Best spices ever for any stuffing , onions green pepper squash and off course grape leaves I have few recipe of dolma just check my recipe

Dolma (also called as tolma) is an Armenian traditional dish. You can prepare it with grape leaves, as well as with cabbage leaves, but this recipe is for grape leaves only.With beef you can mix a little pork as well, it will make the dish more juicy and soft.

My Turkish friend treated me this dish and I was amazed how delicious it was! They taught me the easy way to make it, so I gave it a try.The key to the recipe is the rich tomato paste and fresh parsley.The bell peppers become sweeter by slowly simmering them.For an even more authentic flavor, use "Langkorn Spitzenreis" rice. Recipe by Kuminchan

Today's table and dish—I'm excited to share this delicious dolma recipe with you! It features two ingredients from the 'My Apron Challenge'—oil and lemon.

Video: https://youtu.be/QF-SCSFLKjY

Turkish-style stuffed cabbage, the third recipe in the Cookpad Around the World challenge. This dish tastes even better when baked in a wood-fired oven. I highly recommend trying it this way—it's absolutely delicious.

One of the most delicious stuffed vegetable dishes is Iraqi dolma. It can include zucchini, potatoes, onions, tomatoes, grape leaves, lettuce leaves, white eggplant, black eggplant, meat or chicken, and bell peppers of all colors. These are all traditional dolma ingredients, but today I’m sharing a budget-friendly version using whatever you have at home. The result is amazing flavor with a simple twist!

Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce. I added honey and sugar so the granddaughters would eat them.Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on. Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.

A beloved traditional dish with fresh and tender grape leaves, delicious and very aromatic.

Hello, I hope all is well, and you all enjoyed your long weekend. Sunday, was the first day we BBQ for the year, it was great!!! The weather was nice, so we took out the bbq and starting our preparations. My hubby really does a great job grilling. 🙂 He has his own little secrets when it comes to basting the meat before placing on the grill, I don’t get involved when it comes to grilling, seeing that he truly enjoys doing it, and he does do a great job, and believe you me it tastes fantastic. Yummyyyyy.So, to accompany our Wine, and Ouzo I made some appetizers, Dolmadakia. It really does not get any more traditional than this, seriously….. I have never actually seen anyone not use their fingers to grab one of these delicious little green stuffed with rice leaves. This is why I like to call them Finger Food…..whenever a plate of these appetizers even comes close to landing on any table, you can see how everyone just tries desperately to grab one. It’s like once everyone sees them coming it’s race on!!!A truly loved appetizer dish, along with Tzatziki, Taramosalata, Tyrosalata, Fried Zucchini, Fried Eggplants, Calamaria and the list just goes on and on. I forgot to add French Fries an absolute must! 🙂

It may be fall and the grapevine leaves are dry, but I planned ahead in the spring when the leaves were tender—I picked them and froze them. Now that I needed them, I just took them out of the freezer and used them to make delicious dolmades. This is truly one of the best dishes in Greek cuisine. They may take a bit of effort, but every bit is worth it.

I may not have my mom close to me anymore, but if I could, I would cook this dish for her. It was one of her favorites, and of course, I follow her instructions and recipe to the letter.Happy Mother's Day to all the moms!!This is one of those dishes you never get tired of eating!!It does take some effort, but the dreamy result will reward you.We can blanch the grape leaves the day before and store them in the fridge.Choose fresh grape leaves now that they are in season.I prefer to store them in the freezer, so you can enjoy this exquisite traditional dish anytime.