Tolma – In Armenia Тоlma is not just food. It’s family and love, and because it’s social activity, and cooking takes so much time, it probably wraps up some gossip as well. Delicious, appetizing, delightful… This is how Armenian tolma could be described. This Armenian dish is considered to be one of the pearls of traditional Armenian cuisine. The word “tolma” comes from Urartian word “toli,” which means “grape vine”. It is usually made of grape or cabbage leaves. Among other must ingredients are ground meat (beef), tolma armenian cuisineonion, rice and various spices (savory, basilic). After all the ingredients are mixed together, they are stuffed into the grape or cabbage leaves and then folded. Dolma is widespread in the kitchens of the peoples of Transcaucasia, the Balkan Peninsula, the Front and Central Asia, and North Africa. Each of the national cuisines has its own options for cooking dolma
Sometimes you’ll find out that the tolma gets tastier on the second day.