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!
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.
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.
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!
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!!
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
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.
@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.
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!
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❤🙏❤
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
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!
Thank you. I'm making them the first time today and definitely prefer the oven vs stove
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. 💖💖
I have been looking for a recipe for this, thank you your instructions are so clear and straightforward. Thank you
Great..
Thank you so much for making it so beautiful and easy to understand 🙏
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.
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.
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!
I’ve made these with ground beef , but your recipe with lamb is so delicious. Need to make this! Thank you
DJD Dean you can even try a mix of both lamb and beef. The combo is delicious.
R Stavros Thanks, that’s a great idea!
Thank you for the lovely recipe!❤️
I love all variation of dolma and this one looks so delicious :)
One of my faves. Thanks for the recipe.
It makes a massive difference in flavor when you add pomegranate molasses during the cooking process
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!!
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
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.
@Mohammed Conor instablaster ;)
@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.
@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
@Mohammed Conor Glad I could help xD
Just made it. Very good. Thabks🎉❤
dolmades called dolma in Turkey and we have similar foods. Thank you for great recipe.
For Greek-Cypriots the dolmades are called koubebia - yum, omnomnom k o u b e b i a.
we never called dolma. it is sarma. dolma is different thing same idea.
And called dolma in Algeria
And stuffed grape leaves in Murica!
My Mom would add some fresh dill and 3 ounces of tomato paste to the bowl before mixing, and they were to die for.
i ate this in Egypt,awesome
Πολυ ωραια συνταγη... Μπραβο σου.
I used to eat these growing up, I love to eat them cold with lemon juice. Going to make this soon!
I always eat them cold or room temp. too :) dipped in tzatziki!
Thank you 🙏🏻 🌹
Great tips! You motivated me to make another batch!
Thank you
Thank you..it's look delicious..yammy..! 😋😙😙
Can you freeze batches and pull them out and cook them as you want?
Wow awesome
Bravo Dimitra
Cool thanks
Please write a cookbook!
Good like Egyptian food
Very good you explain very well, that’s exactly how I make it. 🇬🇷 delicious lots of lemon. 🍋🍋🍋🍋🍋😉
Dimitra, is that Himalayan pink salt that you used?
Another great video thank you.
Yes, it is Himalayan pink salt :)
Thank you Dimitra... I've been waiting for this post. Also, what kind of plates do you use for the weight.
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!
I grew up in a Chaldean neighborhood and I enjoy eating Lamb dolma. I purchased some at a store in Hamtramck Michigan. Very delicious 😋😍
Thanks for being here :) Hope you enjoy these!
Hey Dimitra, the link on the olive oil is not working. Can you please let me know the brand that you use. Thanks
Dimitra, where do you buy your grape leaves in Houston? I’ve not seen them anywhere.
Phoenicia supermarket on westheimer :) but local middle eastern grocery stores carry them too.
H-E-B carries the brand Dimitra uses in the world-food, or “ethnic” isle.
My friend used lamb cinnimon tomato paste mint and uncooked rice it was good
My mother in law just gave me a bag of fresh leaves, will I need to blanch first or use from fresh. Many thx
Yum!
Wich broth goes best with lamb, chicken or beef?
Can they cook in the oven instead of the stove top
Hello Dimitra! If you are cooking some meat under the Dolmades, where does it go? Over or under the bottom layer of vine leaves?
It doesn't make a difference :)
Do you have a restaurant in Houston? If yes, I would like to eat there
Can I still use basmati instead or it won’t work?
yes, basmati works :)
yummmy
Bravo koukla
Can I use fresh leaves from the grape vine in my garden?
Yes, you must blanch them first in some salted water :)
Thank you🙏
I lay Tomatoes that are cut in half on top of the unrolled Leaves that line the pot.
I like a recipe made with tomato sauce.
poly yammy!! where is the avgolemono?
I kept it simple, but avgolemono sauce takes it to another level of deliciousness :)
❤
I bought some grape leaves. Couldn't get them out of the jar. Half of them tore apart and then I threw them away.
Where's the avgolemono sauce? I love these but can you make that too please
I made a more recent video with the avgolemono :)
4:40 how to roll the leaves
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❤🙏❤
Any kind of zucchini will work great.
you can ad green onion and yogurt and dill.
My families version of dolmades
medium.com/me/stats/post/9ea51e6611c5
The true is dolma come form Turkey
🌹
Wait, no cumin and cinnamon? What the heck?
Lahana dolmasi from origin of anatolia
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
Come and check my channel for Iraqi recipes :)
This is sarma, not dolma. Dolma means stuffed, sarma means wrapped...
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.
You can eat them as a main course with potatoes as a side, especially if the dolmas are stuffed with meat.
No dill, no rosemary. Skoupethethia
Change the battery in your smoke detector.
A big NO to lean meat.