greece, ''koupepia'' in Cyprus, ''yarpaq dolması'' in Azerbaijan,<ref name="King 2006">{{Cite book |last=King |first=David C. |url=https://books.google.com/books?id=NCez3ZuV3NoC&dq=yarpaq+dolmasi+azerbaijan&pg=PA120 |title=Azerbaijan |date=2006 |publisher=Marshall Cavendish |isbn=978-0-7614-2011-8 |language=en}}</ref> and ''yebra'' in Syria.<ref>{{Cite book| publisher = Houghton Mifflin Harcourt| isbn = 978-0-544-18750-4| last = Marks| first = Gil| title = Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World| date = 2008-03-11}}</ref><ref>{{Cite book| publisher = HMH| isbn = 978-0-544-18631-6| last = Marks| first = Gil| title = Encyclopedia of Jewish Food| date = 2010-11-17}}</ref> [[Egyptians]] call it ''[[Sarma (food)#Egypt|mahshi waraq enab]]'' ({{Lang|arz|محشي ورق عنب}}),<ref name="Beaumont2008">{{cite book|author=Hervé Beaumont|title=Egypte|url=https://books.google.com/books?id=kbDPD_wIjqIC&pg=PA36|year=2008|publisher=Editions Marcus|language=fr|isbn=978-2-7131-0269-1|pages=36–}}</ref> this version of dolma, or mahshi as it's called in [[Egypt]], is typically eaten during the summer season.<ref name="Humphreys1998">{{cite book|author=Andrew Humphreys|title=Cairo|url=https://books.google.com/books?id=eLsUAQAAIAAJ|year=1998|publisher=Lonely Planet|isbn=978-0-86442-548-5|page=156}}</ref> Stuffed vine leaves without any meat, called ''yalancı dolma'' in Turkish and Western Armenian, are served at room temperature.

===Cabbage rolls===
{{main|Cabbage rolls}}
In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) in [[Armenian language|Armenian]] where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.{{citation needed|date=April 2021}} Armenian cooks sometimes use [[rose hip]] syrup to flavor stuffed cabbage rolls.<ref name=duguid>{{Cite book| publisher = Artisan Books| isbn = 978-1-57965-727-7| last = Duguid| first = Naomi| title = Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan| date = 2016-09-06}}</ref> Cabbage rolls also known as ''kələm dolması'' in Azerbaijan<ref name="King 2006"/> During winter in [[Egypt]] cabbage is traditionally used to make mahshi, these cabbage rolls are called [[Cabbage roll#Egypt|mahshi kromb]] ({{Lang|arz|محشي كرمب}}).<ref name="Humphreys1998"/>

===Vegetables===
''Mülebbes dolma'' is a historic recipe from the Ottoman era.<ref>{{Cite book| publisher = Pusula Yayıncılık| title = Virgül| url = https://books.google.com/books?id=oJIPAQAAMAAJ| date = 2007| url-status = live| archive-url = https://web.archive.org/web/20180630140423/https://books.google.com/books?id=oJIPAQAAMAAJ| archive-date = 2018-06-30}}</ref> ''Halep dolması''—named for [[Aleppo]]—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.<ref>{{Cite book| publisher = Kültür Bakanlığı| isbn = 978-975-7306-06-1| last = Vakfı| first = Türkiye Ekonomik ve Toplumsal Tarih| title = Dünden bugüne İstanbul ansiklopedisi| date = 1994}}</ref><ref>{{Cite book| publisher = T.C. Kültür Bakanlığı| isbn = 978-975-17-2180-8| last = Erdoğdu| first = Şeref| title = Ankaram| date = 1999}}</ref> ''Şalgam dolma'' are stuffed Russian turnips.<ref>{{Cite book| publisher = Halk Kültürünü Araştırma Dairesi| title = Turkish folk culture researches| date = 1990}}</ref><ref>{{Cite book| isbn = 978-975-470-998-8| last = Zat| first = Vefa| title = Eski İstanbul meyhaneleri| url=https://books.google.com/books?id=kvuBAAAAMAAJ|date = 2002| publisher = İletişim}}</ref>

