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Armenian food

Dolma

Dolma, or tolma, is such a delicious and native attribute of the national cuisine of the Balkans, the Caucasus and the Caucasus, that the debate over this dish has not faded for centuries. Bulgarians, Greeks, Armenians, Georgians, Turks insist that it was their people who first wrapped the stuffing in grape leaves and cooked an incomparable dish with local flavor. Especially diverse are the options for preparing dolma in Armenia - at their annual festivals there are more than sixty.

Gata

On the festive Armenian table there is always a ghata. The wedding tradition to bring the gat along with the bride's dowry is not forgotten today. The bride brings sweets to the groom's house-baklava and gatu. Gatoy treats girls and women who help to dress the bride before the wedding. Gata is diverse! The dough can be puffed, fresh or yeast. Artsakh, Stepanavan, Karakliska gats are prepared by a gas-fired method, the Yerevan and Leninakan gates are unarmed. The filling of ghats (from flour, sugar and melted butter) is called choriz. Choriz is usually sweet, but it is also salty, as in Gyumri (Leninakan).

Dolma(Wikipedia)
Gata(Wikipedia)