The fragrance in the air at the Sardarapat Memorial heralds the opening of the festival of the traditional Armenian dish – tolma. Chefs in white caps enthusiastically explain to visitors the various methods of cooking tolma before treating them to delicious meatballs wrapped in grape and other leaves. “Taste this tolma and you will see it for yourself,” they say.

The dish is served in ceramic dishes. The tastes of different tolmas is different reflecting the methods of preparations and ingredients used in different areas - Artamet, Alashkert, Echmiadzin, Mush, and others. Among the novelties is the tonir tolma.

Read more