Thanks for sharing!Thanks Holly!!! They are so light to eat and look so gorgeous on the plate. My grandfather grew up in Palestine and his sisters and my grandmother make the absolute best dolmas. Thanks for the recipe.Dolmas are one of my all-time favorite foods, but I have never thought to make them! Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil. The taste of the dolmas themselves was more or less on target – but the texture and execution turns them from something I should enjoy snacking on into something I had to force myself to eat.

We live in the middle of a vineyard. I’ve always wanted to make my own, and now I can with this easy to follow recipe! We call them grape leaves…I make the Lebanese version. Once you tackle a few, you start to get the hang of the rolling.

After working so hard to roll these babies, you don want all that hard work to unravel, literally.By the way, if you are able to pick your own grape leaves, make sure you do so when the leaves are young. I have pinned to the Bloggers Brags broad.these are my all time favorite Greek specialties – so trying this recipe! Turn off the heat. Thanks so much for sharing!Hi Ashley, thanks for the question. I actually did not pick my own this time.

Place one of the grape leaves, shiny side down, flat on your work surface. It’s delicious.Aren’t dolmas great??? Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. YUMMY!A friend who visited Mykonos told me about this dish. Remove the pan from heat, uncover, and let the dolmas cool in the liquid for 20 to 30 minutes. Allow them to cool in the pan and then chill for about 2 hours in the refrigerator before serving.
olive oil 2 onions, minced 2 cloves garlic, finely minced 1 cup fresh mushrooms, finely chopped 1 1/2 cups uncooked long-grain white rice 3 tbsp. Note: while there are multiple steps to this recipe, this stuffed grape leaves dish is broken down into workable categories to help you better plan for preparation and cooking. The shiny part of the leaf should be on the outside.I’ve never had stuffed grape leaves but now I definitely want to! Cant wait to try!The size of these dolmas is perfect! This is my trick to getting them all the same size. STORING – Store the Dolmades into an air-tight box and place into the fridge up to 3 days Prepare a dry, clean workspace. A tight roll is key…great video!

Stir in the lemon juice or citric acid. tomato paste 2 tbsp. Thanks for sharing this bit of family endeavors with me.I am greek too,actually from northern Greece and i agrree with Dina about the fresh leaves we use.What great information on how to make dolmas and the history.
I tried to video the rolling process the last time our family made them (literally we had 3 generations rolling grape leaves) but pathetically I haven’t even looked at it. Several recipe creators/bloggers are already contesting on Contestchef.We made the same mistake one year – picking the vine leaves in December (the first leaves start in early September). Thanks for commenting Ashlyn. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou GirlsYou know, I worked at a Greek restaurant all through high school and never ate dolmas! !Oh yum, this reminds me of my time in a Lebanese restaurant…I think they had something very similar served as an appetizer. Think I might try and tackle them after reading this!They are really easy to make. Drizzle another 1 to 2 tablespoons of olive oil over the dolmas, followed by the remaining lemon juice.

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