dolma n. (pl. dolmas or dolmades) (Cookery) A dish composed of well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock, stuffed into tomatoes or green peppers, or wrapped in grape leaves; popular in the near east.
... sights is to see the sultan go to the mosque; so one Friday we took a caique and were rowed up the Bosphorus to Dolma Backte, and waited on the water opposite the palace. The sultan's caique was at the principal entrance on the water-side of the palace, and the steps and marble pavement were carpeted from the caique to the door. Presently all the richly-dressed officers of the ... — Lippincott's Magazine of Popular Literature and Science - Vol. XVII, No. 102. June, 1876. • Various
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