How to Make Dolmades | Stuffed Grape Leaves

These delicious flavor-packed dolmades with ground lamb, garlic, lots of herbs and rice wrapped in wonderful grape leaves all smothered in a silky lemon sauce. This is one of the recipes that my grandparents and mom would make for all of our big celebrations and holidays. These are a Greek version, but there are so many variations of the recipe with different fillings and flavors. If you haven't had freshly made dolmades you need to give them a try. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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[@maymohammed3828]

Hello! I’m from Iraq , we use ( onion, tomato, green pepper 🫑; potatoes , eggplant and zucchini too plus a few garlic cloves). And we use ground beef and lamb fat( the white fat). And add with fine dill , grain rice or Egyptian rice , black pepper, salt and lemon salt . Mix all together. Some people don’t like grape leaves, that’s all.

[@zainabaldeen1703]

Our Iraqi Dolma is just the best, I've tasted many varieties from different countries (Syria, Lebanon, Jordan , Egypt, Turkey, Greece) and I can say with full confidence that the Iraqi Dolma is the BEST. Ours has stuffed onions which no other country has, also we put at the bottom of the pot lamb ribs and the type of spices we use is so tasty and so unique.

[@birsenarmagan2779]

Mix dolma When is the Eid türkish people wine leaves sarma no mince only rice herbs spice olive oil

[@aliallawi3463]

@@carolynuschock9028 Iraqi not Kurdish. Your one doesn’t taste as great as the original Iraqi.

[@aliallawi3463]

Of course Iraqi version is the best

[@birsenarmagan2779]

@@zainabaldeen1703 Turkish People put the under Ribs chops cutlets this time meat 🥩 very expencive $30 Mince kg Low income family some time cant eat healty and tasty food u can watch some Türkish u tuber u will see it specialy

[@katherinejones1458]

The absolute pride shining in your eyes when your son finished his first roll is heartwarming. All of us fellow parents can absolutely relate.

[@amryehiya6675]

He’s gay how can he have a son? Did he adopt

[@katherinejones1458]

@@amryehiya6675 yes. Two boys.

[@chrisw.5823]

​@@amryehiya6675sigh. You are so dense

[@katiag1235]

My grandmother’s version (Armenian) is cooked with the meat filling raw , so takes a bit longer to cook . But love this dish , we serve it with yogurt and crushed garlic sauce.. haven’t had it in ages .. and your son is adorable 🥰

[@athomewithnika6459]

I am from Azerbaijan, we do it differently, but I love the Greek and Turkish versions too. Each one of them has unique taste and smell, but all of them are delicious. Your son is adorable 🥰

[@sarahkz71]

I think everyone have their own version! I'm originally from Iran. In my hometown, we prefer to add lots of sour grape juice to it and I like it salty and sour. But other cities of Iran prefer it mild.

[@carolinavillar6252]

How do you make it??

[@keonieskakes8518]

Omgoodness I love you for this. I was just talking to my Mom about making these when I was a kid. Amazing person ❤

[@sarahkz71]

​@@carolinavillar6252 We soak some rice and split peas for a few hours, drain the water and mix it with minced beef, a little bit tomato paste, a little bit turmeric yellow, salt and chilli pepper and some chopped herbs. For herbs, we just add whatever we can find at home (so all ingrediets are raw when mixed). I prefer fresh parsely, tarragon, coriander and basil. I don't add onion because I'm allergic but it should be added. For the leaves, we boil fresh or frozen leaves until they go soft. We also add some fresh or frozen sour grape to the mixture if we have. Then, after wrapping, we add home made sour grape juice (ours is always salty) to water and pour the mix over the wrapped leaves to give taste and help it cook. Oh! I miss the food but can't even make it here (in Finland) because I can't find fresh vine leaves here and I hate those canned vine leaves.

[@athomewithnika6459]

@@carolinavillar6252 we add meat (sometimes fatty part too, like lamb meat) onion, herbs (not in my family, but original recipe) . Butter. We mince onion and meat together in the machine, or just blend onions add to the ready bought mince meat, salt, peper and the herbs(fresh-chopped). My Mom adds chopped pieces of meat in the bottom of the pan and let it simmer until cooked. We eat it with fresh yoghurt and oh my, just describing it makes me hungry. 😅

[@CerenDEMIR-cm7si]

I am from Turkey and we called them Sarma. Dolma is made with pepper and rice. Sarma made with rice and grapes leaves. And also it has to be thinner like a baby finger. One more thing we eat it with yogurt.

