5 Reviews of Dolmades

From: Chef #1113538

On Jan 5, 2009

Wonderful recipe. I used extra lemon and eggs, and loved the result. Note- I used two lbs 85% lean beef, but still found the dish too "fatty." Next time I'll go with even leaner beef. Thank you!

From: psh072857

On Jun 21, 2006

This is the first time I have ever made dolmades...after searching several recipes I chose this one as my base...They turned out GREAT...I did take the liberty of replaqcing the parsley with fresh mint, and I also added about a cup of toasted pine nuts...Thanks for a great recipe...

From: Chef #577977

On Sep 3, 2007

I LOVE this recipe. But, I like to make a thick lemon sauce with them, so I use the broth, lemons, eggs and add some cornstarch and leave it as a sauce to put over them. EXCELLENT recipe!

From: Columbus Foodie

On Feb 24, 2007

Excellent recipe - and the grape leaves aren't even necessary, these are also great as greek meatballs. I used 2 lbs. of ground round rather than beef and lamb.

From: Tanya Farley

On Jun 1, 2009

I added a bunch of scallions, a bunch of dill chopped and sauteed first. A small can of tomato paste and I doubled the rice to 2 cups. You don't have to secure them with toothpicks if you use the old Greek way and cover the dolmades with heavy dinner plates to keep them together while cooking. Also, I cooked an hour and a half. Delicious!!!