The stuffed grape-leaf dish widely known in Middle Eastern cuisine is called dolma.
Dolma refers broadly to vegetables or leaves stuffed with a filling. In the grape-leaf version, tender leaves are wrapped around rice, herbs, and sometimes minced meat. The rolls are cooked slowly, often with lemon juice or another acidic seasoning, until the leaves and filling are tender.
The word dolma comes from a Turkish verb meaning “to be stuffed.” The dish is widespread across former Ottoman territories, including Turkey, the Levant, the Caucasus, the Balkans, and parts of Central Asia. Regional names and fillings vary significantly.
The term sarma is also used for rolled leaves in some cuisines, while warak enab specifically refers to stuffed grape leaves in Arabic. These names can overlap in everyday usage, so local culinary context matters.