And they make it quite tasty. I remember my mom baking the dolma in the oven instead of putting it in a pot. Try this recipe:Madzoon Abour (Yogurt Soup)Ingredients:1 cup gorgod (shelled whole grain wheat - found in most Middle Eastern stores)3 cups chicken broth1 egg1 quart plain yogurt1 medium onion, finely chopped1 stick (8 Tbsp.) Find out who really owned your farms, copper mines and everything of wealth in Turkey today and you will find it was Armenian company's stolen by the Turks during the Genocide! The so called Turks were mongol tribesman and barbarians that came down and murdered the Armenian people and then the Ottomans took over from there. But veggies are so easy to make into a colorful and tasty meal. I'm guessing your father used buttermilk instead of yogurt. 1. !Thank you!Lori. Armenians are an ancient people with ancient cuisine, art, music etc. In different parts of Armenia, people cook dolma differently, like people from Ashtarak and Echmiatsin … It doesn’t matter where you live, what your ethnic background is, whether your food preparation skills are very basic to highly professional, or what your finances are, everybody has to eat. https://mirrorspectator.com/2020/03/26/armenian-mixed-vegetable-dolma try Ara's Pastry corner of Hollywood blvd and Kenmore in Hollywood. Saute the onion until softened, but not browned. Hello , I'm arab and my favorite middle eastern dish is dolma. Bring to a boil. This site is a member of the Amazon Affiliate program. Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. 1. Lori,Mushrooms aren't often used in Armenian recipes. Available in print and Kindle, http://bigessaywriter.com/blog/category/popular-topics/page/11, Anoush Abour - Armenian Christmas Pudding, Borani - Lamb and Chard Stew with Bulgur balls, Bulgur Pilaf with Onions and Tomato Juice, Kahke with Yanesoon (Anise seed circles with sesame cookies), Lentil and Brown Rice Salad with Cumin Dressing, Lentil Soup (Vartabed Soup) - red, brown, green lentils, Meatless Imam Bayeldi - or - Baylee Baghlee, Noonoog, Noonook, Nunug (Lamb and Chickpea Soup), Prosciutto and Asparagus Pasta from Christine Datian, Shakarshee Recipes (2) - Armenian Sugar Cookies, Siserov Kufteh (Seesere Kufta, Chick Pea Kufteh), Soft, Sweet Chorag (from the Nashmy family), Swiss Chard with Chick Peas - Nevik (Neeveeg), Agenchik Soup- Yogurt Soup with Dumplings, Armenian Chicken, Rice, and Lemon Soup - C. Datian, Baked Eggplant and Spinach Moussaka (Christine Datian), Belgian Endive with Roquefort, Walnuts, and Cranberries, Blueberry Buckle - a non-Armenian dessert, Broccoli Salad with Walnuts, Grapes, and Feta - C. Datian, Bulgur and Vegetables - Gorgod Abour (Khoure Tanou), Bulgur Pilaf with Chickpeas and Dried Apricots, Bulgur Salad with Pistachios and Currants, Bulgur-Beef Burgers topped with Vegetables - C. Datian, Chicken Shawarma with Tahini-Yogurt Sauce, Chilled Summer Squash and Potato Soup - C. Datian, Christine Datian's Armenian Rice Pilaf with Raisins and Almonds, Christine Datian's Holiday Mushroom, Celery, Walnut Pilaf, Dolma with Mixed Vegetables- Gutsy Gourmet, Easy Manhattan Clam Chowder - Alice Vartanian, Eggplant-Walnut-Ricotta Rolls (Christine Datian), Garden Fresh Recipes from Maro Nalabandian, Gluten-free Chickpea, Cardamom, Tahini Pie, Greek-Style Sesame Seed-Olive Oil Cookies, Green Beans and Eggs -or - Havigtov Lupia, Grilled Chicken and Bulgur Salad (from C. Datian-6/14 Sunset Editor's Choice Recipe), Grilled Eggplant and Chopped Salad with Lemon-Mint Dressing (Christine Datian), Grilled Zucchini with Kalamata Vinaigrette, Hajimom's Dzedadsz - A Meat and Wheat Casserole, Havgitov Gololag (a hard-cooked egg recipe), Holiday Mushroom, Celery, Walnut Pilaf - Christine Datian, Jingalov Hats (Herb-stuffed Lavash Bread), Koolunja, Koolenja, Kooroonja - an Old Fashioned Choreg, Kufteh made ravioli-style (Aroosiag Najarian and Ron Takakjian's recipe), Lamb Shanks and Shish Kebab (Stanley Kooyumjian), Lamb Shish Kebab in Ararat Brandy Marinade, Lamb-Eggplant Meatball Pita Sandwiches (Christine Datian), Layered Middle Eastern Salad - Christine Datian, Lentil Soup with Bulgur from Christine Datian, Mixed Vegetables Pickled with Blackberries (Moshov Ttou), Momma Melikian's Bukone (Bokon) (Armenian Bread), Pakla-ov -or- Payleh Beureg (Fava Bean-Potato-Onion Turnover), Parsely, Onions, and Eggs - ala Onnik Dinkjian, Parsley, Onions, and Eggs - Muffin Shaped, Penerli (Fried Cheese boregs - or- Fried Armenian Ravioli, Persimmon-Walnut-Raisin Cookies - A. Vartanian, Rice and Meat Patties (Khatoon Boodhi) - Araksi Dinkjian, Roasted Butternut Squash and Chickpea Salad, Roasted Eggplant with Raisins and Pine Nuts, Roasted Grape Tomatoes with Pomegranate Molasses Drizzle, Roasted Root Vegetables with Pomegranate Glaze, Sauteed Eggplant with Tomato-Garlic Sauce, Shell Soup (Nunik Abour) - Sonia Tashjian, Stuffed Roma Tomatoes with 3 Cheeses - Christine Datian, Tabouleh and Ja'jik from Chef Serge Madikians, Tsal-Tsul, a cross between Gata and Paklava, Watermelon with Balsamic Glaze and Mint Oil, White Bean, Roasted Red Pepper and Tomato Plaki, Winter Red Lentil Soup with Browned Onions, Yogurt (Madzoon) with Fruit, Honey and Nuts, Yogurt with Honey, Sour Cherry Preserves, and Pistachios, Mujadarah, our favorite adopted lentil dish, Fire up your dishes with red pepper paste.