Boiling the onions before stuffing them helps soften the layers, making them easier to separate and roll. The outer layers of the onions are also used as a base in the pot, preventing the dolma from ...

On reaching the stall, we encountered her son Ramu, who was efficiently serving the piping hot momos from the steamer to the wide range of customers who wouldn’t stop pouring in. Despite being ...

This traditional Armenian meal made it onto Soviet tables thanks in part to Anastas Mikoyan, the driving force behind the Book of Healthy and Tasty Food. After nearly two years, it’s time for the ...

Legion Media This is the best option if you want to cook something healthy and light with grape leaves and minced meat. No one can prove definitively where “dolma” came from, whether its birthplace ...