Tolma is not just a dish of Armenian cuisine but a true culinary symbol, without which no celebration would feel complete. The classic Tolma is prepared with minced beef or lamb seasoned with fragrant spices, carefully wrapped in grape or cabbage leaves and sometimes in vegetables. Traditionally it is served with matsun, Armenian yogurt blended with garlic, which adds a distinctive tangy note. There is also a fasting version known as pasuts Tolma, made with red beans, lentils, grains, tomato paste, onions and a rich bouquet of spices.
Each portion of Tolma is a small work of art, since the ingredients must be rolled to perfection so that the parcels hold their shape even after long cooking. Across Armenia, recipes vary from region to region, giving Tolma a delightful diversity of flavors and nuances. This culinary masterpiece demands patience and skill, but the result always rewards the effort.
During the master class, guests will discover all the secrets of preparing Tolma and try themselves in the role of a true cook. The experience ends with a tasting, where participants savor the fruits of their labor and feel the soul of Armenian cuisine.
Admission:
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1-15
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persons
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54.02 USD
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16-30
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persons
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94.53 USD
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31-50
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persons
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149 USD
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