These are stuffed grape vine leaves. When it comes to Dolma (Tolma), there is broad ownership. It is popular all over the Middle East and Mediterranean. This is how you make Dolma from Armenia.

“That is where [my] heart is,” she said. “Everything is back to nature. . . . You have all the food on your farm.” But the scenery Dolma Sherpa adored as a kid has changed significantly—and for the ...