Dolmas

Two Versions of Stuffed Grape Leaves

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Making dolmas is somewhat time-consuming, but, if you get organized, it won’t take too long. Assemble the filling, then clear a large tabletop and lay out as many leaves as will fit. Place a bit of filling on each leaf and then roll them all up. Repeat until all of the grape leaves are stuffed. Dolmas can be made days ahead of time and served at room temperature or reheated and served warm. We prepare these two ways, with meat and without. Grape leaves come packed in brine, usually in jars. They are packed very tightly; reach in gently and pull slowly but firmly to extricate them.