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The contents of the Sogan-dolma page were merged into Dolma on April 2018. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page.

This article was the subject of a Wiki Education Foundation-supported course assignment, between 15 September 2020 and 10 December 2020. Further details are available on the course page. Student editor(s): Telestudent2020.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 19:40, 16 January 2022 (UTC) reply

malfoof is under 'cabbage roll' but it's also prepared through using grape leaves in Jordanian and Lebanese cuizine and possibly other Arabic speaking middle eastern countries. Mabye malfoof should also be mentioned in this article or mabye given its own article in itself? American-Jordanian and American-Lebanese peoples have used cabbage more often when in the United States, most likeley due inability to access grape leaves.

Added by Ara: Malfoof is just a variant of mahshi. Stuffed or rolled leaves are found in many cuisines. Grape, cabbage, and chard are used most commonly, but so are beet, strawberry, green bean, etc. etc. You will find this in Lebanon, Armenia, Turkey, Jordan, and probably a bunch of other countries.

In Cyprus this food is called Koupepin, Κουπέπιν, which comes from Arabic kubeba and NOT Dolma or Ντολμάς. Could this be an arabic dish? —Preceding unsigned comment added by WhiteMagick ( talk • contribs) 20:20, 22 April 2009 (UTC) reply

I dont know how to use arabic text, so will someone do me the favor of adding waraq dawali as the arabic name of the food, and state that it is popular in Levantine Arab countries. Thank you -Niz

I can also attest to this name being used in the Palestinian territories as well as within the Arab community in Israel. —Preceding unsigned comment added by 170.123.4.230 ( talk) 20:02, 30 March 2010 (UTC) reply

Sorry but this Armenian etymology addition is hilarious, who on Earth added somthing so unbelievable. Dolma is clealy a Turkic etymology meaning Dolma = To Fill, Dol = Fill, when ma is added it becomes "To Fill", from my holiday trips to Turkey picking up the little of the language I know it is a commonly used word.

Also Dolma is not generally stuffed with meat, its a vegetarian dish, some versions may have a little mincemeat but that's all.

User:Johnstevens5

In Greece, at least, with-meat and without-meat versions of dolma are both common, with preference depending largely on the time of year (vegetarian is more common in the summertime; meat in the wintertime). -- Delirium 21:34, 19 December 2006 (UTC) reply

The greek says "dolmadakia", but a transliteration of the greek text says "dolmadhes" ("ntolmades"). Could someone "in the know" please correct it? As yet there isn't even a gareek article for reference... Tom e r ^talk 23:14, 20 October 2006 (UTC) reply

They're both correct; the "-akia" version is a diminutive plural ending, while the "-adhes" version is a "normal" plural ending. They have slightly different connotations, but are mostly interchangeable. -- Delirium 21:31, 19 December 2006 (UTC) reply

ntolmades are lachanontolmades (made with cabbage)while ntolmadakia(small ntolmades) usually refers to the ones made with vine leaves. They are not interchangable. — Preceding unsigned comment added by 79.130.88.134 ( talk) 11:02, 3 May 2012 (UTC) reply

In English usage as far as I'm aware, and certainly in Greek usage, "dolma" refers specifically to the stuffed grape leaves, and does not include stuffed tomatoes, stuffed peppers, or other such dishes that go by different names, such as "yemista". The article currently says they all go under the general term "dolma"; is this a usage common in English? -- Delirium 21:33, 19 December 2006 (UTC) reply

The Oxford Companion to Food's article on dolma is primarily about stuffed vegetables, though it also mentions the rolled grape leaves (sarma). I am not sure what other generic name we could use for the Ottoman stuffed vegetables, which are found from the Balkans to Arabia. -- Macrakis 23:00, 19 December 2006 (UTC) reply

I have changed this article so that the variance of usage between British English and American English does not mislead. The same vegetable is commonly given different names in Britain and in the USA. The vegetable that in Turkish is called 'kabak' is called commonly 'zucchini' by the Americans taking its origin from Italian but generally called 'courgette' by the British taking its origin from French. Similarly, the same vegetable that is called 'patlican' in Turkish is called commonly by the Americans 'eggplant' and called generally by the British 'aubergine' which is originally French. The article before my correction gave the impression that 'zucchini' and 'courgette' were different vegetables; similarly 'eggplant' and 'aubergine'. -- User:noyder 00:35, 16 March 2007

In church (a Greek church), I am used to hearing 'dolmadhes' or 'ntolmadakiagialantsi' ("dolmadakia-yaladzi") used interchangeably. I am also told that their origin is Turkish, as is that of all Greek words containing 'nts' for "dz". Class4System ( talk) 05:59, 13 August 2009 (UTC) reply

Perhaps we should go a step further and cut out all the grammatical details for the verb dolmak. I still think that it is an active verbal noun because dolmak is an intransitive verb so it can't have a passive form. None of this, however, is important to this article so perhaps we could rewrite that sentence as: "Dolma is derived from the Turkish verb dolmak which means "to become stuffed" and thus roughly means "stuffed thing"." Xemxi 17:08, 12 January 2007 (UTC) reply

I'm pretty happy with the current wording, which incorporates your correction (that it is a verbal noun and not a participle), but doesn't specify whether it is active or passive. As GL Lewis points out in Turkish Grammar (p 171), in English, too, verbal nouns can be used both passively and actively, e.g. "the singing of the choir" and "the singing of the song". I think it is good to note that it is a regularly formed verbal noun, just like ezme, yazma, bekleme, etc. -- Macrakis 17:23, 12 January 2007 (UTC) reply

I think it should be a reflexive verbal noun. If the verb would have been "doldurma" it would be an active verbal noun, or else if it would have been "doldurulma" it would be a passive one. But the verb "dolmak" seems like a reflexive one.

