Reviewed: Sep. 28, 2009

This is the secret to dolmades! Whisk the juice of 1-1/2 lemon and 2 egg yolks until combined. While whisking quickly, slowly add 1 cup liquid from dolmades to the lemon-egg yolk mixture. Whisk egg whites until frothy.Add frothed egg whites and combine. Pour mixture over warm dolmades and serve. This will make your dolmades perfect!

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Chris Duggan

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Reviewed: Sep. 12, 2009

This recipe is fantastic! I added a bit more lemon because I love lemon in everything, but other than that I didn't change a thing. Best recipe around.

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Lisa Caruso

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Reviewed: Jul. 31, 2009

Splendid and delightful! I added lemon zest, parsley, salt and pepper. Cooked for 3o mins. So lovely! Thanks Patti!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jul. 25, 2009

I made this almost exactly as directed except that I halved it....and I further reduced the amount of olive oil for the simmering step to 1/4 cup. (Olive oil has 100-150 calories PER TABLESPOON!!!) Anyway...my rice was pretty much done in the first step b/c I had to run an errand in the middle of cooking...still not all of the liquid was absorbed. It was really hard to get the grape leaves out of the jar, I did rinse them as they were incredibly salty. Mine all stayed rolled up with no problem as I packed them in a single layer in a fairly shallow pan. I didn't use quite enough broth in the final simmer step so the tops of the leaves got a tad dried out. Taste was really good, would be even better with the ground meat inside. I wish I knew where to find a better quality leaf, as I thought mine were a little tough...certainly not the recipes fault though! Excellent recipe Patti 8-7-09 tried it again and added 1/2 lb of browned ground lamb to rice after cooking the rice (this is still using half a recipe though). Had my husband help wrap them and he's no good at it...some fell apart. I will keep practicing this one!!

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jun. 5, 2009

I brought this to Greek Easter and they were the first thing to go. I even doubled the recipe! Every one loved them. Thanks.

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Cheryl

Cooking Level: Professional

Home Town: Fort Worth, Texas, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 26, 2009

I followed this recipe exactly and these were great. We made a 2nd batch and added 1 lb ground beef and 2 cloves of garlic. yum yum so good, really easy to make.

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Karen

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Feb. 20, 2009

This was the first time I ever tried to make grape leaves and they turned out great. I used ground turkey instead of beef to make it a little healthier. I loved the combination of flavors. I made them for my family and they all loved them. The only tricky part is keeping them from falling apart or opening when they are cooking. i would recommend this recipe to anyone. I think its better than a lot off grape leaves I've tried.

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cherbear

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Reviewed: Nov. 8, 2008

I was terrified to try this, but they turned out wonderful!!! My husband is super-picky about foods like this (food-snob anyone?!), and he praised me up and down. My 11 yr old even had fun helping me roll the stuffing into the leaves.

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 26, 2008

Made these for my Vegan cousin with vegetable broth of course and she LOVED them! Great recipe! Thanks!

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Nicole Hanes

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Reviewed: Sep. 30, 2008

Very good recipe, except if you want more authentic flavor, you can add 2 tblsp. of pine nuts while sauteing the rice and onion, and also add add a teaspoon or more to taste of each of ground allspice and cinnamon with the chicken broth. We also add dried golden raisins-about a third of a cup-when we add the liquid and put the fresh herbs for last as they don't need to cook down with the rice.

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ipeksen

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Reviewed: Sep. 19, 2008

I MADE STUFED GRAPE LEAVES WITHOUT DILL OR MINT , WHEN I COOK IT I PUT HEAVY PLATE ON TOP TO PREVENT STUFFED LEAVES FROM OPENING , AND I PUT GARLIC PIECES IN BETWEEN LEAVES (ABOUT 2 CLOVES),

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mjj123

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Reviewed: Sep. 13, 2008

I used the recipe to make these grape leaves for the first time. I used brown rice instead of white rice. I would just recommend to make sure to undercook your rice since the boiling makes it extra soft as it did mine. I also struggled with rolling them correctly from the directions and did not fully succeed. Even though I used a plate to hold them down when I picked them up at the end several opened up. However, the herbs and spices made them taste great and we ate them all up!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jul. 23, 2008

I followed this recipe very closely and the stuffed grape leaves weren't exactly like the ones from the greek restaurant, but they were pretty good. I'm going to try some other recipes, but I'll come back to this one if I can't find better. I might use water instead of chicken broth - it left a slight 'chicken and rice' kind of flavor in an otherwise exotic dish. Overall, though, easy and tasty.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

YUMMY!! About 5 yrs ago i tasted grape leaves for the 1st time at a very expensive place, last yr. i tried making them from an international cookbook, but it didn't call for the broth, these were awesome, and with grape leaves growing out the wa-zoo in my backyard i am thinking of canning the leaves so i can make this more often, the only thing i would do differently would be to let the fresh leaves soak longer, and cover them with a plate for cooking... excellent 5 stars!!

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leila m

Cooking Level: Expert

Home Town: Hellertown, Pennsylvania, USA

Living In: Wolcott, New York, USA

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Reviewed: May 23, 2008

MY LATE MOTHER IN-LAW (FROM GREECE) MADE THEM WITH GROUND BEEF, RICE ETC. PLACE A DISH ON THEM WHILE THEY COOK. THEN MAKE A "AVGO/LEMENO" SAUCE(EGG-LEMON)POUR IT OVER WHEN READY TO SERVE. ASK A GREEK HOW TO MAKE THE SAUCE, IT'S A LITTLE WORK BUT WORTH IT.ED

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EDDIE

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Reviewed: Dec. 22, 2007

I made a batch of these today as an appetizer for an upcoming dinner party. They are not hard to make, just time consuming. I used the tip from another review about placing a plate on top of them (obviously the plate needs to be smaller than the pot in diameter to put pressure) to keep them from "floating" and this worked wonderfully! No problems with unrolling. I would make this again and try a ground meat mixure with the rice for a variation. I did not have any mint on hand and they still were great with the lemon/dill flavor. Thanks for a great recipe!!

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CJ

Cooking Level: Expert

Home Town: Wallingford, Connecticut, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Dec. 3, 2007

Yummy! These work better if you use a glass dish or some sort of weight when cooking them in the final step. It keeps them tighter and prevents any from falling apart. They are traditionally served warm or cold as a snack. Delicious!

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MissGleasonSanchezApostolides

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 11, 2007

This is the first time I've ever tried making grape leaves, and let me tell you, the outcome wasn't pretty. LOL. However, the taste was out of this world. It was the perfect blend of lemon and dill and YUM. I didn't have the mint, but I will definitely make sure I have some next time as I think it would be a wonderful addition. Thanks for such a super recipe.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 27, 2007

You want to make sure that you cook these long enough to cook the rice thoroughly: you don't want a crunchy dolma! I served mine with a lemon and mint flavored yogurt sauce (a little lemon juice and a bit of chopped mint), which made them even better. I also used what fresh herbs I had on hand: lemongrass and mint, and they were fine.

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BELLA232232

Cooking Level: Expert

Home Town: Milford, Pennsylvania, USA

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Reviewed: Nov. 30, 2006

I felt this recipe turned out a little bland so I added a small amount of salt with the mint and dill and also when adding the chicken broth at the end just before cooking. I also like to add ground beef in mine and my husband prefers it this way as well. It turned out to be a great combination!

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helodat

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My Own Famous Stuffed Grape Leaves

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