n.; pl.dolmasordolmades. (Cookery) a dish composed of well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock, stuffed into tomatoes or green peppers, or wrapped in grape leaves; -- popular in the near east. Syn. -- stuffed grape leaves. [ WordNet 1.5 +PJC ]
n.; pl.Dolmans. [ Turk. dōlāmān: cf. F. doliman. ] 1. A long robe or outer garment, with long sleeves, worn by the Turks. [ Written also doliman. ] [ 1913 Webster ]
2. A woman's cloak with capelike pieces instead of sleeves. [ Webster 1913 Suppl. ]
3. The uniform jacket of many European hussar regiments, worn like a cloak, fastened with a cord or chain, and with sleeves hanging loose. [ Webster 1913 Suppl. ]
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