Stuffed Grape vine Leaves the Egyptian way

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

[@MiddleEats]

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

[@markopostic7066]

small onion bro this r enormous .

[@AmstradExin]

I like them greek style, with Zaziki and veggies.

[@AntEloftheHouseofEl]

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!

[@MONGHAZ73]

Yep 👍

[@MONGHAZ73]

Yep 👍 what do

[@RawBerserker]

There isn't a single bad type of dolma. Every one is perfect for every occasion.

[@MiddleEats]

Absolutely! I looooooveee iraqi dolma because of how tangy this is, but I'd happily take a plate of this any day!

[@ghassanalniser3261]

🇮🇶🇮🇶🇮🇶🇮🇶✌️✌️✌️✌️😉

[@fleshmoreblood]

The word Dolma was is Turkish. So we are the authority of this.

[@user-ji2us3to5p]

Most of the people here call it either waraq dawaly (ورق دوالي) or waraq inab (ورق عنب)

[@user-ji2us3to5p]

@Momo Gamer742 who invented the shawarma again?

[@eleanorslim1813]

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.

[@mimi_j]

I’ve been craving middle eastern and Mediterranean food my whole pregnancy but it’s not really available so I have to learn myself

[@elainereid1082]

"Wash your rice the legally obligated three times." Excellent.

[@ikillacommunistforfun320]

Never in my 41 years on earth have I ever washed my rice.

[@anette8260]

@@ikillacommunistforfun320 E- Excuse me? 😃

[@artsartsart]

@@anette8260 rice in different parts of the world are prepared and packaged differently - kzbin.info/www/bejne/eGSmeaaYg9ClacU is pretty informative on this topic

[@scotodell389]

@@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.

[@RD-vz6cc]

@@ikillacommunistforfun320 and it’s no wonder your rice taste like crap!

[@jenniferv618]

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_ 💕

[@mysticalfox4546]

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💗

[@aperson3961]

Was it tastier than the iraqi kids you’ve killed there huh murican?

[@n.8706]

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

[@jahanhoggarth1129]

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!!

[@Hema115]

@@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

[@Love-ArK-]

We are Palestinian. We use this trick too

[@n.8706]

@@Love-ArK- احلى ناس ❤️🇵🇸

[@carolinareaper444]

My grandma does that too, and puts a big rock from outside on the little plate to keep it put.

[@photasticimages9258]

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!

[@PeachyMushroom]

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!

[@linnea696]

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 :)

[@alfredhitchcock5653]

It all started with the Ottomans :D That's why there is a Egyptian, Greek, Syrian etc. Version of this

[@minadoro]

My grandad was from Lebanon and used to make stuffed grapes leaves with rice and meat a very tasty recipe as well .

[@cuzuvmcvoy]

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! 💕💕💕💕

[@GreyMan216]

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.

[@gvi341984]

-vegan American ideas shouldn't ruin food

[@GreyMan216]

@@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.

[@gvi341984]

@@GreyMan216 Veganism is very American it's something that's being exported right now to countries who have no exposure to it.

[@dikketwigt]

@@GreyMan216 do you enjoy killing all those plants?

[@user-hl3zw9ou5s]

@@GreyMan216 don't mind them, they must be children

[@afafsoliman5]

تسلم يديك شيف ، وتسلم المصرية إللى ربت وعلمت ،تحياتى من مصر

[@yuanjaycabachete4471]

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

[@RoseA_82]

Where can i find dill in the Philippines? I live here and am Egyptian but so difficult to find

[@RoseA_82]

Where can I find dill in the Philippines? I live here and am Egyptian. It's so difficult to find.

[@mariamavroforaki9393]

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

[@thequantumguy5067]

I am so so happy to learn there are still some greeks living in egypt! ,love from alexandria

[@mariamavroforaki9393]

@@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!

[@thequantumguy5067]

@@mariamavroforaki9393 ahlan beeky ay wa2t fe eskendria, will always be 2nd home for greeks♥️

[@blogwithkesar]

Wow !! Impressive 👍👍

[@deniibook1007]

This balkan girl love making them. Its bit like therapy rolling them :) Wonderful videos.

[@pairaka984]

"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. :)

[@jahanhoggarth1129]

Yep.... We just eat them through the evening and a couple cheeky ones in the morning...:)))

[@61citystars]

i know exactly what you mean

[@photasticimages9258]

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!!!! 😂

[@sumikolibby3203]

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.

