as an Arab, I grew up eating these a lot as a kid so I love that you made a plant-based version of this now that I'm vegan. Going to give this a try, thanks a lot for the recipe.
Turkish version of this dolma is delicious with vine leaves, rice, double amount of onions, mint, pine nuts, cinnamon, a hint of sugar and lots of olive oil. We cook them until water is absorbed. Not boil it like pasta.
great job man , i love how you make a lot of vegan Lebanese plates , as a Lebanese chef serving this dish in my restaurants i would add some shopped green paper and some shopped parsley and pomegranate molasses to the mix before stuffing ,it would elevate the texture and give a lot of richness to the taste ...
I layer the bottom of the pot with sliced potatoes instead and add lemon juice, salt and olive oil to the boiling liquid. I also add parsley and mint to the rice. It's a much quicker process to lay down several leaves at once (vein side up), fill them, and then roll at once. These also cook very well in the pressure cooker. Leave the water at least an inch below top layer of grape leaves and cook for 50 minutes. Jarred leaves are tougher than fresh. Blanch them in simmering water for 15 seconds to take the edge off. Raw leaves tear, always par boil.
I love that you're doing Lebanese stuff! My grandparents were born in the Lebanon in the late 1800's! And my Grandma was an awesome cook. This looks good enough for Grandma! (and I'm a grandma now, so...) 😋
The joke at the end of this video was everything...lol. I simply love grape leaves but have always been intimidated to make them. You are amazing!! The process looks so easy now that I have seen you make them. Thanks so much for sharing. I can't keep up with all the delicious foods you are making but trust I am trying.
Fantastic! I just foraged some wild grape leaves (yes, I double-checked that they are grape leaves) and then I came to RUclips to find a recipe for vegan grape leaves, and who should come up but my favourite vegan vlogger! This recipe looks so delicious - I'm just going to have to figure out if I need to blanch or marinade my fresh leaves first. I love what you said about taking care with food, and I totally loved the outtake - we were literally ALL thinking it :)
Hey Wil, In Istanbul we also add pine nuts, cinnamon, currant, dry mint and yenibahar ( turkish mixed spice) without tomatoes. If you try that it gives a more spicy and earthy taste to dolma. Thanks a lot for all your beautiful recipes. Love & Light.
could also add mint and/or dill and/or parsley and maybe some cumin ... my armenian grandmother would definitely put mint in hers. they were so good! now that you've showed how easy it is to make i have no excuse i will definitely try this and maybe add some pulsed chickpea pieces like the syrian restaurant i go to sometimes. thanks will!!
The outtake at the end hahaha I like how you kept it in the video anyway lol. And you are soo right about the canned grape leaves. They're so acidic and mushy... ick. The very first time I had this dish was when it was homemade by a Lebanese family, so my standards are basically at the highest level, haha. Your recipe looks awesome!
your videos are so so great ! I can't believe you don't have more viewers. SO happy I found this channel. Vine leaves are my favourite and i never even considered I would make my own but I guess i'm going to go buy some leaves now !!
From a lebaneese born home cook did you know you can use crack wheat instead of rice & also add more olive oil & tomato paste to your filling? Also another filling is used with green herbs, corianders, parsley, mints, green onions, tomatoes, chopped walnuts, cinnamon, sumac, salt & pepper ? And because leaves are packed in salt water we rinse them in bowl of cold water & when stacked & ready to cook we add boiling water Only half way the the stuffed leaves add lemon juice and extra olive oil to keep them juicy while cooking & Not dry when you eat them? We don’t discard the liquid but use them to reheat them & as sauce drizzling yogurt sauce mixed with garlic powder, salt & pepper!! Enjoy 😉
Hey will i hope you’ll try this recipe. Instead of oregano add cumin , black pepper , salt , a bunch of minced parsley and coriander in equal ratios , a handful of minced mint and finely diced tomatoes , finely diced onions , and drench that rice mixture in olive oil 💚, arrange your pot with sliced potatoes and onions and arrange the vine leaves and pour a mixture of lemon juice and olive oil and salt ( i use one vegan veggie stock cube ) , one cup of olive oil and a cup of lemon juice. The olive oil adds so much flavor and makes the vine leaves superrr glossy and tender yum!
