Stuffed Grape vine Leaves the Egyptian way
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- Опубликовано: 28 июл 2024
- Stuffed Grape vine leaves, or Warak Enab are a classical middle eastern dish that is a must have at any dinner party. They have a soft and tender texture, with a tangy herb rice filling, and today we'll be making them the Egyptian way which is Vegetarian and can easily be made Vegan!
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0:00 Intro
0:22 A primer on vine leaves
1:10 Making the stuffing
3:56 Preparing the vine leaves
4:27 Rolling vine leaves
5:45 Assembling the pot
6:54 Cooking the vine leaves
8:06 Yoghurt sauce
9:18 Taste test + Outro
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Ingredients:
Vine Leaves:
400g tomato (blended)
300g Vine Leaves
140g tomato paste
3 medium onions
2 cups rice
1 Cup Parsley - about 125g
2/3 Cup dill - about 75g
2 tbsp salt
2 tbsp clarified butter - Replace with oil for vegan
2 tbsp oil
1 tbsp black pepper
To cook:
1 Large potato or onion
4-5 cloves of garlic
1 Tbsp lemon juice
1 Tsp salt
1/2 Tsp Black pepper
1 Chicken stock cube - Replace with vegan/vegetarian stock if you want
Yoghurt sauce:
1 Cup Yoghurt
1/3rd of a Cucumber
2 Tbsp Lemon Juice
2 Tbsp White vinegar
1 Clove garlic
1/2 Teaspoon salt
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Directions:
To make the stuffing:
1- Wash your rice until the water runs clear, place in a colander and allow to drain completely
2- Dice your onions into a small dice, and mince the parsley and dill (make sure to remove the stalks)
3- Place the onion in a bowl, and add the salt and pepper. Knead them into the onion to separate all the layers
4- Add the washed and dried rice, mix well
5- Add the tomato paste, and mix until evenly coated
6- Add the minced parsley (1 cup) and minced dill (2/3 cup), and mix
7- Blend your tomatoes into a liquid and add to the rice, and mix again
8- Melt your clarified butter, then pour onto the rice as well as the oil
9- Mix once more and the stuffing is done
To stuff the vine leaves:
1- Remove your vine leaves from the jar/pack, and rinse them under cold water
2- If your vine leaves feel a bit stiff, blanch each leaf in boiling water for 90 seconds
3- Place a leaf on your chopping board, with the ribs (rough side of the leaf) facing upwards
4- Place a teaspoon of the filling on the center of the leaf, leaving a gap to the bottom of the leaf
5- Fold the bottom of the leaf over the filling, then roll the leaf slightly
6- Tuck in the left and right sides of the leaf, then continue rolling and tucking until fully rolled
To assemble the pot:
1- Slice your onion or potato into thick slices, and lay them across the bottom of your pot. Peel and add the garlic cloves
2- Lay your vine leaves in a spiral, starting along the outer edge of the pot and working your way inwards
3- Finish a complete layer of vine leaves, then begin the next layer on top
4- Partial layers are fine and won't cause any issues
To make the yoghurt:
1- Add the yoghurt, lemon and vinegar to a bowl. Mix together and thin out with some water until you get a slightly runny consistency
2- Dice the cucumber into very small cubes, then add to the yoghurt, with the salt and mince the clove of garlic and add it
3- Mix well and set aside
To cook the vine leaves:
1- Place the pot on the stove on medium high heat and cover. DO NOT ADD ANY LIQUID
2- After about 10-15 minutes, the vegetables within the pot will have wilted and released some liquid. Tilt the pot and check the liquid is there, then pour in some stock (combine the stock cube with salt, pepper and lemon).
3- Add enough stock to go halfway up the side of the vine leaves, or tilt the pot at a 45 degree angle and the first 1.5 rows should be covered with stock
4- Turn the heat up to high and bring to a boil. Allow it to boil for about 5-10 minutes, until the water dissapears and drops below the surface
5- Turn the heat down to low and let this steam for between 20-40 minutes
6- Remove from the heat when the vine leaves are tender and rice is fully cooked
To serve:
1- Let the pot cool for about 15 minutes, then place a plate on top of the pot
2- Flip the pot over and let this sit for a few minutes before removing the pot
3- Enjoy 
Хобби
So happy to see how many of you have been waiting for this video, I'm truly glad I can share these recipes with you! If you want to include some meat in this recipe, take 1/2 kg or 1 lb of lamb or veal chops and season with 1 teaspoon of salt and 1/2 a teaspoon of pepper. Lay them in the pot on top of the onions/potatoes and you will be in for a delicious meal!
