Dolma Recipes

Armenian dolma withbeef recipe Armenian Dolma with Beef

Armenian Dolma with Beef - a filling of ground beef with rice, wrapped in grape leaves, prepared according to the recipe of Armenian cuisine.

Georgian Tolma Recipe Georgian Tolma

Tolma, or Georgian dolma, is one of the traditional recipes of Georgian cuisine, Georgian dolma is slightly different from this dish in other countries.

Lamb and rice dolma recipe Lamb and Rice Dolma

Lamb and rice dolma is a traditional recipe of Azerbaijani cuisine; dolma is a filling wrapped in grape leaves.

Tashkent-style dolma recipe Долма по-ташкентськи

The Tashkent-style dolma recipe is a little more complicated than the usual dolma recipes – it includes grape leaf dolma and stuffed bell peppers.

Dolma

Dolma is a wonderful dish, which is marinated grape leaves, rolled in a special way, inside which there is a variety of fillings. Dolma recipes can differ greatly from each other depending on what national cuisine dolma belongs to. Dolma recipes can include lamb, beef, pork, poultry, or even vegetarian dolma without meat. In addition, the dolma filling includes rice and other ingredients, as well as a set of spices. Rolls of grape leaves with filling are boiled over low heat for some time, then dolma is removed from the liquid and served with various sauces. To cook dolma, you can use both fresh and canned grape leaves, thanks to which you can cook dolma at home at any time of the year.

Dolma Origin

The origin of dolma is difficult to determine, since this dish is prepared in many different countries, which have only one thing in common - they are warm and grow grapes. No other connections can be traced - dolma is prepared in both Muslim and Christian countries, the only difference will be the participation of pork in the dolma recipe. And so dolma recipes are found in many national cuisines of the world - Armenian cuisine, Azerbaijani cuisine, Georgian cuisine, Turkish cuisine, Uzbek cuisine, Greek cuisine and many other cuisines of the world are rich in them. Therefore, there is no unambiguous answer to the question "whose dolma?". But there is a UNESCO decision, according to which Azerbaijani dolma was included in the List of Intangible Cultural Heritage of Humanity. But in reality, dolma is prepared in many different countries of the world, and it is quite possible that Greek dolma appeared much earlier than Azerbaijani dolma.

Dolma and Cabbage Rolls

Dolma and cabbage rolls are very similar in the technology of cooking, the only difference is that the dolma filling is wrapped in grape leaves, and the cabbage roll filling is wrapped in cabbage leaves. In both dolma and cabbage rolls, the composition of the filling can vary significantly - they can be with meat, fish, or even vegetarian, dolma and cabbage rolls are cooked by boiling in salted water and can be served with various sauces - almost everything is the same for these two dishes, except for the packaging. But it is the packaging that gives a certain taste and national flavor to these dishes, so Uzbek dolma is very different from Ukrainian cabbage rolls both in appearance and taste.