In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.
Gata is probably one of the most well-known Armenian desserts. Every Armenian, when talking about national desserts, remembers about it at first. There are many variations of gata, and all of them are baked by Armenian housewives who, as well as each of the Armenian regions, have their own specific recipe of baking gata!