[[File:Sogan-dolma.jpg|thumb|left|''Soğan dolması'' or stuffed onion]] ''Soğan dolması'' (''soğan'' means "onion" in Turkish), or stuffed onions, are a traditional dish in [[Bosnia]], considered the specialty of [[Mostar]]. Ingredients include onions, [[minced beef]], [[rice]], [[oil]], [[tomato purée]], [[paprika]], [[vinegar]] or [[sour cream]], [[strained yogurt]] (locally known as ''kiselo mlijeko'', literally "sour milk"), [[black pepper]], [[Edible salt|salt]] and [[spices]]. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" ([[Ottoman Turkish language|Old Turk.]] "[[wikt:dolmány|dolama(n)]]" for a [[Dolman|special kind]] of [[Ottoman Turks|Ottoman]] robe){{citation needed|date=June 2018}} for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be [[blanching (cooking)|blanched]]. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("dolme") are boiled slowly at low heat in [[broth]]. The level of liquid should be sufficient to cover the dolmas entirely. Sogan-dolma are usually served with dense natural yogurt.{{citation needed|date=June 2018}}

''Enginar dolması'' is stuffed whole artichoke hearts. They may be stuffed with seasoned rice<ref>{{Cite web| title = İzmir Usulü Enginar Dolması| work = Sabah| access-date = 2018-06-29| url = https://www.sabah.com.tr/sofra/tarifler/sebze-yemekleri/izmir-usulu-enginar-dolmasi}}</ref> or ground meat cooked in fresh tomato sauce with [[aleppo pepper]].<ref>{{Cite web| title = Kıymalı enginar dolması tarifi| work = Mıllıyet Haber - Türkıye'nın Haber Sıtesı| access-date = 2018-06-29| url = http://www.milliyet.com.tr/kiymali-enginar-dolmasi-tarifi-pembenar-detay-zeytinyaglilarsebzeler-2215244/| url-status = live| archive-url = https://web.archive.org/web/20180629211650/http://www.milliyet.com.tr/kiymali-enginar-dolmasi-tarifi-pembenar-detay-zeytinyaglilarsebzeler-2215244/| archive-date = 2018-06-29}}</ref> Celery root may be substituted for the artichoke.<ref>{{Cite web| title = Kereviz Dolması tarifi (Bursa) - Haber - Mutfağım| work = Kanal D| date = 31 October 2012| access-date = 2018-06-30| url = https://www.kanald.com.tr/mutfagim/haberler/kereviz-dolmasi-tarifi-bursa/38302.aspx| url-status = live| archive-url = https://web.archive.org/web/20180630080734/https://www.kanald.com.tr/mutfagim/haberler/kereviz-dolmasi-tarifi-bursa/38302.aspx| archive-date = 2018-06-30}}</ref>

A regional specialty from [[Mardin]] is a mixed dolma platter. The [[sumac]] and [[Urfa pepper]] seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The remainder of the rice is used to fill eggplant, zucchini, and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls, and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water.<ref>{{Cite web| title = Zeytinyağlı Sumaklı Karışık Dolma tarifi - Haber - Mutfağım| work = Kanal D| date = 5 April 2013| access-date = 2018-06-30| url = https://www.kanald.com.tr/mutfagim/haberler/zeytinyagli-sumakli-karisik-dolma-tarifi/44180.aspx| url-status = live| archive-url = https://web.archive.org/web/20180630213951/https://www.kanald.com.tr/mutfagim/haberler/zeytinyagli-sumakli-karisik-dolma-tarifi/44180.aspx| archive-date = 2018-06-30}}</ref>

===Seafood===

There are also seafood variants of dolma. Stuffed mussels or Midye dolma may be filled with rice, onion, black pepper and pimento spice.

