Dolma

Dolma is a common Syrian dish that originated from Azerbaijan. Dolma, in Azerbaijani, means “full” or “stuffed”. The traditional way of creating a Dolma is very straightforward. You just need to combine rice, sliced greens, salt and black pepper in a big dish. Preferably, the mix should have coarsely diced and seasoned (or minced) meat.

After putting everything together, the next step for you is to roll the combination in salt-water pickle vine leaves (without the stock) and fry them. In some cases, some people add lemon juice and chicken stock to the Dolma before cooking. This tactic is to improve juiciness. Furthermore, filled vegetables, fish, or even fruits can be put into a Dolma as well.

Dolma was traditionally made by a woman to her spouse prior to their wedding. Dolma has always been seen as a dish associated with family bonding and togetherness. As a result, it is prepared for a variety of special events. The rice-only form of the Dolma is named Yalanci Dolma, which translates to "liars dolma" due to its absence of meat.