Hi dear. One tip as a Middle Eastern, always cook your tomato paste in a bit oil before adding it to your food or making a sauce with it. Cook diced onions and tomato paste with spices in olive oil then add the water before adding it to your food. Your sauce will taste better this way.
I'm an Egyptian and I actually grew up eating warak enab (literally means grape leaves) I think every country in the middle east has a variation of this but you absolutely nailed it! Also I loved the creative liberties you took and will definitely be trying them myself ❤
In Turkey you can make dolma or sarma (as we call it) from every type of vegetable like tomatos, potatoes, onions, peppers, zucchini, zucchini flowers, artichoke and eggplant. There are even more combitions like in some regions, they dry the peppers and eggplants and make dolmas from them. (Kuru dolma as we call it) Moreover, if you are making it like the video (not stuffed vegetable but wrapped leafs which we call it as sarma) then you can make it from cabbage leaf, leaf beet (a spinach-like vegetable), savoy cabbage leaf, sour cherry leaf, grape leaf and so on... And they all taste SOO GOOD. I recommend everyone to at least taste one of them but with yogurt souce, or with just plain yogurt since this is how it tastes like bomb 🔥
@@klaudiso After! the grape leaves are cooked, put a table spoon (actually how much you like) of dried mint in the vegetable broth, if you want also minced garlic.
@@borankaradeniz266 no, I mean Anatolian people. There are so many more nations and ethnic groups in the Anatolian/Caucasian/Mesopotamian region than just Turks. And all of them share many of their cultural aspects thanks to thousands of years of relations.
@@JM17881 my pleasure! As a Kurd I genuinely feel like I _must_ recognise all people of these lands; Assyrians, Armenians, Alawis, Greeks, Georgians, Tatars, Circassians, Chechens, Jews and many more tbh. Sorry to hear that your grandparents were victims of forced displacement 😭
@@ldalexandrite Yes my maternal family was mainly Assyrian (native to Turkey and the caucasus). They fled the region and immigrated to Lebanon in the early 20th century (as did several Armenians at that time, which is why ~5% of the population of the country is Armenian). Cheers!
Make 'Kakdicha Dhondas' it's a cucumber steamed cake from Maharashtra, state in the western region of India....you may need to replace ghee with something vegan though!
i love it, especially when you made it by chicken or meat broth and vinegar (the egyptian way) it is called ورق عنب tasted like a heaven by my mom hands
Looking good. I really was thinking about recommending this recipe to you to make it but i thought it may be too difficult. I am from Jordan and we make this dish a lot especially when grape trees start to bloom in the spring we pick the grapes leaves our selves and we choose the small and mellow ones it gives a very fresh lemony flavor to the whole thing. We also add the non ripe grapes fruit in the bottom of the cooking pot to add even more lemony flavour. BTW we add pomegranate molasses to the stuffing. I watched a short on your channel preparing the molasses try to add it to recipe i am sure you gonna love it
Us Romanians got something very similar, called "sarmale", and instead of many veggies we put minced pork meat and rice ( and mayyybe a few veggies :)))
There's actually a variation of this dish made the same way in the video but with minced meat added to the dish it's actually really interesting to know how global the dish is does the romanian dish use grape leaves too or is it a different leaf
In Romania they are called sarmale, are made with sauerkraut or grape vine leaves, my mum's vegan sarmale are smashing. It s a fiddly work to make them but nothing compares ....
My husband is Egyptian and my mother in-law makes the best waraq enab (or mahshee, which means stuffed) She puts in the rice: Onions (every cup of rice = 1 onion) A bunch of dill and cilantro Cooked tomato sauce with ghee (1 spoon of ghee for every cup of rice) Cumin Salt and pepper Optional: pomegranate molasses Then it's cooked in chicken broth or meat broth with some slices on lemon and hot pepper (just a little) 😋😋
You make a Lebanese dish you say, using Turkish grape leaves, where ever you got that jar from. Whatever, as long as it tastes good, wunderbar! The Middle Eastern cuisine is "entangled", you can find more than similar dishes in a wide geography. Your twists on the recipes are, I must say, amazing. Keep it up.
