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Stuffed grape leaves are a common Greek dish, usually served as an appetizer before a main course.
Also called dolmathes (dol-MAH-thes), they are filled largely with minced lamb, a bit of rice and touches of crushed mint, fennel or parsley leaves, dill, garlic, pine nuts or currants.
They are served hot, sometimes with a chicken broth and lemon-based sauce called avgolemono, or cold with just a touch of olive oil.
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