Dolma is a beloved Armenian dish made by stuffing grape leaves, cabbage leaves, or hollowed vegetables like peppers, eggplants, or zucchini with a seasoned mixture of rice, ground meat (usually beef or lamb), onions, and herbs. The rolls or stuffed vegetables are then slow-cooked in a tomato or lemon-based broth until tender.

Served hot or at room temperature, Dolma is central to holiday meals, family feasts, and national celebrations, with both meat-based and vegetarian (pasuts dolma) variations enjoyed throughout Armenia and the diaspora.

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