Dolmas, or dolmades, is literally a stuffed grape leaf. The most well known variety in the United States are Greek in origin, grape leaves stuffed with rice. But in Turkish cuisine there are different vegetables that are also stuffed; eggplant , tomatoes, zucchini.
Then there are seafood varieties, like squid or mussels and mackeral, which are also delicious. Quite often the grape-leaf type offered here are mass produced, the results being oily, or something sticky with white mushy rice. Often you see them served on a Greek salad. When well-made, I prefer them on their own, or part of a mezze platter of appetizers.
It’s something to do with their mix of currants, pine nuts, and spices. Warm or cold..they’re just delicious. Since I had a jar of grape leaves, I decided to buy some Turkish rice, currants and pine nuts. I wonder if leaves of my fig tree would work?
Your Greek Dolma looks very much like Crimean Tatar Sarma – minced meat, onions, rice and tomatoes mixed together and spiced with black pepper + ( any kind of spices- depends on your taste), rolled into grape leaves and cooked in the pot adding some water for about 25-30 min. Served with white cheese or homemade yogurt with garlic. Sarma means rolled-in something. Instead of grape leaves we use different other leaves – for example beetroot leaves ( very deliciously soft, healthy and tasty )
And Dolma – means stuffed into smth – for example paprika, eggplants, tomatoes, etc. You may use the same mixture of meat, rice and onions. But it’s better served with sour cream. Every Crimean Tatar knows this dish since childhood, it’s our favorite summer meal. These 2 words sarma and dolma are in wide use in our language.
I think that this dish is popular in different variations among all southern people living on the seashore. Respectfully yours Elmira Bayram-Ali from Ukraine,Crimea, Sudak.
Thank you Elmira! Wow…learning a lot just from your comments and would love to try or find more Tatar food sources…Your welcome to send a recipe or many!
Thanks!
Jeremy