A comment recently posted on our dolma story from 2009 presented the following questions:
“Robyn, can you explain, please - what the difference between (your) dolma and Etchmiadzin dolma , and , maybe you have an authentic recipe?”
I replied with two explanations describing Etchmiadzin dolma – see below - but could not locate a specific recipe for this dish. As far as I can surmise, the stuffing for Etchmiadzin dolma would be similar to most other dolma recipes – ground meat (perhaps pork mixed in with beef or lamb), rice, herbs, and seasonings.
Two explanations for Etchmiadzin Dolma (Tolma)
1. Gayane Mkrtchyan, ArmeniaNow.com reporter, offers this description:
“Armenian cuisine’s ‘top five tolma chart’ includes grape-leaf tolma, Etchmiadzin tolma (with cabbage and vegetables), Lent tolma, Yerevan tolma (like Etchmiadzin tolma with the addition of quinces), and Mush tolma made of chopped meat and bulgur.”
2. According to Wikipedia,” Etchmiadzin tolma utilizes eggplants, green peppers, tomatoes, apples, and quinces.”
If anyone reading this can offer an authentic Etchmiadzin dolma recipe, please email firstname.lastname@example.org. It would be greatly appreciated!