 Whole stuffed pepper and tomato dolma | |
| Course | Appetizer or main dish |
|---|---|
| Region or state | Eastern Mediterranean,Balkans,[1]Levant,Anatolia orTurkey,South Caucasus (Armenia,Azerbaijan,Georgia),Iraq,Greece,Albania,Cyprus,Kosovo,Iran,Central Asia,Saudi Arabia,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 (Ottoman Turkish:طولمه;Turkish:dolma;Azerbaijani:dolma;Armenian:տոլմա,romanized: tolma) is a family of stuffed dishes associated withOttoman cuisine, typically made with a filling of rice, minced meat,offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. abell pepper). The leaf-wrapped type is specifically known assarma, orstuffed leaves. Less commonly, both fruits and meat (particularly offal) may also be stuffed with similar fillings. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of theOttoman Empire.[2]
Stuffed vegetable dishes have been a part ofWest Asian cuisine[3] for centuries.[4] Recipes for stuffed eggplant have been found inMedieval Arabic cookbooks and, inAncient Greek cuisine, fig leaves stuffed with sweetened cheese were calledthrion.[5]
The word dolma, ofTurkish origin, means "something stuffed" or "filled".[6][7] (A Turkishshare taxi is called adolmuş for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in Iraq and Syria, stuffed leaves are called(Arabic:محشي يبرق,maḥšī yabraq) a combination of the Turkish word for leaf (yaprak) and theArabic term for stuffed (Arabic:محشي,maḥšī) which is the name used for the dish in theArabian Peninsula.[8]
Some dishes ofArmenian cuisine withTurkic names are also found acrossTurkey and other countries, making it difficult to determine the true national origin of such dishes.[9]
William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage:[9]
"From the 17th to the early 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, and Armenian cuisine did not perish. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks as, allegedly, Turkish cuisine (for example, dolma)."[9]
In Armenian, the dish is referred to astolma inEastern Armenian anddolma inWestern Armenian. The etymology of the Armenian denomination comes from the old Armenian roottoli, which means "grape".[10]
Several dolma recipes were recorded in 19th-century Iran byNaser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves,cucumbers, eggplants,apples, andquinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice andsaffron.[11]Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions.[12] Dolma are part ofcuisine of the Sephardic Jews as well.[13]Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish.[14]
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 withkosher meat—this dish is calledholishkes. As meat was expensive, rice was sometimes mixed in with the meat. Jews in Europe would sometimes substitutebarley, bread orkasha (barley porridge) for the rice.[14] There are similar Slaviccabbage rolls:golubtsy in Russian,holubtsi in Ukrainian,gołąbki in Polish.
In the Persian Gulf,basmati rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions andcumin.[4] Cabbage rolls enteredSwedish cuisine (where they are known askåldolmar) afterCharles XII, defeated by the Russians at thebattle of Poltava, returned to Sweden in 1715 with his Turkish creditors and their cooks.[5]
Dolma dishes are found inBalkan,West Asian,North African andCentral Asian cuisine.[15][16][17][2]
In 2017, dolma making inAzerbaijan was included in theUNESCO Intangible Cultural Heritage Lists.[18] According to historianWilliam Pokhlebkin, Azerbaijani dolma was adopted from neighboringArmenian cuisine.[19]
The culture oftolma preparation and consumption is included in the intangible cultural heritage list of theRepublic of Armenia.[20]
There are many varieties ofdolma with olive oil and clarified butter. The olive oil based dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often withtahini oravgolemono sauce.[21][22]
The origins of stuffed vine leaves, orsarma, are unknown. They can be made with meat or grain fillings, and served with garlic yogurt,tarbiya or sweet and sour sauces made withpomegranate syrup and sour cherries. They are known asdolmeh inIran,dolmades inGreece,koupepia inCyprus,tolma sardu orterevor tolma inArmenia,[23]yarpaq dolması inAzerbaijan,[24] andyebra in Syria.[25][26]Egyptians call itmahshi waraq enab (محشي ورق عنب),[27] this version of dolma, or mahshi as it is called inEgypt, is typically eaten during the summer.[28] Stuffed vine leaves without any meat, calledyalanchi dolma in Turkish andWestern Armenian, are served at room temperature.
