Dolma

Azerbaijani dolma, Also known as "Üç Bacı Dolması"

Vine leaves prepared for the Greek dolmades

Dolma meaning "filling" in Turkish or Dolmades in Greek, is the name for a number of dishes which are common in eastern Mediterranean and Caucasian cuisines. Usually, a kind of vegetable is filled with rice and chopped or ground meat. Instead of a vegetable, vine leaves are sometimes used.

In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. The tradition is present throughout the Republic of Azerbaijan, and is perceived as a central culinary practice in all of its regions.^[1]

Dolma Media

Gatim tradicional Kosovarëi njohur si speca dollma nga turqishtja
Stuffed green pepper and zucchini
Tolma armenio.jpg

Azerbaijani/Turkish dolma
Etli yaprak sarma - yogurt.jpg

Stuffed vine leaves served with yogurt
Sogan-dolma.jpg

Stuffed onions with yoghurt
محشي لفت.jpg

طبق محشي لفت باللحمة والرز والسماق البلدي والصلصة، وهو من الأكلات التراثية الشهية في المطبخ الفلسطيني والعربي وخاصة في فصل الشتاء

References

↑ Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.

[1] Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.

[1]