Dolma, dolmeh, sarma or dolmades (plural) are fabulous little stuffed vegetable rolls, the most popular being those wrapped in grape or cabbage leaves. Thought to have originated in the Middle East and adapted by surrounding regions including the Balkans, the Caucasus, Russia, Central Asia, both Turkey and Greece like to lay claim to its origin. Modern day dolmades are readily accepted as one of the shining stars of ‘Mediterranean cuisine’. Dolmades are a classic example of regional and historical adaptation, utilizing whatever vegetables, grains, spices and scraps of meat that were readily available. Although the vegetarian versions are referred to as fake or lean dolma, there is nothing fake about the tangy flavor of these bite-size morsels, made with fresh dill, pine nuts and lemon. The perfect finger food appetizer (mezze) or side dish, dolmades are a favorite party or picnic food, as they can be made a day or two ahead and store well in the refrigerator. The added bonus is that they are gluten-free….