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Dolma is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, India and the Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, garlic, Cabbage rolls, Pointed gourd and dishes of stuffed vine leaves are also very popular, and these are sometimes also called sarma in Middle East and dorma in India. 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. Stuffed vegetables are also common in Greek cuisine, called gemista, as well as in Italian cuisine, where they are named ripieni ("stuffed").

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.