2 Reviews of Dolma (Stuffed Grape Leaves)

From: LizP

On Mar 25, 2007

These were scrumptious! Better than I have had in many Middle Eastern restaurants. They take forever, very time consuming....but they are worth it. Make sure to toss them with a little olive oil/lemon juice when you are done when you store them. I didn't, and they dried out a bit.

From: Marsha Mazz

On Feb 9, 2008

We liked this recipe but it didn't taste at all like the Dolma we're accustomed to eating at the Greek restaurant. Also, I think next time I'll ease-up on the cinnamon; it was a bit overpowering.