Armenian dolma (tolma) and its recipe, for an unforgettable cuisine

When you visit Armenia, dolma should surely be on your list of dishes to taste. Dolma (or sometimes written “tolma”) is considered to be “the most Armenian dish’’ by many people.

You will know the reason after tasting this inimitable Armenian dish that extends far beyond the border of many different countries.

This article is likely to help you to have some ideas about dolma (tolma). However, you can’t have a full idea about it without tasting it, especially those made with an Armenian recipe.

What is Armenian dolma / tolma?

Dolma is made of meat or vegetables rolled up in fresh young grape leaves (‘doli’ means ‘a grape leaf’ in ancient Urartian language). It can also be stuffed in leaves of cabbage or edible greens if they wish.

This dish of Armenian cuisine, dolma, is as ancient as its history. Throughout the centuries, Armenians have always tried to make it more and more delicious. That has actually resulted in many different recipes of making dolma. Some of them are so unique that they can only be found in Armenia.

So, there are different recipes and ways for making it and each has its specific taste and uniqueness that make dolma kind of unique dishes even in Armenian cuisine.

Recipe of Dolma

The process of making traditional Armenian dolam (tolma) is not difficult at all and interesting for those who have never cooked it yet. Please find the recipe below so that you will be able to cook dolma yourself!

Dolma Recipe

To make dolma, you need to have the following ingredients.

- 1 kg of minced meat (pork and beef; you can mix them with mutton fat if you want)

- 3 onions

- 1 cup of rice (round)

- tomato sauce (1 table spoon)

- salt (1 table spoon)

- butter (150g)

- pepper (black and red)

- 1 kg of grape leaves

- Other ingredients (parsley leaves, coriander, etc if you prefer adding them)

To start cooking, please follow the procedure below.

1. Knead the minced meat by adding half a cup of warm water, minced onions, rice, tomato pate, salt, butter, and pepper as well as other ingredients (if any)

2. After mixed them well, let the mass take a rest for a while (3-5 minutes)

3. Then, put one spoon of the mixed stuffing on each opened grape leave and roll it up

4. Bring a saucepan or frying pan and put opened grape leaves on its bottom

5. place dolmas on the leaves and add wanter until it covers them

6. put the pan on a fire and turn the fire down

7. In 30-60 minutes, depending on the fire, dolma is ready

(it is usually ready when the rice inside has been cooked, so to check it, please taste the rice)

Now, dolma will be served hot with “matsun” (Armenian traditional and natural yogurt, which is similar to sour yogurt, with garlic).

Please try tasting it with the yogurt because it becomes much tastier in this way.

“Bari Akhorzhak”, “Good Appetite” )

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