A Mediterranean and Middle Eastern dish consisting of vegetables like grape leaves, peppers, or tomatoes stuffed with a mixture of rice, herbs, and sometimes meat.
From Turkish 'dolma,' meaning 'stuffed thing,' derived from the verb 'dolmak' (to fill/stuff). The term spread throughout the Ottoman Empire, with variations found across Mediterranean and Middle Eastern cuisines.
Dolma represents one of humanity's most ingenious food preservation techniques—wrapping rice and meat in grape leaves not only created delicious parcels but also allowed the natural tannins in the leaves to act as preservatives! This technique was so effective that dolma could last for days without refrigeration, making it perfect for long journeys and hot climates.
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