J. Eric Durbin wrote:

> Dolmas Unwrapped
>
> Saute some onion and garlic in olive oil, add the ground lamb and
> brown. Add some julienned grape leaves, allspice, salt/pepper and some
> day-old rice. Finish off with some toasted pine nuts and a splash of
> lemon or lime juice. Serve with tabouleh.
>
> Easier than wrapping up all those individual dolmas.
>
hmmmm.. that sounds great! I just recently had dolmas for the first time
and fell in love with the fresh lemony flavor. How do you think your
mixture would taste in red pepper halves that get baked?
TEll me a little about finding the best grape leaves? What should I look
for?
TIA
Goomba