Tolma is one of the exquisite dishes of Armenian cuisine. The classic tolma is made of beef, lamb and spices wrapped in grape/cabbage leaves or else vegetables. Usually the dish is served with matzoon (Armenian yogurt) and garlic. It is cooked both on holidays and ordinary days. Another popular version is Lenten (Pasuts) tolma – cabbage leaves stuffed with red beans, lentils, croup, tomato paste, onions and lots of spices. Making tolma demands some skills and mastery, as all those ingredients should be perfectly turned in order to achieve a beautifully tight and delicious looking small roll that will "overcome" the boiling process. Depending on the region, tolma differs in ingredients and, therefore, in taste.
You will learn the essentials of making tolma during this special master class, which is followed by tasting (included in the price).
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Admission:
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1-15
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persons
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20 000 AMD
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16-30
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persons
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35 000 AMD
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31-50
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persons
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55 000 AMD
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