Dolmas(stuffed grape leaves)-Hot or cold ?
 

I love Dolmas,and have been served both meat(lamb)stuffed and rice stuffed.
The rice stuffed I prefer cool-not cold.The meat stuffed I prefer warm but not hot.
How about you?

I like them both about room temperature. Though I don't mind if the meat ones are a little warmer.

Cold is the only way to have Dolmas. With a nice glass of white wine to wash it down.

Ya know, cold rice is kinda nasty; room temp is the way to go! And the wine has to be retsina, if you can hack it!

I like them hot when my mom first makes then, drizzled with a little greek yoghurt and topped with some "gureh" or verjus type sour grapes.

The next day, I love them cold.

Yum, I'm getting hungry just thinking about them.

Not trying to turn this into another Trader Joe's thread but......
 

Definitely cold.

And Trader Joe's has the best ones I've ever tried. They are in the refrigerated food section in the Southern CA TJ's. And if you're not standing there when they stock them, you're SOL. They sell out in less than an hour. :(

Not sure why TJ's hasn't figured this out and devoted a little more real estate to this item.

TJ's also has them in a jar but they're pretty lame IMO and much too oily.

cold with yogurt.

Cholula-I buy both types from TJ's and I agree the jarred ones are a little oily-but I douse thim with lemon juice.
The fresh ones are good-if a little dry(some yougurt dip and lemon help)
i used to get hand made ones at a Lebanese market-but they are not making them any more.
You need to make a good friend at your local TJ's.I have a few.They are very defensive about me :D

I keep the canned TJ's ones in the pantry all the time - not my favorite but if you drain them and pat them off a little bit they aren't bad at all. A squeeze of lemon helps and then a little tahini or yogurt sauce for a dip and they make a great quickie appetizer when your pals show up hungry...
The rare occasions when we are home everyone stops by - so I always have all kinds of quickie goodies like that on hand.

I definately prefer them cold. ^

I like them HOMEMADE....(no TJs for me -- YUCK!), any temperature, and with a lovely bit of hot (temperature, not spice) avgolemono (egg/lemon sauce).

My dad used to make them and his were the best!! ^

I agree, nothing like homemade.

The rice stuffed dolma has to be served cold from what I know (and I love it!).

Now I'm hungry.

Since you've obviously tried the ones that TJ's has made and delivered fresh daily, how about telling us how your dolmas differ?

Perhaps we can all learn how to better make them at home. I, for one, love to cook and this might be the solution to TJ's being out-of-stock so often.

Not difficult IF you can find grape leaves(in jars)that are not ancient.

I tried making them using fresh grape leaves from the garden-kind of a mess.

Honey toes might give us a favorite recipe.

I think you all should plan on a dolmeh master class during SEADOO X. My mom will be delighted to give it and we can pick the grape leaves the day before at the winery.