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 |
Dolma making and sharing tradition, a marker of cultural identity | |
---|---|
Country | Azerbaijan |
Reference | 01188 |
Region | Europe and North America |
Inscription history | |
Inscription | 2017 (12th session) |
List | Representative |
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]
History
Stuffed vegetable dishes have been a part of
Several dolma recipes were recorded in 19th-century Iran by
During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with
In the Persian Gulf,
Distribution
Dolma dishes are found in
In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma.[16]
In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.[17]
Variants
There are many varieties of the zeytinyağlı (with olive oil) and sağyağlı (with clarified butter) dolmas. The zeytinyağlı dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often with
Stuffed vine leaves
The origins of stuffed vine leaves are unknown. They can be made with meat or grain fillings, and served with garlic yogurt,
Cabbage rolls
In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) in Armenian where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.[citation needed] Armenian cooks sometimes use rose hip syrup to flavor stuffed cabbage rolls.[25] Cabbage rolls also known as kalam dolmasi in Azerbaijan[26]
Vegetables
Mülebbes dolma is a historic recipe from the Ottoman era.[27] Halep dolması—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.[28][29] Şalgam dolma are stuffed Russian turnips.[30][31]
Enginar dolması is stuffed whole artichoke hearts. They may be stuffed with seasoned rice[32] or ground meat cooked in fresh tomato sauce with aleppo pepper.[33] Celery root may be substituted for the artichoke.[34]
A regional specialty from
Seafood
There are also seafood variants of dolma. Stuffed mussels or Midye dolma may be filled with rice, onion, black pepper and pimento spice
The filling for kalamar dolma (stuffed
Uskumru dolma (stuffed
Sardines (sardalya) may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley.[39] In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called meyhane.[40]
Offal
There are several varieties of dolma made with offal. Dalak dolması, widely considered a delicacy of Armenian origin, is spleen stuffed with rice that has been seasoned with allspice, salt, pepper, mint, parsley and onion. It may be served an accompaniment with anise-flavored liquor like arak, rakı, ouzo or oghi.[41][42]
Mumbar dolma is intestine stuffed with a moist mixture of ground meat, rice, pepper, cumin and salt. The stuffed intestine is then boiled in water until it is cooked thoroughly, after which it may be sliced and fried in butter before serving.[43]
Fruit-based dolmas
There are some fruit-based dolmas as well like şekerli ayva dolması (stuffed quinces with a rice and currant filling, flavored with coriander, cinnamon and sugar)[44] and pekmezli ayva dolması (meat and bulgur stuffed quince flavored with a traditional Turkish syrup, similar to molasses, called pekmez).[45] Pekmez is also an ingredient in the meat-based variants of elma dolması (stuffed apples) and sarı erık dolması (stuffed yellow plums).[46] Iranian Azerbaijanis and Persian Jews may serve stuffed quince, called dolma bay, as a Sabbath meal or during Sukkot.[47]
One filling for
Stuffed melons were part of the
Religious celebrations and customs
It is customary for Jewish families to eat stuffed cabbage on Simchat Torah.[12]
Assyrians prepare meatless dolmas for Lent.[51] When traditional ingredients are not available, the Armenian Christian community in West Bengal, India celebrates Christmas with potoler dorma, a local variation from Anglo-Indian cuisine.[52] Stuffed vegetables called gemista or tsounidis are also common in Greek cuisine.[5]
Muslim families often serve dolma as part of the iftar meal during Ramadan and during the Eid al-Fitr celebrations that mark the end of the holy month. Large pots of dolma are prepared during the Novruz festival.[53]
See also
- Dolma Festival in Armenia
- List of stuffed dishes
- Sheikh al-mahshi, zucchini stuffed with minced lamb meat and pine nuts in yogurt sauce
References
- ISBN 9780810113251.
- ^ a b Davidson, Alan. The Oxford Companion to Food. p. 258.
- ^ Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay (November 4, 2020). Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food. Brill. p. 251.
{{cite book}}
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- ^ ISBN 978-0-19-967733-7. Archivedfrom the original on 2018-06-30. Retrieved 2018-06-29.
- ISBN 978-0-19-964024-9. Archivedfrom the original on 2018-06-30. Retrieved 2018-06-29.
- ^ "Dolma". Merriam Webster.
- ^ Davidson, Alan (1999). Oxford Companion to Food. p. 253.
- ISBN 978-1-56859-023-3.
- ISBN 978-1-317-38321-5.
- ISBN 978-0-538-73497-4.
- ^ a b c "The Jews, stuffed cabbage and Simchat Torah". Jewish Telegraphic Agency. 2012-10-07. Archived from the original on 2017-11-10. Retrieved 2018-06-30.
- ^ Blüher, P. M. (1901). Encyclopédie de cuisine de tous les pays. University of California. p. 171.
- ISSN 0294-1759.
- ^ "Aubergines à l'algérienne". Le Pot-au-feu: 245. 1934.
- ^ Qırımtatar yemekleri: Cарма, retrieved 2023-07-19
- ^ Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.
- ISBN 978-1-4291-2261-0.
- ISBN 978-0-544-18631-6. Archivedfrom the original on 2016-08-10.
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- ^ Virgül. Pusula Yayıncılık. 2007. Archived from the original on 2018-06-30.
- ISBN 978-975-7306-06-1.
- ISBN 978-975-17-2180-8.
- ^ Turkish folk culture researches. Halk Kültürünü Araştırma Dairesi. 1990.
- ISBN 978-975-470-998-8.
- ^ "İzmir Usulü Enginar Dolması". Sabah. Retrieved 2018-06-29.
- ^ "Kıymalı enginar dolması tarifi". Mıllıyet Haber - Türkıye'nın Haber Sıtesı. Archived from the original on 2018-06-29. Retrieved 2018-06-29.
- ^ "Kereviz Dolması tarifi (Bursa) - Haber - Mutfağım". Kanal D. 31 October 2012. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
- ^ "Zeytinyağlı Sumaklı Karışık Dolma tarifi - Haber - Mutfağım". Kanal D. 5 April 2013. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
- ^ Migros Türkiye. Kalamar Dolması Tarifi. Event occurs at 60 seconds. Retrieved 2018-06-29.
- ^ ISBN 978-0-312-15617-6.
- ^ YAŞİN, Mehmet (10 September 2017). "Uskumru mu kolyoz mu?". Archived from the original on 2017-11-01. Retrieved 2018-06-29.
- ^ "Sardalya Dolma". Sabah. Retrieved 2018-06-30.
- ISBN 978-605-5058-11-1.
- ISBN 978-605-5058-00-5. Archivedfrom the original on 2018-06-30.
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- ^ Kaptan, Şükrü Tekin (1988). Denizli'nin halk kültürü ürünleri: bölgesel folklor karakterleri. Ş.T. Kaptan.
- ^ Üçer, Müjgân (2006). Anamın aşı tandırın başı: Sivas mutfağ̮ı : il merkezi ve ilçe yemekleri : gelenek, görenek, inançlar ve sözlü kültür. Kitabevi.
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- ISBN 9780907325390. Retrieved 2018-06-29.
- ISBN 978-0-684-83559-4.
- ^ "Terkib-i Tuffahiyye (Elma Dolması)". Sabah. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
- ^ "İçi Dolu Fıçıcık: Elma Dolması". Migros. Archived from the original on 2018-06-30. Retrieved 2018-06-30.
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- ^ "It's Christmas in January for Armenians - Times of India". The Times of India. 7 January 2017. Retrieved 2018-08-13.
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Sources
- 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