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dolma

[dawl-muh, -mah] /ˈdɔl mə, -mɑ/
noun, Near Eastern Cookery.
1.
a dish of tomatoes, green peppers, vine leaves, or eggplants stuffed with a mixture of meat, rice, and spices.
Origin
1885-1890
1885-90; < Turkish dolma literally, something filled, filling, equivalent to dol- fill + -ma suffix of deverbal nouns
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for dolma

dolma

/ˈdɒlmə; -mɑː/
noun (pl) dolmas, dolmades (dɒlˈmɑːdiːz)
1.
a vine leaf stuffed with a filling of meat and rice
Word Origin
C19: Turkish dolma literally something filled
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Encyclopedia Article for 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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