To Make a Delma (Dolmadis)

Stuffed Vine or Cabbage Leaves

Preparation info

  • To Serves


    (about 24 rolls)
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Mrs Ann Blencowe’s recipe of 1694.

This dish must have come originally from Greece or Turkey. It is an excellent recipe and it has been preserved for us by Mrs Anne Blencowe, nee Wallis, daughter of a mathematician and cryptographer, and married at nineteen to the M.P. for Brackley, Northamptonshire. Her spelling was erratic even for her era but she was an accomplished housewife who kept a good table. Who brought this famous Greek dish to Northampto