Dolma

**Dolma** wani nau'in abinci ne na abinci mai cike da abinci wanda galibi yake da alaƙa da abincin Ottoman, wanda galibi ana yin sa da shinkafa, nama da aka niƙa, nama, abincin teku, 'ya'yan itace, ko duk wani haɗin waɗannan a cikin naɗe ganye ko kayan lambu mai rami ko mai rami (misali barkono mai kararrawa ). Nau'in da aka naɗe ganye ana iya kiransa da *sarma* . Ba kasafai ake samunsa ba, 'ya'yan itatuwa da nama (musamman nama) ana iya cika su da irin wannan cikawa. Ana iya yin Dolma da ɗumi ko a zafin ɗaki kuma sun zama ruwan dare a cikin abincin zamani na yankuna da ƙasashe waɗanda a da suke ɓangare na Daular Ottoman . 

## Asalin Ma'anar
Kalmar *dolma* asalin Turkiyya ce kuma tana nufin "wani abu da aka cika" ko "cika".   Ta samo asali ne daga kalmar aikatau *dolmak*, wadda a ƙarshe ta samo asali ne daga tsohuwar *tolmak* ta Turkic .  Gerard Clauson ya gano tushen kalmar *tol-* ("a cika, ko a cika") kamar yadda aka tabbatar a rubuce-rubucen Turkic na kafin ƙarni na sha uku kuma a matsayin waɗanda suka tsira a cikin harsunan Turkic na zamani masu ma'anoni iri ɗaya. 

Ɗaya daga cikin shaidun farko na kalmar *dolma* ya bayyana a cikin *Thesaurus Linguarum Orientalium, Turcicæ, Arabicæ, Persicæ* (1680) na Franciscus a Mesgnien Meninski, inda aka rubuta siffar Ottoman Turkish طولمه ( *dolma* ) tare da ma'anar Latin *ripieno* ("cikakke" ko "cika").  An ambaci *dolma* a rubuce a cikin Ingilishi tun daga ƙarshen ƙarni na 19, wanda ya bayyana a cikin Littafin James William Redhouse mai suna *A Turkish and English Lexicon* (1890), wanda ya bayyana shi a matsayin "aikin cikawa" da kuma "abincin nama, 'ya'yan itace, ko kayan lambu, cike da shinkafa, forcemeat, da sauransu." 

Baya ga harshen Turkanci na zamani, *dolma* ita ce kalmar da aka saba amfani da ita a Azerbaijani da kuma yadda ake amfani da kalmar Romanization a cikin yaren Yammacin Armeniya դոլմա, wanda a cikin yaren Gabashin Armeniya shine տոլմա ( *tolma* ). Siffofin da suka shafi wasu harsuna sun haɗa da Girkanci ντολμάς (*ntolmás*), Larabci ضُلْمَة (*ḍulma)*, Persian *dolmeh*, Georgian ტოლმა (*ṭolma*), da Tatar тулма (*tulma*).

A Armenia, ana iya samun itacen inabi na daji, wanda ake kira *toli* a cikin Armeniya, wanda sunan sa ya samo asali ne daga kalmar Urartian *uduli*, ma'ana "innabi" ko "innabi".   Asalin *dolma* na Armeniya ko *tolma* wataƙila ya fito ne daga ko kuma yana da tasiri daga tsohon tushen *toli* . 

A Turkiyya, an bambanta tsakanin *dolma* ("abun da aka cika"), yana nufin kayan lambu da aka cika da abin da aka cika, da *sarma* ("abun da aka naɗe"), inda aka naɗe abin da aka cika da ganyen da ake ci kamar ganyen inabi ko kabeji.  A cikin wasu harsuna da yawa na tsoffin yankunan Ottoman da kuma bayan haka, wannan bambancin ba a kiyaye shi sosai ba, kuma ana iya amfani da *dolma* sosai don haɗa da abincin da aka naɗe abin da aka cika da ganyen da za a rarraba su a matsayin *sarma* a cikin Turkiyya.  Wasu sun daidaita kalmomin Turkiyya ta wasu hanyoyi. Misali, yayin da kalmar Turkiyya *ta yaprak sarması* ke nufin ganyen inabi da aka cika, a wasu yankuna ana amfani da kalmar da aka aro ta *yaprak* ("ganye") kaɗai don nufin musamman ga ganyen inabi da aka cika maimakon ganye gabaɗaya. A cikin ƙasashe da yawa masu magana da Larabci, an haɗa *yaprak* da kalmomin asali ma'ana "an cika", kamar *maḥshī yabraq* ko *maḥshī brag* a Siriya da Kuwait . 