🙋🏻Hi Wil !!!! I have always wanted to know how to make these!!!! I was looking at this grape leaf making devise on Amazon that I was about to get, lol🤣😂Thank you so much for saving me from myself 🤓😅!!!! The last devise on Amazon was this dumpling making devise and I believe you have a dumpling tutorial too! I find it hilarious because I've been holding out buying the sushi making kit for beginners, the grape leaf maker devise and the dumpling making devise because I didn't want to spend the money 🤑and I felt a little foolish😬🤫but for some reason you came up on my utube feed 😇🧑🏼🍳🤩 and I was so happy, it seems like you have the coolest VEGAN tutorials on SO many things I've been wanting to know and beyond and be able to make "With Confidence" BOOM🎤. Yes I'm still binge watching!!!!! What a wonderful way to spend a Saturday, with the love of my life, my husband of a few decades or so, in our little cabin in the Colorado mountains that we live in, it's a little rugged but we still love it, whilst distracting ourselves from the sad state of the world 🌎 and the heart wrenching sadness we feel for all the beings suffering😳😔😷😭🤯. Thank you for helping me distract myself, I feel so helpless as I'm sure you do and many others do as well😔. I'm learning how to make these awesome recipes through watching your great videos and sharing with my husband about them and he's watching Charlie Hunter tutorials and Tuck Andreas tutorials, (he's a musician🎸!!) you get the picture!!!! Thanks Wil , truly!!!! 🙏🏼💝💞, keep being safe, k? ❤️Kathy and Doug too
Lol all good Kathy 👨🏻🍳🙌🏻 since everything happened I’ve been filming and airing two new episodes every week (originally was one every week) so I’m super glad RUclips recommended my channel to you guys! Making food is probably one of the best things to do right now and we’ll....really it’s one of the most fulfilling skills 😇 I am a musician also ☺️violinist! Hope you and your husband are keeping well and are taking some time to enjoy some awesome food 👨🏻🍳🙌🏻
I love stuffed grape leaves, but hate the slimy oil they’re usually drowning in. Thank you for showing us how to make these delectable morsels without the goopiness.
I just looove grape leaves. Unfortunatly where I live it is almost imposssible to find them. Even the restaurants use collard greens or cabbage. I just can buy or eat them when I travel. Thanks for the recipe.
This makes me realize how easy it would be to make these! I usually just buy 'em pre-made. Can I use brown rice? The only thing that worries me here is all the raw un-cooked chopped garlic. I will probably leave that out! Thumbs up!!!!
👌. Just a few suggestions, you don't have to but if you like to add some exotic taste to your DOLMAH ( stuffed grape leaves ) you can do the following 😁 Add parsley, cilantro, dill to your rice mix. Add spices, cumin, turmeric, paprika, and whatever you like. 2 tbsp tomato paste. Squeeze half a lemon. Now if the grape leaves are not bothering you this way then you don't need to do this, but we love our grape leaves to melt in our mouth😋 so we put them in hot water for about 15 to 20 minutes. After that you'll have to be careful when rolling them because they'll be soft. Last but not least, instead of just water you can soak some tamarind for a few minutes Squeeze it then drain it, take the tamarind water and add some sumac, salt and black pepper, then add to your dolmah. Put a that plate inside the pot don't push down too much because you want your rice to absorb all that goodness and flavor then cover with a lid! You can substitute the lemon slices with potato slices because it will be too sour with all that tamarind. Sorry for the long comment, I think I'm just craving dolmah so much😅
Yesssssss 👏👏It’s absolutely our way of cooking grape leaves! Sometimes the leaves are too tough in textures so after rinsing them we boil it in hot water for a few minutes then rinse in cold water before using!!Another home cook tips👍👍
Wow, looking really good. I wonder if we can use fresh leaves instead. It's totally impossible to find the pickled one in my place, but I have grape trees in my backyard :D
I love dolmades, but I make them a bit different, I put the onions, garlic in a pan with generous amount of olive oil to soften a bit, then add the rice till becomes translucent (- it will keep nice texture later). A cup of water and cover with a lid until is absorbed,, salt, pepper, LEMON ZEST and lemon juice, a sprinkle of sumac, oregano of course, then a lot of herbs - spring onions, dill, MINT is a MUST, parsley if you have. It is much easier to roll them if the rice is pre-boiled and stays together and the volume is closer to the final version. The rest is pretty much the same. The nice glossy part of the leaf stays outside, you put the filling on the other side, you roll and put them in a pot with lemon slices (not too many) in between, olive oil again, water, salt, pepper, lid - 50-60 minutes, the water should be absorbed. Some of the leaves are preserved in salt plus some citric acid and those should be well rinsed and better to keep them in lot of water for at least few hours otherwise the dolmades are going to be far too sour. Of course you can use fresh leaves especially in the early summer, just put them in boiled water for 1-2 minutes to soften.
