Dolma

Yes, fresh grape leaves are even better — they're more tender and have a brighter flavour. Pick young leaves in spring (May–June) before they get tough. Blanch in boiling water for 1–2 minutes, then cool in ice water. If jarred: rinse well from brine, otherwise the dolma will be too salty.

Young cabbage leaves (blanched) are the most common substitute — this version is called golubtsy in Slavic cuisines. Chard leaves or large spinach leaves also work. In some regions dolma is made with quince, apple or pepper shells. The stuffing stays the same — only the wrapper changes.

The most common reason is rolling too loosely or overfilling. The correct technique: place filling on the lower third of the leaf, fold in the sides first, then roll tightly from bottom to top. Place dolma seam-side down in the pot and pack them snugly — they hold each other in place. Don't boil vigorously: cook on low heat.

Yes, vegetarian dolma is traditional in many regions. Classic meatless filling: rice with sautéed onion, herbs (parsley, mint, dill), lemon zest, pine nuts and raisins. The rice should be half-cooked before wrapping — it continues cooking inside the leaf. Add a drizzle of olive oil for richness.

The classic pairing is yoghurt or sour cream with garlic and fresh herbs (mint or dill). In Armenian and Greek traditions, an egg-lemon sauce (avgolemono) is popular — it's poured over the dolma during the last minutes of cooking. Serve dolma warm or at room temperature, always with a lemon wedge on the side.