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Dolma (Stuffed Cabbage Leaves) – Armenian Recipe – CookingWithAlia – Episode 334


Hi, this is Alia! and welcome back to CookingWithAlia International Edition Of course, I have a special guest for you. MY friend Savalina! Hi everyone!!! Sabrina , where are you from? I am from France France!!! But you are from from from… Armenia Originally. Yes, my grandparents moved from Armenia to France So what are we cooking today?! Armenian or french food Today, we are cooking Armenian food. This is my comfort food Oh, Yummy … I never had Armenian Food so How do you describe Armenian Food? So to let people know about Armenia It is a small country close to turkey and Lebanon So food from their very similar to Armenian food It is confusion between Middle East and it!!! Oh, Yum!!! I like Middle East’s food We are making something special today. what do you do? Yes, today we are making dolma! so let’s define dolma. Dolma is actually dish familiar with the middle east I had it in the middle East , Yummy!! and there is many types of dolma so the type we’re making today is meat paste stuffed cabbage Stuffed cabbage!!! That is very nice I had it with different vegetables Like zucchini, tomatoes where the fillings are stuffed inside the vegetables How easy is this dish? because we like easy recipes. It is very easy with few ingredients so you will see the following steps. It is very easy. so it is easy to make, Difficult to missed up. she said, Right! I promise. So let’s start !!! First, I’m going to show you how to prepare the Filling First, finely chop the parsley and the onion In a large bowl, mix the meat, uncooked rice, chopped parsley, chopped onion. spices (pepper, salt, and paprika – you can add other spices of
your choice), and plain tomato sauce. Mix well. Preparing the Wrapping Cut the core of the cabbage from the bottom then carefully remove the cabbage leaves one by one without breaking them. For each cabbage leave, cut the center vein you basically are cutting the cabbage leaf into two
and removing the thick vein in the center. Bring salted water to a boiling point and let the cabbage
leaves boil in it for 5 minutes. After 5 minutes, remove the cabbages leaves from the boiling water
and place them in ice cold water for 1 minute. Then drain the cabbage leaves from the water and place them in a plate. Rolling the Dolma Take a cabbage leaf, place a tablespoon of
stuffing in the border closest to you roll the edge of the cabbage over it, fold the two sides of the
cabbage leave inward, and roll it (as if you were rolling a carpet) Repeat for all the cabbage leaves and stuffing Place each stuffed cabbage roll in a pot with
the end under so it does not unwrap Place a plate on top of the dolmas (in
the pot) so they do not open up Pour water in the pot until it reaches the top of the dolmas Cook on high heat (uncovered) until the water starts boiling Then cover the pot (leave a little opening for the steam to
get out) and cook on medium heat for about 20-30 minutes Drain the remaining water from the pot Place the dolmas. You can serve immediately hot or cold. Oh My God! This looks Amazing!! I’m going to taste one Look at this! It’s perfectly raped When you cut it in the center, you get
this beautiful filling of rice and meat You can also leave them in the fridge and eat
them the next day – they are even better!!! Bon appetit!

Randall Smitham

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100 COMMENTS

  1. turkuaz1962 Posted on February 5, 2015 at 10:36 am

    Dolma, Ottoman Turkish طولمه, is a verbal noun of the Turkish verb dolmak, 'to be stuffed', and means 'stuffed (thing)'.[2][3][4][5] Dolma is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to zucchini, tomato, pepper, eggplant, and the like; stuffed mackerel, squid, and mussel are also called dolma. http://en.wikipedia.org/wiki/Dolma

    Reply
  2. araxy kherlopian Posted on February 7, 2015 at 12:27 am

    Great and fun show ! Thanks for posting this recipe.

    Reply
  3. NİGAR MEMMEDOVA Posted on February 12, 2015 at 8:41 am

    DOLMA -The national dish of stuffed azerbaycanin/ not Armenian recipe

    Reply
  4. Sevan Polisadzhyan Posted on March 4, 2015 at 5:25 am

    i have never seen tolma so small nor have i seen any of my armenian relatives cut the cabbage in half. this is cute because its bite size

    Reply
  5. Andrea Manoushagian Posted on March 25, 2015 at 6:29 am

    Just a tip for everyone. I did try to take out the cabbage leaves and it was very hard. My suggestion is to boil the whole cabbage instead of taking the leaves out first.

