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

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!

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..

@theresamay9481

4 ай бұрын

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)

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 🥂

Dolmades! Love em!

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

Can't wait to do this, this weekend!

LOVE YOUR RECIPES, THEY ARE IMPROVING MY HEALTH. GOD BLESS!!

Thank you. You make things easy and very doable.

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 .

@CamilleJagger

4 ай бұрын

Me too~and these look delicious, as well!

@theresamay9481

4 ай бұрын

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.

Definitely going to try

This made my mouth water im going to make it

Another good dish to make. I’m loving it I love the way your kitchen looks also.

Thank you for sharing!

Looks so good . I've been wanting to try .

Love your videos and enjoying making your recipes from your book too! 🥰

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’m sooo hungry now😊

Delicious 😋

Thank you

I ADORE READING

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.

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.

What pan are you using? It’s a beautiful shade of blue!

@TheMediterraneanDish

2 ай бұрын

Hello! That's the Le Creuset Enameled Cast Iron Signature Braiser, 5 qt. , in Marseille. You can find it here: amzn.to/3wxqmCH

Do you prefer a certain kind of rice?

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?

@TheMediterraneanDish

2 ай бұрын

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.

@TheMediterraneanDish

2 ай бұрын

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.

Is there a way to make these without the meat? I guess a Vegan way. They looke so good.

@theresamay9481

4 ай бұрын

Yes, they're called Dolmas or Dolmades - the Greek version. You may need a different recipe though

@MK-gy1ug

4 ай бұрын

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!

Can you tell me for how long can you boil the leaves before being stuffed?

@TheMediterraneanDish

Ай бұрын

We use jarred leaves here, so there's no need to boil first :).

I have lots of middle eastern friends who make this dish but they don’t cook meat they mix it with rice and roll. 🤔

@Three-Headed-Monkey

4 ай бұрын

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

@p.reneeblue7799

4 ай бұрын

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!

@Three-Headed-Monkey

4 ай бұрын

@@p.reneeblue7799 Do you mix lemon juice or olive oil in? If so is it into the mix or over the top before cooking?

@p.reneeblue7799

4 ай бұрын

@@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.

@Three-Headed-Monkey

4 ай бұрын

@@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?

@BonnieClyde216

4 ай бұрын

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.

@fluffyface6685

4 ай бұрын

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!

@Idontwantachannel67

4 ай бұрын

@@BonnieClyde216 thank you 😊 i will try it!

@Idontwantachannel67

4 ай бұрын

@@fluffyface6685 thank you for the insight

@elainepeevy5379

3 ай бұрын

Fresh grapeleaves from the vine are the best! You need to prepare them properly first.

Try it with plain yoghurt This the way it s eaten in Egypt 👍🏻👍🏻

Do you have a vegetarian version?

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 😊

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 ♥ 🎉🎉

Love grape leaves don't eat meat

That was grueling! Stuffing the leaves is no fun & takes forever.

Like❤