This is a hard one for me as I really love cooking. Probably though, my favorite thing to cook would be dolmades, or koubepia.

When I make them, i start with my biggest deep lidded fryer pan, and fill it halfway with chicken broth, Greek seasoning, and chicken breasts or breast strips, pop my lid on and leave that on medium heat while I work on the main part.

For this, I take ground meat (generally lamb but can also use ground beef, pork or chicken) and mix in dry uncooked rice and generous Greek seasonings, (sometimes feta, sometimes not) I mix this until I have a fairly even mix and grab my grape leaves and sit down to roll them, I add a dollop to the back of the grape leaves, gather from the sides to enclose it like a tiny burrito, and roll the leaf around to make a tiny wrap, I roll until all the meat and the leaves are accounted for. I set these aside and go back to my previous pan, remove the chicken, and set it in a bowl to the side, take the juice of 2 to 3 lemons and 3 to 4 egg yolks in a bowl and temper them by slowly adding the hot broth to them and stirring to incorporate them, once the eggs are tempered, I empty this mixture into the main pan, and proceed to add the stuffed grape leaves, and set the chicken back on top.

I put my lid back on and put 3-5 river rocks on top to keep lid weighted down, leave at medium heat and cook for about an hour.

It’s a favourite in my house