The right way is to cover the pot! Let it cook for 2-3 hours on low heat! Most of liquid will be gone! Anyway fresh ones are the best I guess during summer
As a Lebanese I would like to change the recipe quit a lot. First you have to add the green part which is parsley (about a whole diced cup) with some green mint if available. If not, then add the dry one. Oregano is a no no in the original recipe. You may use white onion or even green onion or both, optional. As for the bottom, we never add lemon slices. You can use either potatoes with some baby carrots or tomatoes or mix. As for the lemon, we add lemon juice. A lot of it, about 3 juiced lemons. Plus a good drizzle of olive oil on the top, like 1/4 cup or so.
Hi.. can we just store the remaining in the refrigerator? And is it ok to microwave/heat before eating? I'm guessing the leaves will crumble if we heat. Any thoughts?
“Making grape leaves is easier than you think!” 1 minute later... “Yes grape leaves do take some time and effort.” “Bet you didn’t know they were that easy.” Which one is it? I love the video. I’m Greek and they look delicious. They are difficult, best just to say it.
I never had this before and I LOVE onions. 😋Although I always cry when cutting them 😢😢😢 Do you know any tricks to stop crying while cutting onions?🤔🔪👨🍳
Yes, we make them traditionally with fresh leaves, late spring or early summer when they are green and fresh but large enough. You have to keep them one minute or two in boiled water to soften a bit.
You have to boil the grape leaves for at least 2 minutes and then cook them down they will taste better and it will remove the bad taste that comes in the jar!
"I bet you didn't think making grape leaves was that simple".... Yeah right!!!!! Tell me another one Wil. I'm in a mess. First of all, tell everyone how many leaves that recipe will make from the beginning, then tell us to reduce quantity if you only want half or quarter of that. Secondly, tell people next to "rice", that you don't boil it first... Then we will know that we better not make a huge quantity. I've git brown rice, my brown rice looks brown, your rice looks white. Also, I notice you didn't show the absolute mess of the grape leaves...getting them out. Mine are in a jar, mostly torn and I'm still on them after about three quarters of an hour...Italian... Well that figures doesn't it ?!!. May be beneficial if you start noting the brand of what you are using. I'm still trying and forging on as I'm trying to make your lebanese dish. I didn't know it would be so difficult. Please state in your recipes how many you are cooking for...like "makes enough for?? Meals"
as an Arab, I grew up eating these a lot as a kid so I love that you made a plant-based version of this now that I'm vegan. Going to give this a try, thanks a lot for the recipe.
you're so welcome!
Yes my grand son’s are here learning how to cook, thank you for your consideración.
LAY HO MA everyone! Ever tried making these before? Comment below!
I used to make these a lot for a deli. I like to use arborio rice lots of dill weed and pine nuts. A bit more pricey but really excellent.
Wonderful method! You just gained a new subscriber :). Just went vegan 2 months ago!
Welcome 🥳 glad you’re here ☺️ mmmm haven’t made these in a while but have def been craving them!
Cool
Turkish version of this dolma is delicious with vine leaves, rice, double amount of onions, mint, pine nuts, cinnamon, a hint of sugar and lots of olive oil. We cook them until water is absorbed. Not boil it like pasta.
Anyone who wants to use grape leaves from the vinyard, must first add lemonsalt and warm water, wait a few days before use.
Loving the outtakes you have been adding. I learned from a Greek family to fill the leaves cooked filling and then
steam the before eating
great job man , i love how you make a lot of vegan Lebanese plates , as a Lebanese chef serving this dish in my restaurants i would add some shopped green paper and some shopped parsley and pomegranate molasses to the mix before stuffing ,it would elevate the texture and give a lot of richness to the taste ...
