DOLMADES: STUFFED VINE LEAVES
Provided by Cat Cora
Categories main-dish
Time 1h30m
Yield 12 meze servings, 2 entree ser
Number Of Ingredients 11
Steps:
- In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.
- Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.
- Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.
- Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.
DOLMADES (STUFFED GRAPE LEAVES)
These rice-and-meat-stuffed bundles are a traditional Greek appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 35 pieces
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
- Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
- Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
- Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
- Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.
DOLMADES RECIPE
This has to be one of my very favorite meals in the world, dolmades is of course the Greek name most people know.
Provided by Chef Tariq
Categories Main Course
Time 2h30m
Number Of Ingredients 12
Steps:
- Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in half - smaller ones remain whole.)
- Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice. Mix well by hand until well combined.
- Grease the bottom of the pot and put foil in the bottom. Line the bottom of the pot with any discarded grape leaf pieces. Top with tomato slices.
- Lay out a single grape leaf. Place a small amount of filling in the centre. Fold over edges and the roll up grape leaf longways.
- Roll tightly so they don't come apart but not so tight that they tear.
- Place the rolled grape leaves tightly against each other in layers. Place a plate that is heatproof and slightly smaller than the pot on top of the grape leaves to keep in place during the boiling process.
- Mix the tomato puree into the broth until dissolved. Pour the broth mixture over the grape leaves keeping the plate in place. Bring to a boil.
- Turn down to a simmer and cook like you would rice. Once the water has evaporated below the top layer of grape leaves, remove the plate.
- Cooks for about an hour and a half until all the liquid has evaporated.
- Remove from the heat and allow to rest in the pot for ten minutes.
- Remove the lid and place the serving plate over the pot. Flip pot so grape leaves are transferred to the plate.
- Let the contents settle for a couple of minutes before removing the pot. Serve with yogurt.
Nutrition Facts : Calories 318 kcal, Carbohydrate 54 g, Protein 10 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 915 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREEK DOLMADES RECIPE: STUFFED GRAPE LEAVES - ALL YOU NEED TO KNOW!
Probably, the Greek dolmades are the most worldwide famous stuffed grape leaves rolls! These delicious roulades filled with a traditionally vegan mix of rice, onions, and herbs, are popular, with some variations, not only in Greece, but also in several other regions of the Middle Eastern, Turkic, and Balkans areas. I love to serve Dolmades as an appetizer, or into a selection of small plates for my parties. Here the recipe and the history of Dolmades!
Provided by Filippo Trapella - philosokitchen.com
Time 1h20m
Number Of Ingredients 10
Steps:
- First, peel and mince the red onion and the garlic.
- Then, reduce the spring onions into thin rounds.
- At this point, pour the vegetables into a saucepan along with 3 tbsp of olive oil and sauté 20 minutes over medium heat until the onion becomes soft and translucent.
- Now, add the rice into the pan, and sauté a couple of minutes along with the onions.
- Then, add 1 cup of boiling water and simmer the rice half of the time suggested onto the box, stirring as needed.
- If the water evaporates too early, add a little more: at the end, you want the rice half cooked, and the water completely evaporated.
- Finally, add salt and pepper to taste, cover the pan with a lid and let it rest far from the heat.
- At this point, rinse, dry and mince the herbs, and combine with the rice and onions.
- Eventually, pour the rice stuffing into a plate and let it reach room temperature.
- First, bring to boil a pot full of water. Then, place the pot far from the heat and poach immediately the leaves a couple of minutes.
- Finally, rinse the leaves with cold water.
- Now, line the bottom of a pot with a layer of grape leaves: these to protect the dolmades.
- At this point let's prepare the dolmades! Spread out one or two grape leaves, depending on their size.
- Then, place a tbsp of rice stuffing over the leaf, and roll the dolma folding the borders.
- Finally, place the dolma into the pot. Repeat this step to finish the leaves and stuffing, assembling more layers of dolmades.
- Now, pour the juice of the lemons, and the rest of the olive oil over dolmades.
- Then, place a plate over the dolmades. You want the plate to adhere to the rolls, and be a little smaller than the inner of the pot: otherwise, the dolmades will float during the cooking.
- Finally, submerge the plate and the rolls with water, cover the pot with a lid, and simmer gently about 45 minutes. Monitor the water during the cooking: if it starts to run out, add some more hot water.
- Once ready, let the dolmades cool down, then serve warm or at room temperature along with tzatziki or your preferred sauces.
Nutrition Facts : Calories 369 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 80 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)
Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h20m
Yield 60
Number Of Ingredients 9
Steps:
- To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
- Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
- Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
- Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
- Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
- Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!
Nutrition Facts : ServingSize 1 dolma, Calories 42kcal, Sugar 0.4g, Sodium 39.9mg, Fat 3.8g, SaturatedFat 0.5g, UnsaturatedFat 3.1g, TransFat 0g, Carbohydrate 2.2g, Fiber 0.4g, Protein 0.3g, Cholesterol 0mg
DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER
A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!
Provided by LJ in San Francisco
Categories White Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
- Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
- In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
- Serve with Greek yogurt and lemon wedges.
STUFFED GRAPE LEAVES (DOLMADES)
Another great recipe from the Silver Palate. I lived in Greece for four years and dolmades were one of my favorite foods. These are delicious hot or cold. Get your family to help you roll these up - it's fun!
