One of the mysteries of the English language finally explained.
nounPlural dolmades, Plural dolmas
A dish consisting of ingredients such as meat and spiced rice wrapped in vine or cabbage leaves, popular in the Balkans, the Caucasus, and the eastern Mediterranean.
- ‘To assist my speedy recovery today I have eaten four pieces of toast, four dolmades and a packet of Bombay mix.’
- ‘To me, they're preferable to Greek dolmades (rice and grape leaf rolls).’
- ‘The scoop of yogurt-based tzatziki dip that comes with the dolmas is lively enough that they ought to offer it as a dish in itself.’
- ‘Turkish cuisine includes many different stews of vegetables and meat (lamb and beef primarily); borek, kebab, and dolma dishes; and a sourdough bread eaten with almost every meal.’
- ‘See dolma for the principal use, when the leaves are stuffed with a mixture based on meat or rice.’
- ‘And the dolmas, in which astringently green-tasting grape leaves clasp tartly seasoned rice, are so good I could happily eat a dozen of them.’
- ‘Whether making dolmas (stuffed grape leaves) for the Greek festival in spring, carving elaborate jack o’ lanterns in autumn or eating my Nona's cookies in winter, the kitchen is where memories were - and are - made.’
- ‘There's also a host of other traditional Greek dishes, like dolmades (grape leaves wrapped around rice), gyros (a type of donair) and spanikopita.’
- ‘We loaded our plates with hummus and pita, deliciously lemony dolmas, pickled golden beets, a mess of roasted vegetables, and buttery corn pudding.’
- ‘‘I don't know where she's getting those numbers,’ said a man hovering over the food table, filling his plate with tabbouleh and dolmades.’
- ‘Borek, which is a pastry roll filled with cheese or ground meat, and dolma, made from stuffed grape leaves, green pepper or eggplant are most often served prior to the meal.’
- ‘And of course, there are even more meat dishes, such as chicken with mushrooms (in a fried shell), boiled lamb, stuffed meat with sauce, and Turkish dolmas.’
- ‘Other common foods are chorba, a spicy soup; dolma, a mixture of tomatoes and peppers, and bourek, a specialty of Algiers consisting of mincemeat with onions and fried eggs, rolled and fried in batter.’
- ‘We stopped and got Falafel and dolmas at a little grill.’
- ‘Then plumb for flogeres (fried ham and cheese), dolmades (succulent parcels of vine leaves stuffed with rice) or keftedes (robust meat balls in rich tomato sauce).’
- ‘Some dolmas are made from cabbage leaves, grapevine, kale, or some other leaf large enough and softened enough by cooking that it can be wrapped around the little ball made of the filling.’
- ‘Pine nut-spiked dolmades, the stuffed grape leaves, a walnutty red-pepper relish called ezme and a fine version of tabouli all are worth ordering.’
- ‘To start I ordered the Greek dolmades (vine leaves) stuffed with rice, lamb, pork, mint and dill and served with lemon juice for €9.’
- ‘We ordered moussaka and dolmas and ate them on a nearby street corner with some wine.’
Late 19th century: from modern Greek ntolmas or its source, Turkish dolma, from dolmak ‘fill, be filled’.
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