Dolmades (Stuffed Grape Leaves)

Also known as Byzantine Dolmathes or Dolmadakia Yialantzi. The original recipe I had was in the 1980 National Lamb Promotion Cookbook and was written by Dolores Atiyeh (Mrs. Vic), wife of the then-Governor of Oregon. I have modified it quite a lot but it was what gave me a start. Everybody loves these dolmades. And they are super reheated after freezing! My version uses several Spice House products: grape leaves, freeze-dried shallots, freshly ground black pepper, and ground coriander.