a dish composed of well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock, stuffed into tomatoes or green peppers, or wrapped in grape leaves; -- popular in the near east.
( Armenian: letsvadz) Meaning "to stuff". Dolmas can be made using leaves or vegetables with meat, rice or bulghur wheat fillings
a stuffed food, most often a vegetable stuffed with meat and/or rice
The generic term for stuffed vegetables; a derivative of the Turkish verb "doldurmak" meaning "to fill" or "to stuff". The most commonly used vegetables are zucchini, aubergine, tomatoes, cabbage, and grapevine leaves.
Savory stuffed grape leaf, fruit or vegetable
A cold hors d oeuvre made of grape leaves stuffed with cooked rice, lamb, and onion. They are marinated with olive oil and lemon. Vegetarian versions of this are also made.
a family of stuffed vegetable dishes originating in Turkey. Perhaps the best-known is the grape-leaf dolma with rice, which is generally served cold.
generic term for anything with a stuffing
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Armenia, the Middle East, the Balkans, Greece, and Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include tomatoes and peppers.