[@asudebirtane8243]

In our Turkish household we generally do it without meat and it's much thinner, in Istanbul some places add sour cherries too it's delicious. When I go to my grandma making dolma together is our traditional activity. We call the ones wrapped in leaves "sarma" and the ones filled in pepper zucchini or tomatoes "dolma"

[@Fitratul]

Dolam(des) is from Turkey, we invented it, so how we do it is the original way to do it.

[@yt_fluffyplays7565]

​@@Fitratul Turkish people didn't invent it...

[@Fitratul]

@@yt_fluffyplays7565 "Dolma" litearlly translates to "filling" in Turkish which comes from the verb "doldurmak" which translates (getting) filled The name itself is a proof its Turkish lol. Just puting "-des" behind the turkish word doesnt make it greek.

[@TheSuperRatt]

Sarma? That's so interesting, because I grew up eating a Romanian dish called "sarmales". Instead of the brined grape leaves, we use pickled cabbage, varza. Other than that, it's quite similar to how he made them in the video.

[@Fitratul]

@@TheSuperRatt Also Turkish. Sarmak literally translates to "wrap it up" in turkish. And sarma means "wrapper" What does it translate to in Romaninan? I thought so ;) These customs spread to current day greece, romania and co through the Ottomans.

[@TRNimen]

This is a fascinating departure from what my Palestinian mother made, as her version diverted from what my Syrian father's family made. Arguments raged over the use of garlic or tomato sauce and likewise over using canned grape leaves versus fresh ones off the vine. Wonderful to see this on your KZbin feed and even better watching you and your kid roll dolmades together. Regards to you and your mom.

[@y.mma09]

I'm from Egypt and this dish is really popular there, my mother usually makes it and we love to eat it🤩🤩I really love that you also made a video about how you make it. I'm really proud to be an Egyptian and for those who haven't tried it yet, go try it trust me, you won't be disappointed🇪🇬🇪🇬🇪🇬

[@lisameneely3800]

So lovely to see a different version thank you! My Lebanese Grandmother was so proud of hers! Quite different! No tomatoes in the base… she had Lamb, currants (I’m using pomegranates) Pignolias, green onions, and white rice, Garlic goes around it in the cooking process as well as the Lemon! I do it in the pressure cooker… I could eat these all day every day! Amazing to see all the different interpretations 🥰🌷😘🦋

[@khammi]

Romania has their version of this as well. When the lady of the home made them she also made them with cabbage leaves. It was my absolute favorite meal when I visited! Delicious!

[@parists5455]

Hello there, in Greece we also have a recipe with filled cabbage leaves but consider it another dish. Name is giaprakia and it's fabulous, served for Christmas

[@ivettejimenez9460]

in the Dominican Republic they are called nino embuelto and it's made from the cabbage leaves. I have not had them in a while but this recipehas inspired me to give it a go!

[@judyfeeney9117]

​​​@@ivettejimenez9460 My Hungarian mother cooked amazing 'hungarian' stuffed green bell peppers also known as 'porcupines' on top a bed of chopped raw cabbage, fermented cabbage or sauerkraut & plemty of liquid tomato juice is combined to cook the stuffed bell peppers in. 'Porcupine' filling - sauteed onion, raw minced beef, rice and 1 egg to bind & seasonings - salt & pepper. Simmer on stove top til ingredients cooked approx. 45 min. Bon appetit! They are simply out-of-this world...a sweet/sour dish....sauerkraut synonymous with the 🍋 lemon sour flavour, my Iraqi friend uses in her dolma! Dollop of Sour cream may/may not be used on top of Hungarian stuffed peppers! Truly wonderful unique flavour! ❤

[@MyHealingBasket]

OMG, your son was the highlight! Glad he's growing up in s home with a Dad that cooks ❤ Loved the recipe & will make my first attempt at making these! 😊

[@katekramer7679]

I love stuffed grape leaves! Your mom's recipe looks delicious. Side note: Thank you for mentioning a realistic amount of time required for onions to be caramelized. None of this "sauté for 30 seconds until softened".

