Just finished watching the bougatsa recipe, now I'm here after this its bedtime 1.11am in Sydney, thanks for all your amazing recipes sweet Dimitroula.
TY sweet Dimitroula mou! I'll definitely make these since I have gotten ground beef from my pantry where I live. I'll do this one you did & the other one my Greek church festival used to do when I volunteered. BTW, It's great news that the Middle Eastern store where I always go for the feta cheese reopened & i gotten what I needed to get such as Bulgarian feta & the grape leaves in the jar. Not the Orlando one. I got the Middle Eastern one which is much better. Anyway, stay safe.
You're right, many times the Middle Eastern brands are much more tender. Orlando is a good basic brand to start with. Their leaves are pretty good most of the time :) Enjoy, Tanya!! xoxo
Your meat filling is similar to Nigerian meat pies. Instead of rice we use diced potatoes. My hubby loves stuffed grape leaves so I will definitely try this on our next grocery shopping outing. Tyfs. Be well.
Look delicious, very similar to kurdish one , the difference is we don’t cook the ingredients and we only add yogurt , oil and dill. We add tomato and all different herbs and spices to the mixed vegetables version.
They look delicious. Although I make dolmades with a frothy avgolemeno sauce. I don't if my brother will let me get away from that recipe to try yours!
They taste so good without meat. I've made them with some walnuts and they were delicious. Go ahead and add some garlic, sista!! haha :) and some dill. YUMM!!! Enjoy
Looks good! In the summer I like them made with lamb tongue and served cold with lemon. What temperature did you bake them at? Baking them seems easier sine you don't have to weigh them down with a plate.
Yes! So much easier without the plate situation. The oven temperature and measurements are in the description box below the video as well as on the website :) www.dimitrasdishes.com Enjoy!!
Orlando brand grape leaves are the best. I have tried them from Greece, inconsistent sizes sometimes they stay tough. Tried those from Turkey and Israel, not so good. Always go back to Orlando brand.
Hello I have tried these today I followed the instructions and was disappointed that the vine leaves were so think and hard to chew I don’t know what I did wrong other than using cooked rice, ?
I've made stuff grape leaves many times over the years, it has always been my experience that you have to blanch the canned leaves, in hot water for 2 or 3 minutes and then rinse them in cold water, so they won't be tough 👍.
Do you think I can get grape leaves in Alabama? I tried this with cabbage, wasn’t that good. Also, how is your mama? I remember when you were with her in NY.
Yes but since they are more tender don't boil them too much. If their color changes it is enough to boil. Put them in ice cold water after taking out from boiling water. Don't put all the leaves in once. So that you can see their color better. Bon Appetit
Lamb is wonderful in grape leaves. It is pretty fatty so, brown it first and discard the grease and set the meat aside and follow the recipe after that beginning with the olive oil and onions. Enjoy!!
I am from Ethiopia. I am a huge fan of you. I love all the dishes you do. Thanks for sharing them and keep up the great job!!
Thank you very much!!
Making tonight!! All your videos have saved me (cooking for my very critical greek boyfriend) lol
I love seeing a young Greek woman online cooking traditional food! Very refreshing! Thank you for being relatable, I’ve made many of your recipes❤️❤️
I made your spanakopita, lemon potato meatballs and the rice and mince just in the last week. Me and my husband love your recipes! Thank you!
Thanks for the recipe 🎉
Thank you so much for this recipe, my dad used to make these so now I can make them!I should have watched him,thanks again,💕
You are so welcome! I hope that you enjoy them and that they taste like your dad's :)
We love dolmades i never brown mine first i always have mixed everything raw. But i will try yours they look dilisues
Perfect 👍
Just finished watching the bougatsa recipe, now I'm here after this its bedtime 1.11am in Sydney, thanks for all your amazing recipes sweet Dimitroula.
