Parev dear Ara Can my family is from Dikranagerd(Diyarbekir) and Edessa(Urfa) of Western Armenia. We also cook dolma with sumac, pomegranate molasses, tomato paste, spices and aleppo pepper. But in Konstantinopolis(Istanbul) local Armenians of Istanbul (Bolsohayer) have a different and authentic dolma recipe. They prepare the rice mixture with a good amount of onion, allspice, cinnamon, olive oil, black pepper, small black currants, pine nuts, sliced dill and rice. Without tomato paste or meat. You should try that it’s amazing. And it’s eaten cold mostly.
Well done!
Parev dear Ara Can my family is from Dikranagerd(Diyarbekir) and Edessa(Urfa) of Western Armenia. We also cook dolma with sumac, pomegranate molasses, tomato paste, spices and aleppo pepper. But in Konstantinopolis(Istanbul) local Armenians of Istanbul (Bolsohayer) have a different and authentic dolma recipe. They prepare the rice mixture with a good amount of onion, allspice, cinnamon, olive oil, black pepper, small black currants, pine nuts, sliced dill and rice. Without tomato paste or meat. You should try that it’s amazing. And it’s eaten cold mostly.
Delicious!!!
You made it look so easy can’t wait to try it!
Hey, my grandparents are from Urfa. We only use Bulger mixed with meat. Never use rice. Might be worth a try...
Use the back end of the spoon, butter knife, fork and pop! It opens
Dolma Xarma , tomato tamato 😂😂
hahaha