-- Chapultepec 17:57, 12 January 2007 (UTC) reply

For some reason there is a song beginning with the words "Dol Kara bakır dol". But regrettably WP is a place where people who do not know anything more than an informal greeting in your language are entitled to teach you grammar (in your mother tongue)... -- E4024 ( talk) 22:56, 10 July 2012 (UTC) reply

Sure, that makes sense (leaving the sentence as is). But just for the record, dolmak ("to be full") can never be made passive because the verb can never have an object! The possibile derivatives include doldurmak (transitive: "to fill") and doldurulmak (intransitive: "to be filled"). It's counter-intuitive thinking about it in English terms because there is no English equivalent to dolmak. I don't think it is reflexive because that would imply the subject and object are the same. Anyhow, none of this belongs on a food page, so I'll leave it at that! Xemxi 17:58, 12 January 2007 (UTC) reply

I see your point. Thanks. -- Macrakis 20:40, 13 January 2007 (UTC) reply

Just for the record: Turkish intransitive verbs can be passivized in what is called 'impersonal passive' constructions, i.e: 'Burada yuzulmez'. Likewise transitive sentences can be 'double passivized'.

Which variety of grape plant is used for the leaves, typically? Concord, chardonnay, pinot, etc? Badagnani ( talk) 10:26, 13 April 2008 (UTC) reply

Whatever grapes you have. In Europe, they will of course be Vitis vinifera. I would guess Concord grape leaves would work, but I don't know. -- Macrakis ( talk) 13:12, 13 April 2008 (UTC) reply

that's what i use.. white/green grapes, though. —Preceding unsigned comment added by 217.191.11.163 ( talk) 22:51, 24 June 2010 (UTC) reply

Hey, what about the translation, dawali - that's the one I'm familiar with, both don;t see it represented here. LamaLoLeshLa ( talk) 08:15, 22 June 2008 (UTC) reply

What is the language? Badagnani ( talk) 17:08, 22 June 2008 (UTC) reply

Palestinians call it dawali. -- Falastine fee Qalby ( talk) 19:45, 25 February 2009 (UTC) reply

I could see that it is missing it —Preceding unsigned comment added by Stevecam ( talk • contribs) 00:58, 21 January 2009 (UTC) reply

I'm changing the spelling of

I had no idea what the Greek word in the title of the unsigned above comment meant; so I checked it by Google Translator for curiosity. The result in English is "stuffed vine leaves" and in Turkish "Yaprak Sarma". Sharing it with other curious people like me... :-) -- E4024 ( talk) 10:30, 22 July 2012 (UTC) reply

If we shove in a category for every nation that has this, things will get unwieldy. Can people suggest some cath all s (suh as Balkan cuisine) that will cover everywhere relevant?-- Peter cohen ( talk) 10:49, 5 January 2010 (UTC) reply

"Meat dolma are generally served warm, often with sauce" - which sauce(s) would that be? 77.8.103.5 ( talk) —Preceding undated comment added 03:12, 23 June 2010 (UTC). reply

Two: Garlic yoghurt and Fresh tomato (sauces). -- E4024 ( talk) 22:45, 10 July 2012 (UTC) reply

Tomato leaves are poisonous 98.118.62.140 ( talk) 22:00, 25 July 2010 (UTC) reply

Fixed. It looks like soemone copied to the previous entry and forgot to remove the mention of leaf. Thanks for pointing this out. If in the future you see something similar, you're welcome to fix it yourself-- Peter cohen ( talk) 22:55, 25 July 2010 (UTC) reply

I oppose on this suggestion. Gemista is a unique & remarkable Hellenic food in Greece and of course, must have its own article.-- 46.177.179.219 ( talk) 21:45, 9 October 2011 (UTC) reply

Rubbish. "Gemista" simply means "stuffed". Reliable sources like the Oxford Companion to Food make this clear. -- Macrakis ( talk) 03:11, 12 November 2011 (UTC) reply

What we need is not merger but a good article on Dolma and another good article on "Sarma", as dishes of the Turkish cuisine. Thirty something new countries have emerged from the lands of the Ottoman Empire and they are all asking for the Turkish cultural heritage to be recorded as theirs because they added their own "plural" to the Turkish word (Dolma-Dolmades) or their language likes strong sounds (Dolma-Tolma) better... This is just a Turkish cuisine item. The reason why Dolma and Sarma are so mixed up is also -at least in great part- due to this use of Turkish words in foreign languages. Check up with Japanese or Chinese kitchens and you will see how an authentic Japanese or Chinese dish name has taken different shapes in the countries of their own cultural sphere of influence. (Look more closely into the Japanese culinary influence in Peru or Brasil, for example. What do you see?) -- E4024 ( talk) 10:01, 13 July 2012 (UTC) reply

I believe the merger is proposed because many cultures use dolma to mean sarma, as sarma and dolma are the same food category. Western Armenians and Greeks make the distinction, but Eastern Armenians don't. And btw, It may be possible that sarma was a term used mostly in certain locations maybe by Armenians and Greeks in the Ottoman empire, which is why Turks use the term yaprak in addition to sarma. I don't know how it is today, it would be a good research project to find out why Turks used yaprak when a term like sarma existed. Also why are you so intent to make dolma Turkish? Just because Turks eat it, it does not mean it is Turkish origin. There is no evidence, and in fact there is evidence to suggest it is Armenian origin, but for now I refrained from mentioning this directly, because I know I will get into an edit war. Thinkfood ( talk) 02:35, 15 July 2012 (UTC) reply

We claim that it is Turkish because the word "dolma" or "sarma" are etymologically Turkish words. Roots and suffixes are totally Turkish. And all the other nations use this word (dolma) to describe the same kind of dishes. This is an evidence that they learned it from Turks. It is so clear. Why don't you accredit it as a Turkish word and originally as a Turkish dish? This is the only ethical way. For example I can claim that "Tiramisu is a Turkish desert because we make Tiramisu in Turkey. We don't use alcohol in it. It is a different type of tiramisu. It is a common dish where Roman Empire ruled. Every nation makes it in a different way and pronounces it in a slightly different way. We can't know its true origin. It belongs to everyone even though the word itself is Italian". But this claim would be definitely unethical. It is an Italian dish and Italian word. Be fair to Turks and accredit it as Turkish. Stop this dirty wordy plays. — Preceding unsigned comment added by Yasemin83 ( talk • contribs) 01:32, 11 October 2013 (UTC) reply

