Dolma

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, Algeria, Egypt, Libya.
Serving temperature	Hot or room temperature
Main ingredients	Varies
Variations	vegetables, seafood, fruit, offal
Cookbook: Dolma   Media: Dolma

Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Turkish or 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]