Dolmas Recipe | How To Make Stuffed Grape Leaves!
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- Опубликовано: 15 июл 2024
- BEST Stuffed Grape Leaves Recipe (Dolmas!) This tutorial is all you need to make the best stuffed grape leaves or dolmas! Stuffed grape leaves with rice, meat, herbs and warm spices cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother's Mediterranean kitchen many years ago, and I'm sharing all her expert tips and tricks with step-by-step photos to show you. Serve this dolmas recipe with some tzatziki sauce and a Mediterranean cucumber tomato salad. #grapeleaves #stuffedgrapeleaves #dolmas #dolmades #greekfood
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🍅INGREDIENTS: 🍅
🔹 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
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🔹 1 ½ cup short grain rice, soaked in plenty of water for 15 minutes, then drained
🔹 Extra virgin olive oil (I used Private Reserve Greek EVOO)
🔹 1 large yellow onion, finely chopped
🔹 12 oz lean ground beef
🔹 Kosher salt
🔹 Black pepper
🔹 1 tsp allspice
🔹 ½ tsp cumin
🔹 ½ cup EACH chopped fresh parsley, fresh dill, and fresh mint
🔹 1 to 2 tomatoes sliced into rounds
🔹 About 4 cups or more low-sodium chicken broth or water
🔹 Juice of 2 lemons
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⏱️CHAPTERS⏱️
00:00 - Intro
00:22 - Prepping the grape leaves
01:08 - Rinsing the rice
01:40 - Cooking the meat mixture
02:52 - Making the filling
03:42 - What does dolma mean?
04:23 - How to make stuffed grape leaves!
06:19 - Calling back up
06:45 - Preparing the pan
07:45 - Don't skip this step!
08:11 - Cooking the grape leaves on the stove top first
08:55 - Adding lemon juice
09:12 - Finish cooking the grape leaves
09:20 - Finishing touches
09:40 - Taste test
#MediterraneanFood #MediterraneanDiet #HealthyEating
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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: TheMediterraneanDish.com.
My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
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Dolmades! Love em!
I’m also Egyptian born in Cairo. Wera Enab was a staple growing up & still is. My husband & kids love it! I appreciate watching different ways of cooking. My mom would mix everything raw & steam with the chicken broth, lots of lemon & sometimes adding chicken bones at the bottom for added flavors. I’ve never seen the leaves boiled first but I will try it because I think itll add softness.
I just came across your channel & liked what I saw. I subscribed & will continue watching :) in support of my fellow Egyptian sister. Shukran
I am a professional chef from Chicago and love your channel. Thanks
Hi Suzie, I’m an Egyptian living in Canada since my mid teens! I too love stuffed vine leaves!😊
However my recipe ( passed down from my mother also ) is a bit different! I added chopped tomatoes, more meat, less rice, nutmeg and a couple other differences! That said, I’m sure the end result is yummy! My mom used to roll them so thin and uniform, and in no time! Not me,😂
I too love recruiting the family to help roll, it’s so much fun!! It’s a must have at Easter. 🐣
Thanks for sharing!
Thank you for teaching me and us how to make Dolmas. I'll try it with my 2 young boys..
I think Dolmas is the Greek version without meat. Haven't heard of this being called dolmas before. We call it "Warak Inab" I hope you make it - it's so delicious. I just made it with ground lamb a couple weeks ago (not her recipe)
Greetings from Redondo Beach CA 🇺🇸 I always wonder how to make this delicious side dish whenever I go to a Mediterranean restaurant. Nice work. Cheers 🥂
Thank you for sharing!
Can't wait to do this, this weekend!
I’m sooo hungry now😊
Love love love it! You make Mediterranean dishes fun and easy to make, thank you! Will defo try it this Ramadhan in sha Allah. Lots of love
Definitely going to try
Thank you. You make things easy and very doable.
LOVE YOUR RECIPES, THEY ARE IMPROVING MY HEALTH. GOD BLESS!!
This made my mouth water im going to make it
This is so different as to how the Greeks make Dolmades. You did mention that it’s your mom Egyptian recipe. I just never realized how different it is .
Me too~and these look delicious, as well!
My family has been making this for decades - slightly different recipe. This is SO much better. I have not seen the meat version in any restaurant.
Another good dish to make. I’m loving it I love the way your kitchen looks also.
I ADORE READING
Looks so good . I've been wanting to try .