The filling for ''kalamar dolma'' (stuffed [[calamari]]) is made from [[Halloumi]] cheese, onion, fresh breadcrumbs, garlic and parsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce.<ref>{{Cite AV media| people = Migros Türkiye| title = Kalamar Dolması Tarifi| access-date = 2018-06-29| time = 60 seconds| url = https://www.youtube.com/watch?v=Dc7iUb0dFck}}</ref> For another variation a whole small squid may be stuffed with a bulgur and fresh herb mixture and baked in the oven.<ref name=basan>{{Cite book| publisher = Macmillan| isbn = 978-0-312-15617-6| last = Basan| first = Ghillie| title = Classic Turkish Cooking| date = 1997-04-15 |page=138}}</ref>

''Uskumru dolma'' (stuffed [[Mackerel as food|mackerel]]) is a staple of Istanbul cuisine. The version that was traditionally prepared by Armenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, dried [[apricots]], [[almonds]], [[hazelnuts]], [[pine nuts]], [[walnuts]], cinnamon, [[cloves]], allspice, [[ginger]], fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin.<ref name=basan /><ref>{{Cite web| last = YAŞİN| first = Mehmet| title = Uskumru mu kolyoz mu?| date = 10 September 2017| access-date = 2018-06-29| url = http://www.hurriyet.com.tr/yazarlar/mehmet-yasin/uskumru-mu-kolyoz-mu-40573999| url-status = live| archive-url = https://web.archive.org/web/20171101212943/http://www.hurriyet.com.tr/yazarlar/mehmet-yasin/uskumru-mu-kolyoz-mu-40573999| archive-date = 2017-11-01}}</ref>

[[Sardines as food|Sardines]] (''sardalya'') may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley.<ref>{{Cite web| title = Sardalya Dolma| work = Sabah| access-date = 2018-06-30| url = https://www.sabah.com.tr/sofra/tarifler/deniz-urunleri/sardalya-dolma-20131025}}</ref> In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called ''[[meyhane]]''.<ref>{{Cite book| publisher = Overteam Yayınları| isbn = 978-605-5058-11-1| last = Zat| first = Erdir| title = Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi| date = 2014}}</ref>

===Offal===
There are several varieties of dolma made with [[offal]]. ''Dalak dolması'', widely considered a delicacy of Armenian origin, is [[spleen]] stuffed with rice that has been seasoned with allspice, salt, pepper, mint, parsley and onion. It may be served an [[meze|accompaniment]] with [[anise]]-flavored liquor like [[arak (drink)|arak]], [[rakı]], [[ouzo]] or [[oghi (drink)|oghi]].<ref>{{Cite book| publisher = Overteam Yayınları| isbn = 978-605-5058-00-5| last1 = Kesmez| first1 = Melisa| last2 = Aydın| first2 = Mehmet Said| title = Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi| date = September 2013| url = https://books.google.com/books?id=tvBUDwAAQBAJ&pg=PA26| url-status = live| archive-url = https://web.archive.org/web/20180630140423/https://books.google.com/books?id=tvBUDwAAQBAJ&pg=PA26| archive-date = 2018-06-30}}</ref><ref>{{Cite book| publisher = Overteam Yayınları| isbn = 978-605-5058-11-1| last = Zat| first = Erdir| title = Türkiye Meyhaneler Rehberi: Türkiye Meyhaneler Rehberi| date = 2014 |url=https://books.google.com/books?id=OElVDwAAQBAJ&pg=PA109}}</ref>

''[[Mumbar (food)|Mumbar]] dolma'' is intestine stuffed with a moist mixture of ground meat, rice, pepper, [[cumin]] and salt. The stuffed intestine is then boiled in water until it is cooked thoroughly, after which it may be sliced and fried in butter before serving.<ref>{{Cite book| publisher = Ş.T. Kaptan| last = Kaptan| first = Şükrü Tekin| title = Denizli'nin halk kültürü ürünleri: bölgesel folklor karakterleri| date = 1988}}</ref>