    Reply
  6. Pure Gaming - AZERBAİJAN Posted on April 20, 2015 at 9:38 am

    dolma is not arrmenian recipe!!! dolma Turkish and Azerbaijani recipe!!!!!

    Reply
  7. resta resta Posted on May 6, 2015 at 5:00 pm

    Enough! Dolma is a turkish food like the "sarma". Dont speak much. Dolma, kebap, yogurt, iskender, baklava…

    Reply
  8. Noah Job Posted on May 25, 2015 at 4:23 pm

    i am jew,but I know DOLMA IS TURKISH-AZERBAIJANIAN NATIONAL MEALL,stop lying,armenians are caucasian gupsies

    Reply
  9. Sweet Dreams Posted on June 1, 2015 at 2:03 pm

    This also russian and polish food calls Golubtci

    Reply
  10. Arsho Kashiktchian Posted on June 14, 2015 at 1:12 pm

    Looked very good yuuuuuum

    Reply
  11. MrGarodig Posted on June 16, 2015 at 2:58 pm

    This is actually called sarma, dolma is actually stuffed zuchini. They're very close!

    Reply
  12. DZ UK Rocky Posted on July 6, 2015 at 12:36 pm

    Not right the sauce must be some chick peace on it and some parsley in the end!!!

    Reply
  13. onur sen Posted on July 27, 2015 at 11:38 pm

    this is also turkish,you steal all our food and advertise as its an armenian dish.thieves

    Reply
  14. Miriam Sulaiman Posted on July 31, 2015 at 12:01 am

    It's not Armenian lmfao

    Reply
  15. bunakkaptan Posted on August 23, 2015 at 6:15 pm

    Hi Alie….
    First …This is NOT..!  Armenian food.  ( yes  Armenians also make this food )   This is Middle Eastern food . I'm from Turkiye  and this  food is called SARMA..( wrap around   or enveloped )  for stuffing  if you use  Grape leaves or cabbage leaves it  is called Sarma   ( but  if you stuff  tomatoes or green bell pappers or  zucchini  or eggplant then it is called DOLMA ) . Thanks love.

    Reply
  16. Doris Avedikian Posted on September 24, 2015 at 10:46 pm

    aaaaawwwwwww, this is very similar to the way my grandma makes it. she would put bulgur instead of rice and a little bit of finely chopped bell pepper than she would top it off with her "spanish sauce" lol. I don't know why she called it that but it was basically ketchup, tomatoe puree, bell pepper and onion. SOO GOOD!

    thank you for making this video!!!

    Reply
  17. Doris Avedikian Posted on September 24, 2015 at 10:51 pm

    Alia- I was reading through some of the comments below. 

    Your guest Savalina humbly stated in the beginning of this video that there are variations of this dish and this dish is made primarily in the middle east…. and yet there are nasty, hateful comments directed toward Armenians. How disgraceful. Variations of this dish is made by people from all over the world, as +Sambazza Dance so eloquently stated.

    Have the Turks on this page forgotten the Armenian massacre of 1915 by the Ottoman empire? Armenians have adapted. They eat turkish food and use turkish words!
    I don't understand what the fuss is!?! Armenian? Turkish? Slavic? WHO GIVES A FUCK!

    Reply
  18. Gayane Atoyan Posted on October 6, 2015 at 7:57 pm

    Please change the word Dolma to Tolma, as Dolma is not the Armenian name. We need to spread the correct version of the word, thank you!

    Reply
  19. Nelli Malkhasyan Posted on October 9, 2015 at 7:43 am

    TOLMA is the Armenian for this dish. And it has nothing to do with the country named in the video! It is a purely Armenian dish and has 100ds of ways we cooked it – stuffed in grape leave, in veggies (tomato, eggplant, pepper), in various fruits mainly apple, as well as onions. So please-please do NOT ever call it Turkish – where were the warrior Tatars when we Armenian women cooked meals for their families and guests

    Reply
  20. Anna anna Posted on October 22, 2015 at 8:21 am

    omg ppl stop fighting about everything who cares if its called tolma,dolma or whatever its a middle eastern food and we all make it

    Reply
  21. nir766 Posted on October 28, 2015 at 10:26 am

    in israel we eat dolma too , the iraqi jews do that

    Reply
  22. nir766 Posted on October 28, 2015 at 10:35 am

    the marrocan plys like she is natural american lol..she is like omgggggg lol

    Reply
  23. Ulusçu Türk'çü Turançı UTT TV Posted on November 13, 2015 at 2:38 pm

    This is AZERBAIJANI Dolma !!! not armenian !!!!!

