So happy to see how many of you have been waiting for this video, I'm truly glad I can share these recipes with you! If you want to include some meat in this recipe, take 1/2 kg or 1 lb of lamb or veal chops and season with 1 teaspoon of salt and 1/2 a teaspoon of pepper. Lay them in the pot on top of the onions/potatoes and you will be in for a delicious meal! Thanks for watching and if you want to help us make more videos like this, consider becoming a patron! You'll get behind the scenes updates and can also get your name in the video. www.patreon.com/MiddleEats
I love middle eastern food.... this is the only food I could eat during pregnancy. Especially these grape leaves helped me so much with iron deficiency. My ethnicity is Indian. I simply feel Egyptian or Authentic arabic food is truly under appreciated. I love your videos.
@@anette8260 rice in different parts of the world are prepared and packaged differently - ua-cam.com/video/B3CHsbNkr3c/v-deo.html is pretty informative on this topic
@@ikillacommunistforfun320 I did not grew up knowing about washing/rinsing rice before cooking. Of course in the US most rice is clean and in plastic bags ready to boil.
I made these tonight using your recipe. As a vegan, I really appreciate that you include how to make this vegan style, as well. Wound up with several pounds of stuffed grape leaves and all of them are so delicious! I got really full and sadly had to stop eating them despite wanting to eat more. Thank you for being so clear and methodical with your instructions, it helped a lot.
@@gvi341984 Veganism isn't an American idea, you absolute walnut. If Middle Eats didn't want vegans making it vegan, he wouldn't have included it in the recipe description, now would he? It's about being inclusive, and the dolmas weren't ruined, they were delicious.
My late ex-father-in-law was Iraqi. He made the most amazing dolma. I've been hooked on it (and Middle Eastern food, in general) for decades. Really glad I found this wonderful channel!
this is a dish that I always get when I have the opportunity, they are such perfect little parcels and the flavor of the leaves is exactly what I want from food
Beautiful beautiful WONDERFUL recipe! You Arabic people have really discovered the most ingenious food of this world when you decided to make stuffed grape leaves. :) The day I discovered them, I could not get over my voracious addiction to them. In my opinion, this dish is truly the jewel of fancy delights!
This is so interesting! My greek family has been making dolmathes for decades, and I never knew that different countries had different recipes for them. Thanks for opening my eyes :)
mama's trick: put a small plate (that will actually go inside the pot) on top of it while it's cooking to prevent the leaves from opening up and looking messy and put 3 tablespoons of tomato sauce with the broth/stock
@@jahanhoggarth1129 that is exactly how my mom does it we are Syrian and we a smooth bolder stone on top of a plate to press the Yabraq which you like to call Dolmas
Really its so delisiuos im from philippines but every time i make that and eat its totaly addicted when i watching you my mouth is watering 🤤🤤 i miss eating that actually all egyptian food i love to eat
I'm glad I ran across your channel. You've added good detail I hadn't seen in other videos. My first time stuffed grape leaves and I want t try yours. Hope I do it justice. Looking forward to other dishes of yours. Thanku.
Thank you, for sharing so many amazing recipes. Dolmas are probably my favorite Middle Eastern food. I used to live near a Middle Eastern restaurant, and everything was amazing.
The egyptian way has coriander and cumin always!this way u made is more like the greek although we put spearmint also,btw the leaves u used is feok Greece!Regards from a Greek living in Egypt
@@thequantumguy5067 yes but ana yunaneya 100%.Not any relation with the Greeks of the past.Alexandria,great we made this city and i will spend eid there!
When I was deployed in Mosul, Iraq 2010-11, one of the interpreters was telling me that his wife wanted a pretty scent. So, I gave him a set of shower gel, lotion and body mist from the bath and body shop. In return as a thank you, his wife made me these. It was delicious💗
I wish I had a friend that made these 😂 I don't want to make them but they look good! The park down the street from my house always has ladies wearing head scarfs picking the leaves off & carrying them home. They are strong too because they will gather _bundles_ & carry them above they're head walking down the streets.. they do it every year when the leaves are ready to be picked.. my city is the biggest population in the US for middle easterners _Dearborn, Michigan_ 💕
Wow!!! If you live in Dearborn, you'll have endless restaurant options from which to get great ones. Typing this as im eating some of these. One of my favorite foods.
