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Dolmades

Discussion in 'Cookery' started by anon3372, Jan 10, 2011.

  1. Is it really worth making them yourself?
    I did, once - years ago and remember them being a total faff and very time consuming.
    I can get a tin of 8 for just over a Euro in the Turkish section of my local supermarket (tis really easy for us to get Turkish stuff here - get me, I eat halal [​IMG]) - so do I need to feel guilty or should I just continue enjoying?

     
  2. henriette

    henriette New commenter

    In my local "ethnic" shop I can buy tinned dolmades for a similar price, or for £2 I can get a packet of 24 preserved leaves.
    Great I thought - I'll use some and freeze the rest!
    What a mistake; the defrosted leaves crumbled to nothing - I will buy them again if I am making lots of dolmades, but stick to tins otherwise!
     
  3. Yes, henriette, that has been partly my problem - I can get packets of vine leaves but 24 or 48 or even more.
    They are really cheap but I don't need that many dolmades!

     
  4. egyptgirl

    egyptgirl Senior commenter

    Ah, the family specialty! We don't just prepare them in vine leaves but my great-grandmother used to prepare them in peppers, aubergines, courgettes - I even remember watching her preparing them in a sheep's intestine for one family occasion when I was little (sounds revolting but was delish!)
    I would say that it is worth the effort of making it (having only grown up with homemade, of course I would say that!) but I do agree that they take quite a long time to make!
     

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