Thanks for watching and if you want to help us make more videos like this, consider becoming a patron! You'll get behind the scenes updates and can also get your name in the video. www.patreon.com/MiddleEats
small onion bro this r enormous .
I like them greek style, with Zaziki and veggies.
Ah man this is making me hungry!
I can literally destroy an entire pot of these by myself with a bowl of yogurt salad and a bowl of tahina!
Yep 👍
Yep 👍 what do
There isn't a single bad type of dolma. Every one is perfect for every occasion.
Absolutely! I looooooveee iraqi dolma because of how tangy this is, but I'd happily take a plate of this any day!
🇮🇶🇮🇶🇮🇶🇮🇶✌️✌️✌️✌️😉
The word Dolma was is Turkish. So we are the authority of this.
Most of the people here call it either waraq dawaly (ورق دوالي) or waraq inab (ورق عنب)
@Momo Gamer742 who invented the shawarma again?
"Wash your rice the legally obligated three times." Excellent.
Never in my 41 years on earth have I ever washed my rice.
@@ikillacommunistforfun320 E- Excuse me? 😃
@@anette8260 rice in different parts of the world are prepared and packaged differently - ruclips.net/video/B3CHsbNkr3c/видео.html is pretty informative on this topic
@@ikillacommunistforfun320 I did not grew up knowing about washing/rinsing rice before cooking. Of course in the US most rice is clean and in plastic bags ready to boil.
@@ikillacommunistforfun320 and it’s no wonder your rice taste like crap!
I love middle eastern food.... this is the only food I could eat during pregnancy. Especially these grape leaves helped me so much with iron deficiency. My ethnicity is Indian. I simply feel Egyptian or Authentic arabic food is truly under appreciated. I love your videos.
I’ve been craving middle eastern and Mediterranean food my whole pregnancy but it’s not really available so I have to learn myself
mama's trick: put a small plate (that will actually go inside the pot) on top of it while it's cooking to prevent the leaves from opening up and looking messy
and put 3 tablespoons of tomato sauce with the broth/stock
we do that! I even brought a large bolder stone with me from a holiday to keep that plate over my dolmas in a pan!!
@@jahanhoggarth1129 that is exactly how my mom does it we are Syrian and we a smooth bolder stone on top of a plate to press the Yabraq which you like to call Dolmas
We are Palestinian. We use this trick too
@@Love-ArK- احلى ناس ❤️🇵🇸
My grandma does that too, and puts a big rock from outside on the little plate to keep it put.
When I was deployed in Mosul, Iraq 2010-11, one of the interpreters was telling me that his wife wanted a pretty scent. So, I gave him a set of shower gel, lotion and body mist from the bath and body shop. In return as a thank you, his wife made me these. It was delicious💗
Was it tastier than the iraqi kids you’ve killed there huh murican?
I made these tonight using your recipe. As a vegan, I really appreciate that you include how to make this vegan style, as well. Wound up with several pounds of stuffed grape leaves and all of them are so delicious! I got really full and sadly had to stop eating them despite wanting to eat more. Thank you for being so clear and methodical with your instructions, it helped a lot.
-vegan
American ideas shouldn't ruin food
@@gvi341984 Veganism isn't an American idea, you absolute walnut. If Middle Eats didn't want vegans making it vegan, he wouldn't have included it in the recipe description, now would he? It's about being inclusive, and the dolmas weren't ruined, they were delicious.
@@GreyMan216 Veganism is very American it's something that's being exported right now to countries who have no exposure to it.
@@GreyMan216 do you enjoy killing all those plants?
@@GreyMan216 don't mind them, they must be children
As an Egyptian, I really love this way of doing this dish❤️ can't wait to try the Greek recepie ❤️
This balkan girl love making them. Its bit like therapy rolling them :) Wonderful videos.
"The problem I have with stuffed vine leaves is that I can't stop eating stuffed vine leaves." Yep. Very much the same problem I have with them. :)
Yep.... We just eat them through the evening and a couple cheeky ones in the morning...:)))
i know exactly what you mean
Yes, indeed! My father-in-law (who I mentioned in a comment above) used to make about 300 pieces in a batch and they'd literally be gone within a couple hours because we'd all attack the pot! Soooooo good!!!! 😂
My grandad was from Lebanon and used to make stuffed grapes leaves with rice and meat a very tasty recipe as well .
