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
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.
❤ 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 ❤
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♥️
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!!
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
@@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.
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
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.
❤ 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 ❤
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♥️
Very nice 👌. I love stuffed leaves... One of my favourite. Perfect 👍. Perfect explanation as well. Have a wonderful day!!
😘😘😘😘😘😋😋😋😋😋
💕💕💕😘😘😘
Shat lavner!!!!! 🔥
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!!
Thank you so much!
yummy love them with yogurt :)
Wow delicious 🤗
Thank you!😘
Very well done 👍
Do you have an idea of how much salt you used for the recipe?
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
Thank you for the written recipe. What kind of Jar Grape Leaves are you using? Please advise. Thanks Sara
I used the Orlando brand for this dish since it’s more on the sour side with the kind of brine that is used.
@@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.
@@saraabraham9963 ahh yes! That is definitely on my list to make it’s one of my favorites! ♥️
@@intinaskitchen5540 Thank you Tina Jan can't wait.❤❤
Looks delicious!
Thank you!!!
This looks amazing