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Dolma
 Whole stuffed pepper and tomato dolma | |
| Course | Appetizer or main dish |
|---|---|
| Region or state | Eastern Mediterranean, Balkans,[1] Levant, Anatolia or Turkey, South Caucasus, Iraq, Iran, Central Asia,Saudi Arabia, Algeria, Egypt, Libya, Armenia, Azerbaijan. |
| Serving temperature | Hot or room temperature |
| Main ingredients | Varies |
| Variations | vegetables, seafood, fruit, 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 (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 a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. 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.[2]
- ^ Labon, Joanna (1995). Balkan Blues: Writing Out of Yugoslavia. Northwestern University Press. ISBN 9780810113251.
- ^ Davidson, Alan. The Oxford Companion to Food. p. 258.
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