Dolmathes, also known as stuffed grapevine leaves, are a Greek specialty. There are many different variations of this dish, depending on the region of Greece. Some prepare it with an avgolemono (egg and lemon) sauce, others prefer a tomato sauce. Some Greeks cook the dolmathes in a pan in the oven, while others prefer to cook the dolmathes on the stovetop. In this recipe Eva shows us her unique way of preparing this classic Greek dish.

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Eva’s Delicious Dolmathes (Stuffed Grapevine Leaves)



  1. Baklava comes from Turkey Not Greek. Please stop!!! You Can say Turkish baklava !!!! Orginal word Turkish not Greek!!!! Enough !!!!! Don't say it . İt is very importand for Turkish people! And baklava Yoğurt Kebab dolma köfte pide cacık musakka tarhana Börek Most importand YOĞuRt Döner THY are Orginal Turkish Food not greek

  2. I forgot to mention, my yiayia dried the leaves stringing them up in her storage room. Then she rehydrated them. She used to pick them in New Jersey when New Jersey was still garden state with areas you could find wild ones. She used to get poison ivy poor thing. She lived to be onehundred. I have grapeleaves, I pick them and freeze them. Then I blanche them and stuff. I use chopped meat.
    I use the plate too to hold down the stuffed ones and keep them from opening. I never heard of anyone using cilantro which frankly I hate to begin with, in stuffed leaves. I saw a video with the cook using cilantro and tons of spices.

  3. I am relieved to see someone who really knows how to prepare these because I see tons of spices and herbs which are added and hide the flavor of the leaves.
    Egg and lemon sauce is how I make them but I also use chicken broth to cook first not water.

  4. Dolma or dolmak or dolu (to fill; you can fill leaves egplants or zuccini) ("dol" is the root of the word, you can check on the google translate) is a Turkish word i m not nationalist or something.. but Calling every food with your nation name is just stupid. Moreover calling a food in other language word with your nation on the top is the biggest stupid thing!

  5. @ThursdayForDinner, thank you so much for this great recipe. I would like to know if I can make these dolmathes ahead of time and freeze them? If I can, at what stage of the preparation would I freeze them, and how would I thaw and prepare them for serving afterwards?

  6. With Easter falling on the same day for both Roman and Orthodox Christians this was a suggested dish for 2010 , found your video and loved how you fully demonstrated each step !

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