Dolmathes are grape leaves stuffed with a rice dressing. They can be filled with just rice and herbs or with meat or seafood. At the 43rd annual Greek Festival in New Orleans, the dish, so prevalent ...

Defrost cabbage the night before cooking. When completely defrosted, separate leaves. Preheat oven to 350. Mix ground beef, grated onion, garlic with salt and pepper in large bowl. Place 1 heaping ...

These dolmas feature earthy grape leaves hugged around an ultra savory lamb, herb, and rice filling. Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience ...

Think of grape leaves as nature’s spring roll wrapper. I mean, the Greeks certainly did. So too did the Persians, the Turks, the Lebanese, the Egyptians, the Romanians, the Armenians, even the ...

Very popular in several Mediterranean countries and a family favorite, these Lebanese meat stuffed grape leaves are filled with beef, rice, and lemon juice. Known as both warak arish or warak enab, ...

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 ...

Think of grape leaves as nature's spring roll wrapper. I mean, the Greeks certainly did. So too did the Persians, the Turks, the Lebanese, the Egyptians, the Romanians, the Armenians, even the ...

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 ...