Dolma is a family of stuffed dishes largely associated with Ottoman cuisine, mainly consisting of vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped and then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, though colloquially dolma is used to cover both the stuffed-vegetable and leaf-wrapped forms.
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountMarks the 15th century, when the Ottoman palace kitchens are believed to have invented the concept of stuffed vegetables; the Oxford Companion to Food and historian William Pokhlebkin instead argue an Armenian or Greek origin, so the attribution itself, not only the year, is contested. Origin RegionSourced to the subject's own accountOttoman Turkey (contested; an Armenian origin is also argued) 1 Origin Period, To (Year)Sourced to the subject's own accountMarks the 17th century, by which point Istanbul had 50 dedicated dolmaci cookshops, indicating dolma had become an established culinary category rather than a palace novelty. Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 FAQs
Is dolma served hot or cold?
Usually cold as an appetizer, though Greek lamb dolmades are served hot as a main course.
Dolmas are usually eaten cold as an appetizer. Greek dolmades made with lamb are the common exception: they are served hot as a main course with an avgolemono sauce of egg yolks and lemon juice.
Connections
Expresses Tradition
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In Cuisine
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Uses Ingredient
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In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Dolma (Wikipedia)tier 3
Sources
1. Dolma (Wikipedia)
WikipediaHistory, Origin
Although its exact origin is disputed, dolma is mainly associated with an array of stuffed vegetables that originated in Turkey during the Ottoman Empire.
History, Origin, palace kitchens
The concept is believed to have been invented in the Ottoman palace kitchens during the 15th century, where Ottoman chefs perfected the stuffing of vegetables.
Ottoman period section
By the 17th century, Istanbul had 50 cookshops known as dolmacı that specialized in several stuffed vegetables.
https://en.wikipedia.org/wiki/Dolma (dietary-suitability)
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.
- In Cuisine: Algerian Cuisine, Wikipedia category list
- In Cuisine: Armenian Cuisine, Wikipedia category list
- In Cuisine: Georgian Cuisine, Wikipedia category list
- In Cuisine: Greek Cuisine, Wikipedia category list
- In Cuisine: Swedish Cuisine, Wikipedia category list
- In Cuisine: Tunisian Cuisine, Wikipedia category list
- In Cuisine: Turkish Cuisine, Wikipedia category list
- Uses Ingredient: Ground Meat, Infobox main_ingredient field: Minced meat, rice
Expresses Tradition: Christmas Feast Traditions, Article body
When traditional ingredients are not available, the Armenian Christian community in West Bengal, India celebrates Christmas with potoler dorma, a local variation from Anglo-Indian cuisine.
Expresses Tradition: Ramadan and Eid Feasting Traditions, Article body
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.
Expresses Tradition: Passover and Jewish Holiday Foods, Article body
Persian Jews may serve stuffed quince, called dolma bay, as a Sabbath meal or during Sukkot.
Expresses Tradition: New Year Feast Traditions, Article body
The dish originates in Armenian cuisine, and is a traditional Armenian Orthodox New Year dish, served with anoushabour and chi kufta.
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