I have recently discovered your channel and it is wonderful. Such a fine cuisine unknown to so many. Thank you for the inspiration. You are simply a delight!!
@intinaskitchen55403 жыл бұрын
Thank you so much!
@yannisgfcooking91443 жыл бұрын
Very nice 👌. I love stuffed leaves... One of my favourite. Perfect 👍. Perfect explanation as well. Have a wonderful day!!
@irahandwerker855710 ай бұрын
love dolmas my mom is from tukey we use some different spices like a bit of allspive cu,in dill mint and lemon and pomengrante molasses also sumac ty fo your video
@blackseafleet4 жыл бұрын
Shat lavner!!!!! 🔥
@Iamhungrynow4 жыл бұрын
Very well done 👍
@annaswanson59032 жыл бұрын
This looks amazing
@allicatmcd10 ай бұрын
Wow! I've only had pork based spicy Sarma! That one's from a family of Gyspies who originate from India. It's oil, pork, tomato paste, rice, water, bell peppers, onions, jalapenos, red pepper flakes, vinegar, S&P. Really good spicy or less so. Great wrapped or not. I think they used cabbage leaves, if I remember right.
@TheTopperChef3 жыл бұрын
Looks delicious!
@intinaskitchen55403 жыл бұрын
Thank you!!!
@carmenpetrini37094 жыл бұрын
Wow delicious 🤗
@intinaskitchen55404 жыл бұрын
Thank you!😘
@erdemozcan543514 күн бұрын
This is a Turkish dish and sarma and dolma are Turkish words, sarma means to wrap, dolma means to fill.
@lisawinfield54310 ай бұрын
❤ our Hye dolmas! Mom caramelized lots of onion, added rice and seasonings, cooked till rice was partially done, wrapped and cooked till rice and leaves were done. Do you have a recipe for cabbage stuffed with bulgar? Thanks. I'm making dolma for my Odar in-laws for Easter ❤
@intinaskitchen554010 ай бұрын
Thank you for the support and your mom’s recipe , I’ll be sure to try her method, yes I’ll def make a cabbage version with bulgar , that was my dad’s favorite for Lent. I’ll post one soon♥️
@elizabethcolorsart77283 жыл бұрын
yummy love them with yogurt :)
@irasworldchannel4 жыл бұрын
😘😘😘😘😘😋😋😋😋😋
@intinaskitchen55404 жыл бұрын
💕💕💕😘😘😘
@saraabraham99633 жыл бұрын
Thank you for the written recipe. What kind of Jar Grape Leaves are you using? Please advise. Thanks Sara
@intinaskitchen55403 жыл бұрын
I used the Orlando brand for this dish since it’s more on the sour side with the kind of brine that is used.
@saraabraham99633 жыл бұрын
@@intinaskitchen5540 Tine Jan, My late mother used to make BORANI with kashk and Beets do you think you can find this recipe? I did not had a chance to get that recipe from her. Thank you as always for you wonderful recipes. Keep up the good work.
@intinaskitchen55403 жыл бұрын
@@saraabraham9963 ahh yes! That is definitely on my list to make it’s one of my favorites! ♥️
@saraabraham99633 жыл бұрын
@@intinaskitchen5540 Thank you Tina Jan can't wait.❤❤
@alishiaesmaily113 жыл бұрын
Do you have an idea of how much salt you used for the recipe?
@intinaskitchen55403 жыл бұрын
I tend to eyeball it so you can use it to your liking and taste. But if I were to give a measurement I’d say a tablespoon maybe less since your base is on the sour side