Dolma is a traditional Armenian food ,mostly made by beaten,sliced or miced meat, cracked wheat or rice,and also with various spices(salt,peppers, onion, coriander,wild mint,thymus,basilica and so on).Wrapping and cooking over the law fire.
In cabbage dolma there are also dried fruits(apricots,black plums,quince and apples ). The dolma with grape leaves is served with garlic “matsoun” or with sour cream and cinnamon. In the summer and autumn dolma is also made by filling the same blend inside the gree pepper, tomatoes,eggplants, apples and quince.
Depend on the geographical location and climate conditions, several types of dolma have emerged. The best five types of it are grape dolma, Ejmiatsin dolma with cabbage and vegetables, Yerevan’s dolma with quince is also like that last one,but with sliced meat and bulgur,Mush dolma ,Tigranakert dolma which is called “Pete-Pete” is difficult because during the serving they add omelette and garlic matsun(Armenian yogurt).
The word “dolma” comes from the Urartu word “Uduli” which means grape leaf and hence dolma:a food stuffed and wrapped in the grape leaves.Turkish and Azarbaijani are trying to display it as their own national dish,claiming that the word “dolma” has Turkish roots and comes from the Turkish word which means “stuffed “ . But the traditional Armenian dolma was wrapped not with sliced but beaten meat and it’s very ancient originated in Syunik.
You dont need tools to make dolma, and dor the leaves ot is necessary to engage in agriculture,particularly grape cultivation, which was not possible for nomadic tribes. Dolma festival has been held in Armenia since 2011 and it’s also made by foreign participants.