Grapevine leaves that are carefully folded and filled with a mixture consisting of rice, finely chopped onions, pine nuts, mint, and other similar ingredients. The stuffed leaves are then slowly cooked in layers within a large pot and served cold with a tangy lemon dressing as an appetizer. This dish is commonly referred to as dolmades or dolmadaka and is a cherished delicacy.
Dolma is a Turkish cuisine that involves filling grape, fig, cabbage, or other edible leaves with a mixture of cooked rice and ground lamb, followed by braising of the rolled-up leaves. In the Middle East, the term is sometimes used to refer to the stuffing of eggplant, zucchini, and similar vegetables.