I have been making these ever since this video was posted... This recipe (by far) is my favorite and I have been making them for 8 years... I never got a chance to say thanks,! Thanks!!!!
With Easter falling on the same day for both Roman and Orthodox Christians this was a suggested dish for 2010 , found your video and loved how you fully demonstrated each step !
This recipe looks amazing and I will definitely try it after reviewing so many others. I just want to say that we should respect all cultures and focus on the food not politics. This beautiful lady who has prepared such a wonderful dish regardless of its origin deserves the appreciation and gratitude of her followers for sharing this great dish and her experienced culinary skills. Thank you so much Eva for this wonderful recipe! Peace and love to all!❤
Great recipe yum. I love your blue bowl. I have that set of 3. Now for about 45 years my favorite bowls. Was a nice surprised n happy to see someone else still has them to. Thankyou, Linda
I had to come back to this recipe video again, to make these! I cooked these a few years back after the first time watching this video and they turned out really good. In fact when I gave some to my family, they said that was the best dolmathes they had ever had! So, let’s see if I can do it again!
I’m of Turkish Cypriot heritage, Greek Cypriots and Turkish Cypriots exchanging recipes for hundreds or years - this version is very different to what I have seen my mother, relatives and my Greek Cypriot friends and their families make. The addition of egg in the mix, and the lemony reduction sauce she drizzles over it at the end has really freaked me out (for want of a better term, haha) BUT I am honestly going to try this - as the comments from Greeks in the comments here are all very positive and I would like to taste a version from Greece, as oppose to Cyprus. Her use of herbs impressed me. I just like my ‘dolma’ to taste fresh and clean, and adding egg and slathering it all in a floury slurry at the end doesn’t seem that appealing to me. But I will try 💪🏻
I am relieved to see someone who really knows how to prepare these because I see tons of spices and herbs which are added and hide the flavor of the leaves. Egg and lemon sauce is how I make them but I also use chicken broth to cook first not water.
Jesus christ why is every turkish person so butthurt about greeks cooking similar food! these are greek dolmades. And yes there's also turkish dolmades too, and french dolmades. Literally who cares who made them up first. It's a bloody staple dish in greece, hence why she called them 'greek' dolmades, because that's how they make them in greece!! Each country has food that's also found in an abundance of other countries (i.e. greek loukomades which are basically balls of fried dough soaked in honey, which are found in india and probably turkey too). We're not going to stop making specific dishes because *shocker* other countries have similar recipes. Dolmades are delicious no matter the country they're from or made in, get over yourselves.
Rosa L: Hi, that's typical of some people, luckily we just want to share our cooking experience. 🙂 Personally, I prepare dolmas myself, during May/June, I find mines super tasty, I prepare them differently from Eva, but I'm still glad to watch her way of doing. I always learn something new! Greetings from Àlbania!
Grabbed You By The Pussy Maybe it’s Armenian and you are using the wrong name they call them Tolmas so do you think ajvar is Turkish because it’s Serbian even the spelling is Serbian
I forgot to mention, my yiayia dried the leaves stringing them up in her storage room. Then she rehydrated them. She used to pick them in New Jersey when New Jersey was still garden state with areas you could find wild ones. She used to get poison ivy poor thing. She lived to be onehundred. I have grapeleaves, I pick them and freeze them. Then I blanche them and stuff. I use chopped meat. I use the plate too to hold down the stuffed ones and keep them from opening. I never heard of anyone using cilantro which frankly I hate to begin with, in stuffed leaves. I saw a video with the cook using cilantro and tons of spices.
