Stuffed Grape Leaves, Grape Leaf Rolls, Vine Leaves
Stuffed Grape Leaves with Rice and Herbs - Dolmathakia
Tender grape leaves are used to wrap little parcels stuffed with rice, pine nuts, and fresh herbs. A great vegetarian appetizer, these can be served cold or at room temperature.
Cooking with Fresh Grape Leaves
If you have access to grapevines – in a vineyard, on a grape arbor, or growing wild – you have a treasure trove of taste at hand! Learn how to use them fresh from the vine or store them for future use.
Baked Stuffed Grape Leaves with Meat - Dolmathes sto Fourno
Make these delightful stuffed grape leaves with chicken liver, ground beef, or ground lamb. Unlike most recipes that call for steaming, these "dolmathes" are baked in the oven.
Stuffed Grape Leaves on the Grill
This elegant version of stuffed grape leaves is perfect for a cocktail party or to serve as an appetizer. The goat cheese and couscous filling is seasoned with cumin.
Stuffed Grape Leaves with Beef, Pork & Rice - Dolmathakia
This recipe for stuffed grape leaves is a classic home cooking version. The grape leaves are filled with a mixture of ground pork and beef, rice, tomatoes, onion, and parsley.
Stuffed Grape Leaves with Meat & Rice - Dolmathakia me Kima
There are many variations on recipes for dolmathakia, but this is one of my favorites using dill and mint. It calls for ground meat and rice, and can be served with a sauce or without.
Stuffed Grape Leaves with Rice & Vegetables - Dolmathakia Yialantzi
With a name straight from Asia Minor, this dish is common to many countries in the Middle East and southern Europe, each bringing its favorite spices, herbs, and tastes into the mix. This version calls for a filling of rice and grated vegetables (includes tomatoes).
How the Experts Stuff and Roll Grape Leaves
Step-by-step photos showing how an expert Greek home cook stuffs and rolls grape leaves to make one of the fabulous Greek recipes for Stuffed Grape Leaves.
How to Cure Fresh Grape Leaves in Brine
If you have grape vines, use those leaves to make fabulous Greek dishes! The leaves need to be cured for storing and later use. It's not difficult. This technique is for curing the leaves in brine.
Stuffed Grape Leaves in Egg-Lemon Sauce - Dolmathes Avgolemono
Tender grape leaves are stuffed with a savory meat and rice filling and bathed in a tangy egg-lemon sauce called Avgolemono. This is a perfect one-pot meal for a chilly day. Don’t forget the bread for dipping in the sauce!