The Dolma Festival celebrates one of the most recognisable dishes in Armenian cuisine and is held at different historic sites around the country.
Dolma is prepared in many forms across the South Caucasus and neighbouring regions, but it holds a particular place in Armenian culinary tradition. Recipes vary from family to family: meat, rice, herbs and spices may be wrapped in grape or cabbage leaves or used to fill vegetables.
In recent years, the festival has usually taken place in May, although the exact date and venue vary. Participants present traditional recipes alongside newer versions made with less familiar ingredients. Visitors can sample different types of dolma, watch cooking demonstrations and attend performances connected with Armenian food and culture.
The festival was established in 2011 by the public organisation dedicated to the development and preservation of Armenian culinary traditions, headed by chef Sedrak Mamulyan.
Each year, the innovative chefs at the Armenian Dolma Festival delight attendees with their culinary creativity. Some break convention by grilling their dolma on coals as one would a kebab, while others cater to the sweet-toothed crowd with fruit and caramel nougat dolmas. Festival-goers can even sample dolmas made with unique combinations of honey and mint, apricots and prunes, pine nuts, figs, and raisins – proving that the chefs' imaginations are truly boundless!
The Dolma Festival is not just a feast for the taste buds; it's a vibrant visual spectacle. Participants painstakingly decorate their stands with traditional motifs and household items. Many festival-goers choose to don traditional Armenian attire and jewelry, adding to the colorful atmosphere.