Canned dolmas, like regular dolmas, are grape leaves wrapped around savory fillings made from ingredients like rice or quinoa, and herbs; some are even stuffed with ground meat.

However, some canned dolmas come in a salty brine. It's therefore important to give them a quick rinse before consumption to eradicate any excess sodium or brackishness.

The stuffed variety of canned dolmas is commonly preserved in oil rather than brine. In this case, drain the bulk of the liquid and forgo rinsing the dolmas.

Once done, give them a quick zap in the microwave, or heat them in a covered dish in the oven, followed by a squeeze of lemon juice or a drizzle of tahini (or both).

You could also carefully chop them up and add them to a pita or a salad of lettuce, tomato, cucumber, red onion, feta, tabbouleh, and other compatible ingredients.

They’re also great in hearty soups, or when breaded and fried, or as part of a mezze platter. To enjoy your canned dolmas the classic way, serve them with a bowl of tzatziki.