I’m British but I love making these, all time favourite food. I get my leaves fresh from my grandads massive grape vine, but I kinda like the bigger ones over the fresh young ones, as long as it’s spring-ish time, I like the bite from the bigger ones 😁 love the video mate
Out of all the videos I chose yours to follow. I was looking for Syrian grape leaves. Your ingredients are perfect. Im adding lamb at the bottom and tons of lemon juice . Can’t wait to make this!
Luv luv LOOOVVVVE THIS!!! My Egyptian room mates, Zainab and Mama Sadiya cooked this one time, in our Condo/Hostel ( in Kuwait ) and they made a complete mess all over the place! ( They both did the wrapping process at the living room, on the sofa and the coffee table!) 😂 BUT it was all worth it when it finally get done. SSOOOO YUMMMMY!!!! Since then, I've been eating these like crazy everytime I go to our local Mediterrainean Eatery. This, BAKLAVA, SHAWERMA, and TABOULI are just some of my FAVORITE MEDITERRAINEAN CUISINE! Thanks for sharing this video. Reminded me of my good ol' days in the Middle East! 💕💕💕💕
I must say I have seen many cooking videos but you are one of the best so far. You have a great way of explaining and showing how to make dish. Honestly keep it up as you are very talented and the way you talk and explain makes it easy and encouraging and not boring or difficult. Your videos are brilliant- keep it up! .
Such a pleasure to watch and listen to your videos. Your directions are concise with no erroneous asides. I like to use arborio rice and pine nuts in my dolma.
I found your channel a few days back and I just can't get enough of it, really great job! I really appreciate the passion you put in the recipes, hope the channel keeps growing because it's criminally underrated right now.
These look wonderful!! I'm glad you add a stock cube! I've seen some recipes, especially the Greek version (meatless), where they just add water, salt, pepper, lemon juice and sometimes tomato puree! You need that stock to boost the flavour. I once made vegan grape leaves and added cooked brown lentils and once with finely chopped and sauteed mushrooms in garlic! Tastes great and can satisfy those who might what a 'meatier' texture but plant based. The addition of dill is very Egyptian and particularly tasty with stuffed cabbage leaves ... I sometimes line the bottom of the pan with onion rings, sliced potatoes and sauteed slivers of garlic!
We usually use homemade stock for it too, but this time we were out of stock so we used a stock cube. We'll do a recipe for the cabbage leaves once the weather cools down a bit more.
I could eat these forever! We Greeks call them dolmades (dol-ma-thez) and ours usually have a little meat inside them as well. For storage we keep them in a bit of olive oil mixed with lemon juice. This I love to drink up at the end because all the flavors have seeped into the lemony oil 😊
Yes, indeed! My father-in-law (who I mentioned in a comment above) used to make about 300 pieces in a batch and they'd literally be gone within a couple hours because we'd all attack the pot! Soooooo good!!!! 😂
I will never forget that day about 10 years ago when I was at the deli section of the Ralph's store in Glendale, CA and saw these funny looking things marked Grape Leaves. When I asked the lovely young Latina behind the counter what are Grape Leaves, she knew exactly what to do----the Latina said nothing and, with a big smile, simply gave me one....and I was forever HOOKED. Love you my Brother for showing how to make one of my fave dishes Egyptian style, now can't wait to try it with Greek yogurt and cucumber dip---my adding a dash of Tabasco Original Red Hot Sauce (in honor of my Latina who got me HOOKED) or, for some authentic southern comfort, Glory Foods Hot Sauce, either one to add that special little bit of heat to a great dish. Give it a try and ENJOY!---Andromeda International Records and Films
We used to have a family restaurant near us run by a Greek family. They had a Greek platter that came with a couple dolmades. I have never seen them before so I tried one and I was hooked. Apparently, for many people, it's an acquired taste.
Your videos are getting better and better! Really enjoyed this one. This might be a slight digression from the normal content of your videos, but I would love some of the history (and cultural context) behind the dishes you make, as well as the regional variation of particular dishes across countries and within countries themselves. There's a gross underrepresentation of mid-east cuisine (which is extremely varied) online and I'd love to learn more about the historical and cultural context the dish is situated in. I know that's more work, but could be interesting to include in a video every now and then! Keep up the great work :)
Thank you. I'd love to incorporate more background info and variations, I've just got to find a good way to work that into the videos. I agree, I wish I could cover it all. Maybe in the future I can do this full time and get to cover more and more dishes.