In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped withcabbage leaves, and stuffed withred beans, garbanzo beans,lentils,cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) inArmenian where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.[citation needed]Armenian cooks sometimes userose hip syrup to flavor stuffed cabbage rolls.[29] Cabbage rolls are also known askələm dolması in Azerbaijan.[24] During winter inEgypt cabbage is traditionally used to make mahshi; these cabbage rolls are calledmahshi kromb (محشي كرمب).[28]
Soğan dolması (soğan means "onion" inTurkish),lts’onats sokh (Armenian:լցոնած սոխ; meaning “stuffed onion”), or stuffed onions, are a traditional dish inTurkey,Armenia andBosnia. The ingredients include onions,minced beef,rice, oil,tomato purée,paprika,vinegar orsour cream,strained yogurt,black pepper, salt and spices. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should beblanched. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" are boiled slowly at low heat inbroth. The level of liquid should be sufficient to cover the dolmas entirely. Onion dolma are usually served with dense natural yogurt.[citation needed]
Stuffed peppers (Armenian:լցոնած բիբար,Greek:γεμιστές πιπεριές,Turkish:biber dolması) are common in many cuisines, while mostly popular inArmenia,Greece andTurkey.Bell peppers are hollowed and filled with rice, herbs, onions, currants and optionallyraisins. The Armenian version addstarragon,mint,walnuts and/orpine nuts to the stuffing.[citation needed] In the cuisine of theCrimean 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 calledsarma.
Stuffed turnips are popular inJordan and theWest Bank (notably inHebron andas-Salt). The turnips are stuffed with spiced rice and minced meat and are lightly fried before being cooked in atamarind sauce.[30]
Mülebbes dolma is a historic recipe from the Ottoman era.[31]Şalgam dolma are stuffed Russian turnips.[32][33]
Enginar dolması is stuffed whole artichoke hearts. They may be stuffed with seasoned rice or ground meat cooked in fresh tomato sauce withaleppo pepper.[34] Celery root may be substituted for the artichoke.[35]
Eggplant dolma is a dish popular in a few countries. InArmenia, It is calledlts’onats smbuk orsmbukov dolma (Armenian:լցոնած սմբուկ or սմբուկով դոլմա) and is traditionally made with hollowed eggplant that is filled with rice, meat, herbs (tarragon, mint,parsley,coriander) onions, currants, walnuts or pinenuts and optionallyraisins. While another version prepares the filling with onions,garlic, tomatoes,cinammon,allspice,cumin,turmeric,black pepper,apricots andpomegranade seeds. There also is anArmenian version making this dish using the dried skin and outer layer of an eggplant.[citation needed] InTurkey, this dish is calledHalep dolması, named afterAleppo. It 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.[36][37] In theArab world, this dish is known asmakdous (Arabic:المكدوس). It is a dish of oil-curedaubergines. These are miniature, tangy eggplants stuffed withwalnuts,red pepper,garlic,olive oil, and salt. Sometimeschilli powder is added.
A regional specialty fromMardin is a mixed dolma platter. Thesumac andUrfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The remainder of the rice is used to fill eggplant, zucchini, and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls, and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water.[38]
Different forms of stuffed carrots are popular in some cuisines inWest Asia, such asArmenian andPalestinian cuisine, usually they stuffed with rice and ground meat, and are cooked in tamarind sauce.[39][40][41]
There are also seafood variants of dolma.Stuffed mussels (Armenian:Լցոնած միդիա, or Միդիա տոլմա;Turkish:Midye dolma) may be filled with rice, onion,black pepper,allspice,lemon juice,pine nuts and salt.[42]
The filling forstuffed squid[a] is made fromhalloumi cheese, onion, breadcrumbs,garlic andparsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce. For another variation a whole small squid may be stuffed with a bulgur and fresh herb mixture and baked in the oven.[44]
Stuffedmackerel (Turkish:Uskumru dolma,Armenian:լցոնած սկումբրիա), or stuffedtrout (Armenian:լցոնած իշխան) are staples ofArmenian andTurkish cuisine. While the trout (typicallysevan trout) version is more specific toArmenia. The version that was traditionally prepared byArmenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, driedapricots,almonds,hazelnuts,pine nuts,walnuts, cinnamon,cloves, allspice,ginger, fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin, orgrape leaves. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin.[44][45]
