I’m also Egyptian born in Cairo. Wera Enab was a staple growing up & still is. My husband & kids love it! I appreciate watching different ways of cooking. My mom would mix everything raw & steam with the chicken broth, lots of lemon & sometimes adding chicken bones at the bottom for added flavors. I’ve never seen the leaves boiled first but I will try it because I think itll add softness. I just came across your channel & liked what I saw. I subscribed & will continue watching :) in support of my fellow Egyptian sister. Shukran
I think Dolmas is the Greek version without meat. Haven't heard of this being called dolmas before. We call it "Warak Inab" I hope you make it - it's so delicious. I just made it with ground lamb a couple weeks ago (not her recipe)
Hi Suzie, I’m an Egyptian living in Canada since my mid teens! I too love stuffed vine leaves!😊 However my recipe ( passed down from my mother also ) is a bit different! I added chopped tomatoes, more meat, less rice, nutmeg and a couple other differences! That said, I’m sure the end result is yummy! My mom used to roll them so thin and uniform, and in no time! Not me,😂 I too love recruiting the family to help roll, it’s so much fun!! It’s a must have at Easter. 🐣 Thanks for sharing!
Greetings from Redondo Beach CA 🇺🇸 I always wonder how to make this delicious side dish whenever I go to a Mediterranean restaurant. Nice work. Cheers 🥂
This is so different as to how the Greeks make Dolmades. You did mention that it’s your mom Egyptian recipe. I just never realized how different it is .
We love this recipe in Brazil. Down there we inherited from the Lebanese people and we call Malfouf . There we use both Grape leaves as well as the cabbage to wrap the stuffing . It tastes amazingly good . Good job, lady. 👏👏👏
Thank you for making Dolmas an achievable recipe! I can think of all kinds of fillings that I want to try - including adding green chile (I am in New Mexico). I love your book and weekly recipes!
looks delicious ❤ just a couple of tips mix the broth with pomegranate sauce also put a little sauce with the filling with 1 spoon of ground coffee. MY WIFE RECIPE
I just watched you for the first time. It was a short about pita bread. Can you give exact measurements for the bread? Then I will try that recipe and watch more of your videos.
Can I use fresh grape leaves? How does that change the recipe? Should I rinse with warm water or boiling water if they’re right off the tree? Also what kind of rice brand? Is basmati ok?
You can totally use fresh grape leaves. First, be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated. For the rice, basmati might be okay, but we really recommend a short grain rice like arborio.
You can totally use fresh grape leaves. First, be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated. For the rice, basmati might be okay, but we really recommend a short grain rice like arborio.
My sister's mother in law does the same. They turn out beautiful. I asked her about cooking the meat first but she says you don't have to. And I think she adds lemon juice to the mix before rolling
Yes, I do it this way as well - just roll up the raw meat with the rice & seasonings. The meat will cook along with everything else. I was taught by the best!
@@p.reneeblue7799 awesome! That's very helpful, thank you. I got some direction but there was translating between Greek and English and I didn't get all details. So thank you!
Hi; yes the fresh ones are way better than the jar ones. You do exactly what she’s doing boil them for a couple of minutes that’s all they need especially if they feel thin. The ones in a jar are very thick and coarse and need longer boiling.
It is best to use medium size leaves. The largest ones are too tough and the smaller ones are hard to roll. I was also told to pick the leaves with the stems at where the stem joins the stalk, otherwise the vine will be weakened and fewer new leaves will grow back. I do not know how true that is, but that is what my mother and grandmother told me!
Absolutely! There are many variations! Being Lebanese/Syrian Myself, with a Greek husband, I make them a few different ways. You can cook them with rice, parsley, garlic, onion in a delicious lemony water broth . My mom used to also sometimes add chickpeas! I also add dill when making them the Greek way. Dipped in a garlicky yogurt sauce!
I haven't even watched the video yet but I checked and you're making them with meat! Just like my Palestinian relatives. Gotta be good. My favorite food on the planet - aside from homemade Peach Pie that is (from my American grandma!)
Very nice shearing my friend ❤ looks tasty and delicious recipe 😋 😍 thanks for shearing 👍 Big like👍 new subscriber here please stay connected with me ♥ 🎉🎉
It's a Greek dish. It was spread around the Mediterranean by Greeks who had an Empire. Not Turkish or Arab. Greece had an Empire way before Romans, Ottomans or Terrorists could count their fingers. Food should be a joy to everyone and anyone. Trying new tastes and experiencing new flavours is one of the greatest experiences of Humanity. But, hot dogs, Hamburgers, Pizza and French fries are not American dishes. Just as Dolmades or stuffed grape vine leaves are not Turkish or, Arab.
