Dolma (Ottoman Turkish: طولمه; Turkish: dolma; Azerbaijani: dolma; Armenian: տոլմա, romanized: tolma) is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. a bell pepper). The leaf-wrapped type is specifically known as sarma, or stuffed leaves. Less commonly, both fruits and meat (particularly offal) may also be stuffed with similar fillings. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire.

Stuffed vegetable dishes have been a part of West Asian cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion.

The word dolma, of Turkish origin, means "something stuffed" or "filled". (A Turkish share taxi is called a dolmuş for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in Iraq and Syria, stuffed leaves are called (Arabic: محشي يبرق, maḥšī yabraq) a combination of the Turkish word for leaf (yaprak) and the Arabic term for stuffed (Arabic: محشي, maḥšī) which is the name used for the dish in the Arabian Peninsula.

Some dishes of Armenian cuisine with Turkic names are also found across Turkey and other countries, making it difficult to determine the true national origin of such dishes.

William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage:

"From the 17th to the early 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, and Armenian cuisine did not perish. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks as, allegedly, Turkish cuisine (for example, dolma)."

In Armenian, the dish is referred to as tolma in Eastern Armenian and dolma in Western Armenian. The etymology of the Armenian denomination comes from the old Armenian root toli, which means "grape".

Several dolma recipes were recorded in 19th-century Iran by Naser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice and saffron. Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions. Dolma are part of cuisine of the Sephardic Jews as well. Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish.