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

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

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

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.

I used different pictures some are not mine but most are mine just to make it clearer

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.

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 .

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!

Yum.