It's a delicious meal. I ate this for the first time at my turkish friend's family. Absolutely lovely cuisine from many different countries. I wished they would sell this as street food, instead of hamburgers and other unhealthy stuff.
I've never made the Egyptian version before. I have a load vacuum packed in the fridge, so with warmer weather approaching, I'll give this a go! Glad I have vacuum-packed - I tried keeping my jarred leaves below the brine with a fermentation weight and got it stuck in the neck of the jar so hard so I broke glass into the jar trying to get it out!! I shan't be making that mistake again :)
@@MiddleEats these were the leftover leaves in the jar! No problem cooking them, it was as storing the ones I didn't cook. I have made Iranian and Turkish, so I will be pleased to try the authentic Egyptian version 🙂
Love how you make middle eastern food accessible! I've only ever bought already-made stuffed vine leaves, can't wait to try this at home! PS: i would've liked to see how the inside looks after it's cooked, because the kind i buy looks more yellowish on the inside and I've never tried any that had tomato sauce :)
Thanks! That's exactly what I am trying to do! Send me some photos when you do try it. The colour of this rice is slightly red, I should have thought to open one up but I'll keep that in mind for future videos.
I'm from a Greek family, and I love how different the Egyptian variety is. My favorite ones have raisins or some kind of dried fruit, but this I will have to try!
I am from Azerbaijan and we do it with minced lamb, herbs and onions only. Adding dried fruit would be like a blasphemy .. But I like the idea and might try it next time!!
here in Romania is a cultural dish and it is always present on any holyday table, in some parts of the country they use grape vine leaves but i grew up with the pickled cabbage leaves, which are just, amazing
In Romania 🇷🇴 (my country) we make them all the time. They’re called ‘sarmale’ and we roll them in vine leaves or cabbage and serve them with some yoghurt. The stuffing is a bit different tho but very similar. Since I went vegan, I make them vegan. Nice video! 😉
In turkey we call it sarma it means rolling it so you romanians use the right word for it. Dolma like they say dolmades in the plural means stuffed our greek neighbours use the wrong translation for it
Once again a marvellous video with no faffing or long details which I find hard to follow I’ll definitely b do this for the Party of 40 friends🎉 Just one note who made your cooking pots I love this design 🙌🙌❤️❤️
I've made these 3 times already , found the lemon rind I use is also good to use in the pot, for flavor n it helps to protect pan better along with the onions n stock.. now I'm going to make the kunefa but I'm going to try to make my own kadeif cuz I saw negative reviews on one I ordered n I am stupid woman who didn't check review n they are coming tonight I'm in area they don't have. I hate Amazon. 😂Not taking a chance🤦♀️ so ill make them myself. I hope they come out OK. 🙏 N did the tameyya omg thank u for all these recipes❤
We make something like this in Romania too, we call it sarma, ours is either with mushrooms or minced meat along with the other ingredients in the filling and we eat it with cream, I know that Bulgarians and Turks also have a variation of this recipe, this is ancient food right there. Turkish people also use something called bulgur in staid of rice, this is large ground wheat. I used it once too, it gives a interesting flavor. Also we use pickled cabbage leaves the same way when we don't have the grape vine ones mostly in winter, they used to do this when there was no fridge available. Lovely to know that so many people cook a variant of my favorite recipe. I like it better with meat but I will not say no to a vegetable one.
Made this and it was super tasty! 😍 I just love your recipes and want to make them all ahaha Thank you so much for sharing them with the world. The quality of the videos is also amazing! And the description box omg, the best description box in the youtube game! Thank you guys for creating such amazing content 🙌
Thank you so much for this video, stuffed grape vine has always been one of my favorite dish. I have successfully cooked one full batch and it make me so happy to eat them =)
So happy to see how many of you have been waiting for this video, I'm truly glad I can share these recipes with you! If you want to include some meat in this recipe, take 1/2 kg or 1 lb of lamb or veal chops and season with 1 teaspoon of salt and 1/2 a teaspoon of pepper. Lay them in the pot on top of the onions/potatoes and you will be in for a delicious meal!
