Today’s post, which Christine Datian recently submitted to The Armenian Mirror Spectator, features an updated version of Armenian dolma created by the late Dr. Harold H. “Buzz” Baxter. This and more of his family’s recipes can be found on his comprehensive Armenian and international food and cultural website, The Gutsy Gourmet.
“Dolma is considered the most cherished Armenian dish because it is part of our rich Armenian culture, and because Armenians love dishes made of chopped meat and all possible variations of stuffed fresh vegetables,” he added. Dr. Baxter’s website is dedicated to his beloved mother, Gladys Baxter, who was born in Fresno on July 1, 1908.
Put a large inverted plate on top to weigh the dolmades down and add 3-4 cups of water. Place a lid on top and cook over a medium heat for 25-30 minutes. When done, take off the heat. Pour the stock from the dolmades in a small sauce pan and set aside - keep 2 cups and discard any remaining stock. Pour olive oil all over the dolmades.
Pour crushed tomatoes or tomato sauce over the stuffed vegetables along with water or broth. Add more liquid, if needed, and bring to a boil. Reduce heat, cover, and cook for 45-60 minutes, until vegetables, rice or bulgur are tender. Allow dolma to rest for 20-30 minutes. Transfer to a platter and season lightly with salt and pepper.