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A different style filling, kind of sweet. A nice change but not a repeat for us. I don't have a steamer so I cooked ours in the style of Dolmathakia Stuffed Grape Leaves, a recipe we adore, using less olive oil in the cooking liquid, and a little along with the butter called for in this. I followed the ingredients exactly other than that addition. Like French bunny, I found this made more filling than 25 dolmas. Made for Veggie Swap 31 ~ February 2011.
The stuffing of these Dolmas were absolutely wonderful. The currents added a very distinct flavor that made them stand out with a real nice sweetness. I had made 36 rolls but some of them were pretty tiny unfortunately. I had bought a very good brand of grape leaves in brine in a jar but lots of them were ripped and useless and they were really hard to unroll. There were not many large leaves but I had to use what the jar contained or I would of had none. Last time I buy that brand. I had soaked the leaves in cold water for 20 minutes to soak then unrolled and rinsed each leaf off under running cold water. Put the shiny part of leaf down and the veins side up. Kept out the amount I wanted for lunch the next day and I froze the rest. I even bought a little machine from Turkey to roll them but don't have the hang of the machine yet, was wasting more time practicing and gave up, was quicker to roll by hand. A very yummy recipe Sharon and thanks for sharing. Made these to go along with Tzatziki and Keftedes ( Greek Meatballs) and Greek Antipasto Delicious all together. Made in memory of Sharon's DH