🤤
Haha just binge watching. Love the comment at the end. Helluva spliff!
Ive always seen the jars of grape leaves. I had no idea how easy this is though. Nice to know whats inside those things. Ive never had them before.
for sure!
I layer the bottom of the pot with sliced potatoes instead and add lemon juice, salt and olive oil to the boiling liquid. I also add parsley and mint to the rice. It's a much quicker process to lay down several leaves at once (vein side up), fill them, and then roll at once. These also cook very well in the pressure cooker. Leave the water at least an inch below top layer of grape leaves and cook for 50 minutes. Jarred leaves are tougher than fresh. Blanch them in simmering water for 15 seconds to take the edge off. Raw leaves tear, always par boil.
I admire the tips ☺️
I love that you're doing Lebanese stuff! My grandparents were born in the Lebanon in the late 1800's! And my Grandma was an awesome cook. This looks good enough for Grandma! (and I'm a grandma now, so...) 😋
Oh stop 😅 haha
I've always wondered how to make these! This is great thanks. And those bloopers 😅
hehe
Don't drain the liquid from the leaves. Use it when you cook them. It adds so much flavor 😋
Oh interesting! Thabks for the tip 👨🏻🍳🙌🏻
@@YEUNGMANCOOKING yesssssss! This is the way Lebanese cook them & with more olive oil & lemon juice added to the liquid 👍👍👏
Great recipe! Look so delicious and Great acoustic guitars background ,
wow had no idea it is this easy to make at home. Definitely will try it out. Thanks chef
☺️
The joke at the end of this video was everything...lol. I simply love grape leaves but have always been intimidated to make them. You are amazing!! The process looks so easy now that I have seen you make them. Thanks so much for sharing. I can't keep up with all the delicious foods you are making but trust I am trying.
Fantastic! I just foraged some wild grape leaves (yes, I double-checked that they are grape leaves) and then I came to RUclips to find a recipe for vegan grape leaves, and who should come up but my favourite vegan vlogger! This recipe looks so delicious - I'm just going to have to figure out if I need to blanch or marinade my fresh leaves first.
I love what you said about taking care with food, and I totally loved the outtake - we were literally ALL thinking it :)
Hey Wil, In Istanbul we also add pine nuts, cinnamon, currant, dry mint and yenibahar ( turkish mixed spice) without tomatoes. If you try that it gives a more spicy and earthy taste to dolma. Thanks a lot for all your beautiful recipes. Love & Light.
So awesome ☺️ will have to try that!
Wil Yeung - Cook With Confidence 🙏☺️🙏
Yes that is also another vegan stuffing option that is delicious!! Try it👏👏👍👍😋
Wow. Haven't had dolmas in forever!
I'm definitely going to try this myself. I usually just buy them already prepared. Thank you!!!!
You are in for a treat 🙌🏻
could also add mint and/or dill and/or parsley and maybe some cumin ...
my armenian grandmother would definitely put mint in hers. they were so good!
now that you've showed how easy it is to make i have no excuse i will definitely try this and maybe add some pulsed chickpea pieces like the syrian restaurant i go to sometimes. thanks will!!
Original recipe must be of Armenian root. Love this food.
Am Armenian But we NEVER add chickpeas nor heard any other cultures using 🙄
Its a vegetarian restaurant...its actually pretty good with chickpeas
The outtake at the end hahaha I like how you kept it in the video anyway lol. And you are soo right about the canned grape leaves. They're so acidic and mushy... ick. The very first time I had this dish was when it was homemade by a Lebanese family, so my standards are basically at the highest level, haha. Your recipe looks awesome!
Canned and homemade grape leaves are night and day it’s crazy 😀😀😀
Wil Yeung - Cook With Confidence you’ve proved that with this 5 min vid and recipe, Wil. Nicely done.
I’m Lebanese, we’ve never added garlic to our vegan grape leaves, we do add parsley and mint to the stuffing, very tasty and we love it lemony
Sounds yummy! Will give that a try 👌🏻
I watched a few video how to make this recipe. I think you make it look so easy to make. This is my first try. Thanks for sharing.