@@mochichichi2458This food is literally turkish. Sarma means wrapping in turkish ( "sarmak" is verb version of it, meaning "to wrap"). Because we wrap grape leaves. "Dolma" is also turkish word. It means filling ( verb version is "dolmak" means "to be filled"), because we fill meat into vegetables. You can search about these words in google. Srry for bad english
love youre recipes❤❤ i would love to see you make iraqi or kurdish-iraqi dolma vegan style. my mom makes it usually with meat but sense my syster changed here diet to vegetarian she started making a vegan variant and i got to say i like it much more, i think cause the spices and vegetable taste is standing out more.
The vegan one is called yalunji 😊 as a syrian, i was told that "warak el 3nab" usually means its a rice and meat mixture. I definitely think yalunji is superior 😁 i agree, in my moms recipe, we use mint and pomegranate molasses. Soooo good! Alternatively instead of stuffing them in grape leaves, you can use other vegs to stuff them in. Peppers are perfect
German cuisine definitely needs more variety of spices and veggies … it leads to a more sophisticated palate not just one that only appreciate their great breads and cheeses and pastas and potatoes and meat …
Also those are a bit too thick. And kinda loosely wrapped. They're meant to be the width of a pinky finger and retain their long, delicate and elegant shape after cooking them. Just a few tips from someone who regularly wraps these with his mom hahah...
I also love the Lebanese vegetable shawarma with fried cauliflower and eggplant with Tahina sauce and Toum and fresh salad in Arabic flat bread. No vegetable sandwich tastes that good; beats any bean burger in my opinion…. Take it from someone who is not Lebanese. Better than meat!
You ended up doing a mix between the Levantine style and the Egyptian style, in the Levantine style you cook it either in (water, salt, spices and pomegranate molasses) or in (water, salt, spices and coffee), for the Egyptian style you need to cook the rice and the tomato sauce together then add the herbs then stuff the leaves and cook. There is also a Levantine variation which is not vegan, where you don’t any herbs or minced tomatoes but you add minced beef or traditionally lamb in that case your cooking liquid will be just water, salt, spices, lemon juice and garlic. In the Levantine style wether vegan or not we don’t cook the leaves in tomato sauce.
Also ich hab überhaupt keinen Plan von veganem Essen und habe bisher auch mit extrem viel tierischen Produkten gekocht, aber ich muss echt sagen, dass deine Videos mich dazu gebracht haben etwas weiter zu denken
There is a Gujarati Dish (India) called PATRA, Try that too. You are gonna love it. It is also, made from leaves, I don't know the name of it, but it's delicious. And heaven for vegans.
We call it patra in Gujarat,Bharat...we use colocasia leaves and spread chickpea flour ,garlic,masala, tamarind pulp,jegory and make rolls and steam them.
In Turkey, we called this "Sarma" and for the bottom dont use the patatoes, use the leftover leafs
What does sarma mean?
@@pletskoo514 meaning of the "sarma" word is wrapping
In Greece we do the same exactly but we call them "dolmathes"
@@dmaquatics4207 Dolma is filling bellpeppers in Türkiye, Greece and Türkiye has similar cuzine. In fact, they are nearly same
@@nurefsan7166 in Greece we do the same with bellpeppers, tomatoes, zucchini and eggplants but we called them "gemista"
Hi dear. One tip as a Middle Eastern, always cook your tomato paste in a bit oil before adding it to your food or making a sauce with it. Cook diced onions and tomato paste with spices in olive oil then add the water before adding it to your food. Your sauce will taste better this way.
I love when you mention "against tradition". It demonstrates respect and creativity. I also love the zero waste. Amazing ❤
I had stuffed grape leaves once, from a vegetarian restaurant. Never forgot them.....
Maaaaan are you in for a treat if you had the real thing , preferably cooked by a Palestinian or a Lebanese
@@Imanmohamed750
If I travel to a bigger city like; Los Angeles, I could treat myself...
I'm an Egyptian and I actually grew up eating warak enab (literally means grape leaves)
I think every country in the middle east has a variation of this but you absolutely nailed it!