===Fruit-based dolmas===
There are some fruit-based dolmas as well like ''şekerli ayva dolması'' ([[stuffed quinces]] with a rice and currant filling, flavored with [[coriander]], cinnamon and sugar)<ref>{{Cite book| publisher = Kitabevi| last = Üçer| first = Müjgân| title = Anamın aşı tandırın başı: Sivas mutfağ̮ı : il merkezi ve ilçe yemekleri : gelenek, görenek, inançlar ve sözlü kültür| date = 2006}}</ref> and ''pekmezli ayva dolması'' (meat and bulgur stuffed quince flavored with a traditional Turkish syrup, similar to molasses, called ''[[pekmez]]'').<ref>{{Cite book| publisher = Birlik Matbaacılık| isbn = 978-975-95216-5-3| last1 = Toygar| first1 = Kâmil| last2 = Toygar| first2 = Nimet Berkok| title = Ankara'da bağcılık ve bağ kültürü| date = 2005}}</ref> ''Pekmez'' is also an ingredient in the meat-based variants of ''elma dolması'' (stuffed apples) and ''sarı erık dolması'' (stuffed yellow plums).<ref>{{Cite book| title = Taste: Proceedings of the Oxford Symposium on Food and Cookery| isbn = 9780907325390| access-date = 2018-06-29| url = https://books.google.com/books?id=Lp-YVQ_S82QC| last1 = Jaine| first1 = Tom| year = 1988| publisher = Oxford Symposium on Food & Cookery}}</ref> [[Iranian Azerbaijanis]] and [[Persian Jews]] may serve stuffed quince, called ''dolma bay'', as a [[Sabbath]] meal or during [[Sukkot]].<ref>{{Cite book| publisher = Simon and Schuster| isbn = 978-0-684-83559-4| last = Marks| first = Gil| title = The: World of Jewish Cooking| date = 1999-09-02}}</ref>

One filling for [[stuffed apples]] is made from a high-quality cubed lamb shoulder called ''kuşbaşı'', ground lamb, and rice. First black grapes are boiled together with [[sumac]]—the resulting sumac flavored grape juice is drained and reserved. The ''kuşbaşı'' lamb is cooked in this sumac flavored grape juice. The apples are stuffed with a mixture of ground lamb combined with rice, salt, pepper and layered in a pot on top of the cooked chunks of ''kuşbaşı''. The apples are cooked in the remaining sumac flavored grape juice. Dried apricots and blanched almonds are added to the pot near the end of the cooking process.<ref>{{Cite web| title = Terkib-i Tuffahiyye (Elma Dolması)| work = Sabah| access-date = 2018-06-30| url = https://www.sabah.com.tr/sofra/tarifler/et-yemekleri/terkibi-tuffahiyye-elma-dolmasi| url-status = live| archive-url = https://web.archive.org/web/20180630140423/https://www.sabah.com.tr/sofra/tarifler/et-yemekleri/terkibi-tuffahiyye-elma-dolmasi| archive-date = 2018-06-30}}</ref> A meatless variant of the filling is made from a sauteed mixture of diced apples, diced pears, walnuts, hazelnut, currants, cinnamon, cloves, and [[star anise]]. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar.<ref>{{Cite web | title = İçi Dolu Fıçıcık: Elma Dolması | work = Migros | access-date = 2018-06-30 | url = https://migrostv.migros.com.tr/neler-oluyor/yemek/elma-dolmasi/ | url-status = live | archive-url = https://web.archive.org/web/20180630140423/https://migrostv.migros.com.tr/neler-oluyor/yemek/elma-dolmasi/ | archive-date = 2018-06-30 }}</ref>

Stuffed melons were part of the [[Ottoman palace cuisine]]. The recipe survives in modern Yemenite and Armenian cooking.<ref>{{cite book |last=Lovegren |first=Sylvia |title=Melon: A Global History |date=15 April 2016 |publisher=Reaktion Books |isbn=9781780236186 |url=https://books.google.com/books?id=0ZmRDQAAQBAJ&dq=dolma+ottoman+cuisine&pg=PT59}}</ref>

==Religious celebrations and customs==

It is customary for Jewish families to eat stuffed cabbage on ''[[Simchat Torah]]''.<ref name=jta />