Awesome!! I’m glad you’re here, welcome! 👨🏻🍳🙌🏻❤️🍵
I've always wanted to make these, I totally love them and could eat a lot of them as a whole meal for sure! Thank you Wil !!!!! 💞Kathy
your videos are so so great ! I can't believe you don't have more viewers. SO happy I found this channel. Vine leaves are my favourite and i never even considered I would make my own but I guess i'm going to go buy some leaves now !!
Thank you so much ☺️ mmmm they are sooooo much better homemade 🥳
Wow, how did I just now come across this video. I cant wait to try this!! Thank you!
🥳
I just love it thank you 👨🍳
From a lebaneese born home cook did you know you can use crack wheat instead of rice & also add more olive oil & tomato paste to your filling? Also another filling is used with green herbs, corianders, parsley, mints, green onions, tomatoes, chopped walnuts, cinnamon, sumac, salt & pepper ? And because leaves are packed in salt water we rinse them in bowl of cold water & when stacked & ready to cook we add boiling water Only half way the the stuffed leaves add lemon juice and extra olive oil to keep them juicy while cooking & Not dry when you eat them? We don’t discard the liquid but use them to reheat them & as sauce drizzling yogurt sauce mixed with garlic powder, salt & pepper!! Enjoy 😉
Hey will i hope you’ll try this recipe.
Instead of oregano add cumin , black pepper , salt , a bunch of minced parsley and coriander in equal ratios , a handful of minced mint and finely diced tomatoes , finely diced onions , and drench that rice mixture in olive oil 💚,
arrange your pot with sliced potatoes and onions and arrange the vine leaves and pour a mixture of lemon juice and olive oil and salt ( i use one vegan veggie stock cube ) , one cup of olive oil and a cup of lemon juice.
The olive oil adds so much flavor and makes the vine leaves superrr glossy and tender yum!
🙋🏻Hi Wil !!!! I have always wanted to know how to make these!!!! I was looking at this grape leaf making devise on Amazon that I was about to get, lol🤣😂Thank you so much for saving me from myself 🤓😅!!!! The last devise on Amazon was this dumpling making devise and I believe you have a dumpling tutorial too! I find it hilarious because I've been holding out buying the sushi making kit for beginners, the grape leaf maker devise and the dumpling making devise because I didn't want to spend the money 🤑and I felt a little foolish😬🤫but for some reason you came up on my utube feed 😇🧑🏼🍳🤩 and I was so happy, it seems like you have the coolest VEGAN tutorials on SO many things I've been wanting to know and beyond and be able to make "With Confidence" BOOM🎤. Yes I'm still binge watching!!!!! What a wonderful way to spend a Saturday, with the love of my life, my husband of a few decades or so, in our little cabin in the Colorado mountains that we live in, it's a little rugged but we still love it, whilst distracting ourselves from the sad state of the world 🌎 and the heart wrenching sadness we feel for all the beings suffering😳😔😷😭🤯. Thank you for helping me distract myself, I feel so helpless as I'm sure you do and many others do as well😔.
I'm learning how to make these awesome recipes through watching your great videos and sharing with my husband about them and he's watching Charlie Hunter tutorials and Tuck Andreas tutorials, (he's a musician🎸!!) you get the picture!!!! Thanks Wil , truly!!!! 🙏🏼💝💞, keep being safe, k? ❤️Kathy and Doug too
Lol all good Kathy 👨🏻🍳🙌🏻 since everything happened I’ve been filming and airing two new episodes every week (originally was one every week) so I’m super glad RUclips recommended my channel to you guys! Making food is probably one of the best things to do right now and we’ll....really it’s one of the most fulfilling skills 😇 I am a musician also ☺️violinist! Hope you and your husband are keeping well and are taking some time to enjoy some awesome food 👨🏻🍳🙌🏻
HAHAHAHA Love The bloopers in the END. Nice to see ur real personality 👊🏾😂there
😅🤷🏻♂️🤦🏻♂️
@Vegan Vulture yeaaa
One of my favorite foods!
Amazing!
Thanks for the recipe, I usually make these with mint instead of oregano. I was wondering what brand grape leaves do you use?
I love stuffed grape leaves, but hate the slimy oil they’re usually drowning in. Thank you for showing us how to make these delectable morsels without the goopiness.
