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The Dolma Festival in Armenia is an annual festival that began in 2011.
Contents
Armenian cuisine is diverse, using old kitchen and cooking technology. Armenian cuisine and especially Armenian Dolma is as old as the country and the land on which it is made. Many spices and herbs are commonly used when preparing Armenian cuisine, such as salt, garlic, red pepper, Dried mint (in Western Armenia), cumin, coriander, sumac, cinnamon, cloves and mahleb.
History
Armenian culinary traditions date back more than 2,0000 years. Over the years, the dolma dish has not changed. Armenians are attached to it throughout its many years. Depletion of modern dolma or the old dolma has no negative effects on health.
Uduli - Dolma Festival
Dolma is the most popular dish in Armenian culture. In 2011 a festival devoted to Dolma was created. The purpose of the festival was to promote the traditional Armenian meals and establish Armenian cuisine. Festival participants prepare this dish in diverse forms. As many as 23 pavilions feature 30 types of Dolma. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs and plenty of spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper and cinnamon. The tastes of Dolma varies in each area – Artamet, Alashkert, Echmiadzin, Mush and others.