Place a grape leaf shiny side down and put one tablespoon of meat filling at base of leaf. Fold over the leaf on each side and roll up. Place some leaves in the bottom of pot, then place each dolmathe ...

This recipe is similar to the Greeks’ “dolmades,” but has Middle Eastern roots. In Arabic, the dish is called “warak a’nab,” in which grape leaves are filled with a vegetarian stuffing made with rice ...

From the heart of Iraqi kitchens to modern healthy twists, stuffed vegetables carry stories, traditions, and flavors across generations. Whether it’s grape leaves and zucchini simmering in spiced ...

We sailed around the Cyclades in Greece a few summers ago, and while we felt that the cuisine on the islands became tedious after a while, there were a few things we never tired of: dolmas, ...

For members of the Arab diaspora, the meat- and bulgur-based dish, and delicate stuffed grape leaves, are what make the season bright. By Reem Kassis The first time Nermine Mansour hosted Christmas ...

Instructions: Combine lamb, rice, salt, pepper, allspice and cinnamon. Unfold the grape leaves and stuff each individual leaf with a tablespoon of the mixture in the center of the leaf, near the stem.

These treats offer both sweet and savory tastes, and smooth and crunchy textures. No gooey, gelatinous rice in these beauties. They are guaranteed to garner raves from your guests. For the Jewish ...

Donna Bedwick, left, and Rose Monseur are among the volunteers who devoted some of their time on Thursday to stuffing grape leaves with a savory blend of meat, rice and seasongs. The grape leaves will ...

Dolma, dolmeh, tolma, yaprak, sarma, sarmi: It doesn’t matter what they’re called, the humble grape leaf has tremendous power. Depending on whom you ask, stuffed grape leaves have a variety of names ...