My grandmother is greek and makes this dish. Its awesome.

I don't know how this particular food can be adverted here as it is "Greek". "Dolmades" is not a greek word at all, it is the greek way of saying originally turkish word "Dolma" which means stuffing or to stuff something in turkish. This is completely turkish and part of turkish cuisine and should be respected likewise. Cooks.com is one of the most respected source of recipes in the world and I personally expect them to correct these misconceptions. As I have commented on some other so called greek recipes, originally turkish rooted these recipies before they are being put here must be carefully analyzed and presented with their orgin. "Tzatziki" is another misconception, it is totally turkish, yogurt and cucumber sauce and named "Cacik". Because greeks can not pronounce the word "Cacik", they say Tzatzik.

Every culture existing where grapes can be grown successfully has a grape leaf roll recipe. There are common ingredients found in many of them, and others unique to specific cultures.

We don't need to hear of see immature comments about "whose" culture a recipe is from. Food is a universal, we all eat, we all try to make what we eat enjoyable, and everyone has something to learn from other cultures about dishes held in common between cultures.

That said, I have never seen a bad recipe for grape leaf rolls from any culture, but I have seen some that seemed harder to do for little of no real gain in flavor.

very good! I've been making cabbage rolls for 45 years & was looking for a new recipe. I use tomato juice in mine. Do a combo of grape leaves & cabbage. Never used onion tho. I serve mine with plain yogurt. Lebanese call it lubbin. Horseradish is real good mixed with the yogurt.

I had dolmas (by this name) several places in Greece while visiting- very much similar but had egg-lemon sauce for dipping and some sort of nut in it. Multi culture multi name- Pizza is greek, spagetti noodle chinese potatoes are S. american etc-

My yiayia made these without the tomato sauce. She was from northern Greece, from Velvendos. Sometimes she used meat, sometimes not. When she couldn't get grape leaves, she used cabbage leaves. As for Okan from Turkey's complaint that this site should correct these 'misconceptions,' my yiayia called them dolmathes, which means little dolmas, I guess, she never called them dolmas. Same with tzatziki. I guess someone doesn't have enough to worry about. But then, the Turks and Greeks have been feuding for years, so Okan is doing his/her part by keeping the battle going.

My Greek girlfriends family (Vasilades) stuffs leaves this way. They are from northern Greece/western Turkey. They say the name is irrelevant they are still stuffed grape leaves and are delicious. They also agree about the feuding.

Dolmas Dolmathis what ever you want to call them they are great what ever you stuff them with as long as the grape leaves are tender. That is the trick. My Grandmother my mother her great grandmother all Greeks and I have been making them for years. The tomato sauce is a first. I usually do chicken broth then lots of lemon. Hollandaise sauce a little bit of the chicken broth more lemon. Put em in the fridge to store put 4 on a plate microwave for 1 minute. Awesome.