Dolma

Dolma ( taken from osm. دولما dolma / türk. Dolma ) is a specialty of oriental cuisine: vine leaves, which are usually with rice, minced lamb, chopped onions, nuts and spices filled. The stuffed grape leaf is boiled or stewed in broth or wine and drizzled with olive oil and lemon juice.

Dolma are traditionally eaten cold or as an appetizer. The name of the dish derives from the Turkish. dolma is the shortened infinitive of the full infinitive dolmak ( fill ), meaning " filled ". The alternate name in Turkish is sarma, the infinitive is also a shortened ( by sarmak - wrap ). In German, in addition to the original Turkish name also the Greek name has naturalized Dolmades ( Greek plural of Dolma ).

In other languages ​​the names dolma or sarma were adopted and adapted to the respective language: Albanian: Dollma / Dolloma or Sarma; Romanian: Sarmale; Azeri: Dolma; Armenian: տոլմա, Tolma; Greek: Dolmades or Dolmadakia; Persian دلمه, Dolmeh.

To prepare the stems are cut from fresh grape leaves, the leaves blanched a few minutes in boiling salted water and then added to drain on a sieve. On each vine leaf something filling is placed and rolled. The wound vine leaves are layered and cooked in a pot.

Variants

• Aramaic / Assyrian Dolma ( Aramaic: Aprache ) is filled with rice, fine veal pieces and vegetables and eaten mostly warm.
• Turkish and Arab Dolma is either with rice, meat and vegetables (such as peppers and tomatoes, warm) or only with rice and vegetables, cilantro, pine nuts, raisins from Corinth filled ( as a cold dish).
• Armenian Dolma are stuffed with rice, ground beef, much tarragon and coriander and served mostly with yogurt ( and minced garlic). Even stuffed eggplant, tomatoes, peppers or minced meat wrapped in cabbage leaves with rice, cilantro, parsley and basil blue, cooked in tomato sauce with quince.
• Albanian Sarma are filled with fried minced beef and risotto rice wine leaves, which are eaten with bread and Tarator.
• Azerbaijani dolma is a hot dish, is traditionally filled or wrapped with minced lamb and spices.
• Greek dolmades contain no meat, but only a rice stuffing, which is provided with many herbs (particularly dill).
• Georgian dolma is exactly like the Armenian Dolma cooked and served.
• Chechen Dolma is stuffed with rice, meat, vegetables and herbs.
• In the Bosnian, Croatian and Serbian cuisine sour cabbage leaves are used for wrapping in the preparation of Sarma instead of vine leaves mostly. In Bosnia, stuffed vine leaves are also quite prevalent. They are then called Japrak. Be filled both variants with minced meat (usually mixed from pork and beef ), rice and herbs. Sarma is in many countries of the former Yugoslavia served on holidays (eg Christmas).
• Kurdish Dolma (Kurdish: yaprakh ) is a hot dish and is traditionally filled or wrapped with rice, minced meat, herbs and spices.
• The Bulgarian Sarma ( Bulg сърма; sɤr'mɐ spoken) are prepared with short-grain rice, mixed minced meat ( ground beef ), onions and herbs, and either wrapped with vine leaves or cabbage leaves. They are served warm ( not cold eaten ). The sole filling with rice is not common in Bulgaria. The vine leaves rolls are served with a spoonful of yogurt. Both varieties are a main course.