Thanks for watching and if you want to help us make more videos like this, consider becoming a patron! You'll get behind the scenes updates and can also get your name in the video. www.patreon.com/MiddleEats
small onion bro this r enormous .
I like them greek style, with Zaziki and veggies.
Ah man this is making me hungry!
I can literally destroy an entire pot of these by myself with a bowl of yogurt salad and a bowl of tahina!
Yep 👍
Yep 👍 what do
There isn't a single bad type of dolma. Every one is perfect for every occasion.
Absolutely! I looooooveee iraqi dolma because of how tangy this is, but I'd happily take a plate of this any day!
🇮🇶🇮🇶🇮🇶🇮🇶✌️✌️✌️✌️😉
The word Dolma was is Turkish. So we are the authority of this.
Most of the people here call it either waraq dawaly (ورق دوالي) or waraq inab (ورق عنب)
@Momo Gamer742 who invented the shawarma again?
I love middle eastern food.... this is the only food I could eat during pregnancy. Especially these grape leaves helped me so much with iron deficiency. My ethnicity is Indian. I simply feel Egyptian or Authentic arabic food is truly under appreciated. I love your videos.
I’ve been craving middle eastern and Mediterranean food my whole pregnancy but it’s not really available so I have to learn myself
"Wash your rice the legally obligated three times." Excellent.
Never in my 41 years on earth have I ever washed my rice.
@@ikillacommunistforfun320 E- Excuse me? 😃
@@anette8260 rice in different parts of the world are prepared and packaged differently - ua-cam.com/video/B3CHsbNkr3c/v-deo.html is pretty informative on this topic
@@ikillacommunistforfun320 I did not grew up knowing about washing/rinsing rice before cooking. Of course in the US most rice is clean and in plastic bags ready to boil.
@@ikillacommunistforfun320 and it’s no wonder your rice taste like crap!
تسلم يديك شيف ، وتسلم المصرية إللى ربت وعلمت ،تحياتى من مصر
This balkan girl love making them. Its bit like therapy rolling them :) Wonderful videos.
I made these tonight using your recipe. As a vegan, I really appreciate that you include how to make this vegan style, as well. Wound up with several pounds of stuffed grape leaves and all of them are so delicious! I got really full and sadly had to stop eating them despite wanting to eat more. Thank you for being so clear and methodical with your instructions, it helped a lot.
-vegan
American ideas shouldn't ruin food
@@gvi341984 Veganism isn't an American idea, you absolute walnut. If Middle Eats didn't want vegans making it vegan, he wouldn't have included it in the recipe description, now would he? It's about being inclusive, and the dolmas weren't ruined, they were delicious.
@@GreyMan216 Veganism is very American it's something that's being exported right now to countries who have no exposure to it.
@@GreyMan216 do you enjoy killing all those plants?
@@GreyMan216 don't mind them, they must be children
My late ex-father-in-law was Iraqi. He made the most amazing dolma. I've been hooked on it (and Middle Eastern food, in general) for decades.
Really glad I found this wonderful channel!
My grandad was from Lebanon and used to make stuffed grapes leaves with rice and meat a very tasty recipe as well .
this is a dish that I always get when I have the opportunity, they are such perfect little parcels and the flavor of the leaves is exactly what I want from food
You got that right, they are always good no matter my mood.
The care he took was beautiful. I love Dolma. Thank you
Τα πιο τέλεια ντολμαδάκια. Γειά στα χέρια σου. Χαιρετισμούς από Ελλάδα
Beautiful beautiful WONDERFUL recipe! You Arabic people have really discovered the most ingenious food of this world when you decided to make stuffed grape leaves. :) The day I discovered them, I could not get over my voracious addiction to them. In my opinion, this dish is truly the jewel of fancy delights!
This is so interesting! My greek family has been making dolmathes for decades, and I never knew that different countries had different recipes for them. Thanks for opening my eyes :)
It all started with the Ottomans :D That's why there is a Egyptian, Greek, Syrian etc. Version of this
As an Egyptian, I really love this way of doing this dish❤️ can't wait to try the Greek recepie ❤️
mama's trick: put a small plate (that will actually go inside the pot) on top of it while it's cooking to prevent the leaves from opening up and looking messy
and put 3 tablespoons of tomato sauce with the broth/stock
we do that! I even brought a large bolder stone with me from a holiday to keep that plate over my dolmas in a pan!!
