Wara Einab

Dolma or Stuffed Vine Leaves

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


Popular in every country throughout the Middle East, stuffed vine leaves are a most intriguing and delightful delicacy. There are numerous variations. As a general rule, minced meat is used in the making of hot dolma, and cold dolma are made without meat. Nevertheless, left-over vine leaves