I took a cooking class specifically to learn how to make Dolma correctly. The instructor explained why pomegranate is used the way it is — something I'd never understood from just eating it. The subtly tangy result when you make it yourself is different. Armenia claims the world's oldest winery dat…
Read full review →Having eaten Dolma at several restaurants over the past year, I can say this version is the best. The rich from slow-cooked lamb quality is more pronounced here than anywhere else I've tried. dried apricots zardalu is handled with real knowledge — you can taste the difference. This is proper a Yere…
Read full review →I underestimated Dolma. The subtly tangy description didn't prepare me for the reality. dried apricots zardalu brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Armenia claims the world's oldest winery dating to 4…
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