SC - Antibacterials

[Christine A Seelye-King]

I was introduced to dolmatti (stuffed grape leaves) when I was stationed in
Greece.  Grape leaves are first preserved in olive oil, then used to wrap a
stuffing made of cubed lamb and rice, both of which are ground together and
spiced (to taste by the individual cooks) before stuffing.  They are then oven
baked and served under a white sauce.
wajdi

CorwynWdwd at aol.com wrote:

> >  Anyone have any good recipes for these things?  Has anyone ever gone and
> >  gotten fresh grape leaves to make them with?  I've only ever had them made
> >  with the canned ones.
> >
> >  Charlotte
>
> I stuff mine with brown rice and pine nuts, seasoned with rosemary, dill,
> oregano and a little salt. Most of the supermarkets and the one middle
> eastern store carry jars of grape leaves. I truly think you could stuff a
> canned grape leave with shredded paper and it would taste good though.
>
> Corwyn
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