Dolma — a dish consisting of stuffed vegetables or leaves (usually grape leaves), similar to cabbage rolls wrapped in grape leaves. The filling is typically based on rice and may also contain boiled minced meat.

Dolma is widely found in the cuisines of the peoples of the Caucasus, the Balkan Peninsula, the Near and Central Asia, as well as Northern Africa. Each national cuisine has its own variations of preparing dolma.

The exact origin of dolma is unknown, although the Turks and Greeks both claim it as their own. References to dolma are absent in early Persian and Arabic sources, but it was known during the Ottoman Empire as part of the sultan’s cuisine. It is possible that dolma emerged at this time, but it may have also been borrowed from Greek cuisine, which is rich in culinary traditions.

Stuffed vegetables, as a luxury item, were likely developed for the cuisine of the elite. The complex preparation technique requires special culinary skills, and the harmonious combination of vegetables and filling reflects the taste of the patrons.

The Oxford Companion to Food notes that according to some, dolma originated as an Armenian dish and later transitioned into Turkish cuisine.

Dolma was a dish of the court cuisine of the Ottoman Empire. The Ottoman origin seems not to be fully established due to the fact that stuffed vegetables appeared among the Greeks and Arabs under local names.

According to historian and cookbook author William Pokhlyobkin, the dish originally emerged in Armenian cuisine.

No matter which country may be the homeland of this dish, many peoples have their own version of dolma, and all variations differ in remarkable taste.

So, let’s get started:

Ingredients:

• 45 grape leaves (fresh or canned)
• 1.5 kg of lamb meat
• 0.5 cup of peeled walnuts
• 1 head of garlic
• 3 onions
• 5 tablespoons of sour cream
• A pinch each of dried sage, turmeric, and ground pepper to taste
• 3-4 tablespoons of vegetable oil
• Salt

Recipe for Classic Dolma Preparation

1. Pass the meat, garlic cloves, and onions through a meat grinder. Finely chop the herbs. Crush the nuts with a knife and dry them for a few minutes in a hot dry skillet. Let cool.
2. Place the dolma filling in a bowl, add spices, nuts, salt, and herbs. Mix thoroughly, occasionally lifting the meat mixture and forcefully dropping it back into the bowl.
3. Place the grape leaves in a colander and pour boiling water over them from a kettle. Cut off the tough stems. On the cooled grape leaves, place the filling—approximately a tablespoon per leaf. Fold the sides inward and roll them into neat, tight rolls.
4. Set aside a few leaves to line the bottom of a wide pot with a thick bottom. Place the dolma tightly next to each other on top.
5. Mix water and vegetable oil, pour it over the dolma until it is submerged in liquid. Cover the dolma with an inverted lid without a handle, and place a weight on top. Simmer on low heat for two hours. Serve with sour cream. Enjoy your meal!

In this video, you’ll find not just a visual example of preparing dolma but a whole performance with the incredible charisma of the main character!