- Special Sections
- Public Notices
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.
If you currently subscribe or have subscribed in the past to the Brunswick Beacon, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
If you are new to the award winning Brunswick Beacon and wish to get a subscription or simply gain access to our online content then please enter your ZIP code below and continue to setup your account.