You're so welcome :)
TY sweet Dimitroula mou! I'll definitely make these since I have gotten ground beef from my pantry where I live. I'll do this one you did & the other one my Greek church festival used to do when I volunteered. BTW, It's great news that the Middle Eastern store where I always go for the feta cheese reopened & i gotten what I needed to get such as Bulgarian feta & the grape leaves in the jar. Not the Orlando one. I got the Middle Eastern one which is much better. Anyway, stay safe.
You're right, many times the Middle Eastern brands are much more tender. Orlando is a good basic brand to start with. Their leaves are pretty good most of the time :) Enjoy, Tanya!! xoxo
Thanks Dimitra. Looks yummy. If I made that, I would serve it with some of your lemony roast potatoes and green beans or a green salad.
Your meat filling is similar to Nigerian meat pies. Instead of rice we use diced potatoes.
My hubby loves stuffed grape leaves so I will definitely try this on our next grocery shopping outing. Tyfs. Be well.
Look delicious, very similar to kurdish one , the difference is we don’t cook the ingredients and we only add yogurt , oil and dill. We add tomato and all different herbs and spices to the mixed vegetables version.
Hi Dimitra, that looks absolutely delicious 😋 can you please show us how to make tender Greek style octopus? Thanks
They look delicious. Although I make dolmades with a frothy avgolemeno sauce. I don't if my brother will let me get away from that recipe to try yours!
Can you use ground lamb instead of beef?
Made these, very similar to my Mom’s recipe but the leaves turned out a little tough. How might I avoid that from happening?
Looks great will be on the menu this week
Any recipes which use semolina flour ?
I make these in the oven all the time without the meat 🥩 but Dimitra no garlic ? And I Love fresh dill
They taste so good without meat. I've made them with some walnuts and they were delicious. Go ahead and add some garlic, sista!! haha :) and some dill. YUMM!!! Enjoy
I prefer the savory ones vs the lemony ones and I can eat them warm.
Looks good! In the summer I like them made with lamb tongue and served cold with lemon. What temperature did you bake them at? Baking them seems easier sine you don't have to weigh them down with a plate.
Sounds dank. Cold food on a hot day 👌
Yes! So much easier without the plate situation. The oven temperature and measurements are in the description box below the video as well as on the website :) www.dimitrasdishes.com
Enjoy!!
haha! You sound like my kids :)
Orlando brand grape leaves are the best. I have tried them from Greece, inconsistent sizes sometimes they stay tough. Tried those from Turkey and Israel, not so good. Always go back to Orlando brand.
usually we are cookin dolma hot- rice and meat / cold with olive-oiled non meat
Hello I have tried these today I followed the instructions and was disappointed that the vine leaves were so think and hard to chew I don’t know what I did wrong other than using cooked rice, ?
I've made stuff grape leaves many times over the years, it has always been my experience that you have to blanch the canned leaves, in hot water for 2 or 3 minutes and then rinse them in cold water, so they won't be tough 👍.
Do you think I can get grape leaves in Alabama? I tried this with cabbage, wasn’t that good. Also, how is your mama? I remember when you were with her in NY.
How do you fresh grape leaves? Do you boil them like stuffed cabbage?
Yes but since they are more tender don't boil them too much. If their color changes it is enough to boil. Put them in ice cold water after taking out from boiling water. Don't put all the leaves in once. So that you can see their color better. Bon Appetit
My husband loves stuffed grape leaves. Think I'll try it with lamb. Any thoughts on that?
Lamb is wonderful in grape leaves. It is pretty fatty so, brown it first and discard the grease and set the meat aside and follow the recipe after that beginning with the olive oil and onions. Enjoy!!
@@DimitrasDishes thanks for the tip! I'll let you know how it turns out.
Mium testing this
I have a casserole crockpot. Could I cook this recipe in that?
Yes :)
@@DimitrasDishes Thank you. Should I use high or low temperature, because of the rice?
I cant have salt in our diet i use beef stock with less salt.
can i please be your taste tester
SPEAK.