Provided by appleydapply
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
- Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
- Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
- Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
- Serve hot or cold.
Nutrition Facts : Calories 373, Fat 23.2, SaturatedFat 7.2, Cholesterol 41.4, Sodium 860.7, Carbohydrate 28.7, Fiber 2.6, Sugar 2.5, Protein 13.7
DOLMADES (STUFFED GRAPE LEAVES)
Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!
Provided by Gillian Spence
Categories Greek
Time 3h
Yield 20-30 dolmades, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
- Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
- Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
- Serve with Tzaziki sauce.
- http://www.recipezaar.com/rz.143524.
Nutrition Facts : Calories 431.7, Fat 26.7, SaturatedFat 5.9, Cholesterol 40, Sodium 861.3, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 15.9
DOLMADES: STUFFED GRAPE LEAVES
Provided by Food Network
Categories main-dish
Time 2h
Yield 36 dolmades; 6 to 12 servings
Number Of Ingredients 27
Steps:
- In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
- Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
- To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
- Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
- Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE
This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years.
Provided by AngieInMichigan
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Soak grape leaves in water for 20 minutes. Drain.
- Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
- Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
- Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
- Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
- Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
- Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
- Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
- Serve with lemon wedges or Greek yogurt. Enjoy!
DOLMADES - STUFFED GRAPE LEAVES
These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades.
Provided by ThatSouthernBelle
Categories Lunch/Snacks
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients well in a bowl except for Grape Leaves.
- Wrap 1 Tablespoon of meat mixture in 2 Grape Leaves. Wrap so it resembles a small cigar.
- Continue until all meat mixture is used.
- Pack stuffed Grape Leaves into the bottom of a pot. Multiple layers if needed.
- Cover the layers of stuffed Grape Leaves with any unused leaves spread over the top.
- Add water to cover over ½ inches above Grape Leaves.
- Place plate upside down over the leaves to weigh them down.
- Cover pot with its lid.
- Boil for 30 to 45 minutes.
- Remove stuffed Grape Leaves with tongs.
- Serve with Lemon wedges.
Nutrition Facts : Calories 191.1, Fat 13.1, SaturatedFat 5, Cholesterol 33.1, Sodium 896.9, Carbohydrate 9.4, Fiber 0.3, Sugar 0.1, Protein 9.3
STUFFED GRAPE LEAVES (DOLMADES)
This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.
Provided by MYTWISTEDDREAMS
Categories Meat and Poultry Appetizers
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
- Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.
Nutrition Facts : Calories 321 calories, Carbohydrate 20.6 g, Cholesterol 56.9 mg, Fat 18 g, Fiber 1.2 g, Protein 20 g, SaturatedFat 5.8 g, Sodium 1151.8 mg, Sugar 1.5 g
More about "dolmades stuffed grape leaves recipe recipe for lasagna"
STUFFED GRAPE LEAVES OR DOLMADES - VEGAN RECIPE
From veganlovlie.com
- If using grape/vine leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
- If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
DOLMADES, STUFFED GRAPE LEAVES - FOOD RECIPES HQ
From foodrecipeshq.com
- In a shallow pan, heat the oil. Add the garlic and cook for five minutes. Add the water and bring to a boil. Add the rice and stir.
- Cover the pot, and cook gently for approximately 15 minutes or until the water has been absorbed. Remove from heat and stir in the lemon juice, mint, pine nuts and crushed walnuts. Cover the pan and let rice cool down for 10 minutes.
- Use knife to cut each stem off the vine leave. Fold the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar-cylindrical shape.
DOLMADES: STUFFED VINE LEAVES : RECIPES : COOKING CHANNEL RECIPE …
From cookingchanneltv.com
DOLMADES (STUFFED GRAPE LEAVES) | GRAPE LEAVES RECIPE, GREEK …
From pinterest.ca
INSTANT POT GRAPE LEAF DOLMA RECIPE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
GREEK DOLMADES (STUFFED GRAPE LEAVES) | DINNER RECIPES | EASY …
From tastelife.tv
GREEK STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE …
From pinterest.ca
VEGETARIAN DOLMADES RECIPE / AUTHENTIC DOLMA RECIPE (STUFFED …
From freeze-pizza-dough.blogspot.com
DOLMADES (STUFFED GRAPE LEAVES) – RECIPES NETWORK
From recipenet.org
36 BEST DOLMADES RECIPE IDEAS | DOLMADES RECIPE, DOLMADES, …
From pinterest.ca
MEAT STUFFED GRAPE LEAVES (TURKISH DOLMAS) RECIPE - COOKING …
From cookingorgeous.com
STUFFED GRAPE LEAVES (DOLMADES) RECIPE | EAT SMARTER USA
From eatsmarter.com
STUFFED GRAPE LEAVES (DOLMADES) | RECIPESTY
From recipesty.com
DOLMADES: STUFFED GRAPE LEAVES - PLAIN.RECIPES
From plain.recipes
ORIGINAL TURKISH RECIPE FOR DOLMAS: STUFFED GRAPE LEAVES
From chefoodrevolution.com
DOLMADES - PINTEREST
From pinterest.ca
STUFFED GRAPE LEAVES (DOLMADES) - BALKAN AND MEDITERRANEAN FOOD
From balkanfood.org
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)
From pinterest.com.au
DOLMADES YIALANDZI (STUFFED GRAPEVINE LEAVES) RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love