Preparation TipsBoiling the onions before stuffing them helps soften the layers, making them easier to separate and roll. The ...

Dolma is a timeless dish, and today we’re sharing 3 of the best ways to prepare it using fresh ingredients and traditional methods. A true feast for Dolma lovers!

If using fresh grapevine leaves, cut off stalks, blanch in boiling water for 1 minute and then place in cold water. Drain leaves and set aside. Otherwise remove grapevine leaves from brine and ...

Heat oven to 180C and oil a baking dish (lasagne size). To make the dolmades, take a piece of silverbeet leaf the size of your hand and place a tablespoon of the filling at the base. Roll up like ...