+Martha Nelson Hi, could you tell me what kind of grape vine you have for the leaves? Is it green grapes or the purple, or does it matter. I want to plant a vine. just not sure which type of grape vine. Thanks
Efharesto for the dolmathes video:). I use a 1 lb jar of Orlando grape leave in brine. Also I don't use a plate on top of the dolmathes, I use a smaller pot cover with a handle which I can remove easily and that works well whenever I make my Greek dolmathes with Greek extra thick and creamy Avgolemono sauce made with chicken stock which my Greek family loves. The leftover dolmathes keep nicely in the fridge, but the Greek Avgolemono egg lemon sauce is best if made fresh and I always use fresh lemons which I have juiced, and never use lemon juice concentrate. You can check Google for Greek Avgolemono egg lemon sauce recipes. If you have leftover egg lemon sauce you can refrigerate it, and then on low heat add it to a sauce pan and immediately add some hot chicken stock and whisk well until incorporated to reheat it slowly, but do not let it come to a boil. or it may curdle . I top the dolmathes with the Greek egg lemon sauce and on the sauce I sprinkle dill, parsley, and mint, either freshly chopped without the stems, or dried in the jars.
@ThursdayForDinner, thank you so much for this great recipe. I would like to know if I can make these dolmathes ahead of time and freeze them? If I can, at what stage of the preparation would I freeze them, and how would I thaw and prepare them for serving afterwards?
Seriously?! Greeks and Turks were under the Ottoman rule for almost 400 years, you guys shared everything and your arguing about who came up with what recipe?! Unbelievable! Who cares who came up with Stuffed Grape Leaves, Yogurt, Baklava, Gyro etc... no one knows for sure who came up with what recipe even in THAT century so you guys arguing about it will get you no where. Everyone changes recipes as they cook according to their own tastebuds. I think she cooked her Dolmathes amazingly and I would definitely want to try it according to her recipe. Just because we don’t see each other on these comments doesn’t mean we should disrespect each other.
Bir Türk kardeşten yazmış olan böyle bir yorumu okumaya sevindim. Her söylediğin şey çok doğru...maalesef tarihi tam olarak bilmeden öfkelenip bağıranlar her ayrıntının üzerinde kavga etmeye istekli. Seninki gibi dengeli yorumlar nadir geliyor bana. Helal olsun, kardeşim :)
Really? Why then do the Greeks use the Turkish word “dolma” means “filled” for this dish? As they do with many other “Greek” dishes with Turkish names? Try to be neutral and not biased! Or does this behavior cause your Armenian ancestry?
dolma is turkish word and name of turkish meal , dolma= fill.. what is dolma-des ??:D dolmades , sarmades , lokumades , kahvedes :d :D turkish word ( turkish meal name) + -des = greek meal :D
Süper eleştiri yapmışsınız . Bu Yunanlılar bizim Türk yemeklerimizi çalıp sonuna des, mes her neyse harf ilave edip bizim diye Dünya'ya servis ediyor çakallara bak ya ! BAKLAVA'mızı da çalmaya cürret etmişlerdi . Yaprak sarması'na dolma diyor. Bunların kendilerine ait yemekler yok anlaşılan.
Anyway dolma hummus is greek it's been around for 1000s of years and we conquered you before you conquered us when we took over the Byzantine and we gave you all this stuff
Baklava comes from Turkey Not Greek. Please stop!!! You Can say Turkish baklava !!!! Orginal word Turkish not Greek!!!! Enough !!!!! Don't say it . İt is very importand for Turkish people! And baklava Yoğurt Kebab dolma köfte pide cacık musakka tarhana Börek Most importand YOĞuRt Döner THY are Orginal Turkish Food not greek
all the recipes were found by the Turks from the Byzantine empire ... in the depths of the east and in a barbaric state all they ate were cooked and cooked meats ... that even saying culture you found and conquered and you try to make it yours but the whole planet has known for centuries and so you are unfairly trying ...
all the recipes were found by the Turks from the Byzantine empire ... in the depths of the east and in a barbaric state all they ate were cooked and cooked meats ... that even saying culture you found and conquered and you try to make it yours but the whole planet has known for centuries and so you are unfairly trying
I have been making these ever since this video was posted... This recipe (by far) is my favorite and I have been making them for 8 years... I never got a chance to say thanks,! Thanks!!!!
With Easter falling on the same day for both Roman and Orthodox Christians this was a suggested dish for 2010 , found your video and loved how you fully demonstrated each step !
THIS is how I make my dolma now. BEST recipe ever!!
Still make my dolma this way. Loveee❤❤❤❤❤
Wow she remids me so much of my yia yia! Thank you for this video, it brang back many memories making what felt like thousands of dolmadaki.
