dolma

dolma

[dawl-muh, -mah]
noun Near Eastern Cookery.
a dish of tomatoes, green peppers, vine leaves, or eggplants stuffed with a mixture of meat, rice, and spices.

Origin:
1885–90; < Turkish dolma literally, something filled, filling, equivalent to dol- fill + -ma suffix of deverbal nouns

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dolma (ˈdɒlmə, -mɑː)
 
n , pl dolmas, dolmades
a vine leaf stuffed with a filling of meat and rice
 
[C19: Turkish dolma literally something filled]

Collins English Dictionary - Complete & Unabridged 10th Edition
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dolma

in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes, notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion, and frequently ground lamb. Although dolmas are usually eaten cold as an appetizer, Greek dolmades with lamb are served hot as a main course with an avgolemono sauce of egg yolks and lemon juice. Other vegetables such as zucchini, green peppers, cabbage, and onions are similarly prepared

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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