dol·ma  (dôl'mə, -mä)  n. pl. dol·mas or dol·ma·des (dôl-mä'děs) A fruit or vegetable, especially a grape leaf or cabbage leaf, cooked with a filling of ground meat, herbs, or rice. [Turkish, filling.] |
dolmades
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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