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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