Dolmas are grape leaves traditionally stuffed with a mixture of rice and lamb, and they are made all over the Middle East and in parts of the Mediterranean region. The English speaking world ...

While fresh and vibrant, some are used immediately to prepare the popular regional specialty we know as dolmas. The remaining leaves are wrapped in bunches of 50 or so in aluminum foil and placed in ...

Mireille Pavez reaches into the thick grape vine that grows in her garden, looking for just the right size leaves. “These are too big,” she says, tossing them on the ground. When she has found the ...

1 tablespoon tomato paste 1 cup cold water Full-fat, strained plain yogurt, to serve ...

Note: Adapted by Barbara Petzen from versions by Meltem Tanriverdi and her family, and Claudia Roden and Tyler Florence. Petzen says Tanriverdi’s family were her neighbors in Adana, Turkey, more than ...

The dolma is a special Iraqi recipe, consisting of various stuffed vegetables including onion skins and vine leaves. Philip Juma is the founder of JUMA Iraqi supperclubs, which he hosts around London.

Every recipe has its variables. It’s a basic kitchen truth that those of us who test recipes professionally are ever conscious of (and occasionally frustrated by) whenever we encounter a new recipe.

This is Three Sisters Dolma (Uch Baji), a traditional dish made from tomatoes, sweet peppers, and eggplants—stuffed to perfection with minced meat, onion, and fresh herbs. Known for its hearty flavor ...