grape leaves

     

Dolma is a family of stuffe vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Albania, Algeria, Azerbaijan, Armenia, the Syria, Palestine, the Balkans, Greece, Iraq, Iran and Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yoghurt.

Trivia about grape leaves

  • A Greek favorite, dolma is made with rice & ground meat wrapped in these leaves
  • When rolling your dolmathes yalantzi, keep the shiny side of these on the outside
  • To make the traditional Greek favorite dolma, wrap rice & ground meat in these leaves
  • We get wild with the Greek crowd when our friend Christos stuffs these leaves

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