[@zakiyehsamimi7264]

Hi...I'm from Iran,in Iran we called this dolme and so delicious...😋

[@jamjar5716]

I lived for two years in Cyprus as a Navy brat (60 years ago) and enjoyed these there. I'm excited to try this recipe!

[@colleengallo4831]

My neighbor from Cyprus taught my family how to make these. We use to ‘hunt’ for wild grape leaves every spring. Then we would have grape leaf rolling parties with 6 women. Pots and pots of domades. We didn’t pre cook the rice or meat, they cooked in the leaves.

[@organchoirman9698]

Many of my Armenian relatives make MANY different versions of this. All good. Ground lamb is expensive at a butcher shop but Costco and Sam's club sell boneless lamb roasts which are not only great for this but also for shish kebab (middle eastern word for meat). I grind my own with the attachment on my kitchenaid mixer. Buy the metal version as the plastic one breaks easily.

[@ritaa1359]

ur relatives r similar to greek not middle eastern

[@sandalo43]

My butcher sells ground lamb and it is quite reasonable but I love the idea of grinding my own with the lamb from Costco. Not too sure about precooking. I like the Armenian way. I also add ground canned tomatoes. I just picked grape leaves today and am about to process them.

[@billalexander7130]

In Iraq it’s called Dolma and we use different vegetables to stuffing like onions , eggplant , tomatoes, potatoes ،cicla and zucchini , the stuffing is rice ,meat , the remaining parts parts of eggplant and zucchini with pomegranate molasses and Middle Eastern spices

[@atorfoster6823]

As an Assyrian from Iraq, we definitely stuff more than just grape leaves into our Dolma version, and I prefer silka ( Swiss chard) over the grape leaves

[@carolynuschock9028]

Kurdistan

[@malgorzatagrodecka6127]

Middle Eastern dolma is the best or Summer dolma. Many ingredients are missing like dill, parsley, tomato,... I love tangy dolma Real dolma never made of ground meat, only minced meat .

[@billalexander7130]

@@atorfoster6823 yes exactly I wrote Cicla

[@rosesteel4317]

Dolma is a Turkish word which means "filling, stuffing"

[@helentsoukala5412]

You should also try the meatless version. I usually make them when we fast during Lent. You just use rice, lots of spring onions and dry onion of course because as my grandmother used to say where you use one you can use the other as well, spearmint,dill, lemon juice,salt and pepper. Mix everything very well (everything is not cooked) and fill the leaves. Add lemon juice, olive oil and water and cook in low heat. They are very delicious.

[@ArielCam]

That’s the video I thought I was going to see!! 😂

[@joannefreeman3573]

Your son is absolutely adorable❤

[@katherinegeorge2400]

Add leeks to the mix, they are phenomenal!

[@Unrealdruiddd]

Interesting recipe. In the Armenian version we wrap the seasoned raw beef (including the raw rice) into the leaf and cook it until done on the stovetop. It comes out amazing especially the juices! Make a garlicy yogurt on the side! Love your family

[@maryeliason1504]

Brings back wonderful memories.

[@meretewilcox149]

I would love to know the Armenian version. My Husband had a Patient that would bring him a Platter full of Dolmades ( No meat) every Christmas ,soo delicious. I recently bought a jar of Grape leaves and would like to try making the Dolmades.

[@teresajasoo2853]

That is the way I do it, also in the pot I add some olive oil and lemon juice.. they come out delicious.

[@harryagrotis326]

Exactly how we made it in Cyprus. Enjoy with some fresh lemon juice and sheep's milk yogurt and you are in heaven.

