Yield: Yields 1/2 cup tahini sauce
“Dolma” comes from the Arabic word for “something stuffed.” Grape leaves filled with ground lamb, rice, onions, and currants are among the most popular dolmas, but there are a variety of vessels for stuffing that include fruit, vegetables, and, in this recipe, sweet potatoes. Savory, well-seasoned fillings are added, and the dolmas are braised or baked, then served hot, cold, or at room temperature.
This recipe is excerpted from The Chefs Collaborative Cookbook.
I saw dolma and Ana Sortun together and I knew I had to try this recipe! My Armenian grandmother would make dolmas all the time..stuffing every kind of vegetable imaginable..grape leaves,tomatoes, zucchini,eggplant, peppers,Swiss chard..never sweet potatoes though! Turns out there's a good reason for that! Sweet potatoes don't neatly stuff. Flavors were nice, presentation was disappointing.
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