Comparing Dolma across three restaurants — an honest verdict

I ate Dolma at three different restaurants in the same week to compare. The results were illuminating. The use of madzoon yoghurt varied significantly — only one got it right. The sweet-sour from pomegranate and apricot profile should be consistent but interpretation differs widely.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. The best version came from a Yerevan restaurant, which felt authentic. madzoon tan yoghurt drink was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Dolma is larger than you'd think.