[@sarab1952]

I am from Palestine and in the USA for 50 years. We love grape leaves and our way of doing it is very different. I know that your meals are all very good. Our way of making a lot of stuff is so different than all others 😂

[@kevserbalars5341]

Oh good luck to your hands , Enjoy your meal, It's so nice to see Turkish food. "Sarma" is a Turkish dish, although the Greeks try to steal it 💖🖤🖤🖤🖤

[@alek6208]

Turks, they come from mongolia

[@theesweetie23ca91]

Your little helper is Thee CUTEST!!! ❤❤

[@oscarc6800]

In Turkiye (Turkey), we call all stuffed leaves, vegetables and vegetable fruits "DOLMA". They can be with minced meat or olive oil. As well as grape wine leaves, you can do DOLMA by stuffing hazelnut leaf, linden leaf, mulberry leaf, cherry leaf, quince leaf, churd leaf, broccoli leaf, collard leaf, white cabbage leaf, eggplant, pepper, tomato, onion, potato, zucchini..etc. Stuffed sundried eggplants and peppers are my favorite!

[@lalahh2693]

I love your interaction with your son. I think it's great to let kids try new things.

[@flamingolady5047]

These look great, I like the vegetarian suggestion. Loved your sweet son was your helper. Just so precious.

[@tukahamadah8547]

I am from palestine. Jordan... This is one of our most commonly liked and served dishes "it is called dwally...it was nice to see your way of cooking it. .. But we do it differently... There are two versions stuffed with vegetables , the other which is the more famous stuffed with minced meat, rice, olive oil, lemon juice, coarse dry mint powder, black pepper powder, tiny amount of garlic paste some pomegranate molasses will give extra nice taste... It is usually cooke in the same pot with zucchine (whole pieces, emptied and stuffed with the same mixture used in stuffing the grape leaves.. We put the sheep ribs or any time of other meat in the bottom of the pot and stack the stuffed grape leaves and zucchini arranged in a tidy way... We add small pieces of fresh diced tomato and onions in between the layers and cook on mild heat for 3 to 4 hours... At the end you will get one of the most delicious things you could eat 😋❤️ your son is so adorable and cute Ma sha Allah 😊🌹

[@johncspine2787]

I love my ‘Lebanese neighbors with a restaurant..they use cinnamon, allspice, nutmeg in the meats, probably dried and fresh mint, they also simmer it in a light beef/chicken stock tomato mixture until absorbed. They were so surprised when they saw I was growing purslane, parsley and Lebanese thyme in my garden. I grew mlukkiya for them, I think her family was mad at me, they didn’t like the mucilaginous nature of it but she was thrilled..to me, it didn’t have much flavor, it was fine, but that clear liquid was just like allergy snot..clear, thin, and sticky..lol…it’s supposed to be super nutritious tho..

[@tukahamadah8547]

@@johncspine2787 oh molokhia!! Its amazing that you grew it.. It is grown in my country in large amounts... It Is a famous and delecious dish in palestine and jordan as well !! 😋 , we have common things with the lebanese cusine.

[@naraakmed2002]

as a turkish person those look great, we usually pair it with plain yogurt 🤌🏼

[@reemffs]

Hi Mr Kanell! I’ve been making loads of your recipes for two years now, and I love watching and learning new things from you, you’re a brilliant chef and wonderful teacher :-) This specific recipe caught my eye because I absolutely looove dolmas (here in Saudi we call them waraq enab) And I find it quite astonishing how different this recipe can be depending on which country you follow from In Saudi we rarely ever use meat, and we roll each one suuuper tight so they’re pretty long. We also add lots and lots of lemon and sliced garlic before cooking them, along with pomegranate molasses it makes all the difference The ones you made look so incredibly scrumptious! And I’m quite impressed by little Lachlan, it took me yearsss to learn how to roll a dolma lol! I see a future chef in the making B)

[@trsalmam]

I am from Turkey. I love both Greek and Turkish version. 🇹🇷🇬🇷🇺🇸

[@mmakomanyatja5213]

Thank you John really appreciated I hope you having a good Easter with your family God bless

[@sardil01]

I love dolmades, but this is the first time I see how they are made. Thank you for the video. I loved to see your son helping.

[@mrsmcdonald9363]

Thank you! Great recipe, great presentation, and what a handsome sous-chef! All of the variations in the comments are making my mouth water.