[[Assyrian people|Assyrians]] prepare meatless dolmas for [[Lent]].<ref>{{cite book|last=Albala|first=Ken|title=Food Cultures of the World Encyclopedia|publisher=ABC-CLIO|year=2011|isbn=9781449618117|page=255|quote=}}</ref> When traditional ingredients are not available, the Armenian Christian community in [[West Bengal]], India celebrates [[Christmas]] with ''[[Trichosanthes dioica|potoler dorma]]'', a local variation from [[Anglo-Indian cuisine]].<ref>{{Cite news|title = It's Christmas in January for Armenians - Times of India|work = The Times of India| date=7 January 2017 |access-date = 2018-08-13|url = https://timesofindia.indiatimes.com/city/kolkata/its-christmas-in-jan-for-armenians/articleshow/56381242.cms}}</ref> Stuffed vegetables called ''gemista'' or ''tsounidis'' are also common in [[Greek cuisine]].<ref name="OUP"/>

Muslim families often serve dolma as part of the ''[[iftar]]'' meal during [[Ramadan]] and during the [[Eid al-Fitr]] celebrations that mark the end of the holy month. Large pots of dolma are prepared during the [[Nowruz|Novruz]] festival.<ref>{{Cite book| publisher = ABC-CLIO| isbn = 978-0-313-37626-9| last = Albala| first = Ken| title = Food Cultures of the World Encyclopedia| date = 2011}}</ref>

{{Gallery
| title        = Different local versions.
| File: MosulDolma.jpg
 | Iraqi grape leaf dolma and cabbage rolls.
 | alt1=
| File: Ramadan Food 3.jpg
 | [[Levantine cuisine|Levantine]] Grape leaves.
 | alt2=
| File: Shami Food in Ramadan1.jpg
 | Levantine version.
 | alt3=
| File: Shami Food in Ramadan2.jpg
 | Levantine version.
 | alt4=
| File: Yarpaq dolması.jpg
 | [[Azerbaijan|Azerbaijani]] version.
 | alt5=
| File: Eid plate.jpg
 | [[Turkish cuisine|Turkish]] version.
 | alt6=
| File: Mahshy 2.jpg
 | An [[Egyptian cuisine|Egyptian]] version of [[Sarma (food)|grape leaf dolma]]
 | alt7=
| File:Armenian dish dolma 2.jpg
 |An [[Armenian cuisine|Armenian]] version.
 | alt8=
}}

==See also==
* [[Dolma Festival in Armenia]]
* [[List of stuffed dishes]]
* [[Sheikh al-mahshi]], zucchini stuffed with minced lamb meat and pine nuts in yogurt sauce

==References==
{{Reflist}}

==Sources==
* [[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. {{ISBN|0-19-211579-0}}.
* {{cite book
 | last=Gosetti Della Salda
 | first= Anna
 | title=Le ricette regionali italiane
 | publisher=Solares
 | location= Milano
 | year=1967
| language=it
}}
* {{Commons category-inline}}

{{Cuisine of Armenia}}
{{Cuisine of Azerbaijan}}
{{Cuisine of Greece}}
{{Cuisine of Israel}}
{{Cuisine of the Levant}}
{{Turkish cuisine}}
{{Intangible Heritage Azerbaijan}}

[[Category:Stuffed vegetable dishes]]
[[Category:Arab cuisine]]
[[Category:Armenian cuisine]]
[[Category:Assyrian cuisine]]
[[Category:Azerbaijani cuisine]]
[[Category:Balkan cuisine]]
[[Category:Greek cuisine]]
[[Category:Iranian cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Georgian cuisine]]
[[Category:Kurdish cuisine]]
[[Category:Levantine cuisine]]
[[Category:Ottoman cuisine]]
[[Category:Uzbek dishes]]
[[Category:Algerian cuisine]]
[[Category:Tunisian cuisine]]
[[Category:Turkish cuisine]]
[[Category:National dishes]]
[[Category:Sephardi Jewish cuisine]]
[[Category:Mizrahi Jewish cuisine]]
[[Category:Lenten foods]]
[[Category:Iftar foods]]
[[Category:Swedish cuisine]]
[[Category:Syrian cuisine]]
[[Category:Albanian cuisine]]
[[Category:Offal dishes]]
[[Category:Seafood dishes]]
[[Category:Fruit dishes]]