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Armenian Dolma With Lemony Labneh From Pierce Abernathy Recipe on Food52
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Dating back to the Ottoman Empire, Yalanchi Sarma or Armenian Dolma are essentially stuffed grape leaves, but there are many variations in terms of ingredients. My great-aunt, Elizabeth Tootelian, wrote an Armenian cookbook in the '70s titled “Please Pass the Pilaf” that was dedicated to the foods of our family's heritage, and it's something I cherish deeply.
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