Month of Armenian tolma to be held in 2018 may
29.11.2017,
15:32
A month of Armenian tolma – a family of stuffed vegetable dishes- will be held in Armenian restaurants in Russia, the US, Poland and Georgia in May 2018, Sedrak Mamulyan, the head of a non-governmental organization called "Development and Preservation of Armenian Culinary Traditions" said today.
YEREVAN, November 29. /ARKA/. A month of Armenian tolma – a family of stuffed vegetable dishes- will be held in Armenian restaurants in Russia, the US, Poland and Georgia in May 2018, Sedrak Mamulyan, the head of a non-governmental organization called "Development and Preservation of Armenian Culinary Traditions" said today.
The filling generally consists of rice, minced meat or grains. In either case, the filling includes onion, herbs like dill, mint or parsley and spices. There are also meatless fillings which are cooked with olive oil and include various vegetables and fruits.
Mamulyan said agreements with colleagues from these countries had been achieved, and May 2018 will be the month of Armenian tolma. He added that Armenian restaurateurs from other countries are likely to join this initiative.
In his words, such events help not only preserve the Armenian cultural heritage, but also popularize Armenian cuisine around the world.
"This way we can demonstrate our cultural heritage, popularize Armenian cuisine and make more people love it. We should use all possible platforms to bring the truth about the Armenian cuisine to the world and clearly distinguish it from the so-called Caucasian cuisine," Mamulyan said.
He said also that in order to preserve the fullness of the traditions of Armenian culinary, apart from his organization, there should be also systemic government assistance.
"Only thanks to the work of our ethnographer in Poland, Romania and Ukraine, we were able to restore the culinary recipes of the Cilician Armenians, who had migrated from the Armenian kingdom to Transylvania and other nearby territories centuries ago," Mamulyan said. -0-
The filling generally consists of rice, minced meat or grains. In either case, the filling includes onion, herbs like dill, mint or parsley and spices. There are also meatless fillings which are cooked with olive oil and include various vegetables and fruits.
Mamulyan said agreements with colleagues from these countries had been achieved, and May 2018 will be the month of Armenian tolma. He added that Armenian restaurateurs from other countries are likely to join this initiative.
In his words, such events help not only preserve the Armenian cultural heritage, but also popularize Armenian cuisine around the world.
"This way we can demonstrate our cultural heritage, popularize Armenian cuisine and make more people love it. We should use all possible platforms to bring the truth about the Armenian cuisine to the world and clearly distinguish it from the so-called Caucasian cuisine," Mamulyan said.
He said also that in order to preserve the fullness of the traditions of Armenian culinary, apart from his organization, there should be also systemic government assistance.
"Only thanks to the work of our ethnographer in Poland, Romania and Ukraine, we were able to restore the culinary recipes of the Cilician Armenians, who had migrated from the Armenian kingdom to Transylvania and other nearby territories centuries ago," Mamulyan said. -0-