Mine too, but mine did not speak english, She spoke Greeklish ;-)
This recipe looks amazing and I will definitely try it after reviewing so many others. I just want to say that we should respect all cultures and focus on the food not politics. This beautiful lady who has prepared such a wonderful dish regardless of its origin deserves the appreciation and gratitude of her followers for sharing this great dish and her experienced culinary skills. Thank you so much Eva for this wonderful recipe! Peace and love to all!❤
She’s so sweet, I want to hug her!!
Great recipe yum. I love your blue bowl. I have that set of 3. Now for about 45 years my favorite bowls. Was a nice surprised n happy to see someone else still has them to. Thankyou, Linda
Greek food is the best! And I'm Italian!
Deplorable Snowcloud same for me too!! I’m Italian but my stepdad that has raised me since I was 2 is Greek. So I absolutely love Greek food.
Deplorable Snowcloud I’m a Greek full-blooded Greek i married Italian he loves my cooking I cook Greek dishes.
I had to come back to this recipe video again, to make these! I cooked these a few years back after the first time watching this video and they turned out really good. In fact when I gave some to my family, they said that was the best dolmathes they had ever had! So, let’s see if I can do it again!
You remind me of my great grandmother that I miss so much!!!!
Thank u Eva looks delicious
I m going to try making it the first time🙏
I’m of Turkish Cypriot heritage, Greek Cypriots and Turkish Cypriots exchanging recipes for hundreds or years - this version is very different to what I have seen my mother, relatives and my Greek Cypriot friends and their families make. The addition of egg in the mix, and the lemony reduction sauce she drizzles over it at the end has really freaked me out (for want of a better term, haha) BUT I am honestly going to try this - as the comments from Greeks in the comments here are all very positive and I would like to taste a version from Greece, as oppose to Cyprus. Her use of herbs impressed me. I just like my ‘dolma’ to taste fresh and clean, and adding egg and slathering it all in a floury slurry at the end doesn’t seem that appealing to me. But I will try 💪🏻
What an adorable yaya. Thank you for the video. Greek food is the best.
I am relieved to see someone who really knows how to prepare these because I see tons of spices and herbs which are added and hide the flavor of the leaves.
Egg and lemon sauce is how I make them but I also use chicken broth to cook first not water.
These are so awesome to eat , my mum still makes them for me and theyre delicious, bravo
Always turns out perfect!
Jesus christ why is every turkish person so butthurt about greeks cooking similar food! these are greek dolmades. And yes there's also turkish dolmades too, and french dolmades. Literally who cares who made them up first. It's a bloody staple dish in greece, hence why she called them 'greek' dolmades, because that's how they make them in greece!! Each country has food that's also found in an abundance of other countries (i.e. greek loukomades which are basically balls of fried dough soaked in honey, which are found in india and probably turkey too). We're not going to stop making specific dishes because *shocker* other countries have similar recipes. Dolmades are delicious no matter the country they're from or made in, get over yourselves.
Rosa L: Hi, that's typical of some people, luckily we just want to share our cooking experience. 🙂 Personally, I prepare dolmas myself, during May/June, I find mines super tasty, I prepare them differently from Eva, but I'm still glad to watch her way of doing. I always learn something new! Greetings from Àlbania!
Grabbed You By The Pussy Maybe it’s Armenian and you are using the wrong name they call them Tolmas so do you think ajvar is Turkish because it’s Serbian even the spelling is Serbian
French dolmades. Right.
Amazing grrrreat tips for yummy dolmas Thank You TFD ✨💎❣️🦸♀️
I forgot to mention, my yiayia dried the leaves stringing them up in her storage room. Then she rehydrated them. She used to pick them in New Jersey when New Jersey was still garden state with areas you could find wild ones. She used to get poison ivy poor thing. She lived to be onehundred. I have grapeleaves, I pick them and freeze them. Then I blanche them and stuff. I use chopped meat.
I use the plate too to hold down the stuffed ones and keep them from opening. I never heard of anyone using cilantro which frankly I hate to begin with, in stuffed leaves. I saw a video with the cook using cilantro and tons of spices.