[@user-jy4np9gu2i]

As an Egyptian, I really love this way of doing this dish❤️ can't wait to try the Greek recepie ❤️

[@tricholysis]

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

[@MiddleEats]

You got that right, they are always good no matter my mood.

[@zpotato1346]

Egyptian here, loved this Egyptian style dolma, loved the Iraqi dolma equally so ! all dolmas look so tasty

[@fatsojohn9025]

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.

[@MiddleEats]

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!

[@vicky2722]

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 🙌

[@ElberethOhGilthoniel]

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!

[@wesleycameron1034]

One of my family’s favorite dishes. We love it!

[@susanhigh5190]

Omg. I would love to have a plate full of grape leaves right now

[@misskelly007]

The care he took was beautiful. I love Dolma. Thank you

[@richardreynolds7552]

This guy is amazing, I always love the taste test at the end

[@aah5734]

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!

[@aishamohammad]

Love this! My favourite stuffing will be rice and minced lamb, cooked with layers of lamb bones and ribs. Thanks for this!

[@Georgian2go]

those look absolutely amazing

[@IRINUK26]

In Romania we make with rice, Orion, tomato puree , grund meat and Dill

[@fulivius]

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.

[@MiddleEats]

Thank you! Glad you're liking it all and I hope you try some of the recipes out!

[@ActuallyJozu]

Stuffed grape leaves are one of my all-time favorite foods!

[@guambianthunderbolts905]

This is looking fantastic! I will give it a try. Thank you!

[@SofiNme365]

I have to make this recipe! Thank you for explaining it so well.

[@petemarshall7618]

Another EXCELLENT Video -- thank you so much!!!

[@anuraa95]

I tried it today and it was the best dolma I’ve ever had. The simplicity and pure flavor does it for me

[@user-qg8vz2pq9y]

Τα πιο τέλεια ντολμαδάκια. Γειά στα χέρια σου. Χαιρετισμούς από Ελλάδα

[@richardpena7153]

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.

[@kekedarius4957]

I have no idea how this got recommended to me, but I am glad it did! I am saving this and making this later.

[@bdavre1]

This is awesome. Thank you KZbin algorithm! Middle Eats, you've earned yourself a subscriber!

[@elgracko]

middle easterns have the Best food, that looks delicious!

[@TariqTheTutor]

subscribed! A very logical, concise presentation.

[@karstencollins6966]

This is the first video I've seen from this channel but I can tell this channel will blow up. Good job Obi!

[@jim70ful]

Those look delicious. In fact all your recipes look awesome. Thank you for sharing your gift.

[@MiddleEats]

Thanks Jim! Glad you are enjoying them and hope you try some out.

[@LifeRNhungrynursetravels]

This is very informative. Love this version.

[@petesaekz7619]

I grew up eating that stuff!!! Never gets old!!!

[@willgoncher4643]

This looks delicious! I can’t wait to try it!

[@MiddleEats]

Thanks will! Be sure to send us some photos!

[@timestamps8576]

THE CUCUMBER YOGURT ! OMGGGG AMAZING

[@julianmeyer2886]

This looks amazing. I'm binging your channel right now and tomorrow will be a whole day of cooking *-*

[@monamezal1448]

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! .

[@mmps18]

Made this on Tuesday and it turned out well!!!

[@MilenaVeleva]

My favourite food. Simply adorable.

[@eid6584]

Oooo this is the first time hearing of this dish but it looks so goooddd, I want to try it.

[@DirtyHank98]

Dolma is a part of my childhood, my grandma always made it for me it was so good

[@sammyt3514]

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!

[@sylverezorer1678]

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 =)

[@elsalisa146]

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.

[@MiddleEats]

Thank you. Arborio is a good substitute for Egyptian rice. Just needs a lot of washing.

[@jannisradeke7342]

just found this channel and i am so glad i did

[@shannonferguson4810]

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. :)

[@MiddleEats]

Thank you Shannon. I hope you enjoy the recipes!

[@Brandoons88]

Thank you for the recipe they look delicious

[@yanifree114]

I harvested grape leaves last month...immediately blanched and stored them in the freezer for such a recipe as this. I love dolma's!

[@renetapouleva211]

Thank you very much for the lovely recipe, you are awesome 👏🙏🏻

[@reyhantimmons-cetin6860]

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 😊

[@werebilbyj4449]

This looks so nice. Thank you for sharing this recipe! From Australia here!

[@user-uc9me9pz4i]

Я из Молдовы и у нас делают голубцы точно вот такие же маленькие и вкусные...браво, браво...😊

[@Karneisa]

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

[@aformalevent]

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!

