Dish · caucasian
Dolma
Dolma are grape leaves wrapped around a filling of ground lamb, rice, and herbs, rolled tight and simmered until the leaves turn soft enough to eat whole.
Where it comes from
The technique of wrapping a rice filling in a leaf spread widely across the Caucasus and the former Ottoman regions, with each area's version differing mainly in whether meat is included and which herbs are used.
What cooks argue about
Cooks disagree over rolling tightness: rolled tight, the rice expands as it cooks and can burst the leaf, rolled loose, it stays intact but the filling can end up undercooked or watery.
Nobody has published a dolma recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.