Egyptian here, loved this Egyptian style dolma, loved the Iraqi dolma equally so ! all dolmas look so tasty
The egyptian way has coriander and cumin always!this way u made is more like the greek although we put spearmint also,btw the leaves u used is feok Greece!Regards from a Greek living in Egypt
I am so so happy to learn there are still some greeks living in egypt! ,love from alexandria
@@thequantumguy5067 yes but ana yunaneya 100%.Not any relation with the Greeks of the past.Alexandria,great we made this city and i will spend eid there!
@@mariamavroforaki9393 ahlan beeky ay wa2t fe eskendria, will always be 2nd home for greeks♥️
Wow !! Impressive 👍👍
I wish I had a friend that made these 😂 I don't want to make them but they look good! The park down the street from my house always has ladies wearing head scarfs picking the leaves off & carrying them home. They are strong too because they will gather _bundles_ & carry them above they're head walking down the streets.. they do it every year when the leaves are ready to be picked.. my city is the biggest population in the US for middle easterners _Dearborn, Michigan_ 💕
My late ex-father-in-law was Iraqi. He made the most amazing dolma. I've been hooked on it (and Middle Eastern food, in general) for decades.
Really glad I found this wonderful channel!
this is a dish that I always get when I have the opportunity, they are such perfect little parcels and the flavor of the leaves is exactly what I want from food
You got that right, they are always good no matter my mood.
Love this! My favourite stuffing will be rice and minced lamb, cooked with layers of lamb bones and ribs. Thanks for this!
This is so interesting! My greek family has been making dolmathes for decades, and I never knew that different countries had different recipes for them. Thanks for opening my eyes :)
It all started with the Ottomans :D That's why there is a Egyptian, Greek, Syrian etc. Version of this
I love dolma,we also eat them in Greece with avgolemono (egg and lemon sauce) but I can say they definitely taste better with yogurt!
Hey Obi (if thats how I am supposed to spell it), I have made multiple of your recipes by now (my favorite being Mbakbaka (also my girlfriends favorite). Tonight I will be attempting your Fesenjan with chicken. Everytime I cook something inspired by your recipes I always make sure to tell my friend about this great middle eats cooking channel on youtube. You will do great things Obi, and keep doing you! Sincere greetings some dutch guy.
Thank you John, and from one Fatso to another, glad you are enjoying the meals! Hope the fesenjan turns out nice, I'd love to see some photos of it. Cheers!
I tried it today and it was the best dolma I’ve ever had. The simplicity and pure flavor does it for me
Stuffed grape leaves are one of my all-time favorite foods!
Beautiful beautiful WONDERFUL recipe! You Arabic people have really discovered the most ingenious food of this world when you decided to make stuffed grape leaves. :) The day I discovered them, I could not get over my voracious addiction to them. In my opinion, this dish is truly the jewel of fancy delights!
One of my family’s favorite dishes. We love it!
The care he took was beautiful. I love Dolma. Thank you
I found your channel a few days back and I just can't get enough of it, really great job! I really appreciate the passion you put in the recipes, hope the channel keeps growing because it's criminally underrated right now.
Thank you! Glad you're liking it all and I hope you try some of the recipes out!
Made this and it was super tasty! 😍 I just love your recipes and want to make them all ahaha Thank you so much for sharing them with the world. The quality of the videos is also amazing! And the description box omg, the best description box in the youtube game! Thank you guys for creating such amazing content 🙌
Another EXCELLENT Video -- thank you so much!!!
Really its so delisiuos im from philippines but every time i make that and eat its totaly addicted when i watching you my mouth is watering 🤤🤤 i miss eating that actually all egyptian food i love to eat
Where can i find dill in the Philippines? I live here and am Egyptian but so difficult to find
Where can I find dill in the Philippines? I live here and am Egyptian. It's so difficult to find.
Thank you, for sharing so many amazing recipes.
Dolmas are probably my favorite Middle Eastern food. I used to live near a Middle Eastern restaurant, and everything was amazing.
Luv luv LOOOVVVVE THIS!!!
My Egyptian room mates,
Zainab and Mama Sadiya
cooked this one time,
in our Condo/Hostel
( in Kuwait ) and they
made a complete mess
all over the place!
( They both did the
wrapping process at the
living room,
on the sofa
and the coffee table!)