Nowhere in Turkey Yaprak Sarma (filled vine leaves) is called "Yaprak". So I erased it from the text. -- E4024 ( talk) 09:35, 15 July 2012 (UTC) reply

I've removed this as it is just used for culture wars [1] over the origin of the Dolma. I doubt very much that we can find an origin for stuffed wrapped in leaves - which very likely goes back to prehistoric times. Please don't replace it without reliable sources - in this case it would have to be academic sources, not popular ones. Dougweller ( talk) 08:43, 20 July 2012 (UTC) reply

The link is not to Ottoman Empire, but to Ottoman cuisine. This article states that "the Ottoman cuisine has strongly influenced other cuisines such as Persian cuisine, Armenian cuisine, Cypriot cuisine, that of the Balkans (Greek cuisine, Bulgarian cuisine, Romanian cuisine, Macedonian cuisine, Albanian cuisine, Serbian cuisine, Bosnian cuisine), and that of the Middle East (Levantine cuisine, Lebanese cuisine, Syrian cuisine, Iraqi cuisine, Jordanian cuisine, Palestinian cuisine, and Israeli cuisine)." Thus it calls Greek cuisine an "other cuisine". Ditto Middle Eastern cuisine. I don't know the best way to fix it, but removal of "other cuisines" is probably not the best way to do this, particularly in light of the obvious nationalist arguments between Turkish and Greek nationalists, which is a concern of mine on articles like this. Dougweller ( talk) 09:11, 22 July 2012 (UTC) reply

I have an issue with the terminology in this article, guys. It is some time I've read a comment by Macrakis above ("Rubbish! "Gemista" simply means "stuffed"), and, since then, I am thinking again and again about it and something just does not work properly. In the past, I had in mind my Greek experience, but now I also have my Bulgarian-tasting one, and I think I can be more concrete and accurate:

Both in Greece and in Bulgaria, when we say "dolma" we mean rice or/and mince meat wrapped with cabbage or vine leaves. So, in Turkish "dolma" may mean "stuffed", but in the Greek and the Bulgarian culinary traditions this dish is not conceived as "stuffed" but as "wrapped". "Stuffed" (γεμιστά [gemista] in Greek – I don't remember now the Bulgarian term) is a different dish, where tomatoes, peppers and other vegetables are indeed stuffed with rice or/and mince meat (in this case you don't wrap the rice, but you stuff the vegetables with it. It might me trivia for somebody not familiar with Balkan cuisine, but in the Balkans (at least in these two countries I know) these are two different, two clearly distinctive dishes.

I thus think that the article should reflect that; it should make clear that not only in Greece, but in at least two Balkan countries "gemista" and "dolma" are not only called differently, but, additionally, they are regarded as two distinctive dishes (and IMO this is completely understandable, because they are based on a completely different logic and cooking preparation). Creating another article for "gemista" could also be another thought, but this is not my main problem.-- Yannismarou ( talk) 20:53, 17 September 2012 (UTC) reply

First of all, Macrakis is a wise man, if I were you I would listen to him. Other than that, just as there are Dolma and Sarma articles here from the Turkish/Ottoman kitchen you may also make your own Gemista article and even present it in 2 sections like Gemista 1 (Sarmales?) and Gemista 2 (Dolmades) or with whatever names you prefer; but please refrain from making manipulative or degenerating changes in the existing Dolma and Sarma articles. Simply create your own "Greek kitchen" gemista (stuffed) articles... -- E4024 ( talk) 21:05, 17 September 2012 (UTC) reply

What changes? What are you talking about? Did you even read what I wrote? I don't want to create any article; I did not even try to edit this article, instead I started a new discussion in the talk page if you noticed it. What I say is that "dolma" is conceived in a different way in Turkey and in some other countries (such as Greece and Bulgaria) and this should be reflected in the article. You can give your preachings about avoiding manipulative or degenerating changes to some newbie in WP; as far as I am concerned, after 6 years in WP and 7 FA nominations I do not accept such advice (which I obviously regard it as offensive in the way it is articulated). Do you have anything to add as regards the substance of what I wrote or not?-- Yannismarou ( talk) 21:11, 17 September 2012 (UTC) reply

Although you are still shouting after 6 years I will answer: There are two words (in Turkish for these Turkish dishes), 1. Sarma (wrapped), 2. Dolma (stuffed). These are the two "correct" denominations for the two different preparations. (You may call whichever of them the way you wish in Greek.) On the other hand, there is the other (and more important) division: Dolmas and Sarmas made with only rice and eaten cold and the other Dolmas and Sarmas made with minced meat (and a bit of rice) and eaten hot (or warm if you wish). These latter versions are generally consumed with a garlic yoğurt sauce, while the cold dishes are consumed with lemon. So you have 4 different plate categories to name. You may call whichever of these as Gemista (1, 2, 3, 4). We make a differentiation by using the word "yalancı" in the case of cold "Dolma(s)" and "zeytinyağlı" in the case of Sarmas (like Zeytinyağlı Yaprak Sarma, Zeytinyağlı Lahana Sarma) etc. At least now you learned (maybe, if you already did not know) something about the Turkish kitchen. Sorry for the "lecturing" tone; déformations professionnelles... -- E4024 ( talk) 21:34, 17 September 2012 (UTC) reply

I know a lot about Turkish cuisine, but in any case thank you for the free lessons. Now, what exactly have to do these lessons with what I wrote about Greece, Bulgaria and the gemista/dolma terminology in these two countries? Obviously nothing! How can I not shout when you are so off topic?! You are analyzing me sarma and dolma in the Turkish cusine, when I am speaking about Greece and Bulgaria!-- Yannismarou ( talk) 21:41, 17 September 2012 (UTC) reply

