Dolma

Dolma (Ottoman Turkish: طولمه; Turkish: dolma; Azerbaijani: dolma; Armenian: տոլմա, romanized: tolma) e  la yiri bondiraa nang kyaare Ottoman cuisine, nang taa maaloo yineng mui, minced meat, offal, seafood, fruit, bee ne lammo kaŋa zaa neng a vaare pɔgebo, bee a hollow bee hollowed-out vegetable (teseŋ a bell pepper). A leaf-wrapped meng e la a sarma, bee stuffed leaves. Teseng a  wɔɔne ane a nɛne (gbɛɛ yaga a offal) meng nang bang stuffed neng a fillings na tɔ. Dolma na banag die tolong bee maarong kyɛ maale taa bambo ko a modern cuisines ko tenne ane irigyiri nang da paale a Ottoman Empire.https://en.wikipedia.org/wiki/Dolma#cite_note-davidson-2

 Enfuomo 
{{|File: Eid plate.jpg|Turkish version.|File: Mahshy 2.jpg|An Egyptian version of grape leaf dolma|File:Armenian dish dolma 2.jpg|An Armenian version.|title=Different local versions.|alt1=|alt2=|alt3=|alt4=|alt5=|alt6=|alt7=|alt8=}}

Different local versions.

 Iraqi grape leaf dolma and cabbage rolls.
 Levantine Grape leaves.
 Levantine version.
 Levantine version.
 Azerbaijani version.
 Turkish version.
 An Egyptian version of grape leaf dolma
 An Armenian version.

 ky3lle 

 Ziyiri mine 

 Alan Davidson, The Oxford Companion to Food. .





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