Dolma is a family of stuffed dishes popular in Mediterranean cuisine and surrounding areas, including the Balkans, the South Caucasus, Central Asia, India, and the Middle East. Popular vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, garlic, cabbage rolls, and pointed gourds.
They are stuffed with vine leaves commonly, and these are also sometimes referred to as Middle East sarma and Indian dorma. In general, meat dolmas are served warm, often with tahini or avgolemono sauce.
In general, dolmas prepared with olive oil and filled with rice are served cold with a sauce of garlic yogurt.
About Greek Dolmades
Since decades ago, Dolma has been a part of Middle Eastern cuisine. Although the word dolma itself is most likely rooted in the Ottoman Topkapı Palace’s cuisine, stuffed vegetables are attested to in pre-Ottoman Arabic cookbooks that include meat-stuffed recipes such as eggplants.
Fig leaves stuffed with sweetened cheese were also called a thrion in ancient Greece.
Dolma’s origins are unknown and uncertain. However, this Greek recipe will help you get started with another healthy dish for you and your family. For more international recipes, click here.
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