@@jahanhoggarth1129 that is exactly how my mom does it we are Syrian and we a smooth bolder stone on top of a plate to press the Yabraq which you like to call Dolmas
We are Palestinian. We use this trick too
@@Love-ArK- احلى ناس ❤️🇵🇸
My grandma does that too, and puts a big rock from outside on the little plate to keep it put.
Egyptian here, loved this Egyptian style dolma, loved the Iraqi dolma equally so ! all dolmas look so tasty
Really its so delisiuos im from philippines but every time i make that and eat its totaly addicted when i watching you my mouth is watering 🤤🤤 i miss eating that actually all egyptian food i love to eat
Where can i find dill in the Philippines? I live here and am Egyptian but so difficult to find
Where can I find dill in the Philippines? I live here and am Egyptian. It's so difficult to find.
I'm glad I ran across your channel. You've added good detail I hadn't seen in other videos. My first time stuffed grape leaves and I want t try yours. Hope I do it justice. Looking forward to other dishes of yours. Thanku.
I love dolma,we also eat them in Greece with avgolemono (egg and lemon sauce) but I can say they definitely taste better with yogurt!
Thank you, for sharing so many amazing recipes.
Dolmas are probably my favorite Middle Eastern food. I used to live near a Middle Eastern restaurant, and everything was amazing.
The egyptian way has coriander and cumin always!this way u made is more like the greek although we put spearmint also,btw the leaves u used is feok Greece!Regards from a Greek living in Egypt
I am so so happy to learn there are still some greeks living in egypt! ,love from alexandria
@@thequantumguy5067 yes but ana yunaneya 100%.Not any relation with the Greeks of the past.Alexandria,great we made this city and i will spend eid there!
@@mariamavroforaki9393 ahlan beeky ay wa2t fe eskendria, will always be 2nd home for greeks♥️
Wow !! Impressive 👍👍
When I was deployed in Mosul, Iraq 2010-11, one of the interpreters was telling me that his wife wanted a pretty scent. So, I gave him a set of shower gel, lotion and body mist from the bath and body shop. In return as a thank you, his wife made me these. It was delicious💗
Was it tastier than the iraqi kids you’ve killed there huh murican?
I wish I had a friend that made these 😂 I don't want to make them but they look good! The park down the street from my house always has ladies wearing head scarfs picking the leaves off & carrying them home. They are strong too because they will gather _bundles_ & carry them above they're head walking down the streets.. they do it every year when the leaves are ready to be picked.. my city is the biggest population in the US for middle easterners _Dearborn, Michigan_ 💕
Wow!!! If you live in Dearborn, you'll have endless restaurant options from which to get great ones. Typing this as im eating some of these. One of my favorite foods.
Stuffed vine leaves is one of my favourite things to eat - I also stuff mine with cracked bulgur wheat instead of rice which is so tasty too 😊
Stuffed grape leaves are one of my all-time favorite foods!
Love this! My favourite stuffing will be rice and minced lamb, cooked with layers of lamb bones and ribs. Thanks for this!
I harvested grape leaves last month...immediately blanched and stored them in the freezer for such a recipe as this. I love dolma's!
I’m British but I love making these, all time favourite food. I get my leaves fresh from my grandads massive grape vine, but I kinda like the bigger ones over the fresh young ones, as long as it’s spring-ish time, I like the bite from the bigger ones 😁 love the video mate
Out of all the videos I chose yours to follow. I was looking for Syrian grape leaves. Your ingredients are perfect. Im adding lamb at the bottom and tons of lemon juice . Can’t wait to make this!
Luv luv LOOOVVVVE THIS!!!
My Egyptian room mates,
Zainab and Mama Sadiya
cooked this one time,
in our Condo/Hostel
( in Kuwait ) and they
made a complete mess
all over the place!
( They both did the
wrapping process at the
living room,
on the sofa
and the coffee table!)
😂
BUT it was all worth it
when it finally get done.
SSOOOO YUMMMMY!!!!
Since then,
I've been
eating these
like crazy everytime
I go to our local
Mediterrainean Eatery.
This,
BAKLAVA,
SHAWERMA,
and TABOULI
are just some of
my FAVORITE MEDITERRAINEAN
CUISINE!
Thanks for sharing
this video.
