Dolma, dolma, dolma

Ruth Reichl has written, “There’s no better way to experience a culture than to stand at the stove with a wonderful cook.” Reichl speaks truth.



The love, care, and time our office manager/cook puts in to making these dolmas (as seen above) captures Reichl's point. Dolma is a Turkish word basically meaning stuffed thing (so says wiki at least). Dolmas are vegetables usually grape leaves, cabbage leaves, egg plant, peppers, or tomatoes, stuffed with meat, rice and spices or with a scrumptious veggie mixtures. You can really stuff the veggies with anything, one of the cabbage leaves today had a mix of dill, mashed potatoes, and carrots. Sublime.

Many folks call this food their own stuffing the bellies of people in Balkans, Greece, Turkey, Armenia, Iran, and in parts of South Asia.

This blog, TheArmenianKitchen.com, provides useful recipes for dolma making:

http://www.thearmeniankitchen.com/2009/04/dolma-armenian-meal-in-vegetable.html