Also I loved the creative liberties you took and will definitely be trying them myself ❤
In Turkey you can make dolma or sarma (as we call it) from every type of vegetable like tomatos, potatoes, onions, peppers, zucchini, zucchini flowers, artichoke and eggplant. There are even more combitions like in some regions, they dry the peppers and eggplants and make dolmas from them. (Kuru dolma as we call it) Moreover, if you are making it like the video (not stuffed vegetable but wrapped leafs which we call it as sarma) then you can make it from cabbage leaf, leaf beet (a spinach-like vegetable), savoy cabbage leaf, sour cherry leaf, grape leaf and so on... And they all taste SOO GOOD. I recommend everyone to at least taste one of them but with yogurt souce, or with just plain yogurt since this is how it tastes like bomb 🔥
Its looking delicious😋😋😋 great recipe... ❤
Thank you!!
instead of a tomato sauce try cooking them in a vegetable broth seasoned with pomegranate molasses and dried mint, it goes so hard
That sounds epic 😍🤯
Also garlic goes so well (for garlic lovers)
any measurements for the ratio?
@@klaudiso After! the grape leaves are cooked, put a table spoon (actually how much you like) of dried mint in the vegetable broth, if you want also minced garlic.
Follow ur heart, this dish usually is tangy @@klaudiso
In Algeria we called this dolma dalia
Many people have traditionally put chickpeas in the recipe, but whole.
Yours look amazing!
Oh awesome, thanks for sharing that 😊
Looks yummy. But if you give the leaves a quick dip in hot water before you stuffed them it will literally melt in your mouth
Thanks for the tip!
Anatolian people make this dish almost exactly the same way! It’s so lovely to see how widespread tasty food culture is 😍
You mean Turkish people?
@@borankaradeniz266 no, I mean Anatolian people. There are so many more nations and ethnic groups in the Anatolian/Caucasian/Mesopotamian region than just Turks. And all of them share many of their cultural aspects thanks to thousands of years of relations.
@@ldalexandriteThank you for advocating for my great grandparents who were kicked out of their lands in Southeastern Turkey😂
@@JM17881 my pleasure! As a Kurd I genuinely feel like I _must_ recognise all people of these lands; Assyrians, Armenians, Alawis, Greeks, Georgians, Tatars, Circassians, Chechens, Jews and many more tbh. Sorry to hear that your grandparents were victims of forced displacement 😭
@@ldalexandrite Yes my maternal family was mainly Assyrian (native to Turkey and the caucasus). They fled the region and immigrated to Lebanon in the early 20th century (as did several Armenians at that time, which is why ~5% of the population of the country is Armenian). Cheers!
Im sure your channel is gonna get really big.. great content.. and hello from India
Thanks for the kind words!
Make 'Kakdicha Dhondas' it's a cucumber steamed cake from Maharashtra, state in the western region of India....you may need to replace ghee with something vegan though!
Sounds intriguing 😮
These are truly phenomenal
We eat them cold straight from the fridge.
They are soo juicy and delicious my mouth is watering
I can see why!!
Reminds me on Serbian Sarma. I can't get enough of those. We make a Vegan variation of them. I would love to try these ones too!
Dolma and sarma are the same
Awesome!
Serbian ????😂😂😂😂😂😂
@@alperenharman3661bcs ottoman empire:)
i love it, especially when you made it by chicken or meat broth and vinegar (the egyptian way)
it is called ورق عنب
tasted like a heaven by my mom hands
this is Dulmah with persian and turkish origin actually.
We make something similar, called Alu vadi in western India! It's popular during monsoon because the weed it is made from grows literally everywhere!
Sounds exciting!
@@BakingHermannthats what i am talking about : ua-cam.com/users/shortsc8TYRtGg18U?si=AqdGJs2twq1bAKCq
Calocasia leaves were used for it
This channel is gold
Hero, thank you!
Is gold vegan???
Good idea adding the chick peas!
Thank you!
I've seen that rolling technique elsewhere. Grinding up your filling is a good choice.
Jokes aside; looks delicious.
These are looking awsm!!!Gonna make this tomorrow😋😋
Thank you!!
Hearing him say "varak inaab" as a Palastinean just makes me giggle. It's warak inaab, but I respect this man's arritude and effort
Oh this is a definite must try!!!
I have a big grape vine in my back yard so I think I'll have to give this a go with the homegrown grape leaves.
Looking good. I really was thinking about recommending this recipe to you to make it but i thought it may be too difficult.
I am from Jordan and we make this dish a lot especially when grape trees start to bloom in the spring we pick the grapes leaves our selves and we choose the small and mellow ones it gives a very fresh lemony flavor to the whole thing. We also add the non ripe grapes fruit in the bottom of the cooking pot to add even more lemony flavour.
