If I don't have access to the leaves to make dolmades (stuffed grape leaves), how can I mimic that amazing flavor from fresh grape leaves? Are the leaves themselves that unidentified awesomeness, or is is some combo of acid, oil, herbs (dill and oregano), salt and pepper that make such deliciousness? Could I mix these with rice for an approximation of that flavor if I can't get leaves?
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!