+Martha Nelson Hi, could you tell me what kind of grape vine you have for the leaves? Is it green grapes or the purple, or does it matter. I want to plant a vine. just not sure which type of grape vine. Thanks
Thanks so much for a detailed demonstration. Going to try it with my own variation now. :P
It is really easy and so much better than the canned stuff.
I've mad these twice now, and it is a great recipes. I use edible hibiscus leaves.
I make square packages of dolmathes not cigar type rolled.
Can get more egg lemon sauce on them when packed like a small square package.
It’s interesting to see what other cultures eat
Efharesto for the dolmathes video:).
I use a 1 lb jar of Orlando grape leave in brine.
Also I don't use a plate on top of the dolmathes, I use a smaller pot cover with a handle which
I can remove easily and that works well whenever I make my Greek dolmathes with Greek extra
thick and creamy Avgolemono sauce made with chicken stock which my Greek family loves.
The leftover dolmathes keep nicely in the fridge, but the Greek Avgolemono egg lemon sauce
is best if made fresh and I always use fresh lemons which I have juiced, and never use lemon
juice concentrate.
You can check Google for Greek Avgolemono egg lemon sauce recipes.
If you have leftover egg lemon sauce you can refrigerate it, and then on low heat add it to a sauce
pan and immediately add some hot chicken stock and whisk well until incorporated to reheat it
slowly, but do not let it come to a boil. or it may curdle .
I top the dolmathes with the Greek egg lemon sauce and on the sauce I sprinkle dill, parsley, and mint,
either freshly chopped without the stems, or dried in the jars.
Made it ....so delicious...Amazing thank you
@ThursdayForDinner, thank you so much for this great recipe. I would like to know if I can make these dolmathes ahead of time and freeze them? If I can, at what stage of the preparation would I freeze them, and how would I thaw and prepare them for serving afterwards?
The Theotokos/Panagia (Holy Mary) icon on the stove tells us this is a classic Greek kitchen!
so cute reminds me of my yiayia 💙💓
Dill and anise are two completely different herbs. They have flavor notes that are somewhat similar, but they are in no way interchangeable.
I will make these all the time
Thank you very much i really enjoyed you video :)
Everybody wants to get on Camera I can’t stop laughing. 😂😂😂👍
Yiasou Kerea,
Your link does not work please fix it so I can copy your delicious Greek Dolmathes recipe, and efharesto para polieL).
Harika
I love it.....
She is so nice!!
makes me so hungry.. remebering how good these taste :)
remind me of my bapou :')
You are super cute! I will try your version of these grape leaves. Thumbs Up
Hi can i get the measurement of the ingredients? Thank you
Seriously?! Greeks and Turks were under the Ottoman rule for almost 400 years, you guys shared everything and your arguing about who came up with what recipe?! Unbelievable! Who cares who came up with Stuffed Grape Leaves, Yogurt, Baklava, Gyro etc... no one knows for sure who came up with what recipe even in THAT century so you guys arguing about it will get you no where. Everyone changes recipes as they cook according to their own tastebuds. I think she cooked her Dolmathes amazingly and I would definitely want to try it according to her recipe. Just because we don’t see each other on these comments doesn’t mean we should disrespect each other.
Bir Türk kardeşten yazmış olan böyle bir yorumu okumaya sevindim. Her söylediğin şey çok doğru...maalesef tarihi tam olarak bilmeden öfkelenip bağıranlar her ayrıntının üzerinde kavga etmeye istekli. Seninki gibi dengeli yorumlar nadir geliyor bana.
Helal olsun, kardeşim :)
what if i only want to use the rice without the meat,do i still need to add the egg on the mixture?thanks!!
+mohaned Abouain -sadiq pls teach me the exact measurements for the warak aenab.tnx
Thank u
All these Greeks should get together and open a restaurant. 😂😂😂
Dill and anise are not the same. Anise has a liquorish flavor to it that dill does not have
She said dill or aneth.... not anise.
en.wikipedia.org/wiki/Dill
Dill AKA Scientific name: Anethum graveolens
Higher classification: Anethum
I think this is the original recipe of stuffed vine leaves ..it came from Greece
rawr..hungry lol
Thank you for the Greek recipe Dolmathes, It was delicious , Dolmathes is not Turkish food its Greek !