    Reply
  24. Ulusçu Türk'çü Turançı UTT TV Posted on November 13, 2015 at 2:39 pm

    armenian have not dolma !!!!!! armenian have notting !!!!

    Reply
  25. Виктория Белковская Posted on November 18, 2015 at 12:47 pm

    not cooked dolma!it's should melt in your mouth but this leaf you couldn't even cut . and no one put the water in to the sink it's should more cook until it's dry ! and the water should be less than level of your dolma

    Reply
  26. TameTusker Silly Posted on November 24, 2015 at 1:41 am

    That is one great recipe thanks…..:)

    Reply
  27. TameTusker Silly Posted on November 24, 2015 at 1:43 am

    I am gonna try the Indian quartet turmeric, chilli, coriander, cumin and maybe cilantro and then do the dolma?:)
    I remember eating this some place?

    Reply
  28. Pari Nasafi Posted on December 3, 2015 at 12:39 pm

    I think u need to put little salt to the water

    Reply
  29. Kissoon Dishay Posted on December 17, 2015 at 5:53 pm

    Looking delicious Thanks

    Reply
  30. Mehmet Turk Posted on December 28, 2015 at 7:05 pm

    dolma azerbajcan food

    Reply
  31. ainanor Posted on January 1, 2016 at 8:00 pm

    the cabbage should be boiled whole first and then the leafs will come out easily…I know she is armenian but this is not the right way to make armenian dolma, but Nice try 😉

    Reply
  32. Tigran Movs Posted on January 9, 2016 at 6:04 am

    Tolma is armenian dish <3

    Reply
  33. Usagi Chiba Posted on April 2, 2016 at 2:40 pm

    im proud for dolma of Turkey

    Reply
  34. HAYAT Abdu Posted on April 2, 2016 at 6:02 pm

    it look like nice but this is not jest Albany or turkey it midli est north Africa I lovet this food so yam yame

    Reply
  35. MikeTheBarber63 Posted on April 11, 2016 at 3:22 am

    Wonderful video and your guest was really good at explaining her technique! I would love to see more of her recipes and you two were really good working together. Your videos are so fun and informative too, I learn so much from watching you. Thanks for all your hard work and to your guest for teaching me and everyone about her food and culture.

    Reply
  36. Vəfa İbrahimli Posted on April 30, 2016 at 11:32 am

    guya dolma sizin yemeydida

    Reply
  37. Vəfa İbrahimli Posted on April 30, 2016 at 11:33 am

    tepeniz çün ele

    Reply
  38. Cavid Aydin Posted on May 25, 2016 at 8:43 am

    dolma Azerbaycan food.

    Reply
  39. S R Posted on June 6, 2016 at 7:42 am

    Why don't you cook them in chicken broth an some spices? Water is boring!

    Reply
  40. Dave Hayes Posted on June 6, 2016 at 9:58 pm

    Thanks very much!

    Reply
  41. purty liars Posted on July 24, 2016 at 9:55 pm

    It's funny seeing all the Azerbaijanis commenting "dolma azerbaycan food". Lmao that awkward moment when Coca Cola is older than their country😂😂 Dolma is ethnically Balkan and Armenian.

    Reply
  42. Hollis Evon Ramsey Posted on August 28, 2016 at 5:44 am

    my Bubbie added tomatoes to the sauce — there should be a sauce — and also golden raisins. they are delicious that way, sweet and sour.

    Reply
  43. Hasmik Gevorkian Posted on August 30, 2016 at 2:13 pm

    a question to delusional azerbajanis—- how can dolma be azerbajani food if dolma's history is older than azerbaijan ????