Reminded me of
my good ol' days
in the Middle East!
💕💕💕💕
This is awesome. Thank you UA-cam algorithm! Middle Eats, you've earned yourself a subscriber!
I must say I have seen many cooking videos but you are one of the best so far. You have a great way of explaining and showing how to make dish. Honestly keep it up as you are very talented and the way you talk and explain makes it easy and encouraging and not boring or difficult.
Your videos are brilliant- keep it up! .
As Egyptians we also add cumin to the mix it really gives it a great smell and taste. Thank you for sharing.
I'm in love with this dish. I had it at a graduation party, but I didn't know the name of it. I've been looking forever!! Thank you so much
Omg. I would love to have a plate full of grape leaves right now
Such a pleasure to watch and listen to your videos. Your directions are concise with no erroneous asides. I like to use arborio rice and pine nuts in my dolma.
Thank you. Arborio is a good substitute for Egyptian rice. Just needs a lot of washing.
Very complicated.
Very detailed.
Very individualistic
.
Not simple,
But
VERY DELICIOUS 😊
I found your channel a few days back and I just can't get enough of it, really great job! I really appreciate the passion you put in the recipes, hope the channel keeps growing because it's criminally underrated right now.
Thank you! Glad you're liking it all and I hope you try some of the recipes out!
These look wonderful!! I'm glad you add a stock cube! I've seen some recipes, especially the Greek version (meatless), where they just add water, salt, pepper, lemon juice and sometimes tomato puree! You need that stock to boost the flavour. I once made vegan grape leaves and added cooked brown lentils and once with finely chopped and sauteed mushrooms in garlic! Tastes great and can satisfy those who might what a 'meatier' texture but plant based. The addition of dill is very Egyptian and particularly tasty with stuffed cabbage leaves ... I sometimes line the bottom of the pan with onion rings, sliced potatoes and sauteed slivers of garlic!
Try adding just lemon juice and a lot of olive oil, it's the best 😋
We usually use homemade stock for it too, but this time we were out of stock so we used a stock cube. We'll do a recipe for the cabbage leaves once the weather cools down a bit more.
I could eat these forever! We Greeks call them dolmades (dol-ma-thez) and ours usually have a little meat inside them as well. For storage we keep them in a bit of olive oil mixed with lemon juice. This I love to drink up at the end because all the flavors have seeped into the lemony oil 😊
I tried it today and it was the best dolma I’ve ever had. The simplicity and pure flavor does it for me
I grew up eating that stuff!!! Never gets old!!!
This looks amazing. I'm binging your channel right now and tomorrow will be a whole day of cooking *-*
This looks so nice. Thank you for sharing this recipe! From Australia here!
Dolma is a part of my childhood, my grandma always made it for me it was so good
"The problem I have with stuffed vine leaves is that I can't stop eating stuffed vine leaves." Yep. Very much the same problem I have with them. :)
Yep.... We just eat them through the evening and a couple cheeky ones in the morning...:)))
i know exactly what you mean
Yes, indeed! My father-in-law (who I mentioned in a comment above) used to make about 300 pieces in a batch and they'd literally be gone within a couple hours because we'd all attack the pot! Soooooo good!!!! 😂
Those look delicious. In fact all your recipes look awesome. Thank you for sharing your gift.
Thanks Jim! Glad you are enjoying them and hope you try some out.
This guy is amazing,
I always love the taste test at the end
I will never forget that day about 10 years ago when I was at the deli section of the Ralph's store in Glendale, CA and saw these funny looking things marked Grape Leaves. When I asked the lovely young Latina behind the counter what are Grape Leaves, she knew exactly what to do----the Latina said nothing and, with a big smile, simply gave me one....and I was forever HOOKED. Love you my Brother for showing how to make one of my fave dishes Egyptian style, now can't wait to try it with Greek yogurt and cucumber dip---my adding a dash of Tabasco Original Red Hot Sauce (in honor of my Latina who got me HOOKED) or, for some authentic southern comfort, Glory Foods Hot Sauce, either one to add that special little bit of heat to a great dish. Give it a try and ENJOY!---Andromeda International Records and Films
This looks so good! I’ve made it once and yes we used lamb to line the bottom of pot lots of lemon .
