Dolmas, yaprak dolma, sarma, stuffed grape leaves ... call them what you will, I'd like to find an outstanding recipe for them, maybe something a little unusual. My friend, Sosi, and her sister, Sonia, are Armenian, and both are exceptional cooks. Sosi makes some great stuffed grape leaves. She's tutored me on some techniques but has yet to share her recipe for the stuffing. Sonia knows the recipe, but won't give it to me because it's her sister's creation. I think one of the reasons they won't give me the recipe is because they don't have one - by that I mean they just cook by eye, feel, smell - the only thing written down are the ingredients. Anyway, their stuffed grape leaves recipe is a "family secret." They'll share most anything else with me <sigh>
So, I want to make some dolmas that will make Sosi ask me for the recipe. It's a daunting task - I've tried a few but always came up short. I think Sosi has some secret herb or spice she uses ... some version of Bahrat (Baharat?) perhaps.
Can anyone help out with a proven recipe, even if just for the filling?