Dolmades are grape leaves stuffed with rice, meat and fresh herbs. (Other names: dolma in Turkish and Bosnian; Dolme in Persian; tolma in Armenian, sarma, plural sarmale in Romanian; yaprakes finos in Ladino).



  1. Cook lamb or sausage mixture in pan with a little olive oil until fully cooked, crumble and mix with rice and juice of lemon, some Greek olive oil, green scallions , chopped parsley, a little salt and pepper, and dill.
  2. Set the mixture aside for 2-3 hours so that the herbs will permeate.
  3. Remove the grape leaves from their glass jar and place in boiling water briefly. Rinse. (This is to get the brine off the leaves.) Pat the bundle dry. Begin stuffing the grape leaves one by one with one spoonful of the herbed mixture.
  4. Place mixture in lower center.
  5. Fold up from bottom to cover left to center, right to center, and then complete the bundle by rolling up to the very top.
  6. Fold leaves inward as necessary so nothing is sticking out.
  7. Spread any remainingg parsley and dill at the bottom of the pot, plus any broken grape leaves you might have obtained during the wrapping process. (necessary to permeate the mixture with aromatic herbs and prevent the domades from sticking to the pot)
  8. Pack the domades tightly into the pot.
  9. To prevent them from coming unwrapped during the cooking process - place plates on top of them.
  10. Then pour 4 cups of water, a little more olive oil, and a little salt and pepper into the pot.
  11. Simmer at low heat with the lid on until all the water has been absorbed by the dolmades ,otherwise they'll dry up.
  12. Dolmades can be served hot or cold, either by themselves or as part of a larger meal. They can be stored in the refrigerator and eaten over a period of time. (Be sure to pour some Greek olive oil over them and they will keep for a very long time.)


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