Dolma is widespread in the cuisines of the peoples of the Caucasus, the Balkan Peninsula, West and Central Asia, as well as North Africa. Each of the national cuisines has its own variants of ...

“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 ...

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.