8 Dolma Varieties
Ranked From the Best To the Worst

Fylla or phylla, meaning leaves in Greek, is the Kalymnian take on the Greek dolmades or Turkish dolmas, which are a type of stuffed vine-leaf rolls. The filling usually consists of a combination of ground beef and pork, rice, onions, tomatoes, salt, and pepper, but some versions are made without meat. Once stuffed, the rolls are typically arranged in a large pot over a layer of vine leaves and tomato slices, covered with water or stock and lemon juice, then cooked until tender and fragrant. This traditional dish is usually enjoyed with a dollop of Greek yogurt on top, and it is often prepared on Sundays.Expand

Patlıcan dolmasi is a Turkish take on stuffed eggplants. They are often offered as a meze in many kebab places throughout the country. The dish is typically prepared with dried eggplants, when it’s known as kuru patlıcan dolmasi. The dried eggplants should first be blanched until they soften, and are then stuffed with ingredients such as mint, pomegranate molasses, onions, ground meat, rice, bulgur, currants, or pine nuts. It is recommended to pair stuffed eggplants with yogurt, crusty bread, or green olive salad.Expand

Azerbaijan's national dish is called yarpaq dolmasi, a savory meal consisting of vine leaves stuffed with chopped meat, onions, rice, salt, pepper, butter, and fresh herbs such as coriander, dill and mint. Dolma belongs to a family of stuffed dishes from the cuisines of the former Ottoman Empire and neighbouring regions such as Russia, Middle East, the Caucasus, and Central and South Asia. Locals claim that Azerbaijan has the best dolma in the world, and the reasoning behind it is that the grape vines originated in the mountainous valleys of their country. Yarpaq dolmasi is usually consumed in the afternoon or evening, for late lunch or dinner. It is an everyday dish, popular in equal measure at parties and weddings. Azerbaijani dolma differs from all the others because of its shape - it is small and round, unlike the elongated Turkish version. Enjoyed as a main course once or twice a week, yarpaq dolmasi is usually accompanied by a sauce based on yogurt and garlic, or clotted sour milk.Expand

Biber dolması is a Turkish delicacy consisting of peppers stuffed with a combination of ground meat (beef or lamb), rice, and onions. There are numerous recipes and variations, so additional ingredients such as raisins, pine nuts, mint, and garlic are also often included in the basic combination of fillings. The stuffed peppers are then slowly boiled in water until they soften. It is recommended to serve biber dolması with fresh bread and yogurt on the side. If desired, the dish can be prepared in a vegetarian version - just leave out the meat and serve the peppers cold.Expand

Domates dolmasi is a traditional dish that's also popular in Azerbaijan. It consists of stuffed and cooked tomatoes. The tomatoes are stuffed with a combination of ground lamb, rice, onions, parsley, olive oil, mint, and seasonings. They're then placed upright in a big pan and cooked until tender and the stuffing is fully cooked. Once done, the stuffed tomatoes can be topped with a sauce consisting of the flesh of scooped tomatoes, red pepper paste, and olive oil. Garnish the dish with red pepper flakes and serve it with a bowl of plain yogurt on the side for the best experience.Expand

Kabak dolmasi is a traditional dish made by stuffing zucchinis with a combination of ground beef or lamb, rice, onions, and tomatoes. The dish is flavored with parsley, salt, and pepper. When served, this meze dish is traditionally accompanied by plain yogurt or garlic yogurt.Expand

Enginar dolmasi is a traditional dish and a type of dolma. The dish is prepared with a combination of artichokes, rice, onions, parsley, rice, tomato paste, olive oil, and seasonings. The artichokes are stuffed with a mixture of the other ingredients, drizzled with olive oil and covered with stock up to half way in a pot, then cooked until tender. Once done, it's recommended to serve the stuffed artichokes with yogurt on the side.Expand

Yalanchi is an Armenian dish made by stuffing grape leaves with a meatless filling. Translated from Turkish, the word yalanchi means fake or liar, referring to the fact that the filling contains no meat. The basic ingredients for the stuffing include rice, onions, lemon juice, pine nuts, and currants, as well as fresh herbs such as dill, parsley, and mint. These grape rolls are always served cold, and it is recommended to pair them with a salad or matzoon (Armenian yogurt) on the side.Expand