Enjoying Armenian Dolma & Kebabs on a Low-Oxalate Diet

Armenian cuisine delights with vibrant flavors, but dishes like dolma and kebabs can pose challenges for oxalate-aware diners. At mm food, we empower you to savor these classics safely by decoding ingredients and uncovering hidden risks like spinach, nuts, tomatoes, and grains that elevate oxalate levels.

Oxalate Challenges in Armenian Specialties:
• Dolma: Grape leaves are moderate in oxalates, but fillings with spinach, lentils, eggplant, or tomato paste increase exposure.
• Kebabs: While meats are safe, watch for sides like walnut-based sauces (muhammara), roasted high-oxalate veggies, and tahini-rich dips.
• Rice & herbs: Common in pilafs and stuffings, contributing stealthy oxalate loads.

Smart Swaps:
✓ Request kebabs grilled plain, paired with cucumber yogurt (without garlic or nuts).
✓ Choose dolma without tomato-based sauces; opt for lemon-garlic dressings.
✓ Substitute spinach with chopped cabbage or kale in fillings.

How mm food Protects You:
Upload any menu photo to instantly translate dishes. Our AI cross-references your profile’s oxalate restrictions—flagging risky components like pomegranate molasses, tahini, or stewed tomatoes. Get clear warnings and safe customizations before ordering.

Travel Armenia with confidence: Relish spiced lamb kebabs and herbed dolma while staying oxalate-smart. Let mm food be your dining compass!