My favorite way is to lay them in a large casserole dish, cover with a jar of tomato sauce, refill jar with water or broth and add that into the casserole dish too, cover and bake for an hour or even a bit longer. Leave it covered after removing from the oven, let it cool and absorb the rest of the liquid, then serve warm or cold. Delicious! My family looks for these at every holiday gathering. Thank you for your videos. I learn so much from you!

@user-qs9qt8mo3c

Жыл бұрын

Thank you. I'm making them the first time today and definitely prefer the oven vs stove

I have been looking for a recipe for this, thank you your instructions are so clear and straightforward. Thank you

I enjoyed your youtube. I will make the Grapeleaves with ground Lamb fresh herbs and rice just like you made but chicken stock. I will try it. 💖💖

My late Yiayia (grandma) used to make these a lot with ground beef and it was so delicious. We would dip in with plain yogurt on the side which is also great. You remind me of how my Yiayia (grandma) made those.

I have made your dolmades several times. I gave my friend some that i had frozen. She just texted me and said she served them last night and her husband groaned with delight so she asked me for the recipe. I sent it to her. I make your recipe as demonstrated except i use Carolina Gold long grain rice and cook them in the pressure cooker at high pressure for 18 minutes and natural release for 15 minutes. I use an inverted pyrex pie plate on top of the vine leaves. I also do your stuffed cabbage rolls in the pressure cooker. Delicious and i like the avgolemono on just about on or in anything but i think the vegetarian vine leaves really benefit from the tangy lemon. Thanks for all your wonderful recipes.

Great.. Thank you so much for making it so beautiful and easy to understand 🙏

It makes a massive difference in flavor when you add pomegranate molasses during the cooking process

Great recipe! It was very simple and easy to make. I made these dolmades with half the meat but did not halve the seasonings. Luckily for me, I have grapevines growing in my yard. I harvested some fresh leaves last week and prepared them for rolling. So I was all ready to roll! I was able to throw together the meat and seasonings in no time flat, and a half-hour later I had about 50 nicely uniform rolls! Thank you!

My Mom would add some fresh dill and 3 ounces of tomato paste to the bowl before mixing, and they were to die for.

I’ve made these with ground beef , but your recipe with lamb is so delicious. Need to make this! Thank you

@rsbobeenie

6 жыл бұрын

DJD Dean you can even try a mix of both lamb and beef. The combo is delicious.

@djddean6100

6 жыл бұрын

R Stavros Thanks, that’s a great idea!

One of my faves. Thanks for the recipe.

I love all variation of dolma and this one looks so delicious :)

Thank you for the lovely recipe!❤️

Great tips! You motivated me to make another batch!

Πολυ ωραια συνταγη... Μπραβο σου.

Yessssss I love dolmathes and Yia Yia served them with the lemon sauce omg yummilicious 😋❤️ Great video and the food looks fantastic!!!!🌹 Have a great day!!!

@DimitrasDishes

6 жыл бұрын

They taste fabulous with avgolemono!

dolmades called dolma in Turkey and we have similar foods. Thank you for great recipe.

@restawhileyall1781

6 жыл бұрын

For Greek-Cypriots the dolmades are called koubebia - yum, omnomnom k o u b e b i a.

@darthvader4899

5 жыл бұрын

we never called dolma. it is sarma. dolma is different thing same idea.

@Imaneimane-ke7cv

4 жыл бұрын

And called dolma in Algeria

@roseandstem8054

3 жыл бұрын

And stuffed grape leaves in Murica!

Your recipe was amazing, I followed your instructions to a Tee (lol) , my family loved them, blessings to you and your family for sharing with us! I also subscribed to your channel, can't wait to try more of your recipes!!

Just made it. Very good. Thabks🎉❤

Can you freeze batches and pull them out and cook them as you want?

i ate this in Egypt,awesome

Thank you for this recipe. I've made them with just vegetables before but I love lamb and mint so much. They do taste so much better cold the next day. Yum

@mohammedconor7141

2 жыл бұрын

I know im asking randomly but does anybody know a method to get back into an instagram account?? I was stupid forgot my account password. I love any help you can give me.

