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| Expand? | Letters | Answer | Clue | |||||
| 99% | 9 | VINE LEAF | Exact Match! | |||||
No meanings yet for this word...
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| 37% | 8 | People with a cuisine known for dishes like dolma and lavash | ||||||
adjective • of or pertaining to Armenia or the people or culture of Armenia noun • a native or inhabitant of Armenia • the Indo-European language spoken predominantly in Armenia, but also in Azerbaijan • a writing system having an alphabet of 38 letters in which the Armenian language is written | ||||||||
| 36% | 4 | Known for its delicious cuisine, including plov and dolma | ||||||
noun • a port city on the Caspian Sea that is the capital of Azerbaijan and an important center for oil production | ||||||||
Dolma Wrapper Crossword Clue
There is 1 exact and 120 possible answers.
We've checked our database and believe the answer is
VINE LEAF which was last seen in the Telegraph Quick crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
VINE LEAF
Updated: June 22, 2024
Best Possible Answers
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We think you're currently doing a Telegraph Quick crossword, and other users also searched for these clues:
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| Telegraph Quick23 Jun 2024 | Across 11 | VINE LEAF |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | It helps to make a dolma with veal, fine minced
The Guardian Cryptic -
22 Feb 2011 | The Guardian Cryptic / 22 Feb 2011 |
2 | Known for its delicious cuisine, including plov and dolma | |
3 | Loaf taken from wrapper and chewed noisily
The Guardian Cryptic -
06 Mar 2014 | The Guardian Cryptic / 06 Mar 2014 |
4 | People with a cuisine known for dishes like dolma and lavash | |
5 | Sound of a candy wrapper
New York Times -
25 Oct 2020 | New York Times / 25 Oct 2020 |
6 | Wrapper of novel — it's horrible!
The Guardian Cryptic -
07 Nov 2014 | The Guardian Cryptic / 07 Nov 2014 |
7 | Wrapper that's hard to take off
New York Times -
15 Apr 2005 | New York Times / 15 Apr 2005 |
