Ingredients: 3/4 cup of olive oil 1/2 onion, chopped 8 scallions, chopped fine 2 lg. cloves of garlic, chopped 1 cup natural barley chopped fresh dill to taste 1/2 cup parsley, chopped juice of 1/2 lemon salt to taste 1 cup hot water 1 one pound jar grapevine leaves 3-4 pound chicken, cut in quarters […]

In Greek: λαχανοντολμάδες ορφανά, pronounced lah-hah-no-dol-MAH-thes or-fah-NAH The word “orphana” means “orphaned” and in Greek cooking, usually means a dish that can be made with meat, but in this case is made without. Cabbage is a favorite winter food, and this meatless recipe is delightful and a Lenten favorite. These cabbage rolls are delicious as […]

These tender and delicious stuffed grape leaf rolls known as dolmathes (dol- MAH-thes) are stuffed with a hearty meat and rice filling and are commonly served as a main entree. The smaller, rice and pine nut filled dolmathakia (dol-mah-THAH-kya) are usually served as an appetizer or meze. Yield: About 40 Rolls Ingredients: 50 fresh grape leaves or 1 jar (16 […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμάδες στο φούρνο, say: dohl-MAH-thes stoh FOOR-no Most recipes for stuffed grape leaves (dolmathes ordolmades) call for steaming, but this recipe from Northern Greece (also popular in Cyprus) calls for baking. Like all stuffed grape leaves, these make wonderful appetizers, but also work as a main dish or side. The recipe makes 36 pieces. […]

The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort. They can be served cold or at room temperature and are a classic Greek appetizer or meze. Prep […]

The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort. They can be served cold or at room temperature and are a classic Greek appetizer or […]

Bazmaawurd Baaridah Mulahwajah Tabaahaja Judhaab Keftedes Dolmades Avgolemono Sauce Yuvarelakia Chicken in Lemon Sauce Lucanian Sausages (Apicius) Esicia Omentata (Pine-nut Stuffed Meatballs) Avem (Olive-stuffed Birds) In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Assaturatam (Honey Roasted Meat) Mishmishya (Meat Stew With Fruit) Barmakiyya (Spiced Chicken Pies) Buran (Meatballs in a Yogurt and Eggplant Dip) Zirbaya (Chicken in […]

Boiled/Stewed Veggie Sides Stewed Green Beans and Zucchini Lahano Katsarolas: Stewed Cabbage with Mint Hortarika sto Fourno: Oven-Stewed Mixed Vegetables Horta me Kolokythakia: Greens with Baby Zucchini Arakas me Anitho: Dilled Peas with Peppers Arakas me Aginares: Dilled Peas with Artichoke Hearts Creamed Mixed Greens with Smoked Bacon & Yogurt Broccoli with Latholemono (Oil and […]