These are not the typical Greek stuffed grape leaves , these are almost my Grandmother's grape leaves or " cigars" as she called them.They do remind you of a cigar, but she would get her grape leaves wild by the railroad tracks. As she got older and the grapevine disappeared she bought them at the store.She had a special pot she used to cook them in, it was the same pot that when we were little we used as a booster chair.I basically use my stuffed pepper filling and roll it in grape leaves. If you like real tomato saucy sauce use more spaghetti sauce and less chicken broth. We like a little tomato flavor in ours. So we use chicken broth mostly.I would try the original and then adjust to your families likes.When I was little I did not like these, I only ate the filling. Now every so often I get a craving for these.They do take a while to make but you get faster as you go and you learn timesaving tricks to share with others. These freeze well if you have leftovers. Enjoy!

Home alone.You can add lambchop between the stuffed grape leaves on the top insted of maggi.Lemon juice insted of pomegranate molasses if don't find it .

We call this dish dolma its one of my favorite dishes...full of flavors enjoy

Yum.

love these things

Here’s a recipe for Stuffed Grape Leaves (Dolma) in English, similar to the Persian-style Dolmeh Barg-e Mo.

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! 🙂

I put in the instapot pressure cooker for 45 minutes. So tender. I had extra leaves leftover so I used the unused leave in another recipe.

#summerchallenge2

This is not a "complete arabic recipe", this is for non arab i think 😊😊. For those who don't want the smell of some spices.