Dolma

Dolma (dolma) is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia and the Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarımak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce.In 2017, dolma making in Azerbaijan was included into the UNESCO Intangible Cultural Heritage Lists. The tradition is present throughout the Republic of Azerbaijan, and is perceived as a central culinary practice in all of its regions. It is one of the most popular and traditional dishes in Iraqi cuisine, and considered a national dish of Iraq, consumed by all ethnic groups in Iraq.

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