This recipe calls for TWO Tablespoons of lemon salt. Luckily, I only put in ONE Tablespoon , and even then it was too salty. This must be a typo, and it should read TWO TSPs.<br/>Otherwise, the recipe was fine, although it did not mention how difficult it is to use bottled grape leaves. It was like unfolding 40 butterfly wings, very very tedious.
These. are. dolmas. Thank you so much for this recipe, I have tried several and none of them came out well until this one. I think I prefer this sort of dolma with the cinnamon and allspice. I omitted the pine nuts since I ran out, but everything came out beautifully. Brought them to my Balkan band rehearsal and they were gone in a minute (along with my bottle of metaxa). Sagliginiza!
I lived in Turkey from 1968-1970 where dolmas are popular with everyone. This recipe is better and more mouth watering even than the dolmas sold in Ankara. These are the best of the best!!!
These dolmas are time consuming, but awesome. I was very nervous about only cooking the rice with 1/2 cup water and was really tempted to add more. I'm glad I didn't - the rice turned out fine. I used Orlando grape leaves and boiled them for only a minute while rinsing. I used 1/4 cup fresh mint instead of dried. The entire process took a few hours. About 45 minutes for the rice, an hour to roll, and about 45 minutes to cook the dolmas. Delicious! I will definitely make this again. Thanks!
This recipe was great ! easy to make considering I have never worked with vine leaves before. Husband is Turkish and he said it is the best one he has had so far (and he wasnt just being nice... he actually meant it". I didnt have All Spice so I put some dried dill in instead and also a table spoon of pepper paste to add my own personal touch :)
It took me practically all day to make this recipe. I was on a mission and didn't care! After trying two other recipes, I was determined to find an authentic Turkish Dolmas recipe and this one had all the makings for success. Let me tell you, it did NOT disappoint!!! I followed it meticulously, even by using the 2TBSP lemon salt for which it called. I shared with the folks at work and everyone oooh'ed and ahhh'ed over the taste and texture of the filling. The flavors of the mint and parsley were a perfect marriage for tantalizing the taste buds, and the lemon salt (which I made) helped the flavor linger on the palate for just the right amount of time before taking the next bite. I will be using this recipe exclusively whenever I'm wanting Dolmas again!