    Reply
  44. Jamila Novruzova Posted on September 12, 2016 at 10:16 am

    Dolma is Turkish word and dolma is Turkish national meal

    Reply
  45. Jamila Novruzova Posted on September 12, 2016 at 10:28 am

    There's no word dolma in armenian language.dolma translate as filling,stuffing from Turkish to English.you can filling not only cabbage leaves. You can filling tomatoes,green pepper,grapes leaves,eggplants

    Reply
  46. Sarah Sahar Posted on September 14, 2016 at 10:25 am

    i never saw cabbage leaves used for dolma, i'm going to try it, thanks!

    Reply
  47. fuzzywuzzy2622 Posted on October 26, 2016 at 2:52 am

    almost 2 minutes of talking before the recipe starts.

    Reply
  48. Nirvana Heldrich Posted on November 12, 2016 at 7:33 am

    Ahhhhh, I can't watch this…..the way she cuts the cabbage leaves, try to continue on raw cabbage removing leaves like that you'll end up with bits and pieces. The cabbage needs to be placed in a pot with boiling water, let stand for 2-3 minutes, after cutting the stem out the leaves will fall one by one then remove them and cut them anyway you want. 🤕🤕🤕

    Reply
  49. Orçun Abanoz Posted on January 19, 2017 at 8:26 pm

    Dolma Turkish word. OMG. armenians can also eat dolma. But origin is Turkish.

    Reply
  50. Murmad Man Posted on January 24, 2017 at 3:43 am

    Woman on right has beautiful skin

    Reply
  51. Brittany Benoit Posted on January 30, 2017 at 3:57 pm

    My grandma used to make Dolma, miss her and her food.

    Reply
  52. Nurlan Sniper 101 Posted on February 5, 2017 at 9:23 pm

    Dolma is Azerbaijan

    Reply
  53. shahmar qehremanov Posted on February 12, 2017 at 12:14 pm

    Dolma belongs Azerbaijan!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  54. shahmar qehremanov Posted on February 12, 2017 at 12:15 pm

    sikayet edin videonu

    Reply
  55. MX STUDİO Posted on February 14, 2017 at 7:45 am

    noooooo.This is Azerbaijan delicous

    Reply
  56. Azerbaijan AZE Posted on May 7, 2017 at 2:10 pm

    Dolma is pure Azerbaijan word 🙂 comes from verb "Dolmaq"

    Reply
  57. Azerbaijan AZE Posted on May 7, 2017 at 2:12 pm

    No translate from armenian language beacuse dolma is pure azerbaijan word:) also xashlama, bughlama, dolma,Chgirtma etc 🙂

    Reply
  58. Azerbaijan AZE Posted on May 7, 2017 at 2:12 pm

    Azerbaijani food Dolma 🙂

    Reply
  59. mastermind Posted on May 15, 2017 at 4:35 pm

    This lady should put large cabbage leaves at the bottom of the pot first. Also, it would probably be better to boil the rice for a few minutes as raw rice would expand during cooking.

    Reply
  60. mastermind Posted on May 15, 2017 at 4:39 pm

    Contrary to some comments here, it is not better to boil the whole cabbage first as the outer leaves get cooked and the inner ones don't. Then you'll have a problem with "peeling" the cooked ones as you're dealing with hot water. The way this young lady is doing is much more efficient.

    Reply
  61. Ar Chel Posted on June 7, 2017 at 2:29 am

    Tolma comes from the Armenian word Toli, which means grape leaf. The oldest winery in the world was found in Armenia. Turks are nomads from Mongolia, why and how could a nomadic people grow grape vines? Armenia is over 6000 years old, turks invaded Armenia less than 800 years ago. Now you tell me if Tolma is Armenian or Turkish. Turks are invaders who destroy and plunder, Armenians are creators and builders. Western Armenia is occupied by Turkey.

    Reply
  62. 30k415 Posted on August 12, 2017 at 8:32 am

    You can tell she was getting on her nerves, and she probably smitten her when the camera turned off.

    Reply
  63. jolkonna ash Posted on October 11, 2017 at 2:17 pm

    why ppl are fighting?? First time I knew the history about Dolma. I am from Bangladesh (south Asia), we also make this item but in a different way like we use tomatoes or some other vegetables which can be stuffed with kima mixture. generation after generation everyone making this. I even never asked anyone I though this is originally our cuisine…. lolzzz. Thanks for let us know the history of Dolma.

    Reply
  64. Agulani Posted on December 6, 2017 at 9:22 am

    https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188 – Officially Dolma is Turkic food to Armenians being salty i have news NO ONE CARES!

