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!!!!

THIS is how I make my dolma now. BEST recipe ever!!

@azurcreations

Жыл бұрын

Still make my dolma this way. Loveee❤❤❤❤❤

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 💪🏻

She’s so sweet, I want to hug her!!

Greek food is the best! And I'm Italian!

@ginacaldarello4390

4 жыл бұрын

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.

@sueraiders

4 жыл бұрын

Deplorable Snowcloud I’m a Greek full-blooded Greek i married Italian he loves my cooking I cook Greek dishes.

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 !

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.

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.

@TravelingMissD

3 жыл бұрын

Mine too, but mine did not speak english, She spoke Greeklish ;-)

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.

@whattever4

8 жыл бұрын

+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

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.

@freudvibes10

5 жыл бұрын

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!

@pennypetrovic3682

4 жыл бұрын

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

@ah7910

2 ай бұрын

French dolmades. Right.

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.

You remind me of my great grandmother that I miss so much!!!!

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!❤

Thank u Eva looks delicious I m going to try making it the first time🙏

Made it ....so delicious...Amazing thank you

Always turns out perfect!

What an adorable yaya. Thank you for the video. Greek food is the best.

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

Amazing grrrreat tips for yummy dolmas Thank You TFD ✨💎❣️🦸‍♀️

These are so awesome to eat , my mum still makes them for me and theyre delicious, bravo

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've mad these twice now, and it is a great recipes. I use edible hibiscus leaves.

It’s interesting to see what other cultures eat

I will make these all the time

I love it.....

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.

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!!!

Dill and anise are two completely different herbs. They have flavor notes that are somewhat similar, but they are in no way interchangeable.

so cute reminds me of my yiayia 💙💓

Harika

Thank you very much i really enjoyed you video :)

Thanks so much for a detailed demonstration. Going to try it with my own variation now. :P

@TravelingMissD

3 жыл бұрын

It is really easy and so much better than the canned stuff.

Thank u

@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!

She is so nice!!

makes me so hungry.. remebering how good these taste :) remind me of my bapou :')

Yiasou Kerea, Your link does not work please fix it so I can copy your delicious Greek Dolmathes recipe, and efharesto para polieL).

Hi can i get the measurement of the ingredients? Thank you

You are super cute! I will try your version of these grape leaves. Thumbs Up

All these Greeks should get together and open a restaurant. 😂😂😂

what if i only want to use the rice without the meat,do i still need to add the egg on the mixture?thanks!!

@randyvisto8785

8 жыл бұрын

+mohaned Abouain -sadiq pls teach me the exact measurements for the warak aenab.tnx

rawr..hungry lol

Everybody wants to get on Camera I can’t stop laughing. 😂😂😂👍

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.

@ashharijaywardena

4 жыл бұрын

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 :)

Dill and anise are not the same. Anise has a liquorish flavor to it that dill does not have

@dominicfillion5280

5 жыл бұрын

She said dill or aneth.... not anise.

@TravelingMissD

3 жыл бұрын

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

Try a dollup of good sour cream on them...and also you didnt make enuf im starving:-D

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!

@numecat8812

3 жыл бұрын

Lol I was thinking that same thing

Thank you for the Greek recipe Dolmathes, It was delicious , Dolmathes is not Turkish food its Greek !

@rcangs

3 жыл бұрын

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?

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.

thats turkish dolma mate

@theworshipsinger

5 жыл бұрын

kem -it's GREEK!!!!

@h.b6419

3 жыл бұрын

@@theworshipsinger NO IT'S BELONG TO OTTOMAN CUISINE!!!

NOT GREEK ;( İT İS NAME : OTTOMAN YAPRAK SARMASI

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

@feyzanjunior9960

3 жыл бұрын

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.

@rcangs

2 жыл бұрын

Very funny two folks, like spoiled kids! They both claim that they found everything themselves.

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 ✅

turkish style much better greek making big rool must be skinny and long

It's Turkish dish love not greece

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"

@chelseaonlyfansinstagram9961

9 жыл бұрын

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

@sarahalotaibi1230

8 жыл бұрын

+Dimitris Kavalopoulos hummas is Greek dolma isn't look it in history

@MK-dk7sg

3 жыл бұрын

You don't have NOTHING you were nomads ! You stole greeks and armenians recipes !

thats not dolma its sarma

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

@user-lp4gd5ns3z

6 жыл бұрын

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 ...

@mariavarvadoucas6181

6 жыл бұрын

M&M Kesilmis the turkey may invited but the Greek perfected.🤗

Dolma not greeek Dolma Turkish Food

@pnaroz2075

6 жыл бұрын

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

@user-lp4gd5ns3z

6 жыл бұрын

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