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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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An Eastern Mediterranean appetizer, dolmades are vine leaves enclosing a rice filling. Buy the vine leaves in brine in packs or jars. One pack (227 g) makes about 35 dolmades. Make a filling of 1 chopped onion fried in olive oil and mixed with