Nau'in *dolma* marasa nama, wanda galibi ake cika shi da shinkafa mai kayan ƙanshi, ana kiransa da *yalancı dolma* ("na jabu" ko "na jabu dolma").   Kalmar tana nuna wani tsohon al'adar girki inda ake ɗaukar abincin ganyayyaki a matsayin madadin abinci maimakon abinci "na gaske" a cikin al'ummomin Musulunci na zamanin da, domin Musulunci bai wajabta hana nama a kowane lokaci ba.  Larabawa suna kiran irin waɗannan abinci a matsayin *muzawwaj* ("na jabu"), wani ra'ayi da ya ci gaba a cikin harshen Turkanci.  Ana amfani da nau'ikan kalmomin da ke da alaƙa a cikin wasu yarukan daban-daban, waɗanda suka haɗa da Larabci يالانجي ( *yalanji* ), Greek ντολμαδάκια γιαλαντζί ( *ntolmadákia gialantzí* ), Armenian յալանոչի *չմի միմ մարմարը* da Georgian. იალანჩი ტოლმა ( *ilanchi tolma* ).

Ana samun wasu nau'ikan abincin Armeniya masu sunayen Turkawa a faɗin Turkiyya da sauran ƙasashe, wanda hakan ke sa ya yi wuya a tantance ainihin asalin irin waɗannan abincin a ƙasa. 

## Tarihi
Ana jayayya kan ainihin asalin *dolma* .  An yi amfani da kayan lambu a cikin abincin Bahar Rum da Yammacin Asiya tsawon ƙarnoni.    Wasu daga cikin girke-girke na farko da suka bayyana kayan lambu masu cike da nama sun bayyana a cikin littafin girke-girke na Romawa *mai suna Apicius*, wanda aka tattara a ƙarshen zamanin da .  Ya haɗa da umarni ga kokwamba waɗanda aka bare, aka dafa su, aka cika su da naman forcemeat, sannan aka dafa su a cikin ruwan miya ko miyar giya . 

A zamanin da, littattafan girki daga Zamanin Musulunci na Zamani sun ba da cikakken bayani game da abincin kayan lambu da aka cika da kayan lambu. Wani littafin girki na Larabci na ƙarni na 13 *mai suna Kitāb al-ṭabīẖ* daga Al-Andalus da Maghreb ya ƙunshi girke-girke da yawa na eggplants .  Waɗannan suna bayyana dabaru kamar cire eggplants, ajiye saman, cika su da niƙaƙƙen nama wanda galibi ana haɗa shi da burodi, ƙwai, ganye, da kayan ƙanshi, sannan a dawo da siffarsu ta asali, wani lokacin a ɗaure saman da skewers na katako.  Hanyoyin girki sun haɗa da yin burodi, tafasa, soya, da dafawa a cikin miya mai kayan ƙanshi.  Hakazalika, littafin girki na Siriya *mai suna Kitab al-Wuslah ila l-habib* daga wannan lokacin ya haɗa da girke-girke da yawa na cucumbers masu kauri cike da nama mai kayan ƙanshi kuma a dafa a cikin miya, mai, da kayan ƙanshi . 

A zamanin Ottoman, kayan lambu da aka cika, waɗanda daga baya aka sani da *dolma*, sun zama ɗaya daga cikin nau'ikan abincin Ottoman da aka fi so kuma aka bambanta.  Sun samo asali ne daga albasa da apples kawai zuwa nau'ikan kayan lambu da ganye iri-iri a cikin ƙarni masu zuwa, tare da nama galibi ana amfani da shi azaman ƙarin kayan abinci da wasu nau'ikan da aka shirya gaba ɗaya ba tare da nama ba a ƙarshen ƙarni na 18.  Dolma ta kasance abincin gargajiya wanda bai canza komai ba tun zamanin Ottoman. 

