Does anyone have a good recipe for dolma?

My mom She made it yesterday

Well can you ask your Mum to reveal her recipe to a foreigner who's trying to discover Turkish cuisine

Here,
http://www.turkishclass.com/forumTitle_24_17117
Filling almost same ,just you add a bit different green stuff if its SARMA 'we add dill also''
You can bahar that you like,depends on your taste and liking
Thats why its a bit different from someone to another
You can do it this way,or you can
add onion and tomato together and of course salt bahar,and leave it a while till it bring out the oil on the surfece
Then add the rice,stir for a while till it mixed and leave for few minutes,then take away from heat 'cook'
Add chopped parsley,chopped grean Coriander and mix again
Then start the filling

Here another
http://www.turkishclass.com/forumTitle_24_6571_9

Some people dont like mint,so they dont add
And some like it with minced meat so they add to the tomato and onion at first,then when its done they continue as above

For you Ros,as you can see almost Sarma is same as i said above

Ingredients

Directions

1. Preparing stuffing
   • Wash ripe tomatoes. Dice half quantity into small dice. Blend the other half in a blender with ¼ cup water.
   • In a large bowl, mix parsley, coriander, dill, onions, 1 tbsp tomato paste and diced tomatoes.
   • Wash rice well under running water and drain. Add to the bowl. Season with salt, pepper, sugar, 1/2 cup oil and mint. Stir all ingredients to mix well.
2. Preparing vegetables
   • Wash hard tomatoes, zucchini, eggplant and peppers and cut their tops.
   • Remove the insides of vegetables by holding the vegetable in your hand and pressing the tip of a sharp knife into the center of vegetables till close to the end. Make continuous circles with the knife to remove the insides of vegetables. Don´t make vegeta
3. Stuffing vegetables
   • Put 1-2 tbsp of stuffing into each vegetable using your fingers. Press on stuffing in the vegetable with your small finger so that stuffing is firm inside vegetable. Don´t fill the whole vegetable with stuffing to give space for rice to expand during cook
   • In a deep large pan, arrange potato and carrot slices at the bottom. Arrange stuffed vegetables in a standing position in the pan with their tops facing upwards.
4. Cooking vegetables
   • In a saucepan, heat remaining oil over medium heat. Add blended tomatoes, 1 tbsp salt and pepper. Leave to boil for about 10 minutes. Pour over stuffed vegetables in pan. Add water to cover 3/4 of vegetables in pan.
   • Put stuffed vegetables pan over medium heat. After 10 minutes, cover, move to low heat and leave to cook for 30 minutes. If tomato sauce becomes too thick, add ½ cup boiling water.
   • Take off the heat. Arrange stuffed vegetables in a platter in a nice shape with the potatoes and carrots in the center. Serve cold.

http://www.wasfasahla.com/docs/recipe.cfm?recipe_id=123