As regards Bulgaria, in order to be more accurate, I would like to clarify that what in Greece we call "gemista", they just call it peppers or zucchini etc. with rice and/or minced meat, and the dish is usually accompanied with kiselo mlyako (yogurt). I find many recipes in the web, but I would like to find a more reliable source concerning Bulgarian cuisine. As regards dolma, the dish is conceived in the same way both in Bulgaria and in Greece.-- Yannismarou ( talk) 21:27, 17 September 2012 (UTC) reply

Pre-emptive strikes, filemou; I like Dolma and Sarma as they are made in Turkey, I like a a Grilled Octopus made by a Greek cook. That is the issue. -- E4024 ( talk) 21:47, 17 September 2012 (UTC) reply

You don't understand the issue, my friend; so I don't see any reason continuing this discussion with you. Somebody else may have a better grasp of such culinary issues and may thus contribute some really useful feedback and not pointless jokes. In any case, do not worry; nobody questions the Turkish rights on dolma and sarma. However, I suppose you have noticed that the article is not only about Turkish dolma but about the whole culinary tradition of such dishes in the Balkans and the East.-- Yannismarou ( talk) 21:51, 17 September 2012 (UTC) reply

I know the area of Turkish cultural influence, thank you. And good night. -- E4024 ( talk) 22:02, 17 September 2012 (UTC) reply

I added a citation from this article explaining the practice where vegetarian dolmades are often called 'fake.' I deleted the not in citation template from a previous sentence in that same section because the aforementioned and now cited news article explained the etymology as well. Undead q ( talk) 02:25, 30 December 2012 (UTC) The reference is fine, but editorilizing is not. It is not fake because it is meatless, regardless of how the term came about. To say what it means is enough. 68.199.97.145 ( talk) 22:28, 9 January 2013 (UTC) reply

The leaves for wrapped dolmas made from "vine" leaves are not specified other than grape. Are there other kinds of vine leaves used? If not, it should be clear that "vine leaves" refers exclusively to grape vine leaves. 68.199.97.145 ( talk) 22:30, 9 January 2013 (UTC) Let me write for you several, but in Turkish as I am not sure of their correct equivalents in English: Pazı (aka Pezik in some parts of Turkey), Kara Lahana (aka Pancar in parts of the Black Sea Region), Beyaz Lahana or Kelem, Kiraz (cherry). Look around "collards" to find some of these but perhaps not always the same thing. -- E4024 ( talk) 22:46, 9 January 2013 (UTC) reply

I think that the recent edits at Dolma are problematic for the following reasons:

• The source used to support the Armenian origin says explicitly that Armenians have an idiosincracy in admitting that dolma is a turkish word. The chapter about Tolma is called "Linguistics and politics", so from the title itself this ethimology is relativised.
• The other source (Russian) is assertive: in other words, it does not present any documentation, fact or reference to support the Armenian origins of the dish. It should be noticed that this article has no history section, since the dish is present everywhere in the Middle East and surrounding areas (from Central Asia to the Balkans), and finding its origin is very difficult. Additions clarifying the origin of the dish are welcome, but should bring references (i.e., the presence of tolma in an Armenian cookbook prior to the Turkish migration) and not generic - patrioctic sentences. It should not be difficult to find in the works of the referred Russian historian the demonstration of his thesis about the Armenian origin of this dish. About these two points, please see the comment of Macrakis below;
• As a result, all these edits (included the alternate name "Tolma" in bold) give undue weight to the Armenian origin;
• The locution Armenian Plateau, should be removed from the introduction, since it is redundant. This plateau belongs to Turkey (Middle East) and Armenia (Middle East or Caucasus), so there is no reason to have it there. By the way, the geographic belonging of the Armenian Highlands to the Middle East is referenced in the wikipedia article.

Below you can find the opinion of a fellow user about the Armenian origin of the name "Dolma". Alex2006 ( talk) 11:39, 21 August 2014 (UTC) reply

The name of a food can be a useful hint about the food's origin, but it is just one piece of evidence among others. And of course the word history has to be studied just as critically as anything else. The sources given in the dolma article for a supposed origin as Armenian toli 'leaf' are not very strong, and not very convincing. Where is the documentation? Why would toli become tolma? For another example of a dubious and forced food etymology, see the supposed Coptic etymology for falafel (and the corresponding discussion on the Talk page). For that matter, there are Greeks who refuse to believe that γύρος is a calque of Turkish döner -- but it used to be called ντονέρ in Greek! -- Macrakis ( talk) 02:54, 21 August 2014 (UTC) reply

I'm afraid I don't read Armenian. Perhaps an editor who does can check the source (an Armenian dictionary) in the wiktionary article, which apparently gives Turkish as the origin of the Armenian word dolma/tolma. -- Macrakis ( talk) 20:26, 22 August 2014 (UTC) reply

Toli had evolved from Tolimis to Tolim to Tolima and to Tolma (Dolma). The evolution goes back to the Urartu kingdom, which would confirm its Armenian origins. -- Steverci ( talk) 18:00, 6 March 2015 (UTC) reply

I think that you can usefully read this thread, in order to understand why there is no consensus for this insertion. Please answer (with sources) to the questions above, and afterwards we can reopen this discussion about this alternate hypothesis of the word`s origin. Alex2006 ( talk) 06:39, 7 March 2015 (UTC) reply

Just like this edit: [2] A Middle Eastern food article with only an Israeli sub-section? lol what a joke

"It'll be super difficult to find English language sources for those different cultures, but let's maintain a slanted article for now and, let's be honest, the forseeable future. I get off on seeing my edit count rise." - wikipedian logic

It doesn't seem that not mentioning the term "dolmades" anywhere in this article is a good idea. 173.89.236.187 ( talk) 03:00, 13 November 2015 (UTC) reply

Images on the page are not of Dolma but of Sarma. Dolma images should be used.-- 95.10.73.89 ( talk) 03:12, 12 February 2016 (UTC) reply

You are totally right about that, and they should be removed to avoid confusions. Avonrepus ( talk) 05:55, 12 August 2016 (UTC) reply

This issue is also mentioned above. The images in the page, none of of them are dolma. They are sarma. They are different. Therefore I will update the pictures and put dolma pictures instead of sarma. I strongly believe that to avoid this confusion, we should not put any picture of sarma. Avonrepus ( talk) 05:55, 12 August 2016 (UTC) reply

Proposing adding Armenian definition of the name, which is the oldest one. [3] [4] [5] -- Forsytor ( talk) 01:38, 18 January 2017 (UTC) reply

The middle link does not look like a reliable source, and I am not sure about the other two. I will wait for other cognizant editors to chime in. Just plain Bill ( talk) 01:21, 18 January 2017 (UTC) reply

Here are more [6] [7] both reliable and neutral. Clearly enough coverage to at least include it. -- Forsytor ( talk) 01:38, 18 January 2017 (UTC) reply

Neither one of those items directly addresses the issue in a dispositive manner. The second one is essentially fluff. Let's wait a while, to give others a chance to respond. The topic is a contentious one and needs careful treatment. With that said, I do not object to adding a sourced etymology of tolma as long as it does not involve removing mention of Turkish or Azeri usage, to pick two not-so-random examples. Just plain Bill ( talk) 06:20, 18 January 2017 (UTC) reply

Done. -- Forsytor ( talk) 17:36, 18 January 2017 (UTC) reply

I propose to add different names of this dish in intro. Obviously, Dolma in turkish and Tolma in armenian have different etymology. Hence, one cannot refer to the other and both should be mention with native pronunciation in intro section. Hayordi ( talk) 21:39, 29 December 2017 (UTC) reply

The English name of this dish is "Dolma" or "Stuffed vegetables". "Tolma" is not a common name in English, and is discussed fully in the Names section.

Whether the name tolma comes from dolma or not is irrelevant. Greek gemista clearly doesn't come from Turkish (except perhaps as a calque...) and is not mentioned in the lead, either. -- Macrakis ( talk) 22:54, 29 December 2017 (UTC) reply

@ Hayordi:

I recently edited the etymology section to better reflect the cited sources. User:Hayordi reverted with the comment "Reverting disruptive and insulting editing. The etymology has been discussed and agreed upon. Throwing insults by claiming that the Armenian etymology is mocked on...".

The Armenian etymology paragraph has five sources:

• a Soviet Armenian dictionary, in particular the entry [8]. I'm afraid I don't know Armenian, but at the bottom of the middle column of the page, there appears a very short entry for դօլմա which mentions "dolma", and doesn't seem to show any sort of compound. Is there perhaps some sort of cross-reference? Can someone who reads Armenian translate the relevant entries in this dictionary?
• Petrosian and Underwood, a reliable source, that makes fun of the Armenian etymology. I invite other editors to read the relevant section, "Linguistics and Politics", of the cited source to see for themselves.
• a [ report from "ArmeniaNow" on a tolma festival whose organizer says "The goal is to popularize traditional Armenian dishes and to assert Armenian cuisine, which is considered to be one of intangible cultural values. Also, it is to present tolma as an Armenian dish, disproving the wrong opinions that tolma has Turkish roots". That is, it is an advocacy organization. The source for the Armenian etymology is a quote by a chef, who says "Tolma is a word that consists of two Urartu language roots, ‘toli’ and ‘ma’, which mean ‘grape leave’ and ‘wrapped’". This is certainly not an independent, third-party source.
• a group-blog article entitled "Cooking with Grandma (Armenia): Tolma" which repeats the story that "tolma" comes from Urartian roots. The article is by an author who has no apparent expertise in linguistics. This source should be removed, as it is not a reliable source.
• an article in Public Diplomacy magazine which clearly states that the word "tolma" comes from "dolma": "The difference between the spelling of “dolma” and “tolma” can be attributed to the phonological change as a result of the influence of the Russian language...". It also speaks of "an attempt to reconceptualize the etymology of the name".

So, of these five sources: one (the dictionary) seems to be a RS, but does not seem to support what the paragraph says; one (Petrosian) makes fun of the tolma claims; one is a biased and unreliable source; another is a blog post repeating the usual Urartian claim; and the last actually refutes the claim that the paragraph is making.

That is, we don't have a single serious source for the toli+ma claim, and we have a couple of sources directly contradicting it. -- Macrakis ( talk) 18:11, 2 January 2018 (UTC) reply

Macrakis, the Petrosian/Underwood source does not "make fun" of the Armenian etymology at all. That appears to be WP:POV. The book is simply noting that tolma and dolma are still the same food, and the same page talks about food nationalism of both Armenians and Turks. Petrosian and Underwood also 'mock' Turks for denying any Armenian background of tolma, which is what's being said here. If this source is reliable as you admit, then there is nothing wrong with citing it for what Armenian linguist researchers agree on. Also, it is interesting that you completely ignore what the Public Diplomacy Magazine had to say about Azeri and Turkish gastronomic nationalism for food and wrote only about the Armenian part. Regardless, PDM is not a reliable source anyway. Étienne Dolet ( talk) 02:05, 7 January 2018 (UTC) reply

From PDM's web site: "Public Diplomacy Magazine is a publication of the Association of Public Diplomacy Scholars (APDS) at the University of Southern California". Articles are reviewed by an editorial board of graduate students in diplomacy (a bit like most law reviews). So what makes you say it is not WP:RS?

Could we please have a translation of the entry in the Armenian dictionary? To a non-Armenian reader, it appears to say that 'tolma' is a borrowing from 'dolma', but maybe there's something I'm missing.

