Read Mode

Dolma Tradition



Dolma tradition is shared by families or groups, with different ingredients and methods used to prepare it by different communities. The tradition is present in all regions of Azerbaijan and is a central culinary practice that is enjoyed on special occasions, as well as during gatherings and expresses solidarity, respect, and hospitality.

The Dolma dish consists of small fillings in the form of leaves or fruits and vegetables wrapped in either meat, onions, rice, peas, or spices. The name of the dish originates from the Turkish word ‘doldurma’, which means “stuffed.” Various types of dolma are served warm or at room temperature in Anatolian, Levantine, Caucasian, Mesopotamian, Iranian and Maghrebi cuisines.

They can be prepared with whole vegetables, fruit, offal, seafood, grape, cabbage, or other leaves, wrapped around the filling. Wrapped dolma is also known as sarma. Zeytinyagli dolmas come in many varieties, from those served cold with a sauce of garlic yogurt to those with meat-based fillings, served warm with tahini or avgolemono. Zeytinyagli dolmas are typically filled with rice and served with a sauce of garlic yogurt.

Dolma bearers primarily consist of women from various ethnic groups, along with wider communities who use dolma to serve their cultural and social needs. The tradition is mostly transmitted through parent-child relationships but is also passed down from schools that mainly teach vocational and apprenticeship skills. The element is widely known in Azerbaijani society, and its viability has been ensured by numerous activities that encourage awareness of the tradition. For example, festivals and vocational schools have taught the tradition, and publications have been published on the topic.

The first International Festival of Dolma is held in Azerbaijan to show off the generosity of the Azerbaijani people and the hospitality of the land. The event took place in Baku in 2016. It was hosted jointly by the Ministry of Culture and Tourism, National Culinary Center, and Azerbaijani National Culinary Association, as well as the Absheron District Executive Authority. About 400 people from Azerbaijan's 24 regions attended the event, and representatives from Turkey, Ukraine, and Jordan.

Through the festival, the guests at this festival have a chance to discover Azerbaijani dolma varieties previously unknown to them, such as dolma made from apples, potatoes, onions, cucumbers, etc. And also with the participation of artists and folk groups, the festival features a diverse and interesting concert program that can be a good effort to maintain the tradition even better.


Edit
Discussion
History