Stuffed vine leaves of Middle–Eastern origin, particularly popular throughout Greece and Turkey. To make them, vine leaves are blanched, then wrapped around a variety of savoury fillings, usually rice or minced lamb. The little parcels are then braised in stock or tomato juice and served as an appetizer or as part of a meze plate. Dolmades can be eaten hot or cold, but are usually served cold if filled with rice and hot if filled with lamb. Dolmades can be bought ready–made or in tins at delicatessens. Fresh vine leaves must be blanched in hot water to soften them, but if you buy the vine leaves sold commercially in tins or jars in brine, you only need to rinse them before use to remove the salt.
Also known as — dolmas, dolmathes