Abincin da aka rubuta da farko a rubuce a cikin tarihin Ottoman ya samo asali ne tun ƙarni na 15 kuma ya haɗa da albasa mai cike da kayan lambu, apples, tripes, quinces, da spleen .     Bayan faɗaɗa Ottoman zuwa yankunan Larabawa a ƙarni na 16,  masanin tarihin abinci Lilia Zaouali ta lura cewa wani sabon abinci ya samo asali wanda ya yi watsi da stew na zamanin da a hankali kuma ya fi mai da hankali kan gasasshen nama, kayan lambu mai cike da kayan lambu, da jita-jita masu tushen eggplant.  Ta lura cewa wannan abincin ya yi tasiri ga abincin Girka, Balkans, da Larabawa, yana ba da gudummawa musamman ga yaɗuwar abincin eggplant mai cike da kayan lambu a ƙasashen gabashin Larabawa. 

A ƙarni na 16, jerin abincin da aka cika da Ottoman ya faɗaɗa sosai, wanda ya ƙunshi nau'ikan kayan lambu iri-iri kamar gourds, ganyen inabi, kabeji, karas, zucchini marasa nuna, ganyen plum, eggplants, da kabewa, da kuma rago .   Abincin da aka cika ya zama abin lura a cikin abincin Ottoman, kuma a ƙarni na 17, Istanbul tana da shagunan girki kusan 50 da aka sani da *dolmacı* waɗanda suka ƙware a cikin kayan lambu da aka cika.  Wannan lokacin kuma ya ga bayyanar ƙarin nau'ikan, gami da kifi da aka cika (gami da mackerel, northern red snappers, bonitos, goatfishes, pacific blue-eyes, common pandoras, da cuttlefish ) da kuma kankana da aka cika, luffas, da ganyen borage .      

Gabatar da amfanin gona na Sabuwar Duniya zuwa Daular Ottoman tun daga karni na 18 zuwa gaba ya haifar da ƙarin bambancin dolma, tare da sabbin nau'ikan da suka haɗa da leeks, alayyafo, quinces, kokwamba na Armenia, okras, da Urushalima artichokes .    A ƙarni na 19, *dolma* ta ci gaba da haɓaka da kuma rarrabawa, ta faɗaɗa zuwa ƙarin 'ya'yan itatuwa, ganye, da nama, gami da kankana, haƙarƙari, kabewa, turnips, agwagwa, tumatir mai ɗaci, tumatir ja, barkono mai kararrawa, da ganyen hazelnut, quince, tumatir mai ɗaci, da ceri mai daɗi .       

Masana tarihi da dama sun danganta dolma da abincin kotun Ottoman . Alan Davidson, wani jami'in diflomasiyya na Birtaniya kuma marubucin abinci, ya danganta rarraba kayan lambu da aka cika a tsoffin yankunan Ottoman da kuma kalmar *dolma* da kanta, da abincin kotun Daular Ottoman, yana mai lura cewa yayin da ake cika kayan lambu a zamanin kafin zamanin Ottoman, "a Istanbul ne aka fara ɗaukar kayan lambu da aka cika a matsayin nau'in abinci na yau da kullun". 

### Buɗaɗɗen kabeji
A ƙasashe da dama, ana cika busasshen kabeji da wake da 'ya'yan itatuwa masu tsami. Ana naɗe shi da ganyen kabeji, sannan a cika shi da wake ja, wake garbanzo, lentil, alkama mai fashewa, manna tumatir, albasa da kayan ƙanshi da yawa. Ana kiran busasshen kabeji Pasuts tolma (պասուց տոլմա) (Lenten dolma) a cikin Armeniya inda aka yi su da hatsi bakwai daban-daban - chickpeas, wake, lentil, alkama mai fashewa, wake, shinkafa da masara. &#x5B; ** &#x5D; Masu dafa abinci na Armeniya wani lokacin suna amfani da ruwan rose hip syrup don ɗanɗano biredi mai cike da kabeji.  Ana kuma kiran biredi na kabeji *da kələm dolması* a Azerbaijan.  A lokacin hunturu a Masar, ana amfani da kabeji a al'ada don yin mahshi; ana kiran waɗannan biredi na kabeji da mahshi kromb (  ). 

### Kayan lambu

## Manazarta