in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes, notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion, and frequently ground lamb. Although dolmas are usually eaten cold as an appetizer, Greek dolmades with lamb are served hot as a main course with an avgolémono sauce of egg yolks and lemon juice. Other vegetables such as zucchini, green peppers, cabbage, and onions are similarly prepared.