Dolma

Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire – in Turkey and the surrounding regions. Perhaps the best-known is the vine-leaf dolma, which in Turkish is called yaprak dolma or sarma. Common vegetables to use for the stuffing include courgettes (zucchini), aubergines (eggplant), tomatoes and peppers. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both are often eaten with yoghurt.