Dolma (dohl-mah) is the word used to describe any stuffed dish in Turkish cuisine, from stuffed artichokes to courgettes, peppers and onions. It usually refers to dishes that involve hollowing out vegetables for stuffing. Fillings generally fall into meat-based ( etli dolma ) or vegetarian types where rice is the main ingredient, with both using a variety of herbs to add flavour. Yalancı ('yah-lahn-juh') dolma is the name of the vegetarian version of stuffed vine leaves (y a

Etli dolma (eht-lee dohl-mah) is a delicious dish of stuffed vine leaves with a minced beef, tomato, onion and herb filling. The addition of lemon juice, parsley and mint provide vibrant fresh flavours that balance the rich meat and earthy onions. The word dolma is used to describe any Turkish dish involving stuffing, from stuffed artichokes to courgette flowers. In Greece, stuffed vine leaves are called dolmades, while Greek Cypriots call them koupepia. However, they are all