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Turkish Food | “Dolma: The Stuffed Delight That Unites Cultures” | Food Video
Dolma is a traditional dish popular in many Middle Eastern, Mediterranean, and Central Asian cuisines. The word "dolma" comes from the Turkish verb dolmak, meaning "to be stuffed." True to its name, dolma refers to a family of dishes that involve vegetables, fruits, or leaves being stuffed with a flavorful mixture, often consisting of rice, herbs, spices, and sometimes minced meat.

One of the most iconic forms of dolma is grape leaves filled with a savory stuffing, rolled into small parcels, and then simmered in olive oil or broth. But dolma can also take the form of stuffed peppers, eggplants, tomatoes, zucchini, or even onions. Vegetarian versions are often enjoyed cold and drizzled with lemon juice, while meat-filled varieties are typically served warm with yogurt or tomato-based sauces.

Dolma has deep cultural significance and is often associated with hospitality and family gatherings. Recipes vary by region and household, making it a versatile and beloved dish across borders—from Greek and Armenian kitchens to Iraqi, Iranian, and Turkish homes. Whether served as a main course or part of a mezze spread, dolma reflects a rich culinary heritage that spans centuries.

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Stuffed grape leaves
Middle Eastern food
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