Recipe Catalog
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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1
45
Summer dolma is a fragrant dish of Mediterranean cuisine that embodies the warmth of sunny summer. Its history is rooted in the traditions of the region's peoples, where stuffed vegetables were considered a symbol of hospitality and family comfort. The combination of juicy meat filling, rice, spices, and fresh vegetables creates a rich, intense flavor with pleasant herbal notes of cilantro and basil. The vegetables filled with aromatic filling are slowly stewed in a fragrant tomato-garlic sauce, becoming incredibly tender and flavorful. The dish is perfect for cozy home dinners as well as festive gatherings. It is served hot, soaked in the juices of vegetables and spices, reminiscent of the sunny Mediterranean and traditional cuisine where the freshness of ingredients plays a key role.
14
6
120
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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2
60
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
14
2
45
Armenian tolma is a culinary gem of Armenian cuisine that embodies the history and traditions of ancestors. Tender grape leaves enveloping fragrant minced lamb with rice and spices create a harmony of flavors infused with notes of fresh herbs and Eastern seasonings. The slight acidity of the grape leaves perfectly highlights the juiciness of the meat, while simmering in broth gives the dish tenderness and rich flavor. Tolma is not just a treat but a symbol of hospitality and family celebrations, always present on festive tables. It is enjoyed with matzun or garlic sauce, savoring every note of Eastern aroma. The taste of this tolma is a blend of rich heritage, comfort, and warmth passed down through generations.
14
5
60
From the book by Gayane Breiova "Gayane jan's Kitchen. Armenian culinary recipes.
7
20
90
Tolma is a vivid example of the richness and diversity of Georgian cuisine. The dish is based on juicy minced beef and pork, complemented by aromatic herbs and spices. Wrapped in tender grape leaves, it acquires a special texture and unique taste with a slight tanginess. The dish has roots in ancient tradition when grape leaves were used to preserve the juiciness of meat. When served, tolma is garnished with matsoni, highlighting its richness and softness. It’s not just a treat — it’s a whole story encapsulated in each roll, in every flavor nuance that unfolds gradually.
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45
The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.
14
6
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
15
1
45