[@lala_bee]

I had to stop this video to say I was cheering your son on the whole time. He did an awesome job! And it was sweet to see you so proud. 😊

[@lorraineglazar4353]

These were delicious! It was a new experience for me to follow your recommendations, John, because I had been making the Frugal Gourmet's for decades. Since I have grape vines with brand new leaves on it, and lots of lemons on my tree, it seemed like a natural. Your recipe is much better because of the parboiling of the rice and the other ingredients that add so much flavor. It is my new favorite!

[@gogdavtyan2254]

I am Armenian. Here we make different types of Dolma . Very delicious. ❤ I believe this is an Armenian dish.

[@mygirldarby]

I love the Greek dolmas stuffed with rice and herbs and marinating in olive oil. So good! I might try this recipe with Impossible burger plant based ground. It looks delicious.

[@SheilaArkee]

I made this today and it was fan-freaking-tactic. Time consuming but well worth every single minute. The oregano and mint plus the lemon sauce - incredible! My family is Iranian and I have core memories from helping my mom roll up grape leaves. We had a grape plant in our backyard at one point and would pick fresh leaves for our dolmas. I made this Greek inspired version in honor of my late mother-in-law. Yia Yia would have loved them!

[@KiKi-jl7xj]

I am Azerbaijani and it is my favorite traditional Azerbaijani dish :) Azerbaijani Dolma is made with raw meat, rice, onion, herbs and spices. In brother Turkey it is made mainly without meat, also very yummy. Dolma in turkic languages means "to stuff something", in this case to stuff wine leaves. We make so many different types of traditional dolmas in Azerbaijan, with other leaves, with egg plants tomato and bell pepper. Come to Baku to taste best food ever :)

[@jettabartholomew1118]

OMG!!!!!! He was flipping UH-DOR-ABLE 💛🌻💛 and...notfanuthin...made a slammin' stuffed grape leaf...and Could he be sweeter😊😊😊😊😊😊

[@j.miller9700]

I love Dolmades! I learn how to make these from my Greek Chef boyfriend. Delicious! He was a great chief.

[@suewomack5960]

so sweet involving children in cooking...i loved my babies in the kitchen with me, theyd get so excited!!!

[@lauraalford3210]

Your assistant is so adorable! Your videos give me something to look forward to at the end of the day. Thank you 😊

[@danwatson3647]

Oh my goodness. That was the sweetest father son moment ever!!!❤ And John, you better look out. The kids grape roll look really good. He will be taking over your show soon.🥰

[@rositafard5493]

Thank you so much. We have Dolmades in Iran. we stuff the grape leaves with rice, lamb, cotyledons and a little bite of Aromatic vegetables and roll it just like you. ٌWe mix the water in the pan with lemon juice and sth sweet like sugar. some times we add palm sap or pomegranate paste. it tastes sour-sweet.

[@johncassani4610]

I just love your shows and you fabulous recipes! It was so cute seeing your son helping you make them! I'm a big fan of yours also!

[@Juschillin2024]

He's so cute! He was EXTRA focused!😊

[@leilanicorbin4513]

Yummy! I have made them before but not this way. I am going to try your recipe. You son is absolutely adorable. Thank you so much for sharing and I am loving my cookbook ❤.

[@xenisflavors]

I made dolmades or dolmathakia as we says it in Greece all the times!! I select fresh leaves(we named them fylla) from my gardens!!or from grape neighbors garden❤❤greetings from Greece 👍

[@isilselcuk]

We cook a similar one in Turkey, but there are some differences. The sauce is always yogurt. We also make the vegetarian version usually with rice and pine nuts.

[@terken8454]

We don't cook a similar one in Turkey. Original recipe belongs to us. This is a knockoff of our dish

[@hasipmahirergin6463]

@@terken8454 This is completely true "Sarma" is a Turkish tradition since Ottoman times.

[@lilinara27]

Us'ı büyük yazınca United States gibi olmuş, ilk okuduğumda ben de bir afalladım

[@lilinara27]

​@@terken8454 .

[@hasipmahirergin6463]

Özür diliyorum, ben yanlış anlamışım. Lütfen yanlış anlamayın. : [

[@soniaclarkson3766]

John you not only educate me but you crack me up lol. I live!!!

