dolma

American  

[dawl-muh, -mah] / ˈdɔl mə, -mɑ /

noun

Near Eastern Cooking.

1. a dish of tomatoes, green peppers, vine leaves, or eggplants stuffed with a mixture of meat, rice, and spices.

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dolma British  

/ ˈdɒlmə, -mɑː /

noun

1. a vine leaf stuffed with a filling of meat and rice

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Etymology

Origin of dolma

First recorded in 1885–90; from Turkish dolma “something filled, filling,” from the verb dolmak “to stuff, fill, be full”

Example Sentences

It's also a versatile ingredient for many iconic dishes from around the world, including dolmades from Greece, risottos from Italy, paella from Spain and rice puddings from the United Kingdom.

From Salon

Instead, dolmades are served on sculpted wire fencing or banks of gravel, oysters on giant blocks of ice.

From Los Angeles Times

We ate dinner at a family-style dolma restaurant where the food was sure to be fresh, the place having opened just the day before.

From New York Times

Conjure a hedge of the usual suspects with dolmades and mizuna tucked in for good measure.

From Washington Post

The ambassador jokingly says, “We have three epic battles” in the region: “who makes the best tea, dolma and baklava.”

From Washington Post