Dolmama

Armenian in Kentron

Address: 10 Pushkin Street, Yerevan 0010, Armenia
Phone: +374 33 561 354
Hours: Mon – Sun · 11:00 – 23:30

Prices: 2500–14000 · £££ · Median item: 9000 · 43/43 with a published price

Armenian

Soups, Salads and Appetizers

• Sepas soup — 2500 ֏

  Wheat berries and mint served in a yogurt bouillon, served hot or cold.
• Pipert soup — 2500 ֏

  Pipert - malva, sautéed mushrooms and onion, and coriander in a chicken broth.
• Aveluk soup — 3500 ֏

  Aveluk - sorrel, with lentil and crushed walnut.
• Sturgeon bisque — 4000 ֏

  Carrot, red pepper, onion, and mushroom blended with white wine into a bisque topped with sturgeon.
• Armenian salad — 2500 ֏

  Tomato, cucumber, onion, green pepper with mulberry molasses and apple cider vinaigrette.
• Arugula salad — 4000 ֏

  Arugula, walnut, and grilled mushroom tossed with dried fig and pomegranate molasses.
• Green bean salad (seasonal) (Soups, Salads and Appetizers) — 4500 ֏

  Blanched green beans topped with mushroom, peach, Vidalia onion, and mulberry vinaigrette.
• Chicken salad — 5500 ֏

  Sautéed chicken, romaine, arugula, and sun dried plum tosses with pumpkin seeds in a mustard vinaigrette.
• Tomato and goat cheese — 3000 ֏

  Tomato topped with purple basil and aged cheese from the Yeghegnadzor region.
• Eggplant rolls — 3500 ֏

  Sautéed eggplant wrapping walnut, raisin, and a chili dill sour cream.
• Cured ishkhan trout — 4500 ֏

  Ishkhan trout filet served over fresh cheese and herb infused sun dried tomatoes.
• Chi qufta “Dolmama” — 7000 ֏

  Lamb tartare spiced with chili peppers in a lettuce wrap.
• Ishkhan trout carpaccio — 6000 ֏

  Trout carpaccio stuffed with plums and capers.
• Sirloin beef carpaccio “Dolmama” — 5500 ֏

  Beef carpaccio, arugula, cucumber, and chechil cheese.
• Chicken liver pate — 4500 ֏

  Served with sugar cured pear and caramelized onion.
• Poached bone marrow — 5000 ֏

  Served with crostini and a ginger mulberry reduction.
• Cheese manti — 6000 ֏

  Aged goat cheese, cottage cheese, and blue cheese in a Roquefort and spinach sauce.
• Passus dolma — 3500 ֏

  Lentil, beet, kidney bean, and bulgur wheat wrapped in steamed cabbage leaves.
• Ishli qufta “Dolmama” — 5500 ֏

  Bulgur wheat stuffed with beef, nuts, raisins, chili pepper served with a white wine and leek souce.
• Chicken tjvjik — 6000 ֏

  Sauteed chicken liver, onion, romaine lettuce in a walnut cream sauce.
• Armenian cheese platter — 4500 ֏

  An assortment of Armenian cheeses.
• Basturma plate — 6500 ֏

  An assortment of Armenian charcuterie.

Stews and Entrees

• Mountain lamb stew — 9000 ֏

  The finest cuts of lamb, carrot, and tomato in a spicy sherry sauce served with Pilav with hajar (emmer wheat).
• Rabbit stew — 11000 ֏

  Rabbit stewed with fresh mint, carrot, and quince with a side of rice.
• Goat stew with tarragon — 9000 ֏

  Young goat smothered in tarragon with tomato and spicy pepper.
• Beef stew — 9000 ֏

  Beef rib slow cooked for over 8 hours in white wine served with a spicy plum confit.
• Dolma “Dolmama” — 7000 ֏

  Grape leaves stuffed with beef sirloin and rice with a side of garlic infused madzoun.
• Lamb meat dolma — 7000 ֏

  Traditional family recipe
• Summer dolma — 7000 ֏

  Cabbage, eggplant, bell pepper stuffed with beef and rice.
• Stuffed eggplant and pepper — 7000 ֏

  Baked eggplant and bell pepper stuffed with meat, onion, and tomato.
• Wild mushroom — 6500 ֏

  Wild tree mushroom sautéed with chechil cheese, caramelized onion, and roasted tomato.
• Arishta — 6500 ֏

  Layers of arishta tossed with sautéed tomato, Armenian basil, cracked walnut, champignon mushroom, and eggplant, topped with garlic infused madzoun.
• Chicken and walnut — 7000 ֏

  Chicken braised in white wine and walnut.
• Whole cornish hen — 8000 ֏

  Pan seared Cornish hen glazed with red wine and honey served with caramelized seasonal fruit.
• Red spotted cold water trout — 10000 ֏

  Butter poached trout in a spicy ginger dill sauce and a side of sautéed mushroom. Served as a filet or whole fish.
• Veal qufta “Dolmama” — 11000 ֏

  Veal pureed with brandy and topped with fried egg and caramelized onion.
• Veal cheek — 11000 ֏

  Breast veal cheek topped with sautéed eggplant, green pepper, and ginger.
• Mulberry khorovats — 9000 ֏

  Khorovats glazed with mulberry comfiture. Served as lamb or pork.
• Lamb tjvjik — 9000 ֏

  Sauteed lamb liver and onion in a tarragon and beer reduction with a side of arishta.
• Steak au poivre — 9000 ֏

  Pepper crusted filet mignon served with a honey mustard jus with a side of wild mushroom.
• Lamb shank — 14000 ֏

  Braised lamb shank, carrot, and tomato in a spicy sherry sauce served with Pilav with hajar (emmer wheat).
• The Burger — 8000 ֏

  Coarse ground beef or lamb, topped with Lori and mozzarella cheese, tomato, jalapeno, and a honey mustard wine reduction served on a ciabatta bun with a side of spiced home fries.
• Pork steak “Head to Toe” — 2500 ֏/100g

  Dilijan pork barbecue (Price per 100g.)