Lamb Dolmades: Lamb and Rice Stuffed Grape Leaves

[@lemontree5788]

My favorite way is to lay them in a large casserole dish, cover with a jar of tomato sauce, refill jar with water or broth and add that into the casserole dish too, cover and bake for an hour or even a bit longer. Leave it covered after removing from the oven, let it cool and absorb the rest of the liquid, then serve warm or cold. Delicious! My family looks for these at every holiday gathering. Thank you for your videos. I learn so much from you!

[@MoonLady-d5w]

Thank you. I'm making them the first time today and definitely prefer the oven vs stove

[@Barbie.Boo1961]

I have been looking for a recipe for this, thank you your instructions are so clear and straightforward. Thank you

[@tariktuhin7589]

Great.. Thank you so much for making it so beautiful and easy to understand 🙏

[@tanvav]

My late Yiayia (grandma) used to make these a lot with ground beef and it was so delicious. We would dip in with plain yogurt on the side which is also great. You remind me of how my Yiayia (grandma) made those.

[@terrypogue]

I have made your dolmades several times. I gave my friend some that i had frozen. She just texted me and said she served them last night and her husband groaned with delight so she asked me for the recipe. I sent it to her. I make your recipe as demonstrated except i use Carolina Gold long grain rice and cook them in the pressure cooker at high pressure for 18 minutes and natural release for 15 minutes. I use an inverted pyrex pie plate on top of the vine leaves. I also do your stuffed cabbage rolls in the pressure cooker. Delicious and i like the avgolemono on just about on or in anything but i think the vegetarian vine leaves really benefit from the tangy lemon. Thanks for all your wonderful recipes.

[@bigd4367]

I enjoyed your youtube. I will make the Grapeleaves with ground Lamb fresh herbs and rice just like you made but chicken stock. I will try it. 💖💖

[@TomsTreasures3191]

Great recipe! It was very simple and easy to make. I made these dolmades with half the meat but did not halve the seasonings. Luckily for me, I have grapevines growing in my yard. I harvested some fresh leaves last week and prepared them for rolling. So I was all ready to roll! I was able to throw together the meat and seasonings in no time flat, and a half-hour later I had about 50 nicely uniform rolls! Thank you!

[@gidget146]

Thank you for the lovely recipe!❤️

[@djddean6100]

I’ve made these with ground beef , but your recipe with lamb is so delicious. Need to make this! Thank you

[@rsbobeenie]

DJD Dean you can even try a mix of both lamb and beef. The combo is delicious.

[@djddean6100]

R Stavros Thanks, that’s a great idea!

[@maureenedonovan9935]

One of my faves. Thanks for the recipe.

[@jennyrojas7811]

It makes a massive difference in flavor when you add pomegranate molasses during the cooking process

[@Tasty-Dishes]

I love all variation of dolma and this one looks so delicious :)

[@johnkinsela77]

Thank you for this recipe. I've made them with just vegetables before but I love lamb and mint so much. They do taste so much better cold the next day. Yum

[@mohammedconor7141]

I know im asking randomly but does anybody know a method to get back into an instagram account?? I was stupid forgot my account password. I love any help you can give me.

[@langstondominick681]

@Mohammed Conor instablaster ;)

[@mohammedconor7141]

@Langston Dominick i really appreciate your reply. I found the site through google and Im trying it out atm. Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.

[@mohammedconor7141]

@Langston Dominick It did the trick and I finally got access to my account again. I'm so happy! Thank you so much you saved my ass :D

[@langstondominick681]

@Mohammed Conor Glad I could help xD

[@georgetouliatos5972]

My Mom would add some fresh dill and 3 ounces of tomato paste to the bowl before mixing, and they were to die for.

[@robertov1781]

Just made it. Very good. Thabks🎉❤

[@sametasl160]

dolmades called dolma in Turkey and we have similar foods. Thank you for great recipe.

[@restawhileyall1781]

For Greek-Cypriots the dolmades are called koubebia - yum, omnomnom k o u b e b i a.

[@darthvader4899]

we never called dolma. it is sarma. dolma is different thing same idea.

[@Imaneimane-ke7cv]

And called dolma in Algeria

[@roseandstem8054]

And stuffed grape leaves in Murica!

[@titasdragonnails9043]

Your recipe was amazing, I followed your instructions to a Tee (lol) , my family loved them, blessings to you and your family for sharing with us! I also subscribed to your channel, can't wait to try more of your recipes!!

[@nellymuthoni6814]

i ate this in Egypt,awesome

[@donnadenny7542]

I used to eat these growing up, I love to eat them cold with lemon juice. Going to make this soon!

[@DimitrasDishes]

I always eat them cold or room temp. too :) dipped in tzatziki!

[@robertcarver4067]

Great tips! You motivated me to make another batch!

[@CynthiaHunterNightwillow]

Can you freeze batches and pull them out and cook them as you want?

[@277SIFIS]

Πολυ ωραια συνταγη... Μπραβο σου.

[@MKASTA]

Bravo Dimitra

[@renetapouleva211]

Thank you 🙏🏻 🌹

[@ibunerayainyong1062]

Thank you..it's look delicious..yammy..! 😋😙😙

[@nateerickson3844]

Thank you

[@wr3add]

Cool thanks

[@oaquino829]

Please write a cookbook!

