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 ...

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 ...

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, ...

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 ...

Aunt Mary’s yalanchi are stuffed with rice, herbs and pine nuts in classic Armenian fashion. Be sure to rinse the grape leaves well, under lots of running water and then give them a good long soak, ...

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 ...

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 ...

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