Armenian dolma in grape leaves
Dolma is an ancient dish. The Urartian word "toli" means a grape leaf, hence the Armenian name for the dish "tolma" or "dolma". The dish is found in different national cuisines, and each has its own options for making dolma. Armenian dolma (rolls) in grape leaves is mainly prepared on the basis of rice or cereals and boiled minced meat (beef, lamb and / or pork) stuffed in the leaves.
This is one of the most popular family dishes in Armenia, no table will be truly festive without dolma. Usually the dish is served with yogurt and chopped garlic.
Armenian brandy, or cognac as it’s called by locals, is made from selected grapes that are grown in the Ararat Valley. This strong alcoholic beverage is historically famous all over the world for its high quality, incredible flavor, and best traditions. The beverage is classified into three categories depending on the method and time of aging: ordinary, collection, and vintage. The most expensive collections of cognacs are the ones produced by vintage cognacs, additionally aged for at least three years in oak barrels. For collection cognacs, the names of vintage cognacs are preserved.