Update: I was supposed to include a brief video in this post but couldn’t figure out how to do it. Thanks to my husband, Doug,…
Posts tagged dolma
I was wrong in thinking a bit of bad news would spoil my appetite for dolma. Really, nothing could!
I’ve been slacking in my consumption of Armenian coffee lately, so I’m moving slowly. That’s the best excuse I have for not writing sooner about…
Dried Eggplant Skins
If you don’t happen to live in an area dotted with Middle Eastern stores, dried eggplant skins can be hard to find. It’s possible they…
Grape leaves stuffed with brown rice: A healthy choice
Looks can be deceiving, or in this case just not very revealing. Brown rice-stuffed grape leaves What you see are stuffed grape leaves, but what…
What is Etchmiadzin Dolma?
In answer to a recent inquiry about how Etchmiadzin dolma differs from regular dolma, Ara Kassabian offered a brief explanation and recipe. Ara notes that…
In Search of an Authentic Recipe for Etchmiadzin Dolma (Tolma)
A comment recently posted on our dolma story from 2009 presented the following questions: “Robyn, can you explain, please – what the difference between (your)…
Dolma Soup!
Doug and I were in the mood for dolma but neither of us felt energetic enough to make it the traditional way. Instead, Doug made…
A legacy of migration: Armenian food with an Indian twist
A friend recently shared this video from the Web site of IBN, CNN’s partner in India. It’s an extended report on Armenian food in Kolkata…
Dolma, the Armenian meal in a vegetable
If there’s anything Armenians love to stuff more than their tummies, it’s vegetables. Sure, we’ll stuff just about any part of a lamb, from the…
Sumac: Poison or Spice?
Poison or spice? It depends. I knew to stay away from poison sumac (poison oak) because I learned that from my parents – especially when…