Homemade Beef Dolma in Foraged Grape Leaves | Village Method

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Hello dear friends! 👋 Today we’re making a beloved traditional dish—beef dolma, wrapped in freshly foraged grape leaves and prepared the old village way. 🍇🥩 This recipe brings together seasonal ingredients, homegrown flavors, and the time-honored technique of wrapping and simmering dolma over a gentle flame.

How to forage tender grape leaves in early season, perfect for wrapping

Preparing a rich beef filling with rice, onions, herbs, and spices

Rolling each dolma by hand and arranging them tightly in a pot

Cooking the dolma low and slow for maximum flavor and tenderness

This is a true countryside classic—simple, nourishing, and full of tradition. Served with yogurt or fresh herbs, it makes a perfect meal to enjoy with family in the garden or around the village table.

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