If you thought dolmas (also known as dolmades or dolmadakia) were reserved for ancient Dionysian feasts, think again -- these ...

For cultures that hail from the Balkans, Turkey, Lebanon, or North Africa (and beyond), grape leaves are beloved for their ...

The dolma should be just firm but not tight. Place the dolma inside the edge of the saucepan or baking dish. Continue to add dolmades next to each other to form a circle. Once complete ...

Chef Ugur Oskay proves not every dolma is created equal. The loveliness of Bistro Turkuaz ... Such is the case with chef Ugur Oskay’s dolmades ($7). Others are often… ...

The Dolma tradition relates to the preparation of the traditional meal ‘dolma’, which consists of small fillings wrapped in fresh or pre-cooked leaves or stuffed in fruits and vegetables. The meal is ...

You’ve probably made a moussaka before or tried your hand at dolmades, but there are a whole host of often-neglected Greek recipes out there, many of which you can make from home. The best thing ...

If Greek food is your thing, you need to try this recipe for traditional Greek dolmades. It makes the perfect mid-week meal, as well as a great side dish for your next dinner party. We and our 57 ...

Dolma or Yiprakhe is prepared by stuffing grapevine leaves, zucchini, eggplant, tomatoes, bell peppers, and onions with ground or chopped meat, spices and vegetables. For special, usually religious ...

Heat oven to 180C and oil a baking dish (lasagne size). To make the dolmades, take a piece of silverbeet leaf the size of your hand and place a tablespoon of the filling at the base. Roll up like ...

Once steamed they turned a beautiful deep green colour and dolma popped into my mind. They’re traditionally made with grape leaves stuffed with a rice or meat filling, and quite small.