Makes about 40-45 pieces
Dolmades or stuffed grape vine leaves are a regular staple in mezze all over the middle-east. Made with either fresh or brined grape vine leaves and sometimes even cabbage, these delicious cigar shaped rolls can be filled with anything from herbed rice to minced meat. Although easily available in jars in most supermarkets, the freshly made version is far superior in both quality and flavor. And once you had a taste of a freshly-made warm dolma, you’ll never go back to store-bought ones.
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Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.