Dolmades: Stuffed Grape Leaves

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This was the first time I have made Dolmades. I choose to use ground lamb instead of beef. The recipe was easy to follow and turned out great! I would say the best tasting Dolmades I have had.

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Absolutely amazing in presentation and flavor. I first made these 3 years ago for a company holiday party. I had just started the job 2 months prior and I wanted to impress. These exceeded my expectations and were a hit! I had to convinve a few that indeed, I had actually made these myself. Made them again a year and a half ago to the same results. It's been far too long and I cannot wait to make them again. Thanks Emeril!

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Loved them. Best I've had.

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I first made these for a new years party, and they turned out amazing!
Better than any other dolmade that i have tried before too!

Although the prep time took about 3 hours, it was a lot of fun as i was cooking these with my mom. very good bonding time!

and even the final presentation turned out great, as they look like a very fancy appetizer!

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I love this recipe although it is never as good as my grandmothers! I use less onion, sometimes currants instead of golden raisins and I always add a little bit of tomato. I will try to cut some of the oil at the end with water as well if I want something lighter!

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Wonderful, wonderful vegetarian recipe. You'll never miss the meat -- probably you'll be glad it's missing! Best dolmades I've ever eaten and I'm fussy.