Who has a good stuffed grape leaf (Dolma) recipe
 

I haven't had really good ones since a friend moved to Japan. The ones my friend made were always "tangy" with a lemon flavor and really juicy. I went to a Mediterranean deli in Toledo but theirs were crispier and sort of dry. I had some several years ago that a customer from Dearborn gave me. Those were EXCELLENT. But I can't find any good ones anywhere near me. So does anyone have a good recipe they'd like to share?

I don't want them to be dry. I like the ones that have a nice juicy bite to them. Maybe it's just how long they're boiled?

I like them myself. Seem like they'd be a huge pain to make.

I found a recipe online. They don't seem too difficult. My daughter and I are going to make some over the holidays so I'm hoping someone has a good, trusted recipe to share. Oh and if it's vegetarian that's good too because my daughter is a vegetarian. Some have lamb.

Here's the recipe I found online
https://www.themediterraneandish.com/stuffed-grape-leaves-dolmades/

i saw this on Triple D. Only thing is, when making it you need to bleach your hair and wear your sunglasses backwards on your head......

https://www.foodnetwork.com/recipes/dolmas-recipe-2109255

I love them, but have never made them. I do make the tzatziki for them when my sister makes them.

I've got half of that covered. I'm gonna keep you guessing on which half! :)

Hey, as long as the carpet matches the drapes, who am I to judge.

If nothing else comes from this thread, I'll try to remember to post some pics and a review of the ones my daughter and I make.

My mom used to make wontons. I assume these are the same. Making a bunch of individual little items, all of that rolling is time consuming.

I used to roll things when I was younger so I have practice. :D

Hopefully, you roll your dolmas REALLY FAT.

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^^^
Thanks!

Fresh leaves are the best but the ones in the jar are ok too. Never use them straight our of the jar. Rinse and boil them for a few minutes. They will become more tender. I have used lamb most recipes I have seen use beef. I also use chicken broth to cook instead of water A cup of white wine (optional) adds to the flavor. I use onion either finely chopped or grated, fresh dill, parsley and lemon of course. I usually put a layer of leaves in the bottom on the pot, carefully place the dolma in a tight level layer. I place a large plate over the layer. This keeps the dolma tight as the rice absorbs the liquid and the dolma won't fall apart. They can be eaten hot or cold - I have made an egg lemon sauce which is nice but you need to be careful the egg does not curl up. They are allot of work to make. Every country around the Mediterranean has a different version - it comes down to the type of meat and seasoning. My mom made the best and I have yet to duplicate what she made. And I rarely order them in a restaurant.

Thanks Jim! Your method sounds a lot like the link I posted above. I appreciate the input. The best I have had is a tossup between the deli in Dearborn where a customer bought me some as a gift and my friend Summar who made them each time she came over for a gathering. I'm hoping I can contact her through facebook for some pointers too!

I texted a friend of mine I hoped would have a good recipe. Former owner of one of the best gourmet restaurants in the bay area, but no joy.

Make them. Good idea.

I just buy them from the Greek shop. It turns out they make them as well.

I've tried some places around Toledo but haven't found any that I really liked. Poco Piatti, Grape Leaf Express and a Mediterranean deli near Toledo. None were quite what I was looking for.

I wouldn't know what is good and what isn't I eat them all LOL covered in olive oil. I assume they are good because the local Greeks flock to the place.