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A family of stuffed vegetable dishes in Middle Eastern Cuisine.

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A Quick Tip by GlutenFreeAli

  • Mar 1, 2010
  • by
I love dolma! I used to always get these before I was gluten-free and I can still enjoy them now (whereas pita and falafel are not gf)
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More Dolma reviews
review by . March 01, 2010
      For the last several years, I lived in a primarily Greek neighborhood in New York City. Astoria, Queens is an extraordinarily diverse hub of young and old alike, but the signage and the food is what tells the visitors that they've just entered a little version of Europe.      I confess that I don't like a lot of Greek food, but one thing I fell in love with was the dolmas, a.k.a. stuffed grape leaves. These are found in various parts of the Medditerranean …
Quick Tip by . March 11, 2010
Tried this recipe and it turned out delicious.
About the reviewer
Alison St. Sure ()
Ranked #150
I have been living gluten-free since 2002. All of my family is gluten-free and one daughter has severe food allergies. I write a blog SureFoodsLiving.com where I offer practical advice about living with … more
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About this food


Dolma (pl. dolmas or dolmades) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Cyprus, the Balkans, many Middle Eastern countries, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato  and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt.
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