Mireille Pavez reaches into the thick grape vine that grows in her garden, looking for just the right size leaves. “These are too big,” she says, tossing them on the ground. When she has found the ...

When it comes to making stuffed vine leaves, Dilvin Yasa insists she learned from the best (and explains why that’s a problem). Whether you’ve publicly articulated it or not, everyone’s got a ‘death ...

Legion Media This is the best option if you want to cook something healthy and light with grape leaves and minced meat. No one can prove definitively where “dolma” came from, whether its birthplace ...

Add Yahoo as a preferred source to see more of our stories on Google. dolmas with yogurt sauce - Olga Chzhu/Getty Images Let's be honest: Fresh is almost always better than canned, and this holds true ...

Note: Adapted by Barbara Petzen from versions by Meltem Tanriverdi and her family, and Claudia Roden and Tyler Florence. Petzen says Tanriverdi’s family were her neighbors in Adana, Turkey, more than ...

Boiling the onions before stuffing them helps soften the layers, making them easier to separate and roll. The outer layers of the onions are also used as a base in the pot, preventing the dolma from ...