BTW we add pomegranate molasses to the stuffing. I watched a short on your channel preparing the molasses try to add it to recipe i am sure you gonna love it
Oh great tips, thank you!
You are very welcome
I really enjoy watching your videos
Wundabar ❤
Looks soo good, but quite unfortunate we don't grow grape here 😢
Do you wanna try suslu? It's sweet and made with turmeric leaves. Check for its recipe. You'll love it
Sounds very interesting!
This guy is a legend
We usually eat this in every gathering
Every Egyptian citizen absolutely love these
Awesome 😍
This dudes my new favorite cooking channel
Us Romanians got something very similar, called "sarmale", and instead of many veggies we put minced pork meat and rice ( and mayyybe a few veggies :)))
Similar to Serbian Sarma I guess. It's delicious. But now we make a Vegan variation.
Ils sont très bons...origines turques ?
There's actually a variation of this dish made the same way in the video but with minced meat added to the dish it's actually really interesting to know how global the dish is does the romanian dish use grape leaves too or is it a different leaf
@@khaledsabri9458 there are two variants : one with grape leaves, and one (my fav) with pickled cabbage
@andreeabuhai6314 same in Serbia, but I prefer the grape leafs. 😄
In Romania they are called sarmale, are made with sauerkraut or grape vine leaves, my mum's vegan sarmale are smashing. It s a fiddly work to make them but nothing compares ....
Thank you so much Julius for this wonderful initiative.
You are doing the righteous work 👏
Thank you❤🙏
Subscribed your channel 🔥
My husband is Egyptian and my mother in-law makes the best waraq enab (or mahshee, which means stuffed)
She puts in the rice:
Onions (every cup of rice = 1 onion)
A bunch of dill and cilantro
Cooked tomato sauce with ghee (1 spoon of ghee for every cup of rice)
Cumin
Salt and pepper
Optional: pomegranate molasses
Then it's cooked in chicken broth or meat broth with some slices on lemon and hot pepper (just a little)
😋😋
Oh yum!!!!
Dolmas are my favourite.
took me sooooo long and soooo much research to realise he says wunderbar in the end of his videos
Can you make a longer version of this video that it's more detailed please?
Will try to!
@@BakingHermannyeah...sometimes it is difficult to follow
It's look amazing 😊 . You should try aalu vadi . It's Maharashtrian dish .
You make a Lebanese dish you say, using Turkish grape leaves, where ever you got that jar from. Whatever, as long as it tastes good, wunderbar! The Middle Eastern cuisine is "entangled", you can find more than similar dishes in a wide geography. Your twists on the recipes are, I must say, amazing. Keep it up.
That’s true, but the options here are sometimes limiting, so I could only get those 😅
@@BakingHermann another reason you deserve a standing ovation.
You just want to imply it's a türkisch dish lol. I ate the same thing in Greece, it's funny how mediterranen food works.
@@mochichichi2458 not at all. It is a dish found starting from the Balkans all the way to Lebanon and possibly farther.
@@mochichichi2458This food is literally turkish. Sarma means wrapping in turkish ( "sarmak" is verb version of it, meaning "to wrap"). Because we wrap grape leaves. "Dolma" is also turkish word. It means filling ( verb version is "dolmak" means "to be filled"), because we fill meat into vegetables. You can search about these words in google. Srry for bad english
You gonna try this with mincemeat, delicious.
love youre recipes❤❤
i would love to see you make iraqi or kurdish-iraqi dolma vegan style. my mom makes it usually with meat but sense my syster changed here diet to vegetarian she started making a vegan variant and i got to say i like it much more, i think cause the spices and vegetable taste is standing out more.
Wish we had taste-o-vision 🤤
In Greece we do the same but we call them "dolmathes"
Handsome chef 😂
The vegan one is called yalunji 😊 as a syrian, i was told that "warak el 3nab" usually means its a rice and meat mixture. I definitely think yalunji is superior 😁 i agree, in my moms recipe, we use mint and pomegranate molasses. Soooo good! Alternatively instead of stuffing them in grape leaves, you can use other vegs to stuff them in. Peppers are perfect
Thank you so much for your clip ❤
Great idea chickpeas who knew!