Perhaps "mocking" is too strong a word, but to me at least, the following passage is pretty obviously sarcastic:

"To back up their claims of tolma ownership, Armenian linguists approached this challenge to national gastronomy with great seriousness. They take us far back to the time of the ancient kingdom of Urartu. According to [unnamed] Armenian scholars, the ancient Armenians borrowed the name for grape vine, toli, from the Urartians. From toli, came tolma, and from tolma came dolma."

Hints that this is sarcastic: (1) talking about "ownership" of dishes; (2) "approached with great seriousness"; (3) the unmotivated development of toli to tolma.

Petrosian and Underwood mention unnamed "Armenian scholars". Perhaps we could actually find those scholars and cite them directly rather than getting a second-hand report.

As for the actual scholarly literature on Urartian borrowings in Armenian, the only relevant material I've found so far is I. M. Diakonoff, "Hurro-Urartian Borrowings in Old Armenian", Journal of the American Oriental Society 105:4:597-603 (Oct./Dec. 1985) JSTOR  602722. The only vaguely relevant etymon there is Armenian xałoł 'vine' "Possibly < Hurr. / *ḫall-o-lə/, ḫa-lu-le in the Nuzi spelling...", which (a) I suppose could be related to toli, but we'd need a reliable source for it; (b) is Hurrian, not Urartian, so apparently not what is being mentioned.

I agree completely that tolma/dolma (and many other dishes, e.g. baklava) are subject to gastronomic nationalism by many groups. It just happens that we were discussing the Armenian case specifically. -- Macrakis ( talk) 21:13, 10 January 2018 (UTC) reply

@ Seraphim System: A recent edit removes the Armenian claims for the origin of the word. Though I agree that this is a weak and tendentious claim, my experience on WP is that if there is a dubious theory that is widely known and repeated, it is best to include it in the article, along with sources which show that it is dubious or incorrect. Otherwise, various editors try to add it back in because they read it somewhere or because they perceive its absence as an affront to national pride. -- Macrakis ( talk) 21:49, 29 June 2018 (UTC) reply

That would be disruptive editing. There are multiple sources from OUP that say definitively that the word dolma is of Turkish origins. If there was a serious dispute about the linguistic origins of the word one of the multiple sources at oxford reference would have mentioned it. This is one thing that tertiary sources are very good at. The Petrosian source is a lulu.com SPS. Seraphim System ^{( talk)} 22:01, 29 June 2018 (UTC) reply

And I would agree that there is value in addressing notable misconceptions that persist through the rumor mill or internet hoaxes - we have selectively chosen to do this in other articles. But only where the sourcing exists, which it doesn't here. The claim by the OP does not really make sense either, as OUP attests that some variation of the the word dolma is present in the Tatar and Turkmen languages. Additionally, it seems to have been added by a blocked sockpuppet of User:Steverci with a false edit summary. One year prior added entirely unsourced by an ip here [9]. I would say that any editor adding unpublished theories about the ancient Urartian etymology of words cited to SPS should really be seriously disciplined. (And this stuff about Turks deny any Armenian contribution to their culinary heritage isn't true either but it's the same language as the SPS that is added as a source in later edits, and which is being discussed ere). Seraphim System ^{( talk)} 22:25, 29 June 2018 (UTC) reply

In "Variants" section it says: "Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "liar's dolma" in Turkish.[24]" I have doubts about this translation. Because it is more correct to translate yalancı dolma as "fake dolma" in English. The author of the source might have misunderstood the meaning as he/she was probably not a native Turkish speaker. I would suggest to replace "liar's dolma" with "fake dolma" and remove the source or to keep the source and translation but also add the "fake dolma" as a translation option, which I believe most native speakers would agree is a better one. -- 89MsHm( talk) 10:04, 2 July 2018 (UTC) reply

It is pretty amazing, and I give them an A+ for both effort and audacity. But as of this writing the Turkocentric frauds of wikipedia have managed to render one of the main pillars of traditional Armenian cuisine as pretty much completely irrelevant as being part of Armenian heritage and culture. (This is in fact not limited to Dolma, but pretty much all other Armenian food items that are 'shared' between the two in wikipedia articles). The number one weapon of choice: "it is named in Turkish! How could it not be Turkish!". Of course only a child, or ignoramus would state this who is uneducated in the history of Asia Minor. (A large number if not the majority of Armenians in the Ottoman Empire spoke Turkish as their native tongue for centuries, and as such, "Turkish" became unintelligible with all other Turkic languages of Central Asia, and over time Armenian foods in turn became 'Turkified'). For context imagine that the Poles and Germans started both claiming that the Bagel (and many other such foods etymologically German) are Polish or German because, well, it was made in Poland and is from a German word! There would be mass outrage and quite laughable. This is EXACTLY the argument Turks and Azeris are making in this article with their very calculated deletion of anything relating to 'Armenian': "The word is Turkish, also UNESCO says Dolmas were made in Azerbaijan!". This article essentially weasels itself into making a reader believe that grape leaves - completely absent from any traditional culinary cultures of Turkic tribes of Central Asia - is somehow "Turkic", meaning, it was therefore only consumed AFTER the arrival of Turks, nomadic tribes who magically showed the ignorant settled Armenians how to make use of all aspects of the grape, and all while we need to conveniently ignore several thousand years of Armenian history, grape cultivation and wine making in the region.

And hey, for good measure, let's throw in "Azerbaijan"! After all if UNESCO says something it must be true, right? Never mind that Azerbaijan has to always *purchase* history and culture with oil revenues. Well, it obviously worked since Azerbaijan was only created for the first time in history in the 1920s in the region, and before that it was part of the Russian Empire, and before that Persian Empire, and before that part of Greater Armenia 2,000 years ago, and yet stuffed grape leaves must still be a 20th century phenomenon in order to conform with "Azeri history". After all, Azerbaijan says it and therefore it must be true. Well, actually, we must be grateful for the efforts of Azerbaijan, because it shows the completely fraudulent nature of both Turkish and Azeri claims since these two claims contradict one another, thus revealing the fraud at play. The entire history of Turkic 'nationhood' is not more than about 500 years old in Asia Minor, and three or four centuries more with nomadic tribal incursions. No one ever even heard of a "Turk" in Asia Minor before about 1000AD. Thus in so many words this article is making the bold claim that the ancient practice of Armenians eating grape leaves is in fact not ancient, but relatively new, and introduced by "Turkic culture" upon their arrival.

