Dolma: History, Ingredients, and Variations

Fact: The Azerbaijani art of making dolma was inscribed in the UNESCO Intangible Cultural Heritage List in 2017.

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Dolma: Basic Information

Pronunciation

/doll-mah/

Alternative Name(s)

Dolması, tolma, dolmeh, mahshi

Dish Type

Rolls, snacks

Course

Appetizer, Main Course

Mealtime

Anytime

Dolma: Origin and Region

Origin

Ottoman Empire (modern-day Turkey and North Africa)

Continent’s Region

West Asia, Southern Europe, North Africa

Country’s Region

Unspecified

Associated Region

Unspecified

Popular Dolma Variations

Dolmade

Dolmeh

Tolma

Yarpaq Dolması

Warak Enab

Yalançı Dolma

Pasuts Tolma

Kåldolmar

Lahana Dolması

Kələm Dolması

Dolmeh Kalam

Malfouf Mahshi

Mahshi Kuronb

Halep Dolması

Soğan Dolması

Enginar Dolması

Midye Dolma

Kalamar Dolma

Uskumru Dolma

Sardalya Dolma

Dalak Dolması

Mumbar Dolma

Şekerli Ayva Dolması

Biber Dolması

Kabak Dolması

Patlıcan Dolması

Domates Dolması

Dolma: Ingredients and Preparation

Main Ingredients

Vegetables, rice, and minced meat

Main Cooking Method

Simmering

Preparation Process

Preparing the stuffed or wrapped vegetables and cooking them in broth

Dolma: A Deep Dive

Cultural Significance

One of the most popular dishes associated with Ottoman cuisine

Taste

Savory

Texture

Tender and slightly chewy

Aroma

Herby and slightly tangy

Color

Deep green, brownish-green, or olive green

Serving Style

Eaten by hand or with a fork

Serving Temperature

Hot or at room temperatures

Accompaniment

Sauces (especially yogurt-based ones) and dips
Rice and flatbread
Olives
Salads and pickles

Occasions

Festivals

Seasons

Year-round

Special Diets

Gluten-free

Calories

40 calories, according to data of Nutritionix for one dolma (30 grams) made of grape leaves and minced meat

Popularity

West Asia: Turkey, Iran, Israel, Iraq, Lebanon, Syria, Azerbaijan, Georgia, Armenia
Central Asia: Uzbekistan
North Africa: Egypt, Libya, Tunisia, Algeria
The Balkans: Greece, Albania, Serbia, Croatia, Bosnia and Herzegovina
Others: Moldova, Cyprus, Romania, Sweden

Popular Similar Dishes

Cabbage Roll
Chile Relleno

Popular Dining Area

Local households, restaurants, eateries

Dolma, literally “stuffed,” is a collection of Ottoman dishes made by stuffing vegetables or leaf wrappings with various ingredients.

More specifically, dolmas refer to both styles, while wrapped ones are often called sarma (literally “wrapped”). Many types of cabbage rolls are famous dolma variations.

Dolmas are widely enjoyed as an appetizer (mezze) or entree in numerous countries that formerly constituted the Ottoman Empire.

This stuffed dish is highly versatile in terms of flavors, ingredients, and accompaniments, with each cuisine having its unique spin on dolmas.

Dolmas are excellent for both everyday and holiday meals, usually served at iftar (the evening fast-breaking meal during Ramadan), Eid al-Fitr (a major Muslim holiday marking the end of Ramadan), and Nowruz (Persian New Year).

Dolmas are even considered the national dish of Azerbaijan, whose art of making dolma was recognized as a UNESCO Intangible Cultural Heritage in 2017.

Keep on reading if you want to know everything about dolmas, such as their history, main ingredients, and well-known variations.

I will also delve into the pros and cons of consuming dolmas, commonly asked questions about them, and similar dishes.

Key Points

Dolmas are dishes consisting of vegetables stuffed or wrapped around a mix of savory ingredients.
The ingredients for making the exterior and filling of dolmas are very varied.
Sarmas refer to dolmas prepared exclusively by wrapping vegetable leaves around a filling.
There are many variations of dolmas in countries that were part of the former Ottoman Empire.
Dolmas are a healthy dish suitable for every meal and occasion.

Dolma Images

What Is the History of Dolmas?

Many modern dolma recipes were first recorded in the Ottoman Empire in the 19th century.

However, the precursors of dolmas are stuffed fig leaves that date to ancient Greece and were probably incorporated into Ottoman cuisine after the Ottoman acquisition of Greece in the 15th century.

Since then, dolmas were introduced to various lands under Ottoman control. “Dolma” is a Turkish name, and it became popular thanks to the spread of Ottoman cuisine.

The use of cabbage leaves in making dolmas hails from Ottoman and Persian cuisines, as farmers used them as a winter staple in the past.

In the 18th century, when King Charles XII of Sweden returned from his exile in the Ottoman Empire, he introduced cabbage rolls to his home country.

Now that you have a grasp of dolmas’ history, let’s dig into its main ingredients.

What Are Dolmas Made of?

Most dolmas are created from the combination of the following 7 groups of ingredients:

Ingredients	Characteristics
Vegetables	Mainly used for preparing the exterior of dolmas Common options for stuffed dolmas: tomatoes, eggplants, zucchini, bell peppers, etc. Common options for wrapped dolmas: cabbage, grape leaves, chard, kale, etc. Optional vegetables for the filling: onions, tomato paste, carrots, lentils, etc.
Grains	Basmati rice or barley (in some Jewish dolma recipes)
Protein	Commonly made with ground beef or lamb as the filling Can feature seafood (like mussels, calamari, or fish) or offal (like spleen and intestines) as an encasing
Fruits	Can substitute vegetables with quinces, apples, or plums in sweet dolmas
Herbs and Spices	Mint, parsley, cilantro, dill, black pepper, etc.
Cooking Liquid	Broth or a mixture of water, olive oil, lemon juice, etc.
Extra Ingredients	Olive oil, nuts, pomegranate molasses, tomato sauce or paste, etc.

To see how wonderfully these ingredients combine with one another, you only need to look at the diversity of dolma variations.