Dolma

dolma

type of food or dish

Aŋa yitaalombile	stew, stuffed vegetable
Native label	dolma
Country of origin	Ottoman Empire, Armenia
Made from material	stuffed eggplant, stuffed tomatoes, stuffed peppers
Intangible cultural heritage status	Representative List of the Intangible Cultural Heritage of Humanity
Course	main course, mazza

Dolma (Ottoman Turkish: طولمه; Turkish: dolma; Azerbaijani: dolma; Armenian: տոլմա, romanized: tolma) e la yiri bondiraa nang kyaare Ottoman cuisine, nang taa maaloo yineng mui, minced meat, offal, seafood, fruit, bee ne lammo kaŋa zaa neng a vaare pɔgebo, bee a hollow bee hollowed-out vegetable (teseŋ a bell pepper). A leaf-wrapped meng e la a sarma, bee stuffed leaves. Teseng a wɔɔne ane a nɛne (gbɛɛ yaga a offal) meng nang bang stuffed neng a fillings na tɔ. Dolma na banag die tolong bee maarong kyɛ maale taa bambo ko a modern cuisines ko tenne ane irigyiri nang da paale a Ottoman Empire.

Enfuomo

{{|File: Eid plate.jpg|Turkish version.|File: Mahshy 2.jpg|An Egyptian version of grape leaf dolma|File:Armenian dish dolma 2.jpg|An Armenian version.|title=Different local versions.|alt1=|alt2=|alt3=|alt4=|alt5=|alt6=|alt7=|alt8=}}

Different local versions.

• Iraqi grape leaf dolma and cabbage rolls.
• Levantine Grape leaves.
• Levantine version.
• Levantine version.
• Azerbaijani version.
• Turkish version.
• An Egyptian version of grape leaf dolma
• An Armenian version.

Ziyiri mine

• Alan Davidson, The Oxford Companion to Food. ISBN 0-19-211579-0.
• Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
• Media related to Dolma at Wikimedia Commons