Dolma, derived from the Turkish word for “stuffed”. Is a delightful family of dishes that finds its roots in the rich tapestry of Ottoman cuisine. These delectable creations consists of a flavourful filling, which can include ingredients like rice, minced meat, seafood, fruit or even a harmonious combination of these, encased within a vegetable or leaf wrapping.

The concept of stuffed vegetable dishes has been a culinary tradition in the Middle East for centuries. However the term “Dolma” which signifies “something stuffed” or “filled” originates from Turkish. The Greeks also have their version of dolma’s origins. According to Greek lore, stuffed vine leaves became popular during Alexander the Great’s siege of Thebes. In times of scarcity,Greeks made use of leftover meats by rolling them in grape leaves, creating “Dolmathes”. In Greek version Dolmathes are made with finely minced lamb, infused with aromatic herbs and spice. These dolmas are often served hot, accompanied by chicken broth and lemon sauce, or cold with a drizzle of olive oil.