This meatless version of dolmathakia is a favorite both as a meze and as main course. The stuffing is a combination of rice and vegetables (yialantzi means there's no meat). If anything, this version is more popular than others that include ground meat.
Serve stuffed grape leaves warm or at room temperature, and get creative with a condiment or sauce. They're great just drizzled with a little extra virgin olive oil, or served with plain yogurt, tzatziki, or a béchamel sauce.
Photo © N. Gaifyllia, licensed to About.com, Inc.
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