More from Sylvia

Here's some more from Sylvia's latest email:

When [Linda] visited me in Seattle, she made an Egyptian versions of stuffed grape leaves which were wonderful. I initially called them by their Greek name, “dolmades,” and she called them “dolmas,” She pointed out that “dolmas” is much more pleasing to the ear and thus much better suited to the delicious dish. I didn’t write down the recipe as she prepared it, but I tried to duplicate the dish later, with some success. She sautéed ground lamb in an enormous amount of butter, with onions and garlic. To this, she added chopped tomatoes, coriander (or possibly Italian parsley), raisins, cinnamon, and salt. She stuffed the grape leaves, and then layered them over a steamer lined with grape leaves. She served them covered with yogurt. She told me that they freeze well, so that it is a good idea to make a quantity since they’re labor intensive. If you have the actual recipe, I would love to have it."

Sarah, Aziza, Anybody: Who has the recipe?