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Recipe photo courtesy of David Sawyer

Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature.<P>Return to Healthy Greek Menu.

Source: Martha Stewart Living, June 2001



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How would you rate this recipe?
  • saradara
    20 JUL, 2010
    I made these last night and they were incredibly delicious! I simmered the currents in for a few minutes to soften them up. I served them with tzatziki made with some garden lemon cucumbers and Greek yogurt and the zucchini pie in this menu. All fabulous.

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