Hmmmm, maybe you are human, after all... when I read the comments to
this post, I had to go google and check it out.

Although I know them as "Dolmas" (maybe mine are bigger), your modified
recipe is very close to mine (I can't imagine making Dolmas with out
pine nuts and mint), although I don't add meat, I do add cinnamon
(ground fresh from store bought sticks).

The height of old europe, low brow, decadence is to dip dolmas in
tadzhiki

Unfortunately, other than spannikopita and baklava, my SO hates greek
food, so all of the tadzhiki, mousouka, and gyros have to wait until
business takes her elsewhare.

Skwala
Who always has a jar of grape leaves in the cub board for when the
dolma jones hits.