Comments on: dolmas done right

By: shannon

shannon — Tue, 27 Jul 2010 22:35:57 +0000

I am just about to head off to the kitchen to make this recipe…..thanks for sharing!!! I will let you know how they turned out!!!

By: Allie

Allie — Mon, 29 Sep 2008 20:19:20 +0000

I always eat my dolma with just pinenuts, onion, mint and lemon in the rice. These sweet ones sound interesting.

Katherine, if you’re still open to distributing your gran’s recipe, I’d love to sign up for it. A friend of mine from Iran wants to know how to make them with the meat, but his mother won’t show him. Thank you in advance!! I’m at bahpeanut at gmail dot com

By: Paul

Paul — Tue, 09 Sep 2008 14:40:25 +0000

Jennifer, the fresh grape leaves made excellent dolmas. I used those of ‘Catawba’ since they looked the nicest at this time of year out of all the different ones I grow. Thanks, Paul.

By: Paul Zmoda

Paul Zmoda — Sun, 07 Sep 2008 20:29:41 +0000

Hi, I would like to use my fresh grape leaves for dolmas. Do I have to process the leaves first in any way. thank you.

By: Katherine in Wales

Katherine in Wales — Sun, 13 Jul 2008 13:47:36 +0000

Stuffed grape leaves are a traditional food in Iran as well. Although they are done a bit differently to the greek style, using herbs and ground lamb along with rice for the filling. It might sound strange compared to these sweet style ones, but it is really good. My Iranian relatives are always very disappointed with Greek-style dolma because of the lack of meat in them, but I like both styles. If you’re interested I’ll ask my gran for a traditional Iranian recipe for them. Hers were always delicious.

By: JavaChick

JavaChick — Thu, 10 Jul 2008 15:17:08 +0000

My Dad grows grapes, and my Mom always used grape leaves when making dill pickles. After each jar was filled, a grape leave would be folded and placed on top. Not sure where this practice came from exactly, it was just something I accepted as normal.

I’ve had dolmas – they are tasty!