Discover how to make Armenia's iconic dolma - tender grape leaves stuffed with spiced rice, herbs, and sometimes meat. This ...

For my dolma, I brought a jar of marinated grape leaves from Yerevan. The leaves were rolled up in batches of about 5, and had a very strong marinated aroma. My leaves were big, so the dolma I ...

Once rice mixture is cooled, mix in ground lamb until evenly combined. To assemble Dolmas, place 1 rinsed grape leaf on a cutting board with duller, veinier side facing up and stem end towards you.

This makes about 3 dozen dolmas using larger (6-inch or so) grape leaves; the final count will vary depending on the size of the grape leaves. 1. Heat a large saute pan over medium heat and ...

Dolmas, or stuffed grape leaves, have a long and rich history throughout the Mediterranean region. The word itself means “something stuffed” in Turkish. During the Ottoman period, they were ...

Mix well. To assemble the dolmas, place the grape leaves on a work surface, smooth sides down. Place a teaspoon or so of the filling near the stem end of the leaf. Fold the stem end over the ...

For cultures that hail from the Balkans, Turkey, Lebanon, or North Africa (and beyond), grape leaves are beloved for their ...

The best-known dolmas are the Mediterranean-style grape leaves filled with plain, lemony rice, but the word “dolma” can also refer to a nut-filled apple in northern India, or a bulgur-stuffed ...

They were perfect for blanching and using to make dolmadakia, or dolmas, as we more frequently call grape leaves stuffed with filling and rolled into little packages. A bit later that same day ...