I think you got your facts wrong and it’s a Greek like myself telling it to you. You’d be literally shocked to learn that the civilizations of Mesopotamia ( Iraq and Syria were at least a thousand years older than Greece, but it doesn’t seem that a person like you has a clue . The Arabs invaded and conquered the very sophisticated civilizations of Mesopotamia, Ancient Egypt and the mighty and sophisticated Phoenician civilization ( which is modern day Lebanon. Did you know that our Alphabet was invented in Byblos ( which is in modern day Lebanon ?) or did you know that our continent Europe was called after Europa, a Phoenician Princess born in the very ancient city of Tyre ( modern day Lebanon?) Did you know that most of our food, dishes and wine making were brought to Crete and Cyprus by the Phoenicians? I agree with you about The Turks because the Turks were brought as soldiers in the Arabic empire to the Middle East by the Arabs . They aren’t Mediterranean like the Syrians , the Lebanese or the Palestinian people. To go back to your comment, Moussaka, feta cheese, halloumi , dolmas, gyros, spinach, lemon, almonds, coffee, sorbet, pistachio, sugar, are all dishes and food brought to us and Europe by the Arabs or the Levantine civilizations. European historians have many books on this topic. The Greeks copied most of their knowledge from the ancient Middle Eastern Civilizations.
@@fjordhellas4077 No. I didn't know these facts, although I'm not astranged to the history we are spoon fed by the victorious. I must confess that I could not recall even making my comments because I was extremely drunk. Thank you for your reply. I must however note that your aforementioned Mesopotamians were certainly not Arabic or Muslim in those times. Islam is a relatively modern ideology. I feel that you read some old books, that were mis-interpreted. Once again I'm intoxicated because I need to sleep so that I may awaken at 0430. But anyway, forget that English was born from German, French and Latin and of course Norse. This means nothing and has zero input in this debate. I can't access my original drunken comment whilst typing (I'm on a phone, not typing). So properly addressing your retort is somewhat difficult. I believe it had something to do with Dolmades, but I watch so much content that I may be be off subject by several light seconds. I could mention that modern mathematics was made possible by the Indian invention of the Zero. Mere witchcraft according to the Romans. In my time within this existence, I have realised that history is mostly a distraction. Truth must not be revealed. Gobekli tepe will not be unearthed for at least another century "for the sake of future generations". Egyptologists are lying shit bags despite absolute facts uncovered. They of course will not dig any more because... My fellow Human, You are in darkness with reference to our past, as am I. I hope that we are both enlightened, along with all humanity before our time here passes.
@AydinAydin8434 Yes, but I eat Dolmades, not Dolmas. Only Dolmsdes, made in Greece, are available to purchase in my supermarket. I have visited both Greece and Turkiye. Similar foods or same food but different teams. I understand that national pride must claim a dish..but who really gives a shit, as long as it's delicious. I was naive enough to order Hommos/ hummus/ homous etc. in both countries and was greeted with the exact same look of confusion. Whereas in several other countries,they all claim to be the creator of chickpea mush.
I’m also Egyptian born in Cairo. Wera Enab was a staple growing up & still is. My husband & kids love it! I appreciate watching different ways of cooking. My mom would mix everything raw & steam with the chicken broth, lots of lemon & sometimes adding chicken bones at the bottom for added flavors. I’ve never seen the leaves boiled first but I will try it because I think itll add softness.
I just came across your channel & liked what I saw. I subscribed & will continue watching :) in support of my fellow Egyptian sister. Shukran
I am a professional chef from Chicago and love your channel. Thanks
Thank you for teaching me and us how to make Dolmas. I'll try it with my 2 young boys..
I think Dolmas is the Greek version without meat. Haven't heard of this being called dolmas before. We call it "Warak Inab" I hope you make it - it's so delicious. I just made it with ground lamb a couple weeks ago (not her recipe)
Hi Suzie, I’m an Egyptian living in Canada since my mid teens! I too love stuffed vine leaves!😊
However my recipe ( passed down from my mother also ) is a bit different! I added chopped tomatoes, more meat, less rice, nutmeg and a couple other differences! That said, I’m sure the end result is yummy! My mom used to roll them so thin and uniform, and in no time! Not me,😂
I too love recruiting the family to help roll, it’s so much fun!! It’s a must have at Easter. 🐣
Thanks for sharing!
LOVE YOUR RECIPES, THEY ARE IMPROVING MY HEALTH. GOD BLESS!!