And of course, this entire article has no relevant sources for making such claims, I would in fact argue almost every "source" is dubious and unusable. Next even the dubious sources are bypassed. Example: "dolma itself most likely has its roots in the cuisine of the Ottoman Topkapı Palace". Yeah, OK, phrases like "most likely" are definitely credible sources. And oh let's not forget the biased and unreliable fraud of a "scholar" aka "friend of the Turks" Charles Perry, a journalist turned paid propagandist for Turkey, and supposedly a "historian" working for Turkish "Cornucopia magazine" - yeah, surely not biased at all when your "research" is tied to your income, after all he is sporting an Anglo name, what's more credible than that?. I have checked some of the history including some page edits here, and sure enough all the sources citing Armenian heritage and/or sources have been deleted as "unreliable". Considering the ridiculous and poor quality of this pathetic current article, that is quite laughable actually. And the reason always cited is, because we want to "prevent nationalism".

Oh cool, yeah let's prevent the "nationalism" of the nation under appropriation, but completely allow the nationalism of the newer nation trying to do the appropriating, merely for what, succeeding in "making Turkey for the Turks" in the early 20th century? What a brilliant plan. Preventing a nationalist conflict is one thing and I'm all for it if reason and logic is used, but you blow the entire plot when you take the other side which is a worse form of that nationalism, and needless to say based on false history and unproven half-truths. Yeah, Armenia is a little country now with 3 million population, and Turkey is a large country with 80 million, with a gigantic army of "wikipedia historians" and their associated supporters everywhere. That still does not change true historical facts, and this article is one giant ball of bias and dishonesty dedicated to pushing the Turkish and Azeri pseudo-nationalistic narrative. For now I am not rewriting the article yet but leaving this information here as information for future editors who are not working for Turkish interests to not fall into this trap and who wish to rewrite this article in a balanced way that conforms to sanity and reason - or - I am all in favor for presenting the history as disputed between the different parties. Also, for a more credible Armenian-culture-sided source I recall George Mardikian writing about historicity of Dolma/Tolma/Sarma in Armenian folklore in one of his books which most definitely needs to be in this article That source is more credible that all the "sources" in this article combined. Sure Editor ( talk) 10:16, 30 January 2020 (UTC) reply

Hallo,

I re-added Italy in the list of countries where dolma are present. Actually, in the central and Italian cuisine there are many stuffed vegetables dishes, prepared with onions, peperoni, aubergines, zucchini, etc., named collectively as ripieni. Many among them are quite similar to the Turkish ones. The only dolma type which is not present in the Italian cuisine is that wrapped in cabbage rolls or vine leaves. Due to that, one should decide how to organize this subject: we could either leave this article as it is, expanding the part about Italy, or create another article about the ripieni. Actually I prefer the first option, because Italian and middle-east dolma dishes are basically (with the above exception) variations of the same dish. Alex2006 ( talk) 06:47, 20 June 2020 (UTC) reply

OK, this means that someone should write an article about Italian ripieni. :-) Alex2006 ( talk) 05:55, 21 June 2020 (UTC) reply

@ Spudlace: I'm a bit confused by your edits to the etymology section. In this edit, you say:

The section is about etymology recent edits have removed the etymology related content cited to oxford reference and replaced it with grammatical content from grammar books about the parts of speech WP:NOTDICTIONARY, please explain the reason for these changes and the removal of oxford reference on the talk page.)

As you say, this is an etymology section, so naturally it should be using high-quality sources about word derivation. That has nothing to do with WP:NOTDICT. The most reliable sources for language-related issues are language dictionaries and solid reference grammars like G.L. Lewis's. Though Ayto's Diner's Dictionary is a good source for many food-related questions, Lewis and Ağralı are better sources for the language-related issue here. BTW, both Ayto and Lewis were published by Oxford. I also wonder why, in a previous edit, ​you removed Lewis in favor of Ağralı, which is a language textbook, not a reference grammar.

The text you prefer says that dolma is "derived from the verb dolmak ("to fill")". Well, Lewis and Ağralı are just a bit more specific about how it is derived: it is a verbal noun. I don't see what's problematic about that. Also, the language authorities gloss dolmak as 'to be filled' (Lewis) or 'to get full' (Ağralı). -- Macrakis ( talk) 16:03, 10 April 2021 (UTC) reply

It's like saying the etymology of "jumping" is "to jump". The word "derive" seems to be creating the confusion here, so it might be helpful to get clear on the difference between verb conjugations and word origins. The latter is found in dictionaries, while the former is the subject of reference grammars. It's not a problem with the reliability of the source but how it has been used. Spudlace ( talk) 00:22, 11 April 2021 (UTC) reply

Derivation is a word formation mechanism often mentioned in etymologies, not to be confused with conjugation (i.e., inflection). A "wedding" (a noun for the ceremony), for example, is indeed derived from "wed", though it can also function as a regular gerund or participle. I don't know why you prefer a linguist specializing in English (Ayto) to one specializing in Turkish (Lewis) for the origin of a Turkish word. -- Macrakis ( talk) 15:04, 11 April 2021 (UTC) reply

John Ayto is an etymologist and the Chief Etymologist of a major English Language dictionary. The Diner's Dictionary: Word Origins of Food and Drink is a compendium of food word etymologies. Spudlace ( talk) 22:51, 11 April 2021 (UTC) reply

Yes, exactly. He is a specialist in English. The question here is the relationship of the form dolma to dolmak, which is about Turkish. Lewis is a specialist in Turkish. -- Macrakis ( talk) 23:11, 11 April 2021 (UTC) reply

It's the same etymology given by Merriam-Webster. [10] To avoid confusion we should not use italics for words that have entered the English language. Spudlace ( talk) 23:24, 11 April 2021 (UTC) reply

My preference for an etymology section about a dish like this would be a section that addresses how the meaning of the word has changed over time and entered the countless languages where it is used today, where different words can be used for the same dish, and the same word used for different dishes across cultures.