[@DiaDia18]

Very nice recipie John! They looks amazing! The "dolmades" is very similar with the Cypriot "Koupepia"! We didn't make "augolemono" and in my family we make it the with pork! Have a nice day and good weekend! Have a good week! Happy Easter to to you and your family! 👍👏🍴

[@nellgwenn]

Your son is sure a cutie. And he did a great job. I've never seen grape leaves made this way. I'm Syrian. My Syrian family has had lots of restaurants in the Pittsburgh area. I don't do half as much work as you do. I just soak my rice before making them. I don't cook the meat mixture before hand or use a tomato sauce in the making of the mixture. Sometimes I'll make a simple tomato sauce to pour on the grape leaves after they are done. I do use fresh mint and parsley. If I'm using a beef product I use round steak. It give a little chew to it. Sometimes I use a mixture of beef and lamb. I don't rinse the grape leaves, I figure the brine adds a saltiness so I don't use as much salt while making the mixture. I don't roll my grape leaves in the same way you do. I roll them so they are longer. I do lay a base of the torn unusable grape leaves in the bottom of the pot. After I make my first layer I put slices of lemon on top of them and continue on. Before I cook them I will put a few tablespoons of lemon juice with the water. I live in Arizona one time my parents went to the Petrified Forest. She bought a huge piece of petrified wood. It's very heavy. You wouldn't believe how shiny and slick and beautiful they are. Almost like marble. I lay a plate on top and put that piece of petrified wood on top. I don't put a cover on the pot. I do put it on very low flame. They come out very lemony and juicy. We don't usually put any kind of sauce on them. I like to serve them with Tabouli. One thing I like about grape leaves is they freeze well.

[@MikkosCassadine]

1:20 I have not seen ANYTHING funnier than THAT! Brilliant. Whoever thought of that, is freaking brilliant. Loved it. This recipe looks so good. Thank you for sharing. Thumbs up.

[@sakinaiskenderova]

i’m from azerbaijan and in our version of dolma we stuff it with meat (a mixture of ground beef, lamb, and lamb fat) rice, and herbs. There are also two other versions of dolma that we make. Üç bacı meaning three sisters which is made from tomatoes, bell peppers, and eggplants stuffed with the same filling and one with again the same filling wrapped in boiled cabbage leaves. I think all variations of this dish are phenomenal, just saw the comments of others sharing ways of how it’s done in their home country and got inspired to leave my own comment

[@KHJvsAL]

Azerbaycan adini boyuk herifle yazsaydiniz pis olmazdi.

[@pizzapie08]

I love that Lachlan's apron kinda matches John's shirt. That is so cute.

[@dianedinsmore5865]

The stuffed grape leaves with the lemon sauce, looks so delicious! I'll have to try those! Thank you for all your great videos! I think my ancestry is mostly Scottish English German so I never learned much of the cuisine of other countries. I'll have to be more Brave and learn how to do it! So much delicious food recipes from around the world!

[@g.a.theodoropoulou2615]

Wait, what?!?!?! Does that mean that you come from a Greek family??? I don't know why this would shock me so much! But the fact that me, a Greek that hasn't even visited the US yet, has stumbled upon your channel and fell in love with your recipes and energy and it may turn out that you have Greek origins too.... who would have thought!

[@pwp8737]

his mother is Mexican and father Greek

[@g.a.theodoropoulou2615]

@@pwp8737 WOW! What an explosive combination!!! Who would blame me for loving him a little bit more, after acquiring that knowledge!

[@nurselonal6680]

dolma ist ein Türkisches wort und unter die Bedeutung einfüllen

[@TheCynedd]

I like stuffed grape leaves and the recipe looks great (btw, I bought the book😏). What I liked the most about this video was John in the kitchen with he and his son letting his son do some rolls "all by himself" - what a great dad.

[@maryeliason1504]

My Armenian grandma taught me how to make the cold version eith her own canned BABY Thompson seedless grape leaves. Very tender. Only other ingredients were olive oil, lemon juice & mint. Very delicate. Very happy memories. At family gatherings she would give out pkgs of dolmas. Different amounts to each of us! Each country has their own version as with many other dishes. The meat version was with triple ground lamb & regular grape leaves & rice.