[@jammingalways]

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! :)

[@wikary4284]

Amazing. Made this for my Egyptian brother-in-law, and he praised it. Btw. You need a chef's knife. It's a quality of life upgrade.

[@TuckerSP2011]

These look so delicious especially with the yogurt sauce.

[@urukh]

my favorite dish, thx 4 sharing

[@artigotale]

Thank you for posting

[@sevraonic8656]

I'm officially subscribed. It's that good!

[@Rosemary-lg8sf]

Thank you for sharing your mother's recipe ❤

[@lyarnes]

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 😊

[@jujubee7351]

This looks so good! I’ve made it once and yes we used lamb to line the bottom of pot lots of lemon .

[@1000darkslayer]

Absolutely great recipe and very tasty too. Greetings from Greece.

[@chiot2875]

i had no idea this was a thing but it sounds so delicious. curious to give it a try

[@jujubee7351]

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!

[@luufia]

Lovly stuff mate , gonna try this out

[@dumasfoodjournal5617]

This recipe is amazing, nice sharing.

[@mmps18]

Foraged grape leaves at the park today so following your recipe!!

[@vivianhayes6865]

I had something similar in Turkey. Thank you for the insightful video.

[@layna-heyhey]

so cool. I never heard of this before.

[@pufarinu]

phenomenal dish!

[@nrs4387]

Will try! Thanks:)

[@hybrid10131]

10/10 will try this recipe thank you ! -A new Subscriber!!

[@tammam8776]

Welcome to another episode of Obi making us hungry! 🤣🤣🤣 Nice video as usual!

[@idinemousavi7444]

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 :)

[@MiddleEats]

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.

[@nira7552]

Very tasty and easy to make first time making this dish Thank you.

[@cookwithnazlimu5329]

In Azerbaijan we also have this dish.In our country this is Dolma.Dolma is Azerbaijani word and also Turkic.

[@sadrick1639]

Dolma is made with pepper. (dolma: to fill) Sarma is made with leaf. (sarma: to wrap) as you know these are Turkish verbs.

[@bonestormftw]

Your videos are so good!!!

[@biorebeca]

This channel should have 100 M subscribers

[@110001101]

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 :)

[@MiddleEats]

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.

[@christophercardenas157]

I will never forget that day about 10 years ago when I was at the deli section of the Ralph's store in Glendale, CA and saw these funny looking things marked Grape Leaves. When I asked the lovely young Latina behind the counter what are Grape Leaves, she knew exactly what to do----the Latina said nothing and, with a big smile, simply gave me one....and I was forever HOOKED. Love you my Brother for showing how to make one of my fave dishes Egyptian style, now can't wait to try it with Greek yogurt and cucumber dip---my adding a dash of Tabasco Original Red Hot Sauce (in honor of my Latina who got me HOOKED) or, for some authentic southern comfort, Glory Foods Hot Sauce, either one to add that special little bit of heat to a great dish. Give it a try and ENJOY!---Andromeda International Records and Films

[@silviu8330]

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

[@lionturtle5071]

in turkey, we also do it with cabbage, as well as grape leaves. both of them delicious

[@silviu8330]

@@lionturtle5071 yea well as most of the Balkan countries, Romania's cuisine is mostly based on the presence of the Ottoman Empire :)

[@Br020XX]

really ? no Turks in the comment section saying : DOLMA IS TURKISH ?? they must be proud instead of angry to see their food used in the middle east , these by the way are very very tasty nice job

[@lynx7060]

fellow Turkish here ;) but not gonna claim its us bc i dont really think its origin is us. but even if it is doesnt matter this dish is made in lots of countries near us. neighbour countries always have some similar dishes so its normal. btw we have 2 kinds of dish with grape leaves, zeytinyağlı(olive oil) yaprak(leave) sarma and yaprak dolma. yaprak sarma is thinner and longer. and tastier imo ^^

[@Br020XX]

@@lynx7060 yok ister kulansinlar onu demiyorum tabi hepimiz komsuyuz akrabayiz , ama sarmanin ismi resmen Türkçe ama ona ne diyeceksin ? dolma da ayni hesaba geliyor ? neyse , biz hiç bi seyimize sahip çikmayalim da , 20 sene sonra Türk mutfagi gibi bi sey kalmaz bu dunyada herseyi Türkler çaldi olur , sen kafani yorma ;) kendine ii bak , adamlar bizim yemeklere sahib çikiyor senin konustugun lafa bak ;) haha neyse , haydi