Stuffedsardines (Greek:σαρδέλες γεμιστές or σαρδέλες παντρεμένες) are often filled withkasseri cheese, tomato, onion,basil and parsley.[46]InGreece and Turkey, stuffed sardines may be served as amezze platter at traditional eateries calledtaverna, ormeyhane.[47][48]
There are several varieties of dolma made withoffal.Stuffed intestines (Armenian:փոր լցոնած or դալակ դոլմա), widely considered a delicacy ofArmenian origin, isspleen stuffed with rice and meat that has been seasoned withallspice, salt, pepper, mint, parsley and onion. It may be served as ameze accompanyinganise-flavored liquor likearak,rakı,ouzo oroghi.[49]
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.[50]
There are some fruit-based dolmas as well likestuffed quinces (Armenian:լցոնած սերկևիլ,Persian:دلمه به,Turkish:Ayva dolması). There are many variations of this dish. One has a rice and currant filling, flavored withcoriander, cinnamon and sugar.[51] Another variation uses meat and bulgur to stuff the quince that is then flavored withgrape syrup.[52]Armenian stuffed quinces specifically are made with quince, minced meat or cubed meat,onion, rice,pine nuts orwalnuts,raisins,apricots, cinnamon, grape syrup,allspice,cloves,pepper, salt andbutter.[53] This type of stuffed quinces is calledEtchmiadzin Dolma.[citation needed]Iranian stuffed quinces are made with quince, minced meat or cubed meat,almond,pistachio,barberry, butter,cardamom,coriander,tarragon,plum, onion,saffron, salt, pepper,turmeric and cinnamon.[54] Grape syrup is also an ingredient in the meat-based variants ofstuffed apples. and stuffed yellow plums.[55]Persian Jews may serve stuffed quince, calleddolma bay, as aSabbath meal or duringSukkot.[56]
Stuffed apples (Armenian:լցոնած խնձոր,Persian:دلمه سیب,Turkish:Elma dolması) are mostly popular in Armenia, Iran and Turkey.Turkish stuffed apples are made from cubed lamb, ground lamb, rice,black pepper andsumac-flavored grape syrup. Dried apricots and blanched almonds are added to the pot near the end of the cooking process.Armenian stuffed apples are made with apples stuffed with minced meat, parsley,mint,tarragon, black pepper, salt,raisins,apricots,walnuts,allspice, cinnamon, sumac,cumin, sumac-flavored grape syrup,sautéed onions andgarlic. This type of stuffed apples is calledetchmiadzin dolma as well.[citation needed]Iranian stuffed apples are made with apples that are stuffed with onion, turmeric,cloves, butter, minced meat, rice, cinnamon, pepper, grape syrup,lemon juice, andbrown sugar. A meatless variant of the filling for stuffed apples is made from a sauteed mixture of diced apples, diced pears, walnuts,hazelnut, currants, cinnamon, cloves, andstar anise. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar. This version is most popular inArmenia andTurkey.
Stuffed melons were part of theOttoman palace cuisine. The recipe survives in modern Turkish,Yemenite, Iranian and Armenian cooking.[57]
Stuffed sorrel (Armenian:ավելուկով տոլմա or սալորի տերևներով դոլմա,Turkish:Labada sarması or Evelik Dolması) is a generic name for meals made ofsorrel leaves stuffed with meat (lamb) and rice, or more rarely rice only.[58]
Stuffed mallow (Kurdish:Melûkîyê tije kirî or Dolma ya melûkîyê;Arabic: خبازة محشية;Hebrew: עלי חלמית ממולאים,romanized:Aley Ḥalmith Meemou'laim;Turkish:Ebegümeci sarması) is a generic name for dishes made ofmallow leaves, stuffed with meat (lamb) and rice, or, more rarely, rice only. Other names areMallow Sarma orMallow Dolma. It is mostly popular inKurdistan (Kurdish populated regions)Israel,Lebanon,Syria,Turkey,Palestine and theBalkans, where it may be served withyogurt.[59][60]
It is customary for Jewish families to eat holishkes cabbage rolls onSimchat Torah.[14]
Assyrians prepare meatless dolmas forLent.[61] When traditional ingredients are not available, the Armenian Christian community inWest Bengal, India celebratesChristmas withpotoler dorma, a local variation fromAnglo-Indian cuisine.[62] Stuffed vegetables calledgemista ortsounidis are also common inGreek cuisine.[5]
Muslim families often serve dolma as part of theiftar meal duringRamadan and during theEid al-Fitr celebrations that mark the end of the holy month. Large pots of dolma are prepared during theNovruz festival.[63]
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