In Greek: κουζού ντολμά, pronounced koo-ZOO dohl-MAH The combination of tastes in this recipe are straight from Kappadokia, brought to Greece by ethnic Greek refugees. The recipe comes from Nea Karvali, a small town near Kavala in northeastern Greece, and is a favorite Easter alternative to whole spit-roasted lamb. Prep Time: 30 minutes Cook Time: 3 hours Total Time: 3 hours, […]

In Greek: λαχανοντολμάδες ορφανά, pronounced lah-hah-no-dol-MAH-thes or-fah-NAH The word “orphana” means “orphaned” and in Greek cooking, usually means a dish that can be made with meat, but in this case is made without. Cabbage is a favorite winter food, and this meatless recipe is delightful and a Lenten favorite. These cabbage rolls are delicious as […]

In Greek: λαχανοντολμάδες, pronounced lah-hah-no-dol-MAH-thes Stuffed cabbage with ground beef and rice are covered with a traditional egg and lemon (avgolemono) sauce. Conventional Greek wisdom is that the best cabbage can be found after the first frost, so all versions of stuffed cabbage are winter favorites. In Northern Greece, stuffed cabbage called yiaprakia(γιαπράκια, say: yah-PRAHK-yah), are […]

Ingredients: 3/4 cup of olive oil 1/2 onion, chopped 8 scallions, chopped fine 2 lg. cloves of garlic, chopped 1 cup natural barley chopped fresh dill to taste 1/2 cup parsley, chopped juice of 1/2 lemon salt to taste 1 cup hot water 1 one pound jar grapevine leaves 3-4 pound chicken, cut in quarters […]

For this recipe, fresh tender vine leaves should be the best to use, but in the worst case if you can’t get your hands on fresh leaves you can buy some at your local supermarket in a jar ready to go. For the purpose of making the recipe the way it should be, we will […]

These tender and delicious stuffed grape leaf rolls known as dolmathes (dol- MAH-thes) are stuffed with a hearty meat and rice filling and are commonly served as a main entree. The smaller, rice and pine nut filled dolmathakia (dol-mah-THAH-kya) are usually served as an appetizer or meze. Yield: About 40 Rolls Ingredients: 50 fresh grape leaves or 1 jar (16 […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH The combination of ground beef and pork is a Greek favorite, and this recipe is one of the easier and quicker variations to make. Stuffing and rolling the leaves takes time, but the recipe is made in large quantities and can be refrigerated for several days […]

In Greek: ντολμάδες στο φούρνο, say: dohl-MAH-thes stoh FOOR-no Most recipes for stuffed grape leaves (dolmathes ordolmades) call for steaming, but this recipe from Northern Greece (also popular in Cyprus) calls for baking. Like all stuffed grape leaves, these make wonderful appetizers, but also work as a main dish or side. The recipe makes 36 pieces. […]