[@Popcats230]

There is a delicious Lebanese vegetarian version where they mix tabouleh (without the bulgur) and rice for the stuffing then the rolled grape leaves are cooked in water lemon and olive oil. Very delicious! I will try your recipe it looks really good as well 😊

[@laverite1050]

What a smart little boy!!! Adorable!!

[@cindyalam7490]

My parents are Middle Eastern, from Palestine and Jordan. My grandmother, my aunts and my mother used to make this meal for us regularly. The recipe was a bit different, as you mentioned. but boy, was that a great meal to have! Delicious!!!

[@mustafa360]

Dolma is the food of my country, Iraq. It is one of the dishes that I love very much.. Masha Allah

[@birsensaka224]

Biz Türklerin Asma yaprağı sarması bu ve bütün malzemeleri çiğ koyup daha ince sıkı sarılır. Üzerine sarımsaklı yoğurt dökülür. Bu kadar bol sarılırsa dağılır.

[@diegomm9100]

Muchas gracias por todas esas recetas tan maravillosas. En especial las de pastelería ❤❤🎉🎉

[@ilovesports925]

Oh my GOODNESS!!! Your son is getting so big!!! What a cutie!! He did better than I would have done with my first roll-up. Good job!

[@BrieyaSilverweb]

Thank you for sharing. Yani taught us a different version, with dill added, using chicken stock even if cooking beef. Our ingredients were raw, too. A number of recipes only have rice in them with some other veggies and/or nuts. Many told us cabbage was a good alternative if short on grape leaves, but only for certain times of the year, mostly Spring, iirr. Your sauce can be kicked up adding a bit of the cooking broth in, fyi. I've made it with chicken too, really nice. Add a bit of butter for needed fat to help it not be tough. There are hundreds if not thousands of variations, and it isn't surprising considering how yummy the results are.

[@edithslama1702]

My parents are coming from Tunisia that was once a Turkish colony, so the dolmades are called yabrak there. We use roman lettuce instead and the spices are dried rose petals, dried mint and a touch of cinnamon, the sauce is made with saffron, lemon, olive oil, onions and curcuma. There is also a Jewish ashkenazi version with cabbage leaves as envelope and raisins in the stuffing, the sauce is tomato juice with a lot af pepper. It's called holishkes. P.S. Your son is adorable, this seriousness and concentration they have when they try their utmost to do something, is so cute.

[@caitlincoulterweith1605]

I bought your book a little bit ago, and I've made some of the recipes so far. I love how they have come out, and I absolutely love your KZbin video.

[@compactgirl]

I once worked at a Armenian to go restaurant and they use to make yalanji wish is grape leaf stuff with rice but the rice was acidic I loved buying them no we couldn't eat them for free I miss them to they closed shop. Thanks for the nostalgia that looks good.

[@leovanalek2708]

I am Jewish and I have known and absolutely sure that this fantastic dish is Armenian with lots of variations The real name is Tolma and in Israel we use not only grape leaves and mulberry leaves too

[@Mr3171997]

We have stuffed grape leaves in Egypt and it's both the most loved & the most famous dish here 🥰 funny to mention that most Egyptians actually cook the vegetarian type. For meat, we use minced beef. Thank you for the great recipe! Definitely would try it!!

[@ahlamsoliman52]

That way he warped the grab leaves is amazing 🤩 it’s new way 🇵🇸 all respect for you

[@sherryelshazly-2134]

OMG never ever I saw a non Arab chef doing this... This is a signature dish in my country I am so excited 😍😍

[@bryanparkhurst17]

Kids got talent, he's got a good teacher.

[@ajuarez1866]

I’ve never heard of this dish but I’d love to try it one day. It’ll be saved in my recipe book for now. Thank you for sharing! ❤

[@johncspine2787]

Lebanese version uses cinnamon, allspice, nutmeg in the ground meat, and you simmer them instead of baking in a light tomato broth til it’s absorbed..it’s awesome too..

[@queenofhearts9186]

We make it in the middle east, and it’s a main popular dish in Syria in particular. Very old dish and favourite for the people of Syria. We have grape trees growing randomly everywhere in Syria and people just go to their garden and pick some leaves to cook. I’m very surprised people in western countries know and make this dish!

