Does anyone know if it's OK to use wild Mustang grape leaves to make Dolmades? If so, will it be enough to blanch them for use? Also, to same some for off season, does anyone know the recipe and how to process them into a brine (as they are done commercially)? Any help would be grately appreciated. Thanks.

-- PAT (ZUMENDE@AOL.COM), August 10, 2000

Answers

I don't know about Mustang grapes, but if they are just a type of grape, they ought to be fine. I much prefer fresh grape leaves for dolmathes. At my old place, there were some rampant white Concords running all over, so i just picked them, and generally the center stem is a bit tough so you'll want to cut out the thicker ones (fold in half and trim.) Then you can blanche them or I steam them, just till they're pliable. It only took about 20 secs. I don't know about brining them -- as I say, I much prefer fresh. Go for it!

-- snoozy (allen@oz.net), August 11, 2000.

What are dolmades?

-- animalfarms (jwlewis@indy.net), August 15, 2000.

Dolmades, or dolmathes or dolma, are a dish common to North Africa, Greece, Turkey, the Middle east, Armenia, etc, which consist of grapeleaves rolled around a mixture of rice and meat, or rice & vegetables. Kind of like cabbage rolls.

-- snoozy (allen@oz.net), August 15, 2000.

They are wonderful! If you have any extras, would you send me one? LOL Karen

-- Karen Tosi (clutterfre@aol.com), August 16, 2000.