Dolma Cup began with a simple yet powerful idea — to bring the warmth of tradition back to everyday life. Growing up, dolma wasn’t just a dish on the table — it was the heart of every gathering. A symbol of family, love, and time well spent. Carefully rolled, slowly cooked, and deeply shared, dolma was always there — in moments that mattered.

But as life became faster, preparing dolma turned into a rare occasion. A dish once made with calm hands and patient hearts was now limited to holidays, when time allowed.

We started Dolma Cup to change that.

Encouraged by the kind words of friends and neighbors who tasted our dolma, we were inspired to share it in a way that stayed true to its soul — yet fit into modern life. We wanted to simplify a dish known for its complexity, without losing its essence. The solution? A new format, not a new recipe.

We reimagined dolma in a way that’s practical, yet deeply personal: served in a cup, ready to enjoy, and filled with the same rich, authentic flavors of Iraq. Every bite still tells a story — of history, home, and heritage — but now in a form that fits into the busiest of days.

And behind this journey, there’s someone we’ll never forget.

We were blessed to meet Fadia, a remarkable Iraqi chef with decades of experience and a heart full of passion. She joined us early on and helped shape Dolma Cup into what it is today. What makes her contribution even more meaningful is that she did it all while bravely fighting cancer. Her strength, wisdom, and belief in what we were building gave us the courage to keep going — and her love for Iraqi cuisine lives on in every cup we serve.

What started as a small family effort has grown into something much bigger — a way to honor tradition while creating comfort food for today’s world. At Dolma Cup, we don’t just serve food. We serve stories. We serve memories. We serve a taste of home that travels with you.

So whether you’re enjoying your first bite or your fiftieth, know that every cup is prepared with the same love that once filled our own kitchen — and still does.