My Greek mother made Dolmades all the time. She never claimed to have made the actual grape leaves though. She left that up to mother nature. 🤣
Congratulations on your 1Million subscribers 🎊🎊🎉🎉
🤗🥳🙌🏻
I just looove grape leaves. Unfortunatly where I live it is almost imposssible to find them. Even the restaurants use collard greens or cabbage. I just can buy or eat them when I travel. Thanks for the recipe.
It’s been a while since ive had these but definitely craving them!
I'm gonna try large Swiss chard leaves, perhaps salted overnight.
This makes me realize how easy it would be to make these! I usually just buy 'em pre-made. Can I use brown rice? The only thing that worries me here is all the raw un-cooked chopped garlic. I will probably leave that out! Thumbs up!!!!
I haven't tried it with brown rice before, but I imagine it would be great! The amount of water and cooking time may need to be adjusted though.
👌. Just a few suggestions, you don't have to but if you like to add some exotic taste to your DOLMAH ( stuffed grape leaves ) you can do the following 😁
Add parsley, cilantro, dill to your rice mix.
Add spices, cumin, turmeric, paprika, and whatever you like.
2 tbsp tomato paste.
Squeeze half a lemon.
Now if the grape leaves are not bothering you this way then you don't need to do this, but we love our grape leaves to melt in our mouth😋 so we put them in hot water for about 15 to 20 minutes. After that you'll have to be careful when rolling them because they'll be soft.
Last but not least, instead of just water you can soak some tamarind for a few minutes Squeeze it then drain it, take the tamarind water and add some sumac, salt and black pepper, then add to your dolmah.
Put a that plate inside the pot don't push down too much because you want your rice to absorb all that goodness and flavor then cover with a lid!
You can substitute the lemon slices with potato slices because it will be too sour with all that tamarind.
Sorry for the long comment, I think I'm just craving dolmah so much😅
All good very interesting 🥳
Yesssssss 👏👏It’s absolutely our way of cooking grape leaves! Sometimes the leaves are too tough in textures so after rinsing them we boil it in hot water for a few minutes then rinse in cold water before using!!Another home cook tips👍👍
That was dope!😉
LOL well played :P
Wow, looking really good. I wonder if we can use fresh leaves instead. It's totally impossible to find the pickled one in my place, but I have grape trees in my backyard :D
That’s amazing 🙌🏻
I love dolmades, but I make them a bit different, I put the onions, garlic in a pan with generous amount of olive oil to soften a bit, then add the rice till becomes translucent (- it will keep nice texture later). A cup of water and cover with a lid until is absorbed,, salt, pepper, LEMON ZEST and lemon juice, a sprinkle of sumac, oregano of course, then a lot of herbs - spring onions, dill, MINT is a MUST, parsley if you have. It is much easier to roll them if the rice is pre-boiled and stays together and the volume is closer to the final version. The rest is pretty much the same. The nice glossy part of the leaf stays outside, you put the filling on the other side, you roll and put them in a pot with lemon slices (not too many) in between, olive oil again, water, salt, pepper, lid - 50-60 minutes, the water should be absorbed. Some of the leaves are preserved in salt plus some citric acid and those should be well rinsed and better to keep them in lot of water for at least few hours otherwise the dolmades are going to be far too sour. Of course you can use fresh leaves especially in the early summer, just put them in boiled water for 1-2 minutes to soften.
Will try your way! Thanks
Wonderful channel!!
Yum!
Easy step by step procedures ! 🙏
What’s the guitar album or artist
Please
Thank you so much ☺️ it’s from the RUclips creator library
Hi, Will! Can you substitute brown rice for white? Love your recipes!
For sure ☺️
As a middle eastern woman, I approve this recipe. We make it for Lent when cannot eat meat. Well, I end up eating 20 pieces in one setting 😉
Wow 20!! That’s next level 👌🏻😎
@@YEUNGMANCOOKING 😂 and that's the first plate !! Not going for seconds is considered an insult to the chef !!
Do you know a method to store all of the rolls? Any idea of how long they'll stay good in the fridge? Thanks for the recipe!
In the fridge I’d say enjoy within 2 weeks. I put them in a glass container then in the fridge 👨🏻🍳
We usually do a big pot lol and it is gone same day lol they are tiny so we eat a lot
You can keep two or more weeks & even freeze left overs since we always make a big pot!!👏👏👍👍
Do you ever save the rice rinse water to make rice milk?