Love your videos and enjoying making your recipes from your book too! 🥰
Thank you
Delicious 😋
Thank you for making Dolmas an achievable recipe! I can think of all kinds of fillings that I want to try - including adding green chile (I am in New Mexico). I love your book and weekly recipes!
Yes, we never cook the meat first, I suppose cooking it first gets rid of a lot of fat. I’ll try your version. Thanks.
looks delicious ❤ just a couple of tips mix the broth with pomegranate sauce also put a little sauce with the filling with 1 spoon of ground coffee. MY WIFE RECIPE
I just watched you for the first time. It was a short about pita bread. Can you give exact measurements for the bread? Then I will try that recipe and watch more of your videos.
What pan are you using? It’s a beautiful shade of blue!
Hello! That's the Le Creuset Enameled Cast Iron Signature Braiser, 5 qt. , in Marseille. You can find it here: amzn.to/3wxqmCH
Do you prefer a certain kind of rice?
Is there a way to make these without the meat? I guess a Vegan way. They looke so good.
Yes, they're called Dolmas or Dolmades - the Greek version. You may need a different recipe though
Absolutely! There are many variations! Being Lebanese/Syrian
Myself, with a Greek husband, I make them a few different ways. You can cook them with rice, parsley, garlic, onion in a delicious lemony water broth . My mom used to also sometimes add chickpeas! I also add dill when making them the Greek way. Dipped in a garlicky yogurt sauce!
Can I use fresh grape leaves? How does that change the recipe? Should I rinse with warm water or boiling water if they’re right off the tree? Also what kind of rice brand? Is basmati ok?
You can totally use fresh grape leaves. First, be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated.
For the rice, basmati might be okay, but we really recommend a short grain rice like arborio.
You can totally use fresh grape leaves. First, be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated.
For the rice, basmati might be okay, but we really recommend a short grain rice like arborio.
I have lots of middle eastern friends who make this dish but they don’t cook meat they mix it with rice and roll. 🤔
My sister's mother in law does the same. They turn out beautiful. I asked her about cooking the meat first but she says you don't have to. And I think she adds lemon juice to the mix before rolling
Yes, I do it this way as well - just roll up the raw meat with the rice & seasonings. The meat will cook along with everything else. I was taught by the best!
@@p.reneeblue7799 Do you mix lemon juice or olive oil in? If so is it into the mix or over the top before cooking?
@@Three-Headed-Monkey I sprinkle a little Olive Oil & Lemon Juice over each layer when placed into the pot. I have never put it into the meat mixture.
@@p.reneeblue7799 awesome! That's very helpful, thank you. I got some direction but there was translating between Greek and English and I didn't get all details. So thank you!
Can you tell me for how long can you boil the leaves before being stuffed?
We use jarred leaves here, so there's no need to boil first :).
Try it with plain yoghurt This the way it s eaten in Egypt 👍🏻👍🏻
You could cook for me anytime...oops, don;t tell your husband, I'm too old to get beat up
Do you have a vegetarian version?
Can you use grape leaves not from a jar? I have grape vines in my yard. How do you prepare them for wrapping?
Hi; yes the fresh ones are way better than the jar ones. You do exactly what she’s doing boil them for a couple of minutes that’s all they need especially if they feel thin. The ones in a jar are very thick and coarse and need longer boiling.
It is best to use medium size leaves. The largest ones are too tough and the smaller ones are hard to roll. I was also told to pick the leaves with the stems at where the stem joins the stalk, otherwise the vine will be weakened and fewer new leaves will grow back. I do not know how true that is, but that is what my mother and grandmother told me!
@@BonnieClyde216 thank you 😊 i will try it!
@@fluffyface6685 thank you for the insight
Fresh grapeleaves from the vine are the best! You need to prepare them properly first.
I cook the meat first like you! It make the stuffing lighter and fluffy 😊
I haven't even watched the video yet but I checked and you're making them with meat! Just like my Palestinian relatives. Gotta be good. My favorite food on the planet - aside from homemade Peach Pie that is (from my American grandma!)
Very nice shearing my friend ❤ looks tasty and delicious recipe 😋 😍 thanks for shearing 👍 Big like👍 new subscriber here please stay connected with me ♥ 🎉🎉
Love grape leaves don't eat meat
That was grueling! Stuffing the leaves is no fun & takes forever.
Like❤