    Reply
  65. Sacide S Posted on December 17, 2017 at 1:37 am

    Dolma is a Turkish name, look it up! How do you claim this as an Armenian dish when you use an authentic Turkish word! I am to be married to a Turkish man in NYC and how Armenians and Greek use their religion as an advantage to take over eveything that belong to Turks amazes me.

    Reply
  66. Nighttime Ninja Posted on December 25, 2017 at 10:09 pm

    Please change the mname. It istolma not dolma

    Reply
  67. Mihaela Bucur Posted on December 30, 2017 at 6:03 am

    In România, we have sour cabbage for this recipe and the meat is pork belly to be tender , and onions are sote in fat of pork.
    It is a traditional dish for Cristhmas .
    It is a verry good dish after 2/3days .
    It is name "sarmale" .

    Reply
  68. Rashad Rahmanov Posted on January 17, 2018 at 3:43 pm

    "Dolu" means "filled", "ma" is suffix which creates noun in Turkish!! Dolma means fillings. Type in google translate if you dont believe it. Its Azeri food, it has no clue with Armenia.

    Reply
  69. Ani Sargsyan Posted on February 11, 2018 at 1:19 pm

    My Armenia❤️💙💛 Thank you Alia!

    Reply
  70. Ia AA Posted on February 15, 2018 at 12:05 pm

    Actualy it is Azerbaijani dish and even name of this dish in azerbaijani! Why armenian always stealing azeri food,musics and other things?

    Reply
  71. Nyla Posted on March 1, 2018 at 6:31 am

    Omg!!!!!!! What a hell turks and azeres are doing here!!!!! I see you're getting mad because the video says Armenian Dolma. If you don't want to watch, get out of this page. Everyone is trying to prove that this is their traditional dish. Someone says greek, the other Albanian, or Iranian, Turkish, Azerbaijan,bosnia Herzegovina,poland. and even Africa….  Each culture has it's own way to cook, and all are different.Don't be mused up,espesially Azeries and turks. Keep calm, and shut up your dirty mouth. You are boolshiting here!!!!! Learn the history, remember 1915, remember Sumgait,remember Artsax. It's you demand nation who killed 1,5 million innocent Armenians. It's you nasty aeries who killed 18-25 ages Armenian solders in army last year. Hate you.Curse you.

    Reply
  72. David Infinger Posted on April 24, 2018 at 5:58 am

    I ate my Dolma with cilantro added and sour cream on the side.

    Reply
  73. Fatima Fatita Posted on May 11, 2018 at 11:24 pm

    It is similar to turkish dolma

    Reply
  74. L.M. Welsh Posted on May 23, 2018 at 5:53 pm

    Food is my multiculturalism!!!

    Reply
  75. Zac Tee Posted on May 28, 2018 at 11:54 pm

    Who cares where it comes from! It looks tasty & needs to get in my belly 😋 i’m pakistani & i just love great food & recipes from different places. Great video!

    Reply
  76. Zac Tee Posted on May 28, 2018 at 11:55 pm

    Is rice raw or cooked when mixed into beef?

    Reply
  77. DebzLife Posted on July 29, 2018 at 5:39 am

    Challenge – take a shot every time she says "Yum"..

    Reply
  78. Baş Aşbaz Official Posted on August 5, 2018 at 11:06 am

    ey dog Azerbaycan Baku Dolma kulnariyasi

    Reply
  79. Nina Flores Posted on September 4, 2018 at 3:31 am

    I like this version of the recipe, it seems easy to make

    Reply
  80. Jenny Posted on September 25, 2018 at 8:56 am

    My mouth is watering

    Reply
  81. Arlette Khederlarian Posted on October 1, 2018 at 1:40 am

    PEUT ON METTRE DE L AIL ET DU CITRON ?

    Reply
  82. Рокки Сталоне Posted on October 13, 2018 at 11:33 am

    There are no words the Armenian dolma.Dolma Azerbaijan is the word.İn Azerbaijani dolma means to fill.Azerbaijani cuisine such as dolma,is included in the Unesko list of cultural heritage

    Reply
  83. Jose Ventura Posted on November 21, 2018 at 10:57 pm

    This looks so good.. Definitely trying this recipe..