Really? Why then do the Greeks use the Turkish word “dolma” means “filled” for this dish? As they do with many other “Greek” dishes with Turkish names? Try to be neutral and not biased! Or does this behavior cause your Armenian ancestry?
You can use ground Lamb to be authentic. And dill and anise are NOT the same thing at all!
3:50 that is NOT a half-teaspoon! That is 1.5 level tablespoons!
Lol I was thinking that same thing
Try a dollup of good sour cream on them...and also you didnt make enuf im starving:-D
Rosa L. Don't use the name of our Lord & Saviour Jesus Christ, to criticize, its highly offensive. Treat others as you would like to be treated.
dishes stolen by the Greeks from the Turks :
Greek Coffe ❌ Turkish Coffe ✅
Baklavas ❌ Baklava ✅
Greek Gyro ❌ Döner ✅
Tzatziki ❌ Cacık ✅
Dolmadakia ❌ Sarma ✅
Giouvetsi ❌ Kavurma ✅
Loukoumades ❌ Lokma ✅
Greek Delight ❌ Turkish Delight ✅
dolma is turkish word and name of turkish meal , dolma= fill.. what is dolma-des ??:D dolmades , sarmades , lokumades , kahvedes :d :D turkish word ( turkish meal name) + -des = greek meal :D
Süper eleştiri yapmışsınız .
Bu Yunanlılar bizim Türk yemeklerimizi çalıp sonuna des, mes her neyse harf ilave edip bizim diye Dünya'ya servis ediyor çakallara bak ya !
BAKLAVA'mızı da çalmaya cürret etmişlerdi .
Yaprak sarması'na dolma diyor.
Bunların kendilerine ait yemekler yok anlaşılan.
Very funny two folks, like spoiled kids! They both claim that they found everything themselves.
NOT GREEK ;( İT İS NAME : OTTOMAN YAPRAK SARMASI
thats turkish dolma mate
kem -it's GREEK!!!!
@@theworshipsinger NO IT'S BELONG TO OTTOMAN CUISINE!!!
I am so angry, coz u always steal our things. Turkish Coffee, Baklava and now dolma.
U r so funny. Dolma is a Turkish word; meaning "fill, filled"
Anyway dolma hummus is greek it's been around for 1000s of years and we conquered you before you conquered us when we took over the Byzantine and we gave you all this stuff
+Dimitris Kavalopoulos hummas is Greek dolma isn't look it in history
You don't have NOTHING you were nomads ! You stole greeks and armenians recipes !
turkish style much better greek making big rool must be skinny and long
It's Turkish dish love not greece
Baklava comes from Turkey Not Greek. Please stop!!! You Can say Turkish baklava !!!! Orginal word Turkish not Greek!!!! Enough !!!!! Don't say it . İt is very importand for Turkish people! And baklava Yoğurt Kebab dolma köfte pide cacık musakka tarhana Börek Most importand YOĞuRt Döner THY are Orginal Turkish Food not greek
all the recipes were found by the Turks from the Byzantine empire ... in the depths of the east and in a barbaric state all they ate were cooked and cooked meats ... that even saying culture you found and conquered and you try to make it yours but the whole planet has known for centuries and so you are unfairly trying ...
M&M Kesilmis the turkey may invited but the Greek perfected.🤗
thats not dolma its sarma
Dolma not greeek Dolma Turkish Food
M&M Kesilmis Recep Ivedik 5 geldi aklima...Yunanli oglan diyorya baklavaki,caciki....vs.😂😂😂Dedigin gibi hepsi biz Turk lerin yemekleri
Stop stealing Turkish food try to create your own Greece food
all the recipes were found by the Turks from the Byzantine empire ... in the depths of the east and in a barbaric state all they ate were cooked and cooked meats ... that even saying culture you found and conquered and you try to make it yours but the whole planet has known for centuries and so you are unfairly trying
yummie!! my yia yia always made a real thick lemon sauce it was so good.. wish she was still around I miss her..love your videos!!!