Armenian Tolma

Ethnographers and linguists consider that word “Tolma” comes from Urartian word “toli” which means grape leaves. Probably, Armenian national dish tolma initially was cooked only in grape leaves, further it was cooked in cabbage, greens (Musaler), Quince and Currant (Artsakh, Zangezur) leaves. And summer tolma tolma probably was cooked later.
It is easy to guess from varieties of Fast Dolma (Pasuts Tolma) that those were cooked since ancient times and is connected with worship of Nature.

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