On several occasions, we’ve written about the fine art of dolma-making, the traditional Armenian stuffed meal. We’ve made dolma the usual way by scooping and filling the vegetable cavity with meat, grain and seasonings. We’ve also prepared it in a non-traditional fashion – dolma deconstructed, both with pleasing results. Purists would balk at our non-traditional method, but sometimes time-constraints force us to take drastic measures in our meal preparation.




With summer’s vegetable bounty, this is the time to get creative with your dolma recipes. If you’re looking for some recipe suggestions, read this article about Armenia’s Tolma festival in an article written by Gayane Mkrtchyan for ArmeniaNow.com.


You might be inspired to try something new the next time you’re hungry for dolma/tolma.