This is a delicately spiced Turkish dish. You can serve dolmas hot or chilled and lemon juice is nice with them. You can stuff and roll the dolmas the night before making them, if that simplifies things. Grape leaves are nice to work with but bear in mind some might have holes in or be torn, so it is best to have extra ones in case you need them. You need to remove the roll of grape leaves from the can in one go, and then unroll them one by one.
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat.