Meat-Filled Grape Leaves with Cannellini Beans

Dolmades me Kreas ke Fassolia

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Medium

Appears in
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

THIS UNUSUAL combination of meatstuffed grape leaves simmered with dried beans comes from the Sephardic cooks of the island of Rhodes. In a lovely book, Generations of Mediterranean Sephardic Cooking, Toddy Franco Horowitz has recorded recipes from her grandmother, mother and aunts, who prepared the foods “by feel,” since they had no written recipes. I’ve adapted Horowitz’s recipe, seasoning the beans with fennel instead of cooking them with tomato as she do