I made this before,use minced beef when I was in Saudia
Did u save the liquid from cooking the grape leaves? It must be pretty flavorful to use as stock
Oh interesting! Never tried saving it before
Hey Wil….can you freeze this stuffed little gems either before or after cooking?🧐
I have yet to try, however, would imagine it to work after cooking
The right way is to cover the pot! Let it cook for 2-3 hours on low heat! Most of liquid will be gone! Anyway fresh ones are the best I guess during summer
We do them with precooked brown rice :)
What does the water of the glass jar contain? I am not familiar with this type! We freeze them.
As a Lebanese I would like to change the recipe quit a lot. First you have to add the green part which is parsley (about a whole diced cup) with some green mint if available. If not, then add the dry one. Oregano is a no no in the original recipe. You may use white onion or even green onion or both, optional. As for the bottom, we never add lemon slices. You can use either potatoes with some baby carrots or tomatoes or mix. As for the lemon, we add lemon juice. A lot of it, about 3 juiced lemons. Plus a good drizzle of olive oil on the top, like 1/4 cup or so.
Will have to give this a go 🙌🏻 So many wonderful variations and ways to enjoy this recipe
@@YEUNGMANCOOKING hope you like it this way
Hi.. can we just store the remaining in the refrigerator? And is it ok to microwave/heat before eating? I'm guessing the leaves will crumble if we heat. Any thoughts?
Definitely store in the fridge. I enjoy them cold the next day but you can definitely microwave or perhaps even steam them to warm them up ☺️
“Making grape leaves is easier than you think!”
1 minute later...
“Yes grape leaves do take some time and effort.”
“Bet you didn’t know they were that easy.”
Which one is it?
I love the video. I’m Greek and they look delicious.
They are difficult, best just to say it.
Haha I suppose they are easy to make but does require some time 😅
Make me laugh at the end 😅😅😅
😎
LMAO....roll it like a marijuana leave😂😂😂😂 priceless
LOL....glad you watched till the end :P :P :P
I never had this before and I LOVE onions. 😋Although I always cry when cutting them 😢😢😢 Do you know any tricks to stop crying while cutting onions?🤔🔪👨🍳
lol not chopping off the root helps, but wearing contacts or glasses also help hahahah
Refrigerate the onion beforehand and it minimizes the sulfur gases from escaping. Also, contact lenses.
My neighbor swears by wearing her swimming googles
Are there any extra steps needed when working with grapes leaves picked fresh from the garden?
Hmm I’ve only tried the jarred ones ☹️
@Colleen De koning Thanks for the cooking tips! Appreciated .
👍
From where we grape leaves
Ii tried this with mulberry leaves and they look like Vine leaves.
Will this work with raw grape leaves?
Hmm I’m not sure. I don’t have access to raw ones here ☹️
Yes, we make them traditionally with fresh leaves, late spring or early summer when they are green and fresh but large enough. You have to keep them one minute or two in boiled water to soften a bit.
Ouch.....IM guilty of buying the ones from the store in a can....
Don’t we have to wash canned grape leaves ?
Indont like the rice is it okay
You have to boil the grape leaves for at least 2 minutes and then cook them down they will taste better and it will remove the bad taste that comes in the jar!
😂
"I bet you didn't think making grape leaves was that simple"....
Yeah right!!!!!
Tell me another one Wil.
I'm in a mess.
First of all, tell everyone how many leaves that recipe will make from the beginning, then tell us to reduce quantity if you only want half or quarter of that.
Secondly, tell people next to "rice", that you don't boil it first... Then we will know that we better not make a huge quantity.
I've git brown rice, my brown rice looks brown, your rice looks white.
Also, I notice you didn't show the absolute mess of the grape leaves...getting them out.
Mine are in a jar, mostly torn and I'm still on them after about three quarters of an hour...Italian... Well that figures doesn't it ?!!.
May be beneficial if you start noting the brand of what you are using.
I'm still trying and forging on as I'm trying to make your lebanese dish.
I didn't know it would be so difficult.
Please state in your recipes how many you are cooking for...like "makes enough for?? Meals"
The music is horrible,?Please without we can lessen better