German cuisine definitely needs more variety of spices and veggies … it leads to a more sophisticated palate not just one that only appreciate their great breads and cheeses and pastas and potatoes and meat …
my family always puts just more leaves in the bottom of the pot instead of potato, in case you don't have potato!
That's an art
Sounds yummy!
Very good ❤
Julius, simply in love with your, wunderbar!❤
Thank you!
These are amazing wr have this in greece too called ntolmadakia using fresh grape leaves really makes huge difference
Also those are a bit too thick. And kinda loosely wrapped. They're meant to be the width of a pinky finger and retain their long, delicate and elegant shape after cooking them. Just a few tips from someone who regularly wraps these with his mom hahah...
Stuffed grape leaves are a very delicious and filing ddish!!!!?!!👌👌👌👌👌👌❤️Thank you🤗
They are indeed!
@@BakingHermann 👍
Delicious!
Yeah we make this at home with both rice or meat I love warrag el ennab
Thankful for you and the internet
You should try a drizzle of pomegranate molasses in the mixture and/or brine. It's a game changer!
Haha my croatian mom does this with the plate when she cooks sarma😂
This one super good 🤤🤤🤤🤤
looks good 👍
This reminds me of alu vadi, a maharashtrian snack made of colocasia leaves
We have something similar to this in Gujarat
And we call it patra
Awesome!
Genius!
A very delicious Levantine recipe. Thank you!
It's like patra dish in India 😂
You can make the same recipe with cabbage leaves also. We call those "Charutos" in Brazil (cigars). We have s lot o Lebanese immigration
No way they make this without minced beef... Kurds def know how to cook y'all are missing out 😩💕
I also love the Lebanese vegetable shawarma with fried cauliflower and eggplant with Tahina sauce and Toum and fresh salad in Arabic flat bread. No vegetable sandwich tastes that good; beats any bean burger in my opinion…. Take it from someone who is not Lebanese. Better than meat!
Its warat aenab. Literally grape paper which refers to the grape leaves
This looks like “Patrode” a dish from mangalore India ❤
نحن لا نضيف اليها الحمص ، نضيف اللحم المثروم و البهارات و نصيحة اضف بعض دبس الرمان و زيت الزيتون
I want to like grape leaves
An indian dish patra ( specific gujarati dish ) which is also made of gram flour and leaves you can try that also .
You ended up doing a mix between the Levantine style and the Egyptian style, in the Levantine style you cook it either in (water, salt, spices and pomegranate molasses) or in (water, salt, spices and coffee), for the Egyptian style you need to cook the rice and the tomato sauce together then add the herbs then stuff the leaves and cook.
There is also a Levantine variation which is not vegan, where you don’t any herbs or minced tomatoes but you add minced beef or traditionally lamb in that case your cooking liquid will be just water, salt, spices, lemon juice and garlic.
In the Levantine style wether vegan or not we don’t cook the leaves in tomato sauce.
Wow nice vidio
I need this recipe ❤
I did not know they were supposed to be soaked first before using them 🤷♀️😊👌
Takes the edge off the brine flavour
ah u have the same microplane as me, that one sucks right? thought it looked pretty too haha
Also ich hab überhaupt keinen Plan von veganem Essen und habe bisher auch mit extrem viel tierischen Produkten gekocht, aber ich muss echt sagen, dass deine Videos mich dazu gebracht haben etwas weiter zu denken
There is a Gujarati Dish (India) called PATRA, Try that too. You are gonna love it. It is also, made from leaves, I don't know the name of it, but it's delicious. And heaven for vegans.
What is it that you say at the end of every video? Been curious about it ever since I found your channel
You've used a lot of tomato sauce to cook it we only use a couple of tablespoon with water and oil❤
I never knew that we can eat grape leafs😮
Cold lemony warek enab are the best
Loved the leftovers!!
Ngl these are nice but idk how my mum makes them like a tiny cigarette shape
Wish i could get this right from the video😂😋
We call it patra in Gujarat,Bharat...we use colocasia leaves and spread chickpea flour ,garlic,masala, tamarind pulp,jegory and make rolls and steam them.
It’s made in all Arab countries some make it with rice and meat and spices.
Do you know putt .that is a favourite food of malayalis
I didn’t know that!
I'd pour white wine
That was a dark tomato
Put plain greek/turkish yogurt on top and serve.. you’ll thank me later :)
So many Indian comments here and how many vegan food they have makes me jealous 😮