Dolma

dolma vegetables stuffed in the E. Mediterranean style. There are two main categories: those with meat stuffings (usually extended with grain), which are served hot, often with a sauce such as broth thickened with lemon juice and eggs; and those with rice stuffings (often enriched with nuts, raisins, or pulses), which are served cold, dressed with oil. The latter are also known as yalanji dolma (Turkish yalanci, ‘counterfeit’; namely meatless).

In Turkey, a distinction may also be made between dolma (‘stuffed thing’), made from a hollowed-out vegetable (aubergine, courgette, sweet pepper, or tomato; less often potato, artichoke, cucumber, carrot, or celery), and sarma (‘rolled thing’), where the filling is rolled in an edible leaf, such as vine leaf or cabbage. A sort of sarma may also be made from separated layers of boiled leek or onion rolled around a stuffing.