In the end, they’re all the same. I was making dolmas the other night for a supper club, for the 2nd time in about 8 years because they are a food that I do not enjoy preparing but thought I’d give them another try. I have wondered about the difference in the two names so did a bit of research. And, it’s not rocket science. Based on various sources, dolmas OR dolmades is just the plural form of dolma. So on we go.
I checked out several recipes and after weighing my options I went for Tyler Florence’s.
http://www.foodnetwork.com/recipes/tyler-florence/dolmades-stuffed-grape-leaves-recipe/index.html
I made a couple substitutions because I had them on hand and they wouldn’t alter the taste too much:
-almonds vs. pine nuts
-veggie vs. chicken stock
-dry vs. fresh dill
So to begin, prep the onion, fennel, lemon zest.
Saute the onion, fennel, nuts, zest and rice…ahh, smells good. Then add some stock and when done stir in dill, parsley, S&P.
Then you blanch the grape leaves. I think this is what the recipe I used years ago didn’t have me do so that caused tearing (both ripping and water coming out of my eyes from frustration) issues. You do that for 5 minutes.
Then the true work begins. Get those leaves separated. Have one ready, put about 2 tablespoons of mixture in the center, be strategic in rolling (all in the recipe), then place in a dutch oven. You roll and roll, then roll some more. Eventually you run out of filling.
You put the pot on the stove, put some stock to cover the dolmas half way, some olive oil and lemon juice.
They cook for about 30-40 minutes and voila! I was a bit disappointed in mine. The rice wasn’t quite done, but I didn’t determine this until too late. I made, I ate, I will next time and thereafter forever enjoy them from elsewhere (aka restaurant or storebought).
Mel's Mosaic 
Great blog. I was wondering this myself. In my family we make “Dolmades” with mint; dolmadakia when we’re feeling affectionate. I was recently in Crete where I ate some of the most delicious “dolma” of my life – made with a mountain sage that seemed to bring the whole fragrant island into your mouth. What geniuses those Greek ancestors were: to make something out of a vine that could fill you up so well.
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I love the sage idea! Now I want to go to Crete. Totally agree with you on the Greeks. Cheers!
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They are delicious- however, domas were invented by the Turks. The word is actually from the Turkish word “dolmar” – to stuff.
Dolmades is the greek plural ending after the dish was adopted in Greece.
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Dolmas do not have Mint, Dolmaddah do.
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interesting. the recipe i found (my 1st & only, b/c i liked them so much) calls for sautéeing onion in olive oil, adding ground lamb (i’m hoping ground pork will also work, b/c i’m getting away from eating baby animals), then rice, pine nuts, tomato paste, dill & water; simmer this mixture until water is absorbed & rice 1/2-cooked. cool, then roll, putting imperfect leaves on bottom of pan & in between layers, cover all but top layer w/ water. put sm plate on top of rolls, press down gently, bring to boil then reduce heat & simmer until water is all gone. there were 2 caveats: 1. if using fresh leaves, blanch them 1st & add salt & pepper to taste, if using canned, do not blanch & omit salt.
i have never used canned leaves b/c they grow wild abundantly where i live (& actually just about everywhere. just look on the side of the road, esp if u see a vine spiralling up a telephone pole or tree), so i can’t address the blanching of canned leaves issue. i have had them when eating out & they often have mint in them, which i REALLY don’t like.
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Ground pork works well too. Growing up we used ground pork and they taste great.
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And in Armenian cuisine, we call them yalanchi! Though they do not normally contain fennel or nuts, but that sounds like a great addition!
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