THE CUCUMBER YOGURT ! OMGGGG AMAZING
This channel should have 100 M subscribers
I have no idea how this got recommended to me, but I am glad it did! I am saving this and making this later.
I m Indian from uae n vegetarian so I was very happy to see I will definitely try n let u know try to send few vegetarian recipes thnks
middle easterns have the Best food, that looks delicious!
We used to have a family restaurant near us run by a Greek family. They had a Greek platter that came with a couple dolmades. I have never seen them before so I tried one and I was hooked. Apparently, for many people, it's an acquired taste.
your videos are so wholesome! whenever i feel homesick i just watch your videos
they look delicious, motivated me to finally start making wara2 3enab!
Your videos are getting better and better! Really enjoyed this one. This might be a slight digression from the normal content of your videos, but I would love some of the history (and cultural context) behind the dishes you make, as well as the regional variation of particular dishes across countries and within countries themselves.
There's a gross underrepresentation of mid-east cuisine (which is extremely varied) online and I'd love to learn more about the historical and cultural context the dish is situated in. I know that's more work, but could be interesting to include in a video every now and then! Keep up the great work :)
Thank you. I'd love to incorporate more background info and variations, I've just got to find a good way to work that into the videos.
I agree, I wish I could cover it all. Maybe in the future I can do this full time and get to cover more and more dishes.
This was so detailed and looks freaking delicious; probably like my mom used to make them (never witnessed her do her magic in the kitchen 😂). Thanks!
It's a delicious meal. I ate this for the first time at my turkish friend's family.
Absolutely lovely cuisine from many different countries.
I wished they would sell this as street food, instead of hamburgers and other unhealthy stuff.
At my loblaws they sell them in the antipasto bar
I just stumbled across this channel and it is fantastic. Thank you so much for including written recipes along with the videos. Hugs from Canada. :)
Thank you Shannon. I hope you enjoy the recipes!
Delicious!
Thank you for sharing!
Greetings from Singapore!
⚘⚘⚘
Edith
Thank you for sharing your mother's recipe ❤
My favourite food. Simply adorable.
Absolutely great recipe and very tasty too. Greetings from Greece.
This is the first video I've seen from this channel but I can tell this channel will blow up. Good job Obi!
I've never made the Egyptian version before. I have a load vacuum packed in the fridge, so with warmer weather approaching, I'll give this a go!
Glad I have vacuum-packed - I tried keeping my jarred leaves below the brine with a fermentation weight and got it stuck in the neck of the jar so hard so I broke glass into the jar trying to get it out!! I shan't be making that mistake again :)
Can't wait to hear how they turn out! They usually roll them up a few at a time, and that gives them some weight so they don't float.
@@MiddleEats these were the leftover leaves in the jar! No problem cooking them, it was as storing the ones I didn't cook. I have made Iranian and Turkish, so I will be pleased to try the authentic Egyptian version 🙂
Ooh I see! Let me know how it turns out, or send me some photos! Thanks
Love how you make middle eastern food accessible! I've only ever bought already-made stuffed vine leaves, can't wait to try this at home!
PS: i would've liked to see how the inside looks after it's cooked, because the kind i buy looks more yellowish on the inside and I've never tried any that had tomato sauce :)
Thanks! That's exactly what I am trying to do! Send me some photos when you do try it.
The colour of this rice is slightly red, I should have thought to open one up but I'll keep that in mind for future videos.
ماشاء الله عليك ربنا يحميك اول مره اشوف قناتك واشتركت فيها اكثر من رائع 👏
Thank you
I had something similar in Turkey. Thank you for the insightful video.
Made this on Tuesday and it turned out well!!!
I'm from a Greek family, and I love how different the Egyptian variety is. My favorite ones have raisins or some kind of dried fruit, but this I will have to try!
I am from Azerbaijan and we do it with minced lamb, herbs and onions only. Adding dried fruit would be like a blasphemy .. But I like the idea and might try it next time!!
@@jahanhoggarth1129 Food blasphemy is the best kind of blasphemy ;)
@@johnburke8337 😎 high five!
