Use beef or lamb to make this delicious, traditional favorite -- dolmas (aka Mediterranean stuffed grape leaves). The whole family will love rolling!

Dolamdakia are one of the most popular Greek mezze (appetizers) and they do take some time to make. This quick pilaf is ready in 30 minutes and has all of the delicious flavors of those delicious stuffed grape leaves. Make a large batch and serve it for dinner tonight. Quick, easy, and as always, delicious.

Grape leaves stuffed with meat and rice cooked in a rich tomato sauce

It's been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world). I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here's the link to Fistikies Restaurant, and I…

This traditional Greek Dolmades recipe makes the most delicious, tender grape leaves stuffed with rice and fresh herbs. They can be made vegetarian or with ground meat for a delicious appetizer.

Stuffed grape leaves are an iconic Mediterranean dish. They're also called japrak in Albania and made with ground beef, rice & lots of herbs.

This savory tart, stuffed with greens and eggs, is a great dish for a brunch buffet or a weekend of entertaining.

Growing up, stuffed grape leaves were a family affair!Whoever happened to be home loved to get in on the rolling. We all made a huge pot, and then ate them — breakfast, lunch, and dinner — for however long they lasted!I've tweaked my mom's original filling recipe just a bit by adding onions and swapping out white rice for brown. Makes 60 to 70 rolls.

Here's how to preserve fresh grape leaves in brine. To keep for up to one year!