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Dry dolma (oily) Calories
Dry dolma is a traditional dish made by stuffing dried vegetables (often eggplant or pepper) with rice, spices, and plenty of oil.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 piece (medium) of Dry dolma (oily) (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 27 g of carbs, 3.8 g of protein, 10.2 g of fat and 4.7 g of fiber. Its 2.8 mg of Vitamin E covers 18% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Dry dolma (oily) Nutrition Facts
Selected: 2 piece (medium) · 120 g
222
KCAL / 120G
Carbs
27g
· 10% DV
Protein
3.8g
· 8% DV
Fat
10.2g
· 13% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 7% · Fat 43%
Dry dolma (oily) nutrition facts table · 2 piece (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 27 g | 10% |
| Fiber | 4.7 g | 17% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 2 Pieces of Dry dolma (oily)?
| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 120 g | 222 kcal |
| 1 piece (thin) | 40 g | 74 kcal |
| 1 piece (small) | 60 g | 111 kcal |
| 1 piece (thick) | 80 g | 148 kcal |
| 100 g | 100 g | 185 kcal |
| 1 serving (medium) | 150 g | 278 kcal |
| 3 piece (large) | 180 g | 333 kcal |
| 1 serving (large) | 200 g | 370 kcal |
| 5 piece (jumbo) | 300 g | 555 kcal |
Calculated from 185 calories per 100 g.
Frequently Asked Questions About Dry dolma (oily)
What is oily dry dolma?
Oily dry dolma is a Turkish dish of dried vegetables, usually peppers or eggplants, stuffed with rice, spices, and a generous amount of oil. The vegetables are softened before filling, then simmered until the rice is cooked.
How do you make oily dry dolma?
To make oily dry dolma, briefly boil dried vegetables until pliable, fill them loosely with seasoned rice, and arrange them upright in a pot. Add water and a souring ingredient such as lemon or sumac, then simmer until tender.
Which dried vegetables are used in oily dry dolma?
Dried eggplant and dried peppers are the most common vegetables in oily dry dolma. Depending on the regional recipe, dried zucchini or other vegetables may also be used; each type softens differently, so check tenderness before stuffing.
Why are dried eggplants boiled before making oily dry dolma?
Dried eggplants are boiled to rehydrate them enough to hold filling and cook evenly. Stop when they are pliable rather than collapsing; overboiling can make the skins split or turn the finished oily dry dolma mushy.
What is the difference between oily dry dolma and fresh dolma?
Oily dry dolma uses vegetables that were dried before stuffing, while fresh dolma uses fresh peppers, zucchini, or eggplant. Drying concentrates the vegetable’s flavor and changes its texture, and the dried shells need softening before they can be filled.
Where does oily dry dolma come from?
Oily dry dolma is associated especially with southeastern Turkish cooking, including Gaziantep and neighboring areas. Families and regions vary the vegetables, spices, and souring ingredients, so there is no single recipe that represents every version.
What do you serve with oily dry dolma?
Serve oily dry dolma with plain yogurt or a simple salad. The cool, mild sides balance the dish’s rich, spiced filling; bread is also common for soaking up the flavorful cooking liquid.
Why is oily dry dolma sour?
Oily dry dolma is often made tangy with sumac, lemon, or pomegranate molasses. The acidity cuts through the oily rice filling and complements the dried vegetables, though the choice of souring ingredient depends on the recipe.
Can you use leftover rice stuffing for oily dry dolma?
Yes, leftover seasoned rice stuffing can be used for oily dry dolma. Fill each dried vegetable loosely because the rice expands as it cooks; leave room at the top to reduce the chance of the shells splitting.
How should you store leftover oily dry dolma?
Refrigerate leftover oily dry dolma in a covered container once it has cooled, and reheat it until hot throughout. It can also be frozen in portions; thaw it in the refrigerator and warm gently with a little water.
Dry dolma (oily) Vitamins & Minerals
Vitamins
Vitamin E
2.76mg · 18% DV
B1
0.14mg · 12% DV
Vitamin K
14.4µg · 12% DV
Vitamin A
102µg · 11% DV
Minerals
Copper
0.16mg · 18% DV
Sodium
312mg · 14% DV
Manganese
0.22mg · 10% DV
Phosphorus
62mg · 9% DV
Potassium ⭐
252mg · 7% DV
Dry dolma (oily) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dry dolma (oily)
To burn the 222 calories in 2 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Dry dolma (oily)?
Dry dolma (oily) is a traditional Turkish dish made by filling dried vegetables—often aubergines or peppers—with rice, spices and a generous amount of oil, then cooking them until tender. “Dry” refers to the vegetables being dried before they are stuffed, not to a dry finished dish; fillings and seasonings vary by region and household.
The softened vegetables contrast with the rice, while spices give the filling its savoury aroma. In Turkey it is served as a home-cooked main dish, warm or at room temperature, often with plain yoghurt and salad; it also works well as part of a shared spread. Rice makes it carbohydrate-rich, and the oil contributes much of its fat. For a lighter plate, use less oil and serve it with plenty of salad.
How Nutritious Is Dry dolma (oily)?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Dry dolma (oily) Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Dry dolma (oily) Contain Allergens?
No known major allergens
Which Diets Is Dry dolma (oily) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Dry dolma (oily) Fat Profile
SATURATED
1.44g
MONOUNSATURATED
4.92g
POLYUNSATURATED
2.76g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.