Comments on: Eva’s Delicious Dolmathes (Stuffed Grapevine Leaves)

By: Matt R

Matt R — Thu, 06 Oct 2011 13:04:18 +0000

Never mind… I used dill and it was great. I did find, however, that the mixture was too heavy on rice for my tastes so (in the middle of making) I added an additional 3/4lb of meat. Perfect.

BTW for those buying grape leaves in a jar: The ones I found at Kroger sucked. I threw away almost the entire jar because they were so small. A jar of “Orlando” brand grape leaves from a middle eastern grocery were consistently big enough and easy to handle.

By: Matt R

Matt R — Fri, 30 Sep 2011 16:00:52 +0000

The recipe calls for either dill or anise but these are two wildly different flavors – anise being sort of like licorice and dill being, well, dill.

Which one did you actually use? I’m leaning toward using dill as I’ve never tasted anise in any dolmathes I’ve ever had.

Thanks for the great site!

By: aimsw

aimsw — Wed, 13 Jul 2011 12:53:23 +0000

http://en.wikipedia.org/wiki/Dolma

By: Al

Al — Fri, 26 Nov 2010 13:33:37 +0000

dolmathes are actually derived from “dolma”, which is still cooked in any land previously occupied by the ottomans or somehow had interacted with them. actually “dolma” means “stuffed thing” in turkish. it can be found almost in any restaurant or locanda in turkey. even in sweden they cook “kaldolmar”, which is almost the same except for that cabbages are used for stuffing and wrapping.

anyway, thanks a lot for the recipe.

By: Mike

Mike — Mon, 06 Sep 2010 23:26:25 +0000

Can your Dolmathes be made ahead of time and frozen for 4 days? What would be the process, and how should they be reheated?

By: Mercina

Mercina — Mon, 26 Jul 2010 02:28:24 +0000

Hi Carolyn, you can definitely prepare the spanakopita ahead of time and just freeze it. When you are ready to serve it, simply place it in a preheated oven (don’t thaw it) and allow it to bake until golden.

By: carolyn from Orlando

carolyn from Orlando — Mon, 26 Jul 2010 01:47:17 +0000

Outstanding grapeleaves, next I’m making the spanakopita (spinach pie). I’m having a large group over for dinner and need to make the pie ahead of time and freeze it. May I mix all the ingredients together, place in the dish, cover with pastry and freeze. What would you recommend?

By: ELLEN

ELLEN — Fri, 14 May 2010 15:34:22 +0000

I LOVE IT THANKS EVA. I AM ON MY WAY TO BUY ALL THE INGRIDIENTS. HAPPY TO HAVE A NEW DISH IN MY KITCHEN.

By: Jesse from Sacramento

Jesse from Sacramento — Sun, 07 Feb 2010 04:09:06 +0000

Eva, outstanding! Hosted a little greek dinner party, dolmathes were a hit. Excellent flavor, BUT a greek friend of mine recommended adding a little tomato sauce too, which I did. PERFECT! Thanks for sharing the recipe.

By: Patti Rokus

Patti Rokus — Tue, 08 Sep 2009 01:19:37 +0000

Wow! I just stumbled across your videos and I’m so impressed.
I have a middle eastern background, but no experience cooking my grandparent’s foods.
So, thank you for teaching me, and blessing the lives of my family.

Patti Rokus