Love love love it! You make Mediterranean dishes fun and easy to make, thank you! Will defo try it this Ramadhan in sha Allah. Lots of love
Greetings from Redondo Beach CA 🇺🇸 I always wonder how to make this delicious side dish whenever I go to a Mediterranean restaurant. Nice work. Cheers 🥂
This is so different as to how the Greeks make Dolmades. You did mention that it’s your mom Egyptian recipe. I just never realized how different it is .
Me too~and these look delicious, as well!
My family has been making this for decades - slightly different recipe. This is SO much better. I have not seen the meat version in any restaurant.
Can't wait to do this, this weekend!
❤❤❤ Mom is going to love it !
We love this recipe in Brazil. Down there we inherited from the Lebanese people and we call Malfouf . There we use both Grape leaves as well as the cabbage to wrap the stuffing . It tastes amazingly good . Good job, lady. 👏👏👏
Definitely going to try
Thank you. You make things easy and very doable.
Another good dish to make. I’m loving it I love the way your kitchen looks also.
This made my mouth water im going to make it
Thank you for making Dolmas an achievable recipe! I can think of all kinds of fillings that I want to try - including adding green chile (I am in New Mexico). I love your book and weekly recipes!
I made these and your recipe is phenomenal!! 🎉
Love your videos and enjoying making your recipes from your book too! 🥰
Dolmades! Love em!
Looks so good . I've been wanting to try .
Delicious 😋
Thank you for sharing!
Great video! If you use an instant pot, it would be great if you made a video of the process of making dolmades with a pressure cooker.
I’m sooo hungry now😊
I ADORE READING
looks delicious ❤ just a couple of tips mix the broth with pomegranate sauce also put a little sauce with the filling with 1 spoon of ground coffee. MY WIFE RECIPE
I just watched you for the first time. It was a short about pita bread. Can you give exact measurements for the bread? Then I will try that recipe and watch more of your videos.
Yes, we never cook the meat first, I suppose cooking it first gets rid of a lot of fat. I’ll try your version. Thanks.
Thank you
Can I use fresh grape leaves? How does that change the recipe? Should I rinse with warm water or boiling water if they’re right off the tree? Also what kind of rice brand? Is basmati ok?
You can totally use fresh grape leaves. First, be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated.
For the rice, basmati might be okay, but we really recommend a short grain rice like arborio.
You can totally use fresh grape leaves. First, be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated.
For the rice, basmati might be okay, but we really recommend a short grain rice like arborio.
What pan are you using? It’s a beautiful shade of blue!
Hello! That's the Le Creuset Enameled Cast Iron Signature Braiser, 5 qt. , in Marseille. You can find it here: amzn.to/3wxqmCH
Can you tell me for how long can you boil the leaves before being stuffed?
We use jarred leaves here, so there's no need to boil first :).
Do you prefer a certain kind of rice?
I have lots of middle eastern friends who make this dish but they don’t cook meat they mix it with rice and roll. 🤔
My sister's mother in law does the same. They turn out beautiful. I asked her about cooking the meat first but she says you don't have to. And I think she adds lemon juice to the mix before rolling
Yes, I do it this way as well - just roll up the raw meat with the rice & seasonings. The meat will cook along with everything else. I was taught by the best!
@@p.reneeblue7799 Do you mix lemon juice or olive oil in? If so is it into the mix or over the top before cooking?
@@Three-Headed-Monkey I sprinkle a little Olive Oil & Lemon Juice over each layer when placed into the pot. I have never put it into the meat mixture.
@@p.reneeblue7799 awesome! That's very helpful, thank you. I got some direction but there was translating between Greek and English and I didn't get all details. So thank you!
Can you use grape leaves not from a jar? I have grape vines in my yard. How do you prepare them for wrapping?
Hi; yes the fresh ones are way better than the jar ones. You do exactly what she’s doing boil them for a couple of minutes that’s all they need especially if they feel thin. The ones in a jar are very thick and coarse and need longer boiling.
It is best to use medium size leaves. The largest ones are too tough and the smaller ones are hard to roll. I was also told to pick the leaves with the stems at where the stem joins the stalk, otherwise the vine will be weakened and fewer new leaves will grow back. I do not know how true that is, but that is what my mother and grandmother told me!
@@BonnieClyde216 thank you 😊 i will try it!
@@fluffyface6685 thank you for the insight
Fresh grapeleaves from the vine are the best! You need to prepare them properly first.
Is there a way to make these without the meat? I guess a Vegan way. They looke so good.
Yes, they're called Dolmas or Dolmades - the Greek version. You may need a different recipe though
Absolutely! There are many variations! Being Lebanese/Syrian
Myself, with a Greek husband, I make them a few different ways. You can cook them with rice, parsley, garlic, onion in a delicious lemony water broth . My mom used to also sometimes add chickpeas! I also add dill when making them the Greek way. Dipped in a garlicky yogurt sauce!
