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Grape leaves, rice, sunflower oil,...
Grape leaves, rice, sunflower oil, salt, citric acid, calcium chloride, lactic acid, spices
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Product Description 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 Greece, Cyprus, Iraq, the Balkans, many Middle Eastern countries, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf 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.