Dolma
Whole stuffed pepper and tomato dolma | |
| Course | Appetizer or main dish |
|---|---|
| Place of origin | Turkey |
| Region or state | Eastern Mediterranean, Balkans, Anatolia, Levant, Middle East, South Caucasus, North Africa, Central Asia, Europe |
| Serving temperature | Hot or room temperature |
| Main ingredients | Minced meat, rice |
| Variations | Vegetables, leaves, seafood, fruits, meats, offal |
| Dolma making and sharing tradition, a marker of cultural identity | |
|---|---|
| Country | Azerbaijan |
| Reference | 01188 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2017 (12th session) |
| List | Representative |
Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.
Dolma is a staple food across various countries that were once part of the Ottoman Empire as well as beyond, including Turkey, Greece, Azerbaijan, Armenia, Georgia, Egypt, Iran, Cyprus, Syria, Lebanon, Iraq, Saudi Arabia, Algeria, Libya, Bosnia and Herzegovina, Romania, Moldova, Albania, Bulgaria, North Macedonia, Croatia, Serbia, Sweden, Hungary, Uzbekistan, and Turkmenistan, with each country having developed its own variations.