Try it with plain yoghurt This the way it s eaten in Egypt 👍🏻👍🏻
It appears to be a lot of salt being put in the mixture. Does this turn out very salty tasting?
Do you have a vegetarian version?
I haven't even watched the video yet but I checked and you're making them with meat! Just like my Palestinian relatives. Gotta be good. My favorite food on the planet - aside from homemade Peach Pie that is (from my American grandma!)
Like❤
Dolma : turkish named.
Even its name is Turkish
Not Arabic language
Not greek language
You could cook for me anytime...oops, don;t tell your husband, I'm too old to get beat up
I cook the meat first like you! It make the stuffing lighter and fluffy 😊
Very nice shearing my friend ❤ looks tasty and delicious recipe 😋 😍 thanks for shearing 👍 Big like👍 new subscriber here please stay connected with me ♥ 🎉🎉
Love grape leaves don't eat meat
That was grueling! Stuffing the leaves is no fun & takes forever.
It's a Greek dish. It was spread around the Mediterranean by Greeks who had an Empire. Not Turkish or Arab. Greece had an Empire way before Romans, Ottomans or Terrorists could count their fingers.
Food should be a joy to everyone and anyone. Trying new tastes and experiencing new flavours is one of the greatest experiences of Humanity.
But, hot dogs, Hamburgers, Pizza and French fries are not American dishes.
Just as Dolmades or stuffed grape vine leaves are not Turkish or, Arab.
I think you got your facts wrong and it’s a Greek like myself telling it to you. You’d be literally shocked to learn that the civilizations of Mesopotamia ( Iraq and Syria were at least a thousand years older than Greece, but it doesn’t seem that a person like you has a clue . The Arabs invaded and conquered the very sophisticated civilizations of Mesopotamia, Ancient Egypt and the mighty and sophisticated Phoenician civilization ( which is modern day Lebanon. Did you know that our Alphabet was invented in Byblos ( which is in modern day Lebanon ?) or did you know that our continent Europe was called after Europa, a Phoenician Princess born in the very ancient city of Tyre ( modern day Lebanon?) Did you know that most of our food, dishes and wine making were brought to Crete and Cyprus by the Phoenicians? I agree with you about The Turks because the Turks were brought as soldiers in the Arabic empire to the Middle East by the Arabs . They aren’t Mediterranean like the Syrians , the Lebanese or the Palestinian people. To go back to your comment, Moussaka, feta cheese, halloumi , dolmas, gyros, spinach, lemon, almonds, coffee, sorbet, pistachio, sugar, are all dishes and food brought to us and Europe by the Arabs or the Levantine civilizations. European historians have many books on this topic. The Greeks copied most of their knowledge from the ancient Middle Eastern Civilizations.
@@fjordhellas4077 No. I didn't know these facts, although I'm not astranged to the history we are spoon fed by the victorious. I must confess that I could not recall even making my comments because I was extremely drunk. Thank you for your reply. I must however note that your aforementioned Mesopotamians were certainly not Arabic or Muslim in those times. Islam is a relatively modern ideology. I feel that you read some old books, that were mis-interpreted.
Once again I'm intoxicated because I need to sleep so that I may awaken at 0430.
But anyway, forget that English was born from German, French and Latin and of course Norse. This means nothing and has zero input in this debate. I can't access my original drunken comment whilst typing (I'm on a phone, not typing). So properly addressing your retort is somewhat difficult. I believe it had something to do with Dolmades, but I watch so much content that I may be be off subject by several light seconds. I could mention that modern mathematics was made possible by the Indian invention of the Zero. Mere witchcraft according to the Romans.
In my time within this existence, I have realised that history is mostly a distraction. Truth must not be revealed. Gobekli tepe will not be unearthed for at least another century "for the sake of future generations". Egyptologists are lying shit bags despite absolute facts uncovered. They of course will not dig any more because...
My fellow Human, You are in darkness with reference to our past, as am I.
I hope that we are both enlightened, along with all humanity before our time here passes.
Even its name is Turkish.
Dolma : Turkish named.
Not Arabic language
Not greek language
@AydinAydin8434 Yes, but I eat Dolmades, not Dolmas. Only Dolmsdes, made in Greece, are available to purchase in my supermarket.
I have visited both Greece and Turkiye. Similar foods or same food but different teams.
I understand that national pride must claim a dish..but who really gives a shit, as long as it's delicious. I was naive enough to order Hommos/ hummus/ homous etc. in both countries and was greeted with the exact same look of confusion. Whereas in several other countries,they all claim to be the creator of chickpea mush.
@jimm2297 This was lovely. You have a lot of history, 😂😂though😂