from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A fruit or vegetable, especially a grape leaf or cabbage leaf, cooked with a filling of ground meat, herbs, or rice.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of a family of stuffed vegetable dishes.
from the GNU version of the Collaborative International Dictionary of English
- n. a dish composed of well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock, stuffed into tomatoes or green peppers, or wrapped in grape leaves; -- popular in the near east.
from The Century Dictionary and Cyclopedia
- n. A Turkish dish made of vine-leaves, egg-plant, gourds, etc., stuffed with rice and chopped meat.
(In Turkey, they call this kind of conveyance a "dolma" - "stuffed" or "packed" - but they are minibuses, as they are elsewhere in the world.)
Each empire imposed its influence on the country’s cuisine, which is why stuffed vegetables are called dolma in Iraq, as they are in Greece and Turkey, and not mehshi, the Arabic word for “stuffed”; it’s why Iraqis drink out of glassat, the Arabized plural of the English word “glass,” and Iraqi pickles are sometimes called by the Farsi word turshi.
"This is called dolma," says Nahla, motioning to a platter heaped with onions, eggplant and tomatoes stuffed with aromatic rice.
Armenia’s New Year holiday ”Nor Tari” has finally passed, and it can best be described as a dolma-filled, house-crawling, insomnia-enducing holiday adventure of epic proportions.
And * I* had to look up "dolma" because I had experienced "dolmades" and thought there must have been a difference!
After we had demolished as much of the mountain of dolma as we could, after there was no more tebsi to be consumed, Mohamad and I looked at each other and said something about leaving.
Starting the night before, she had made an enormous dolma, the characteristically Iraqi mixture of stuffed vegetables—not just grape leaves and zucchini, but also tomatoes, green peppers, eggplant, and even onions and swiss chard; all stuffed with fragrant rice and meat and stewed together for hours in a pot with a layer of lamb chops at the bottom.
I no longer have a problem drinking hot tea on hot days, having extra servings of plov and dolma (though I usually serve myself if I am with friends – which they find more amusing than rude) and I never forget to take off my shoes (which are habitually cleaned).
The steam from the dolma filled the room with a zesty aroma.
With their heads bowed low to shield their eyes from the white Arabian sun, the women stuffed the vegetables with deft movements and tucked these little bits of dolma into the basin, row after neat row, like a mosaic of food.
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