Love it! One of my FAVORITES! Never thought of making them instead of purchasing them! LOVE your dimple, by the way AND your curly hair! :)
Welcome to another episode of Obi making us hungry! 🤣🤣🤣 Nice video as usual!
here in Romania is a cultural dish and it is always present on any holyday table, in some parts of the country they use grape vine leaves but i grew up with the pickled cabbage leaves, which are just, amazing
in turkey, we also do it with cabbage, as well as grape leaves. both of them delicious
@@lionturtle5071 yea well as most of the Balkan countries, Romania's cuisine is mostly based on the presence of the Ottoman Empire :)
In Romania 🇷🇴 (my country) we make them all the time. They’re called ‘sarmale’ and we roll them in vine leaves or cabbage and serve them with some yoghurt. The stuffing is a bit different tho but very similar. Since I went vegan, I make them vegan. Nice video! 😉
In turkey we call it sarma it means rolling it so you romanians use the right word for it. Dolma like they say dolmades in the plural means stuffed our greek neighbours use the wrong translation for it
Foraged grape leaves at the park today so following your recipe!!
In Romania we make with rice, Orion, tomato puree , grund meat and Dill
Dolmas are literally my favorite snack
I have to make this recipe! Thank you for explaining it so well.
Once again a marvellous video with no faffing or long details which I find hard to follow I’ll definitely b do this for the Party of 40 friends🎉
Just one note who made your cooking pots I love this design 🙌🙌❤️❤️
I've made these 3 times already , found the lemon rind I use is also good to use in the pot, for flavor n it helps to protect pan better along with the onions n stock.. now I'm going to make the kunefa but I'm going to try to make my own kadeif cuz I saw negative reviews on one I ordered n I am stupid woman who didn't check review n they are coming tonight I'm in area they don't have. I hate Amazon. 😂Not taking a chance🤦♀️ so ill make them myself. I hope they come out OK. 🙏
N did the tameyya omg thank u for all these recipes❤
Я из Молдовы и у нас делают голубцы точно вот такие же маленькие и вкусные...браво, браво...😊
My Iranian friends dad always made these and they're soooooo goood!
In lebanon its either stuffed with meat or vegetables... it's SOOOO GOOD I WANT IT RIGHT NOW
love your recipes Obi. I was so impressed by your Iraqi dolma! so thoughtfully done, better than mine! much love, Roya.
Thanks Roya
great video! I didn't know the leaves came in jars but now I think I might be able to try this. Thanks again :) keep making great content!
We make something like this in Romania too, we call it sarma, ours is either with mushrooms or minced meat along with the other ingredients in the filling and we eat it with cream, I know that Bulgarians and Turks also have a variation of this recipe, this is ancient food right there. Turkish people also use something called bulgur in staid of rice, this is large ground wheat. I used it once too, it gives a interesting flavor. Also we use pickled cabbage leaves the same way when we don't have the grape vine ones mostly in winter, they used to do this when there was no fridge available. Lovely to know that so many people cook a variant of my favorite recipe. I like it better with meat but I will not say no to a vegetable one.
Made this and it was super tasty! 😍 I just love your recipes and want to make them all ahaha Thank you so much for sharing them with the world. The quality of the videos is also amazing! And the description box omg, the best description box in the youtube game! Thank you guys for creating such amazing content 🙌
Wara anab, Yummie. next week for me too.
Thank you so much for this video, stuffed grape vine has always been one of my favorite dish. I have successfully cooked one full batch and it make me so happy to eat them =)
Oh my God when I used to live in gulf I used to love vine leaves with stuffed things(food)❤️❤️❤️❤️❤️❤️❤️❤️🤤🤤🤤🤤🤤
Underrated channel and video.
Amazing. Made this for my Egyptian brother-in-law, and he praised it. Btw. You need a chef's knife. It's a quality of life upgrade.
Dolmades.. my favorite dish I ate in Greece.. thank you so much for giving me the idea on how to make them. I love your channel!
In Azerbaijan we also have this dish.In our country this is Dolma.Dolma is Azerbaijani word and also Turkic.
Dolma is made with pepper. (dolma: to fill)
Sarma is made with leaf. (sarma: to wrap)
as you know these are Turkish verbs.
One of my family’s favorite dishes. We love it!
This looks delicious! I can’t wait to try it!
Thanks will! Be sure to send us some photos!
Amazing - I usually make Egyptian and Iraqi vine leaves together like a hybrid 😂 this looks delicious 🤤
Ooh that sounds good. Do you add pomegranate molasses or tamarind?
@@MiddleEats pomegranate 😊 taste so good.