From the appetizers · No. 7 · Appetizers
Dolmeh
Cooked grape leaves, stuffed with rice, tarragon, onion, basil, parsley and fresh herbs.
How it is made
Dolmeh is the slow appetizer. Young grape leaves are blanched until they give, then each one is filled with rice, tarragon, basil, parsley and onion and rolled tight by hand.
The rolls are packed into a pot, weighted, and simmered in a little lemon and oil until the rice is tender and the leaves have gone dark. They are served warm or at room temperature with a spoon of maust o khiar.
Order them for the table while the kabobs are on the fire.
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