Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some types of dolma are made with whole vegetables, fruit, offal(meats) or seafood, while others are made by wrapping leaves, most commonly grape or cabbage leaves, around the filling. Wrapped dolma, specifically, are also known as sarma.

Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called 'thrion'.

The Iranian variety has been traced to at least the 17th-century. During the 19th-century several varieties were recorded by Naser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice and saffron.

In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. Dolma dishes are found in Balkan, Caucasian, Arab, Israeli, Turkish, and Central Asian cuisine, and were historically part of the Ottoman palace cuisine. The word dolma, of Turkish origin, means "something stuffed".

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