😂
BUT it was all worth it
when it finally get done.
SSOOOO YUMMMMY!!!!
Since then,
I've been
eating these
like crazy everytime
I go to our local
Mediterrainean Eatery.
This,
BAKLAVA,
SHAWERMA,
and TABOULI
are just some of
my FAVORITE MEDITERRAINEAN
CUISINE!
Thanks for sharing
this video.
Reminded me of
my good ol' days
in the Middle East!
💕💕💕💕
This guy is amazing,
I always love the taste test at the end
This is looking fantastic! I will give it a try. Thank you!
I have to make this recipe! Thank you for explaining it so well.
those look absolutely amazing
your videos are so wholesome! whenever i feel homesick i just watch your videos
they look delicious, motivated me to finally start making wara2 3enab!
I have no idea how this got recommended to me, but I am glad it did! I am saving this and making this later.
I grew up eating that stuff!!! Never gets old!!!
Omg. I would love to have a plate full of grape leaves right now
Thank you so much for this video, stuffed grape vine has always been one of my favorite dish. I have successfully cooked one full batch and it make me so happy to eat them =)
Dolma is a part of my childhood, my grandma always made it for me it was so good
This was so detailed and looks freaking delicious; probably like my mom used to make them (never witnessed her do her magic in the kitchen 😂). Thanks!
تسلم يديك شيف ، وتسلم المصرية إللى ربت وعلمت ،تحياتى من مصر
I'm in love with this dish. I had it at a graduation party, but I didn't know the name of it. I've been looking forever!! Thank you so much
My favourite food. Simply adorable.
Those look delicious. In fact all your recipes look awesome. Thank you for sharing your gift.
Thanks Jim! Glad you are enjoying them and hope you try some out.
This looks delicious! I can’t wait to try it!
Thanks will! Be sure to send us some photos!
Made this on Tuesday and it turned out well!!!
Stuffed vine leaves is one of my favourite things to eat - I also stuff mine with cracked bulgur wheat instead of rice which is so tasty too 😊
I must say I have seen many cooking videos but you are one of the best so far. You have a great way of explaining and showing how to make dish. Honestly keep it up as you are very talented and the way you talk and explain makes it easy and encouraging and not boring or difficult.
Your videos are brilliant- keep it up! .
This is awesome. Thank you RUclips algorithm! Middle Eats, you've earned yourself a subscriber!
Oooo this is the first time hearing of this dish but it looks so goooddd, I want to try it.
Thank you for posting
This is very informative. Love this version.
my favorite dish, thx 4 sharing
These look so delicious especially with the yogurt sauce.
Such a pleasure to watch and listen to your videos. Your directions are concise with no erroneous asides. I like to use arborio rice and pine nuts in my dolma.
Thank you. Arborio is a good substitute for Egyptian rice. Just needs a lot of washing.
Thank you for the recipe they look delicious
Love how you make middle eastern food accessible! I've only ever bought already-made stuffed vine leaves, can't wait to try this at home!
PS: i would've liked to see how the inside looks after it's cooked, because the kind i buy looks more yellowish on the inside and I've never tried any that had tomato sauce :)
Thanks! That's exactly what I am trying to do! Send me some photos when you do try it.
The colour of this rice is slightly red, I should have thought to open one up but I'll keep that in mind for future videos.
In Azerbaijan we also have this dish.In our country this is Dolma.Dolma is Azerbaijani word and also Turkic.
Dolma is made with pepper. (dolma: to fill)
Sarma is made with leaf. (sarma: to wrap)
as you know these are Turkish verbs.
Thank you very much for the lovely recipe, you are awesome 👏🙏🏻
subscribed! A very logical, concise presentation.
I harvested grape leaves last month...immediately blanched and stored them in the freezer for such a recipe as this. I love dolma's!
In Romania we make with rice, Orion, tomato puree , grund meat and Dill
This is the first video I've seen from this channel but I can tell this channel will blow up. Good job Obi!
THE CUCUMBER YOGURT ! OMGGGG AMAZING
I just stumbled across this channel and it is fantastic. Thank you so much for including written recipes along with the videos. Hugs from Canada. :)
Thank you Shannon. I hope you enjoy the recipes!
Out of all the videos I chose yours to follow. I was looking for Syrian grape leaves. Your ingredients are perfect. Im adding lamb at the bottom and tons of lemon juice . Can’t wait to make this!
