Well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock.
1Serve the dolmas warm or at room temperature, with plain yogurt for dipping.
2Add more water as necessary to keep the dolmas covered during the cooking time.
3Serve the dolmas warm or at room temperature, with lemon wedges or plain yogurt.
4Test for doneness, the dolmas should be tender; cook a bit longer if they are not.
5Add the remaining 4 tablespoons lemon juice and let the dolmas cool, uncovered, in their liquid.
6Cover the dolmas with a small, heavy, heatproof plate to keep them from unrolling during the cooking.
7Yvonne selected yogurt, spinach, dolmas, and eggplant.
8Add a second layer of dolmas.
9When the dolmas are done, open the rice cooker and transfer the rice bowl to a heatproof surface.
10Because these dolmas are made with raw meat and rice, they are not steamed but cooked in water to cover.
11Place the dolmas in a single layer, seam side down and close side by side, on the bed of grape leaves.
12As our international table of climbers took over the restaurant, we shared stories over a spread of dolmas, haloumi, pita, and fresh-caught octopus.
13Pour over the dolmas in the rice cooker; the liquid should not come more than halfway up the sides (you may have extra).
14As prices of more-processed foods go, Dolmas wrote, so go overall food prices.
15Dolmas Stuffed with Lamb, Rice, and Almonds
16Those prices are a more comprehensive gauge of future good price trends than overall food prices, Dolmas argued.