Dolma
Dolma is a family of dishes made by stuffing vegetables or wrapping fillings in leaves. Fillings commonly include rice, meat, herbs, and spices.
Stuffed grape leaves: Grape leaves wrapped around a seasoned filling, often rice, herbs, or meat, then cooked. They are the best-known wrapped form of dolma.
Yaprak sarma: A Turkish dish of grape leaves rolled around a rice-based or meat filling. It is a prominent Turkish form of leaf-wrapped dolma.
Ottoman cuisine: The diverse culinary traditions developed in the Ottoman Empire and its successor communities. Dolma spread widely through regions connected by Ottoman rule and exchange.
Stuffed pepper: A dish made by filling a hollow pepper with ingredients such as rice or meat. It is a familiar stuffed-vegetable form that can belong to the dolma family.
Stuffed vegetables: Vegetables hollowed or opened and filled with mixtures such as rice, meat, herbs, or grains. Many dolma are vegetables filled rather than leaves wrapped around filling.
İmam bayıldı: A Turkish dish of eggplants braised with onions, tomatoes, and olive oil, usually without a stuffed filling. It uses the same vegetable-centered tradition but is not itself dolma.
Turkish cuisine: The culinary traditions of Turkey, shaped by regional ingredients and historical exchange. Turkish cooking preserves many named varieties of dolma.
Onigiri: Japanese rice balls, often shaped by hand and wrapped in nori. Both feature rice and wrapping, but onigiri is formed from rice rather than filling a leaf or vegetable.
Grape leaf: The leaf of a grapevine, used fresh or preserved as a wrapper in several cuisines. Its flexibility and tangy flavor make it a characteristic dolma wrapper.
Warak enab: A Levantine dish of grape leaves rolled around rice, herbs, and sometimes meat. This regional name and preparation illustrate dolma across the Levant.