Dolma A041A Extended term ^* Composite food aggregated ^**

The group includes any type of Dolma, i.e. a variety of stuffed vegetable dishes in the Greek cuisine, cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolmas are eaten both ways in Iran. Both are often eaten with yogurt. More detailed information on the characterising ingredients can be added with additional facet descriptors.

• https://en.wikipedia.org/wiki/Dolma
• https://www.google.co.uk/search?tbm=isch&q=Dolma