    Reply
  84. Leonie Gureghian Posted on December 30, 2018 at 2:10 pm

    Stuffed grape leaves are called "sarma" my dears & not "dolma" (which is the stuffed zucchini) …
    Also, why so many dimwitted comments & arguments ie this is Armenian, Turkish, Azerbaidjani etc … Who gives the bloody damn about it … We are ALL intermingled … Food is food ; final … Just enjoy it …

    Reply
  85. Aram Gocer Posted on April 3, 2019 at 4:44 pm

    Look's delicious…

    Reply
  86. Old trafford319 Sir Posted on April 9, 2019 at 10:02 am

    https://en.m.wikipedia.org/wiki/Dolma

    Reply
  87. Marinè Avagyan Posted on June 4, 2019 at 12:14 am

    Tolma pronounced with T is authentic Armenian dish with its origins deeply rooted in the Armenian culture. Tolma is derived from an Armenian word that means grape vine. This delicious dish is made by many different cultures now days and that's perfectly OKAY! But it's important to remember that it's Armenian and NOT (shamelessly) appropriate it. Let's give credit where credit is appropriately due and this one goes to the Armenian culture!

    Reply
  88. jermain tam Posted on June 25, 2019 at 4:57 pm

    Next time put some tomato sauce in your water mixture so your dolma is not white color. and put some celintro and green onions will make it a lot tasteier.

    Reply
  89. jermain tam Posted on June 25, 2019 at 4:57 pm

    Next time put some tomato sauce in your water mixture so your dolma is not white color. and put some celintro and green onions will make it a lot tasteier.

    Reply
  90. jermain tam Posted on June 25, 2019 at 4:57 pm

    Next time put some tomato sauce in your water mixture so your dolma is not white color. and put some celintro and green onions will make it a lot tasteier.

    Reply
  91. Karen Paz Posted on July 23, 2019 at 8:18 pm

    The recipe is very good but the presenter is unbearable, does not want to lose prominence and is on top of the cook almost pushing her, first and last time I see her

    Reply
  92. veli dagli Posted on August 12, 2019 at 3:04 pm

    No olive oil no respect. Noobs

    Reply
  93. Franko Zrin Posted on September 7, 2019 at 2:05 pm

    Stuffed cabbage leaves: many countries prepare it, many different names exist and many different fillings and methods exist. There are many many different dishes stuffed cabbage recipes which must be considered separate dishes.

    Arguing about its origin is like arguing where grilled skewers or bread come from, absolutely dumb.

    Germany, Poland, Armenia, Azerbaijan, Iran, China, Turkey, Greece, Egypt, Serbia, Hungary, Russia, Vietnam etc. A bunch of countries make it, but all of them according to different methods. Croatian/Serbian/Romanian sarma (with sauerkraut in a tomato sauce) is different from Greek lahanodolmades (fresh cabbage leaves and avgolemono) which are again different from Turkish lahana dolmasi whereas Armenian pasus tolma has a completely unusual filling (beans, lentils, chickpeas, bulgur, dill) to it and then Azeri dolmasi which adds chestnut to the rice/meat and is cooked sometimes in a sweet/sour sauce. Chinese stuffed cabbage and Vietnamese stuffed cabbage add other ingredients too.

    Reply
  94. Mariana Petreanu Posted on October 21, 2019 at 11:10 pm

    Folositi varză acră, și sos de rosii

    Reply
  95. Hossam Posted on October 23, 2019 at 5:23 am

    In Algeria we eat the same thing and I'm not saying that we make it better or anything

    Reply
  96. Emilia KH Posted on October 26, 2019 at 5:25 pm

    We have cabbage rolls with meat and rice in Finland too which is a traditional food but it is not called dolma over here

    Reply
  97. Mariam Shotadze Posted on November 24, 2019 at 2:26 pm

    I'm Georgian and tried a number of varieties of Dolma. But, I need to confess that Armenian Dolma, cooked in both cabbage leaves and grape leaves is the best!!!!!!

    Reply
  98. Mariyeen Acheege Posted on November 30, 2019 at 1:36 am

    The Armenian word for dolma is LEETZK. This comes from the word "letzunel" which means to fill. Dolma is a turkish word which Armenian people started using through cultural pressure.

    Reply
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