Dolma Delights: A Taste of Armenian Tradition

Dolma is a versatile meal prepared by stuffing various vegetables, such as tomatoes, bell peppers, jalapeño peppers, and Mexican squash, with chopped vegetables, spices, ground beef, and rice. 

Dolma is one of the popular tastes of Armenian tradition, dating back centuries. The dish has now spread and is recognized globally.

Background & Origins

Dolma is a Turkish word meaning stuffing, with diverse recipes around the world, including the Middle East, the Balkans, and Central Asia.

In Armenia, there are two types: dolma and sarma. Sarma follows the same process as dolma, but you wrap it in grape leaves instead of making holes in the vegetables and stuffing the ingredients. Another local name for dolma in Armenia is tolma.

In Iraqi cuisine, locals use grape leaves, layers of onions, tomatoes, zucchini, eggplant, peppers, cabbage, and other vegetables. 

The ancient Greeks called dolma ‘Thria‘ and made them out of tender fig leaves! Other names 

Today, our focus is on the Armenian dolma.

Are you ready?

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How to Prepare Armenian Dolma

Key Ingredients

Vegetables to be Stuffed:

• 3 Mexican squash: rich in nutrients, including protein. It has a high content of fiber, which promotes digestion. It also supports healthy pregnancy and health. 
• 2 Zucchini: A healthy squash rich in vitamins, minerals, and plant compounds. It offers several health benefits, including improving digestion and lowering the risk of heart disease.
• 2 Green Bell Peppers: Green peppers are high in folic acid and vitamin K. On the other hand, red and orange peppers are high in vitamins A, C, and B6. Using a mix of these in any recipe is beneficial to health. 
• 2 Anaheim Peppers: Originating in New Mexico, they are named after Anaheim, California, where they became popular. They contain high levels of vitamins C, K, B6, and A.
• 2 Jalapeño peppers: Among the various nutrients in jalapeño pepper, it contains Vitamin B6, which protects the immune system against bacteria and yeast infections.
• 2 Tomatoes: contain vitamin C, which improves your skin. It also supports the heart, prevents cancer, and offers protection against sunburns.
• ½ tsp Salt 
• ½ tsp pepper to taste 

Stuffing Ingredients

• ½ lb ground beef: rich in iron and improves muscle health. It has healthy fats and protein.
• ½  cup long grain rice: Contains vitamin B, which gives you energy and helps to maintain a healthy weight.
• 1 tbsp chopped fresh mint: These precious herbs have a positive effect on the brain’s function, making you alert and improving your memory capabilities, preventing mental stress.
• 6 cloves minced garlic: a unique spice that’s good for your heart.
• Salt to taste
• 3 cups of hot water
• 1 cup tomato sauce
• 1 tsp. Aleppo pepper
• 2 tbsp. hot pepper paste 
• 1 tsp. ground black pepper
• 1 cup chopped Roma tomatoes
• ½ cup chopped red and green bell peppers

Garnish

• ¼ cup lemon juice: boosts our immune system and helps in weight loss.

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Step-By-Step Instructions

1. Wash all the vegetables thoroughly under running water. 
2. Cut the heads and bottoms off the Mexican squash. Cut them in two and scoop out the nutrients until what remains is just the hollow skin. Put the nutrients into a clean bowl. 
3. Cut the tops of the bell peppers roundly and scoop out the seeds, leaving them empty and hollow.
4. Take the jalapeño peppers and scoop their contents out, doing the same to the tomatoes but not cutting the top of the tomatoes away entirely, leaving a hollow tomato and its lid.
5. Mix the salt and pepper in a bowl. Using your finger, dip into the mixture and rub the inside of the hollow squash and tomatoes. This is to keep the squash and tomatoes whole and intact. This step is for only the tomatoes and squash.
6. In a big bowl, mix the ground beef, rice, chopped red and green bell peppers, and chopped tomatoes.
7. Add the chopped mint, minced garlic, tomato sauce, 2 tablespoons of hot pepper paste, 1 tablespoon of Aleppo pepper, salt to taste, and the ground black pepper. 
8. Mix the ingredients for the dolma with your hands. You can use a ladle, but it may not mix properly. 
9. Take the empty vegetable cups and fill them or stuff them with the mixed vegetables. Ensure to fill them halfway so it doesn’t simmer over when boiling.
10. Arrange the stuffed vegetable cups into a pot for cooking. Start by putting the bell pepper at the bottom because they take longer to cook. Followed by the jalapeño peppers, squash, then the tomatoes on top.
11. Sprinkle a little salt on the arranged stuffed vegetables in the pan.
12. Pour hot water on the stuffed vegetables half-full. Cover with a ceramic plate to keep them in place, then cover with the pot’s lid. 
13. Put to boil for 10 minutes. While it’s boiling, taste and adjust the salt. Don’t take the ceramic plate over the vegetables. 
14. Cover the pot again and cook for 20 minutes on low heat.
15. Add a quarter cup or two big ladles of lemon juice to the dolma.
16. Allow the dolma to simmer for 5 minutes, then turn off the heat.
17. Strain the soup or water into a clean bowl, then lift the ceramic plate off the dolma.
18. Serve the dolma on a plate with yogurt.
19. enjoy!

Tips to Consider in Preparing Dolma

• If your Mexican squash is small, you don’t have to cut it into two; you can scoop out the nutrients and use the squash whole.
• Use a scooper to scoop out the nutrients from the Mexican squash. It’s easier than using a knife or spoon.
• Use less volume of the various peppers if you don’t like spicy dishes.
• Wear cooking gloves when mixing the ingredients to avoid pepper heat on your hands.

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Conclusion

Dolma is an interesting Armenian recipe you can enjoy anytime, alone or with loved ones. While it has various variations, preparing the Armenian way is sure to indulge your taste buds and automatically make you an Armenian cuisine ambassador.

Happy cooking!