and fresh tomatoes in this sweet and savory appetizer from Houston chef Christian Hernandez. Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab.

It’s usually served as an appetizer, but you won't get in trouble for making it your entire meal. Just writing out the word “dolmades” made my mouth water; it's a true Greek delight.

Let stand in warm water as dolmades are being prepared. (If necessary, simmer leaves in water for 10 minutes to soften.) Combine ground meat with next nine ingredients, adding 3/4 cup water to ...

Opa’s Bobby Saritsoglou, a chef who constantly pushes our Greek scene forward, is introducing this new family-style appetizer to his menu. The roll-your-own dolmades board is presented with all ...

These delicious dolmades are really fun to make and serve with dinner. I like to serve them with Tzatziki sauce. 1) In a large bowl, mix hamburger , rice, chopped onions, parsley, basil ...

Some family recipes can not be duplicated exactly. Measurements are mere suggestions and this is the case with my Aunt Sofie’s Dolmades. “I guess after all these years of doing it you ...

If you want something even more substantial, get Athena’s combination plate: dolmades, moussaka and pastitsio, with rice pilaf, Greek salad, grilled pita bread and a pile of spuds roasted in ...

We went with the Dolmades (stuffed grape leaves ... and I found it to be a healthy and satisfying appetizer. The grape leaves were filled with flavorful rice and had the right amount of tenderness.

The green hummus is then topped with warmed, crisped dolmades that are quickly sizzled in olive oil along with olives and some more chickpeas. Add some feta, maybe some yogurt, and this dish just ...

Australian Gourmet Traveller recipe for sesame leaf dolmades, almond rice and preserved lemon avgolemono by Alpha restaurant in Sydney. “Dolmades are quite fiddly to make but well worth the effort. I ...

But sometimes a taste is so marvelous, it’s impossible not to share the news. Such is the case with chef Ugur Oskay’s dolmades ($7). Others are often thick-skinned and fibrous, but Oskay’s dolma is ...