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Dolma is part of Middle Eastern cuisine, where it was first made for centuries. Although the term "dolma" originated in the Ottoman Topkapi Palace cuisine, recipes for "stuffed aubergines with meat", which can be considered stuffed, are found in pre-Ottoman Arab cuisine. Similarly, the Ancient Greeks called fig leaves stuffed with sweetened cheese "thrion".

Dolma has been made in Iran since at least the 17th century. Nasıreddin Shah's notes written in the 19th century include stuffing recipes made from a variety of ingredients, including stuffed grape leaves, cabbage leaves, cucumber, eggplant, apple, and quince. The recorded recipes also include the use of ground beef, sautéed mint, rice and saffron.

Stuffing is also found in the cuisine of Sephardic Jews. There are some variations in Jewish family traditions that are not found in other types of dolma. The sweet and sour flavored dolmas in Iraqi Jewish cuisine are one of these variations. Cabbage, which was used for stuffing during the winter months, was one of the staple foods of the peasants in Iran and the Ottoman Empire, and spread to the Balkans. Jews in the Ottoman Empire used locally grown grape leaves to make dolma and adopted the Turkish name for the dish. Jews in Eastern Europe prepared a variety of stuffed cabbage made from kosher meat. This dish is called golubtsy in Russian, holubtsi in Ukrainian, gołąbki in Polish, and holishkes or teibel in Yiddish. Sometimes rice is mixed with meat because meat is expensive. Jews in Europe sometimes use barley, bread or kasha instead of rice.

Stuffing in Indian cuisine is only found in Bengali cuisine. The most common type of stuffing in this cuisine is Potoler doma.