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Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape or cabbage leaves around the filling. These wrapped dolma are sometimes called sarma.

oday, dolma dishes can be found in the cuisines of the Balkans, South Caucasus, Central Asia and the Levant, the family cuisines of Sephardic and Iraqi Jews, and in Sweden.

In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. The tradition is present throughout the Republic of Azerbaijan, and is perceived as a central culinary practice in all of its regions.

By the term “dolma” Bosnians are talking about rich filling, instead of outer vegetable shell.

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