Dolma is one of the indispensable dishes of Azerbaijani cuisine.
Since ancient times, it has been a staple on festive tables in every Azerbaijani household.
The word "dolma" is considered a common term among Turkic-speaking peoples (Azerbaijani – dolma, Crimean Tatar – dolma, Turkish – dolma/sarma, Uzbek – do’lma, dylma). According to various sources, the name dolma originates from the Turkic verbs “dolmaq” (to fill) and “doldurmaq” (to stuff).
According to The Oxford Companion to Food, published by Oxford University, the history of dolma dates back to a period even earlier than the Ottoman Empire. While commonly made with grape leaves, dolma has spread across the South Caucasus, the Balkans, Asia Minor, Central Asia, and North Africa. However, as the book’s author points out, the very name of the dish indicates that it has long been a regular part of Turkic culinary traditions.
References to the dolma/sarma preparation method appear as early as the 11th century in Mahmud al-Kashgari’s Dīwān Lughāt al-Turk. At that time, the dish consisted of minced meat and rice stuffed into lamb intestines, grilled on skewers, and served with onions. Mahmud al-Kashgari also mentioned alternative versions made with liver or stomach instead of meat. One such version was known as dolama, and the term "yöcrəmbəc" was used to describe a type of rolled or wrapped food.
In Azerbaijan, a variety of ingredients are used to prepare dolma. Young grape leaves of different types (agh shani, qara shani), cabbage leaves, and in some regions such as Quba and Qusar, leaves of fig, quince, and other trees are also used.
Dolma has been inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. This recognition affirms dolma as an integral part of Azerbaijani cuisine and emphasizes the importance of preserving the tradition of its preparation. In 2017, it was officially added to the UNESCO list as an Azerbaijani cultural tradition.