[@sooreta]

Hey Dimitra, the link on the olive oil is not working. Can you please let me know the brand that you use. Thanks

[@deaconandrewkingtheinspira762]

I grew up in a Chaldean neighborhood and I enjoy eating Lamb dolma. I purchased some at a store in Hamtramck Michigan. Very delicious 😋😍

[@DimitrasDishes]

Thanks for being here :) Hope you enjoy these!

[@ravenblackhawke]

ravenblackhawke I add home made chicken stock with lemon juice into the pot for added flavor. Next day after I refrigerate them I make my Greek thick egg lemon sauce and spoon it over and also sprinkle some fresh mint and dill, then sit and devour them. Delicious!

[@PunjabiFoodieZ]

Wow awesome

[@jenniferherrick4821]

Dimitra, where do you buy your grape leaves in Houston? I’ve not seen them anywhere.

[@DimitrasDishes]

Phoenicia supermarket on westheimer :) but local middle eastern grocery stores carry them too.

[@geegurl25]

H-E-B carries the brand Dimitra uses in the world-food, or “ethnic” isle.

[@richardboisvert9998]

Yum!

[@restawhileyall1781]

Dimitra, is that Himalayan pink salt that you used? Another great video thank you.

[@DimitrasDishes]

Yes, it is Himalayan pink salt :)

[@georgannandres2471]

Can they cook in the oven instead of the stove top

[@Eliziia]

Wich broth goes best with lamb, chicken or beef?

[@sueraiders]

Very good you explain very well, that’s exactly how I make it. 🇬🇷 delicious lots of lemon. 🍋🍋🍋🍋🍋😉

[@paulreeds6015]

My friend used lamb cinnimon tomato paste mint and uncooked rice it was good

[@rsbobeenie]

Thank you Dimitra... I've been waiting for this post. Also, what kind of plates do you use for the weight.

[@MoonlightSonata160]

Can I still use basmati instead or it won’t work?

[@DimitrasDishes]

yes, basmati works :)

[@margaretstokely9016]

Hello Dimitra! If you are cooking some meat under the Dolmades, where does it go? Over or under the bottom layer of vine leaves?

[@DimitrasDishes]

It doesn't make a difference :)

[@trapmuzik281]

Do you have a restaurant in Houston? If yes, I would like to eat there

[@paulbtopchef]

My mother in law just gave me a bag of fresh leaves, will I need to blanch first or use from fresh. Many thx

[@traizakedis9789]

Good like Egyptian food

[@wejcynp8943]

yummmy

[@pramilalall5119]

Can I use fresh leaves from the grape vine in my garden?

[@DimitrasDishes]

Yes, you must blanch them first in some salted water :)

[@pramilalall5119]

Thank you🙏

[@georgehatesbattlefield7322]

Bravo koukla

[@christopherolmstead1053]

❤

[@MsAfrocookie]

poly yammy!! where is the avgolemono?

[@DimitrasDishes]

I kept it simple, but avgolemono sauce takes it to another level of deliciousness :)

[@OldNewsNewNews]

My Sister-N-Law, ❤was Arabic, When I' was a kid, I' never forgot The names of the Dinners 🍲 she Made, stuffed 🍇 grape leaves 🍇dolma⬅Was one of them, What flavor 😀 very Gratifying for the tummy...😛 Watching the video, it is a work of Art,❤preparing it, Tried to make it once and it, bombed.😵..lol....Gonna try again, if you please can let me know what type of zucchini, can you use, Thanks so much for the video was very interesting❤🙏❤

[@marykoufalis7666]

Any kind of zucchini will work great.

[@karend99143]

I lay Tomatoes that are cut in half on top of the unrolled Leaves that line the pot.

[@zootybeano]

I like a recipe made with tomato sauce.

[@michellelloyd6256]

Where's the avgolemono sauce? I love these but can you make that too please

[@DimitrasDishes]

I made a more recent video with the avgolemono :)

[@sophiewallace8662]

I bought some grape leaves. Couldn't get them out of the jar. Half of them tore apart and then I threw them away.

[@MoonLady-d5w]

4:40 how to roll the leaves

[@rezanabda5491]

you can ad green onion and yogurt and dill.

[@wafa5817]

🌹

[@Tayfun1974]

The true is dolma come form Turkey

[@carlfranz6805]

Wait, no cumin and cinnamon? What the heck?

[@Sheperdslantern]

My families version of dolmades medium.com/me/stats/post/9ea51e6611c5

[@istanbul-Tr]

Lahana dolmasi from origin of anatolia

[@ivorycrown8673]

Please want to know eaters from any country such as: - 1. Do you come from Mexican cuisine 2 - Do you come from the Iraqi kitchen to the end and thank you

[@Tasty-Dishes]

Come and check my channel for Iraqi recipes :)

[@martywhite5384]

Change the battery in your smoke detector.

[@Naeem92]

I would love to try making these authentic little dishes but it seems a bit too much effort to put in just for a side dish or starter.

[@fcon8507]

You can eat them as a main course with potatoes as a side, especially if the dolmas are stuffed with meat.

[@verbummentis]

This is sarma, not dolma. Dolma means stuffed, sarma means wrapped...

[@riasomers642]

No dill, no rosemary. Skoupethethia

[@SiegfriedPretsch]

A big NO to lean meat.