dolma

Updated Version: Teaching Our Children to Cook – A Brief Lesson on ‘How to make Dolma’ by 7-year-old Raffi

Update: I was supposed to include a brief video in this post but couldn't figure out how to do it. …

2 years ago

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…

4 years ago

Dried Eggplant Skins

If you don’t happen to live in an area dotted with Middle Eastern stores, dried eggplant skins can be hard…

7 years ago

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…

8 years ago

What is Etchmiadzin Dolma?

In answer to a recent inquiry about how Etchmiadzin dolma differs from regular dolma, Ara Kassabian offered a brief explanation…

9 years ago

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 -…

9 years ago

Dolma Soup!

Doug and I were in the mood for dolma but neither of us felt energetic enough to make it the…

9 years ago

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…

11 years ago

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…

13 years ago

Sumac: Poison or Spice?

Poison or spice? It depends. I knew to stay away from poison sumac (poison oak) because I learned that from…

13 years ago

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