Deep in the wilderness, traditional dolma is prepared using fresh ingredients and time-honored cooking techniques. From carefully stuffing each piece to slow-cooking everything to perfection, every ...

Dolmas are grape leaves traditionally stuffed with a mixture of rice and lamb, and they are made all over the Middle East and in parts of the Mediterranean region. The English speaking world ...

Join Patty Plates to discover the delightful flavors of traditional Turkish stuffed onions. This authentic recipe offers a ...

Mireille Pavez reaches into the thick grape vine that grows in her garden, looking for just the right size leaves. “These are too big,” she says, tossing them on the ground. When she has found the ...

1 tablespoon tomato paste 1 cup cold water Full-fat, strained plain yogurt, to serve ...

Legion Media This is the best option if you want to cook something healthy and light with grape leaves and minced meat. No one can prove definitively where “dolma” came from, whether its birthplace ...

Note: Adapted by Barbara Petzen from versions by Meltem Tanriverdi and her family, and Claudia Roden and Tyler Florence. Petzen says Tanriverdi’s family were her neighbors in Adana, Turkey, more than ...

Integral to any Newroz feast, stuffed vine leaves celebrate the vegetables of spring. In her recipe, chef Pary Baban uses shallots, courgettes, aubergines, tomatoes and chard. "From late February, the ...

The dolma is a special Iraqi recipe, consisting of various stuffed vegetables including onion skins and vine leaves. Philip Juma is the founder of JUMA Iraqi supperclubs, which he hosts around London.