Do you guys find this kind of content interesting or think it is something we should expand? I'm worried about two things: I think it would be uninteresting for the average reader and I haven't been able to find reliable sources to expand the section. As an alternative, I want to merge the short etymology section into another sections where it would be less discordant. Spudlace ( talk) 00:52, 11 April 2021 (UTC) reply

It's an interesting topic, though at that point, perhaps "etymology" wouldn't be the best title for the section; maybe "Names" or "Word history"? Some languages use synonyms for dolma (mahshi), others borrow the Turkish word with variations (tolma). As you say, some languages conflate sarma and dolma. In Greek, a synonym is used for stuffed foods (gemista) and the Turkish word is used for the wrapped foods called sarma in Turkish (ntolmades). It would be great to discuss this all together if we can find a reliable source for it. -- Macrakis ( talk) 15:16, 11 April 2021 (UTC) reply

PS On the other hand, I don't see the interest in mentioning the Turkic dialect versions unless they're part of a larger discussion on variants. -- Macrakis ( talk) 15:19, 11 April 2021 (UTC) reply

Definitely agree on removing the Turkic dialects because the source doesn't give any information on whether the word is for stuffed foods or wraps. Otherwise I have been looking for reliable sources to expand but section but I haven't found any yet so I am just going to merge the sections for now. Spudlace ( talk) 22:45, 11 April 2021 (UTC) reply

@ Sao saosson: I understand that the Charles XII story may be fishy. But we need a good source for that. Maybe this book has something useful to say? Unfortunately, I don't read Swedish, but it looks like it calls the Charles XII story apocryphal, though it seems to agree that he was somehow related indirectly to the introduction of kåldolmar to Sweden. Can you translate? -- Macrakis ( talk) 22:51, 19 January 2022 (UTC) reply

This book is called “100 historical myths” and he discusses why the theory sound very probable but how it’s not supported by any evidence. For example we do have much written about the travels of Charles XII, never is Dolma mentioned. Yes, the author of this book himself think that Charles XII probably had something to do with the dolma and it’s introduction to Sweden. Although it’s too far of a stretch Sao saosson ( talk) 10:15, 16 August 2022 (UTC) reply

@ Sao saosson: The source for the content you removed about Swedish cabbage rolls is Oxford Companion to Food which is generally reliable and provides detailed explanations of the evidence disproving some of the widely circulating food myths. Even a very reliable source such as the Oxford Companion can contain errors, but we would have to see evidence of that. I don't think the inclusion of this information is essential to the article but concerning your edit summary stating If you want to keep spread this Turkish nationalist myth. You can do that on another forum. There is not a single source that mention this, I have checked the source and found this to be an untrue statement. I'm just not inclined to restore the information at this time. Spudlace ( talk) 15:12, 16 August 2022 (UTC) reply

You checked exactly what? The source? Could you please with highest respect provide where in the source it talks about how Charles XII traveled through Europe with a Dolma recipe. There is not a Swedish historian or food historian who support this myth. It’s made up and completely untrue. You’re probably a very logical and intelectual being yourself, so you must understand how illogical it is for Charles XII to run out from a burning house meanwhile fighting Ottoman soldiers with a recipe in his hand just so could ride to Sweden from Bender. And there are no sources, witnesses or written texts that Charles XII did this. It’s clearly a Turkish nationalist myth, that is not accepted by Swedish academia Sao saosson ( talk) 22:25, 17 August 2022 (UTC) reply

”returned to Sweden in 1715 with his Turkish creditors and their cooks.” Who are these cooks? What are the names of them? Who are the creditors? As I said, this statement is NOT supported by any witness or first hand account. And is therefore also considered a myth. The user who reverted my edit claimed that the source was clear and talks about this. His claim is also wrong. Thanks Sao saosson ( talk) 22:30, 17 August 2022 (UTC) reply

From source:

“Kåldolmar (‘cabbage dolmas’) have long been part of Swedish cuisine also, as an unplanned consequence of Charles XII’s sojourn in Turkey after his defeat by the Russians at the battle of Poltava. When he returned to Sweden in 1715, he was followed by his Turkish creditors—and their cooks—who remained until 1732.”

.

So my claim is correct. If you have RS sources claiming opposite or supporting your view - then you are welcome to share them, alternatively you can take source to the RSN. Regards. Abrvagl ( talk) 04:25, 18 August 2022 (UTC) reply

That quote deserves "self-published" plaque; that is not a strong argument to refer to one book. 2A00:1FA0:46A4:8453:0:5B:2F64:2601 ( talk) 05:59, 29 May 2023 (UTC) reply

Please don't treat Slavic similar dishes as a "name" for another similar dish from Jewish cuisine, as Slavs treat pork as a cheaper substitute for beef, ergo: not kosher. 2A00:1FA0:46A4:8453:0:5B:2F64:2601 ( talk) 05:55, 29 May 2023 (UTC) reply

why it still counts like azerbaijani food? have nothing to do with that pigs 91.205.198.137 ( talk) 10:30, 9 January 2024 (UTC) reply

Tolma is an Armenian food. Tolma is a food that was prepared in pagan Armenia before our era. The word "tol" (տոլ) in Armenian means bush or leaf and was dedicated to pagan gods. 217.76.12.50 ( talk) 08:18, 15 March 2024 (UTC) reply

This edit request has been answered. Set the |answered= or |ans= parameter to no to reactivate your request.

Benelorm (
talk) 05:57, 6 April 2024 (UTC)
reply

Azerbaijan did not exist when Dolma was created. It originates from Greece in the BC

 Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. — Sirdog ( talk) 08:20, 6 April 2024 (UTC) reply