[@Nakiyo11]

These are my mom's favorite. Can't wait to learn

[@SavoryExperimentsCooking]

I love these so much! I can't wait to try making this recipe.

[@NGC-cz1nr]

Wow! I just searched what this dish was a few days ago. Can't wait to try some 😄

[@m.martinez167]

Oh my gosh your baby is ADORABLE!! There's your little sous-chef!!

[@aidaaida9803]

Sure will try your version!!! In Lebanon we stuff grape leaves with rice and minced meat, preferably lamb, salt and seven peppers. In the bottom of the pot we put lamb chops and sliced onion and sliced tomato. Cover with hot water and cook about one hour and a half.

[@anjnag6965]

This is so unique. I must look for the wine leaves, if I decide to make this. The little boy is soooo adorable.😘

[@ellielarsen3673]

Love it ❤ Easy to follow your recipes!

[@farzanasabrina219]

Preppy kitchen I watch 🎉your recipes all days

[@watchman1969]

family recipe sharing, with love... just that already worth a like

[@andrewriker5518]

I'm looking forward to making this, this weekend. I make your spinach pie recipe.... it's wonderful!!

[@angelface8558]

Hes sooooo sweet and this recipe is amazing 💕💕

[@vixgnandt783]

I have an Egyptian recipe. Use fresh parsley instead of oregano. Add ground cardamom and cinnamon to the meat mixture. Boil with chicken broth and halved lemons instead of water. Layer bottom of pan with sliced onions instead of grape leaves. Love that cream sauce recipe. Gotta try it!

[@Earthy-Artist]

That sounds delicious love cardamom & cinnamon!

[@adriennemcmillan9637]

He did such a good job! What a cutie! He's getting so tall 💜

[@odenvasquez4722]

I love stuffed grape leaves ❤

[@ellenisamaltanos7467]

My family favorite also !!!! I use my Yia Yia Recipe 🙏✨❤️

[@JuliaARubin]

I tried Greek, Egyptian, Turkish and Bulgarian versions of this dish, and all are amazing! My mom used the grape leaves from our own garden, and used fresh grape juice in the sauce.

[@bunkyman8097]

OMG, that is the cutest boy I have ever seen! I would be a proud papa too!

[@dimaalhourani3369]

I am from middle east and we have two kinds versions. One of them with meat and the oher one with vegetables

[@daliamikhail6866]

I am from Egypt and I do it different ways but it is the best way ever l love it

[@eqrain21]

He totally did a good job! Fine motor skills are hard. This looks amazing, I should probably get your book 😅

[@elpy85175]

Gemista with dolmadakia is the best food in the world. Here in Italy I don't find ampelofilla even though Italy is full of them. They just don't eat them. At least here in Venice. So I make gemista without them but when I go home my mom makes them the next day because the first day we eat souvlakia. The ampelofilla cost so much but it is so worth it! And when I come back in Venice I bring some, I prepare them and keep them in the freezer. I love that you make greek foods!!!

[@elpy85175]

You have to try them with Greek yogurt!

[@sedefg6781]

@@elpy85175 is this Greek food? 😃

[@elpy85175]

@@sedefg6781 yes but they make it in Turkey also.

[@sedefg6781]

@@elpy85175 no, it's an ottoman food, they also make dolma in Greece and in old ottoman territories. Even the name is DOLMA. The name is Turkish. 😁

[@elpy85175]

@@sedefg6781 The Ottoman Empire, also known as the High Gate (Turkish: Osmanlı İmparatorluğu) was a vast state founded in the late 13th century by Turkic tribes in Asia Minor and ruled by the descendants of Osman I until its overthrow in 1918. Modern Turkey is only a part of the historical Ottoman Empire although the terms Turkey and Ottoman Empire are used interchangeably to describe one of the largest and most powerful empires in modern history. It penetrated the European continent after a long period of absence of Islam from Europe (8th century - Moorish invasion of Spain).

[@joandeimling7681]

Just received your cookbook today. Cannot wait to use the recipes in the book.

[@danamichelle1290]

This was so cool to watch.. I came here looking for the correct way to pronounce dolmades but I love the casual way he chops the parsley.