Crispy Vine Leave’s on Lemon Hummus with Tapenade and Zaatar. This is a spin on the texture of the vine leaves. All these flavours are epic

Stuffed vine leaves, or dolmadakia, are probably my favourite thing to make, and eat, in the world.

You’ll feel like you’re in a Mediterranean taverna once you taste these delicious vegan stuffed grape leaves with savory rice filling!

Let’s make Turkish stuffed vine leaves: sarma! Accidentally gluten-free and allergen-friendly.

Stuffed vine leaves and homemade tzatziki, a staple appetizer of Greek summer. And this summer should not be missing from any table.

Middle Eastern style grape leaves stuffed with spiced rice and lamb slowly cooked into mouthwatering perfection with a tangy lemon broth

Aromatic vine leaf rolls filled with fish, bacon cubes, rice and herbs, this is one of my favorite ways of filling vine leaves.

Traditional Romanian recipe for vine leaves stuffed with ground meat and rice and served in a delicious smooth sauce.

Delicate stuffed vine or grape leaves with a melt-in-your mouth ricotta and rice filling with lots of dill and parsley.

Vegan vine leaf rolls stuffed with rice and mushrooms and cooked in an aromatic tomato broth.

Make the most of fresh summer vine leaves by turning them into dolmadakia, filled with rice, pine nuts and lots of fresh herbs.

Deliciously sticky, tender Syrian vine leaves stuffed with a lemony and garlicky rice filling and cooked over a bed of chicken legs.

Stuffed vine leaves (dolmadakia) with eggplant, a traditional Greek recipe from the Dodecanese. (in Greek & English)

Stuffed Vine Leaves (Dolmadakia) with Bulgur & Cumin, a traditional Greek recipe. (in Greek/English)

Stuffed cabbage and vine leaves with buckwheat and vegetables (in Romanian)

Dolmades with vine leaves and minced meat.

Dolmades (Stuffed Dill and Mint Vine Leaves). Attempt of a vegetarian version of a Middle Eastern/Mediterranean classic

Vegetarian dolma stuffed with rice, pine nuts, herbs and spices.

Stuffed vine leaves (Sarma or Dolmades gialantzi)

Vegetarian dolmades made using freshly picked vine leaves