Will try! Thanks:)
just found this channel and i am so glad i did
This looks so good! I’ve made it once and yes we used lamb to line the bottom of pot lots of lemon .
This looks so nice. Thank you for sharing this recipe! From Australia here!
I could eat these forever! We Greeks call them dolmades (dol-ma-thez) and ours usually have a little meat inside them as well. For storage we keep them in a bit of olive oil mixed with lemon juice. This I love to drink up at the end because all the flavors have seeped into the lemony oil 😊
When I heard him say “there are a wide variety across the region” i was surprised for a second cause I thought it was for northern arab countries like lebanon and syria then I immediately remembered that there’s a Saudi version of warak enab called “kobaybah” and its slightly spicy and wrapped differently!
@TheMrCaptainStfu what is that even supposed to mean...
It is eaten in egypt , the levant, turkey the balkans and western asian countries like Azerbaijan and iran. It is all over
Foraged grape leaves at the park today so following your recipe!!
great video! I didn't know the leaves came in jars but now I think I might be able to try this. Thanks again :) keep making great content!
Thank you for sharing your mother's recipe ❤
These look wonderful!! I'm glad you add a stock cube! I've seen some recipes, especially the Greek version (meatless), where they just add water, salt, pepper, lemon juice and sometimes tomato puree! You need that stock to boost the flavour. I once made vegan grape leaves and added cooked brown lentils and once with finely chopped and sauteed mushrooms in garlic! Tastes great and can satisfy those who might what a 'meatier' texture but plant based. The addition of dill is very Egyptian and particularly tasty with stuffed cabbage leaves ... I sometimes line the bottom of the pan with onion rings, sliced potatoes and sauteed slivers of garlic!
Try adding just lemon juice and a lot of olive oil, it's the best 😋
We usually use homemade stock for it too, but this time we were out of stock so we used a stock cube. We'll do a recipe for the cabbage leaves once the weather cools down a bit more.
Your videos are getting better and better! Really enjoyed this one. This might be a slight digression from the normal content of your videos, but I would love some of the history (and cultural context) behind the dishes you make, as well as the regional variation of particular dishes across countries and within countries themselves.
There's a gross underrepresentation of mid-east cuisine (which is extremely varied) online and I'd love to learn more about the historical and cultural context the dish is situated in. I know that's more work, but could be interesting to include in a video every now and then! Keep up the great work :)
Thank you. I'd love to incorporate more background info and variations, I've just got to find a good way to work that into the videos.
I agree, I wish I could cover it all. Maybe in the future I can do this full time and get to cover more and more dishes.
I'm glad I ran across your channel. You've added good detail I hadn't seen in other videos. My first time stuffed grape leaves and I want t try yours. Hope I do it justice. Looking forward to other dishes of yours. Thanku.
This looks amazing. I'm binging your channel right now and tomorrow will be a whole day of cooking *-*
I'm officially subscribed. It's that good!
We used to have a family restaurant near us run by a Greek family. They had a Greek platter that came with a couple dolmades. I have never seen them before so I tried one and I was hooked. Apparently, for many people, it's an acquired taste.
Absolutely great recipe and very tasty too. Greetings from Greece.
i had no idea this was a thing but it sounds so delicious. curious to give it a try
Lovly stuff mate , gonna try this out
I had something similar in Turkey. Thank you for the insightful video.
so cool. I never heard of this before.
Love it! One of my FAVORITES! Never thought of making them instead of purchasing them! LOVE your dimple, by the way AND your curly hair! :)
So amazing I looooove it
Welcome to another episode of Obi making us hungry! 🤣🤣🤣 Nice video as usual!
Your videos are so good!!!
here in Romania is a cultural dish and it is always present on any holyday table, in some parts of the country they use grape vine leaves but i grew up with the pickled cabbage leaves, which are just, amazing
in turkey, we also do it with cabbage, as well as grape leaves. both of them delicious
@@lionturtle5071 yea well as most of the Balkan countries, Romania's cuisine is mostly based on the presence of the Ottoman Empire :)
10/10 will try this recipe thank you ! -A new Subscriber!!
I'm growing vine leaves in my garden I love dolma I will try the recipe although I'd prefer olive oil instead of vegetable oil . New subscriber thanks .
I love stuffed grape leaves 😋
Very tasty and easy to make first time making this dish Thank you.
My grandma always does them and i get so addicted to them
Absolutely incredible yummy!
phenomenal dish!