The festival was first organized in 2011 by the Armenian Cookery Traditions Development and Protection NGO. The purpose of the festival is to raise awareness of Armenian cuisine and make the origin and history of dolma known worldwide.
As a result, various forgotten or rare recipes of dolma preparations are collected and presented during the festival. About 25 cooks take part in the festival, who compete for the most unique recipe of dolma preparation in order to win first prize. A special panel is invited to choose the best recipe. More than 60 types of dolma are presented with various stuffing: with lamb, Lenten, mushroom, basturma, and more.
This traditional Armenian dish is prepared and served accompanied by songs and dances. Grape leaf stuffed with meat is the type of traditional dolma which is widely known throughout Armenia. However, many families and restaurants prepare the same dolma in different colors and tastes by changing some of the ingredients. Since 2017 the festival has been held in Hnaberd village of the Ararat region near the excavation areas of the ancient capital city of Dvin.
At the end of the festival the Armenian Cookery Traditions Development and Protection NGO gives prizes to the best pavilion, best beginner cook, and the audience favorite. There is a special prize for the cook who makes the longest dolma.
The Dolma festival has been included in the Association of Armenian Festivals since 2017.
