If you think dolma (or "tolma," as pronounced in Armenia) is simply grape leaves stuffed with rice, a visit to Yerevan's "Tolma Festival" might be in order. The event, which is being run as part of the current "Golden Apricot" film festival, certainly seems to add a whole lot to our understanding of what dolma/tolma can actually be. Among the varieties on offer (via ArmeniaNow.Com): "bean-leaf tolma (Artsakh), pumpkin unfecundated flower wrapped tolma (Lori), raspberry leaf tolma (Tavush, Sevan) and Lent tolma with rice (Dilijan)." One purveyor is offering fish dolma, wrapped in strawberry leaves. Another claims to have found an ancient recipe for dolma written in cuneiform:
Chefs say that they find many recipes in archives, even in cuneiform records, such as the recipe of the Erebuni tolma.
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