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[td]Ottoman palace records and cookbooks from the 15th to 19th centuries describe similar stuffed dishes.<ref>[https://books.google.com.tr/books?i...hl=tr&source=gbs_vpt_read#v=onepage&q&f=false] Meninski's book</ref><ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"- oldest references to dolma</ref><ref>[https://turkiyeturizmansiklopedisi.com/melceut-tabbahin] MelceΓΌ't-Tabbahin recipes</ref>[/td] [td]The Turkish etymology of key terms like βdolmaβ from βdolmakβ (to fill).<ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"</ref>[/td]
[td]The Turkish etymology of key terms like βdolmaβ from βdolmakβ (to fill).<ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"</ref>[/td] [td]Systematic spread of the dish following Ottoman expansion into Arab territories.<ref>[https://amazingfoodanddrink.com/food-drink-origins-yummy-dolma-mahshi/]{{citation Originsneeded|date=August of Dolma and Mahshi</ref><ref>[https://aladdinshouston.com/grape-leaves/] Origins of grape leaves "The Ottoman Empireβs Influence"</ref><ref>[https://www.ranellekirchner.com/blog/a-historical-look-at-the-dolma] a historical look at the dolma</ref>[/td] [td][/td]
[td][/td] [td]Several dolma recipes were recorded in 19th-century Iran by [[Naser al-Din Shah Qajar]]'s chef, including stuffed vine leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s, with varied fillings prepared with ground meat, sauteed mint leaves, rice and [[saffron]].<ref>{{Encyclopaedia Iranica|last=Ghanoonparvar|first=M. R.|author-link=M.R. Ghanoonparvar|title=DOLMA|url=https://iranicaonline.org/articles/dolma|volume=7|fascicle=5|pages=478-479}}</ref> [[History of the Jews in Iraq|Iraqi Jewish]] families have a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> [[History of the Jews in the Ottoman Empire|Jews in the Ottoman Empire]] used locally grown grape leaves and adopted the Turkish name of the dish.<ref name=jta/>[/td]
[td]Several dolma recipes were recorded in 19th-century Iran by [[Naser al-Din Shah Qajar]]'s chef, including stuffed vine leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s, with varied fillings prepared with ground meat, sauteed mint leaves, rice and [[saffron]].<ref>{{Encyclopaedia Iranica|last=Ghanoonparvar|first=M. R.|author-link=M.R. Ghanoonparvar|title=DOLMA|url=https://iranicaonline.org/articles/dolma|volume=7|fascicle=5|pages=478-479}}</ref> [[History of the Jews in Iraq|Iraqi Jewish]] families have a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> [[History of the Jews in the Ottoman Empire|Jews in the Ottoman Empire]] used locally grown grape leaves and adopted the Turkish name of the dish.<ref name=jta/>[/td]
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[td]Ottoman palace records and cookbooks from the 15th to 19th centuries describe similar stuffed dishes.<ref>[https://books.google.com.tr/books?i...hl=tr&source=gbs_vpt_read#v=onepage&q&f=false] Meninski's book</ref><ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"- oldest references to dolma</ref><ref>[https://turkiyeturizmansiklopedisi.com/melceut-tabbahin] MelceΓΌ't-Tabbahin recipes</ref>[/td]Revision as of 07:17, 31 August 2025
[/td][td]Ottoman palace records and cookbooks from the 15th to 19th centuries describe similar stuffed dishes.<ref>[https://books.google.com.tr/books?i...hl=tr&source=gbs_vpt_read#v=onepage&q&f=false] Meninski's book</ref><ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"- oldest references to dolma</ref><ref>[https://turkiyeturizmansiklopedisi.com/melceut-tabbahin] MelceΓΌ't-Tabbahin recipes</ref>[/td] [td]The Turkish etymology of key terms like βdolmaβ from βdolmakβ (to fill).<ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"</ref>[/td]
[td]The Turkish etymology of key terms like βdolmaβ from βdolmakβ (to fill).<ref>[https://www.nisanyansozluk.com/kelime/dolma] NiΕanyan Dictionary "dolma"</ref>[/td] [td]Systematic spread of the dish following Ottoman expansion into Arab territories.<ref>[https://amazingfoodanddrink.com/food-drink-origins-yummy-dolma-mahshi/]{{citation Originsneeded|date=August of Dolma and Mahshi</ref><ref>[https://aladdinshouston.com/grape-leaves/] Origins of grape leaves "The Ottoman Empireβs Influence"</ref><ref>[https://www.ranellekirchner.com/blog/a-historical-look-at-the-dolma] a historical look at the dolma</ref>[/td] [td][/td]
[td][/td] [td]Several dolma recipes were recorded in 19th-century Iran by [[Naser al-Din Shah Qajar]]'s chef, including stuffed vine leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s, with varied fillings prepared with ground meat, sauteed mint leaves, rice and [[saffron]].<ref>{{Encyclopaedia Iranica|last=Ghanoonparvar|first=M. R.|author-link=M.R. Ghanoonparvar|title=DOLMA|url=https://iranicaonline.org/articles/dolma|volume=7|fascicle=5|pages=478-479}}</ref> [[History of the Jews in Iraq|Iraqi Jewish]] families have a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> [[History of the Jews in the Ottoman Empire|Jews in the Ottoman Empire]] used locally grown grape leaves and adopted the Turkish name of the dish.<ref name=jta/>[/td]
[td]Several dolma recipes were recorded in 19th-century Iran by [[Naser al-Din Shah Qajar]]'s chef, including stuffed vine leaves, cabbage leaves, [[cucumber]]s, eggplants, [[apple]]s, and [[quince]]s, with varied fillings prepared with ground meat, sauteed mint leaves, rice and [[saffron]].<ref>{{Encyclopaedia Iranica|last=Ghanoonparvar|first=M. R.|author-link=M.R. Ghanoonparvar|title=DOLMA|url=https://iranicaonline.org/articles/dolma|volume=7|fascicle=5|pages=478-479}}</ref> [[History of the Jews in Iraq|Iraqi Jewish]] families have a version of dolma with sweet and sour flavors that were not found in other versions.<ref>{{Cite book| publisher = Routledge| isbn = 978-1-317-38321-5| last = Meri| first = Josef| title = The Routledge Handbook of Muslim-Jewish Relations| date = 2016-06-23 |page=486}}</ref> Dolma are part of [[cuisine of the Sephardic Jews]] as well.<ref>{{Cite book| publisher = Cengage Learning| isbn = 978-0-538-73497-4| last1 = Kittler| first1 = Pamela Goyan| last2 = Sucher| first2 = Kathryn P.| last3 = Nelms| first3 = Marcia| title = Food and Culture| date = 2011-08-22}}</ref> [[History of the Jews in the Ottoman Empire|Jews in the Ottoman Empire]] used locally grown grape leaves and adopted the Turkish name of the dish.<ref name=jta/>[/td]
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