In article , Conan The Librarian
wrote:

It
seems to me that she sometimes used ground lamb for them. Is that just
my faulty memory, or did your Greek friends (or the cookbook) mention
that as an option?


Claudia Roden's 'Book of Middle Eastern Food' (my bible for the area,
many editions since 1968) gives seven common fillings, of which four
contain meat (which in middle eastern cookery generally means lamb or
mutton). the second, 'the most common', is lamb, rice, a tomato,
parsly, and cinnamon or allspice.

And the only recipe in the 'Larousse Gastronomique' gives a filling of
rice, onions, lamb/mutton, mint, olive oil, lemons, coriander seed.

I've travelled a lot in Greece, Turkey, the Lebanon, Syria. I've had
dolmades both vegetarian and meaty, and I like them both ways.

Lazarus