Dolma (Vegetarian stuffing) and Bulghur pilaf (Bulgur rice)

Karine and I decided to look at our own cultural background to enlighten you guys about Armenian dishes. Thus, we chose to inform you about DOLMA and BULGUR PILAF!! :)
As Armenians, these foods are part of our diet. However, they do not directly come from our motherland of Armenia. Dolma is made in many countries of the world, found mainly in Europe and the Middle East, and bulgur pilaf is common in countries of the Mediterranean and the Middle East as well. They are not hard to make, but, just like any other dish, they do take time and patience. For bulgur pilaf, the somewhat ‘hard’ part is that you have to keep your eye on it and mix it often; otherwise it could easily stick to the bottom of the pot. Concerning the dolma, it is really easy, but takes time. In the end, however, you will be happy you prepared these recipes, since they are a DELIGHT! You can enjoy these foods with anyone and everyone, whether it is a small family dinner on a weekday night, a big family get-together, friends’ get-together, anything!
Additionally, these recipes are great for both the environment and our health. Isn’t that amazing? Bulgur is high in protein, fiber, carbohydrates, vitamin B and E, iron and low in fat and calories. Additionally, it is naturally-grown, so it has no negative effect on the environment! Also, dolma is healthy because it is made with veggies and rice which provide you with vitamins and minerals like fiber, iron, etc.
Our ancestors were making these dishes back in Armenia and we consequently, felt proud that we were keeping our culture alive, not only by preparing these Armenian dishes, but by also keeping our friendship strong. Although we are two Armenians living in Canada, our culture and traditions will always stay with us and we will do our best to pass it along to our younger generations.

Dolma (Vegetarian stuffing)
Ingredients:
1 ½ cup rice (washed and drained)
½ cup parsley finely chopped
½ cup onion finely chopped
2 tbsp fresh mint or 1 tbsp dry mint
2 medium tomatoes finely diced
1 ½ tsp salt
¼ tsp pepper
¼ tsp cinnamon
¾ cup vegetable oil
½ cup lemon juice

Directions:
Mix all ingredients and fill in red pepper, green pepper, tomatoes and/or small eggplants, also roll vine leaves or Swiss chard leaves. Arrange upright in a pot. Cover and let boil, then lower to medium heat to cook around half an hour or until done.






Burghul Pilaf
Ingredients:
2 tbsp vegetable oil
1 tbsp butter
1 cup coarse crushed wheat
¼ cup shredded fine wheat
¼ tsp salt
2 cup water

Directions:
Heat the oil and butter putting the shredded wheat to fry until brown. Add the bulgur, salt and water. Let it boil then lower to medium heat until the water absorbed and the bulgur is done.