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Turkey Takes the Lead: TasteAtlas Declares Turkish Dolma the Best Among Global Varieties!

According to TasteAtlas data, the best dolma belongs to Turkey! Here are the details about that dolma and its varieties worldwide.


TasteAtlas explores local flavors, traditional dishes, and authentic recipes worldwide. Recently, they delved into different types of dolma and identified the best one.

Dolma, meaning ‘stuffed,’ refers to various vegetables filled with a mixture, commonly rice, in Turkey. Traditional dolma involves stuffing grape leaves with a mixture of rice and minced meat.


Initially made in the 7th century at King II. Husrev’s palace, dolma gained popularity among Muslim communities, leading to numerous variations. It’s categorized as meat-filled or olive oil-based (‘yalancı’ for vegetarian versions).


Meat-filled dolma typically contains rice, sometimes bulgur. As explorer Pietro della Valle noted, ‘If it doesn’t contain rice, it’s not a Turkish dish.’ Regardless of the filling, the result is always flavorful rolls.


TasteAtlas ranks the top dolma varieties:

  • Stuffed Bell Peppers, Turkey (4.1)


  • Stuffed Eggplant, Turkey (4.2)


  • Vine Leaf Dolma, Azerbaijan (3.9)


  • Stuffed Zucchini, Turkey (3.8)


  • Stuffed Tomatoes, Turkey (3.8)


  • Stuffed Artichokes, Turkey (3.5)


  • Yalanchi, Armenia (3.2)


Each dish contains a unique filling and cooking method, serving as beloved culinary delights in their respective cultures.

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