@langstondominick681

2 жыл бұрын

@Mohammed Conor instablaster ;)

@mohammedconor7141

2 жыл бұрын

@Langston Dominick i really appreciate your reply. I found the site through google and Im trying it out atm. Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.

@mohammedconor7141

2 жыл бұрын

@Langston Dominick It did the trick and I finally got access to my account again. I'm so happy! Thank you so much you saved my ass :D

@langstondominick681

2 жыл бұрын

@Mohammed Conor Glad I could help xD

Thank you..it's look delicious..yammy..! 😋😙😙

Please write a cookbook!

I used to eat these growing up, I love to eat them cold with lemon juice. Going to make this soon!

@DimitrasDishes

6 жыл бұрын

I always eat them cold or room temp. too :) dipped in tzatziki!

Thank you 🙏🏻 🌹

Thank you

Bravo Dimitra

Wow awesome

Cool thanks

ravenblackhawke I add home made chicken stock with lemon juice into the pot for added flavor. Next day after I refrigerate them I make my Greek thick egg lemon sauce and spoon it over and also sprinkle some fresh mint and dill, then sit and devour them. Delicious!

yummmy

Good like Egyptian food

Yum!

I grew up in a Chaldean neighborhood and I enjoy eating Lamb dolma. I purchased some at a store in Hamtramck Michigan. Very delicious 😋😍

@DimitrasDishes

4 жыл бұрын

Thanks for being here :) Hope you enjoy these!

My friend used lamb cinnimon tomato paste mint and uncooked rice it was good

Thank you Dimitra... I've been waiting for this post. Also, what kind of plates do you use for the weight.

My mother in law just gave me a bag of fresh leaves, will I need to blanch first or use from fresh. Many thx

Dimitra, is that Himalayan pink salt that you used? Another great video thank you.

@DimitrasDishes

6 жыл бұрын

Yes, it is Himalayan pink salt :)

Do you have a restaurant in Houston? If yes, I would like to eat there

Wich broth goes best with lamb, chicken or beef?

Dimitra, where do you buy your grape leaves in Houston? I’ve not seen them anywhere.

@DimitrasDishes

6 жыл бұрын

Phoenicia supermarket on westheimer :) but local middle eastern grocery stores carry them too.

@geegurl25

6 жыл бұрын

H-E-B carries the brand Dimitra uses in the world-food, or “ethnic” isle.

I bought some grape leaves. Couldn't get them out of the jar. Half of them tore apart and then I threw them away.

Bravo koukla

Can they cook in the oven instead of the stove top

Hello Dimitra! If you are cooking some meat under the Dolmades, where does it go? Over or under the bottom layer of vine leaves?

@DimitrasDishes

6 жыл бұрын

It doesn't make a difference :)

I lay Tomatoes that are cut in half on top of the unrolled Leaves that line the pot.

@zootybeano

4 жыл бұрын

I like a recipe made with tomato sauce.

Hey Dimitra, the link on the olive oil is not working. Can you please let me know the brand that you use. Thanks

Can I still use basmati instead or it won’t work?

@DimitrasDishes

3 жыл бұрын

yes, basmati works :)

❤

My Sister-N-Law, ❤was Arabic, When I' was a kid, I' never forgot The names of the Dinners 🍲 she Made, stuffed 🍇 grape leaves 🍇dolma⬅Was one of them, What flavor 😀 very Gratifying for the tummy...😛 Watching the video, it is a work of Art,❤preparing it, Tried to make it once and it, bombed.😵..lol....Gonna try again, if you please can let me know what type of zucchini, can you use, Thanks so much for the video was very interesting❤🙏❤

@marykoufalis7666

4 жыл бұрын

Any kind of zucchini will work great.

Can I use fresh leaves from the grape vine in my garden?

@DimitrasDishes

5 жыл бұрын

Yes, you must blanch them first in some salted water :)

@pramilalall5119

5 жыл бұрын

Thank you🙏

Where's the avgolemono sauce? I love these but can you make that too please

@DimitrasDishes

5 жыл бұрын

I made a more recent video with the avgolemono :)

🌹

poly yammy!! where is the avgolemono?

@DimitrasDishes

6 жыл бұрын

I kept it simple, but avgolemono sauce takes it to another level of deliciousness :)

you can ad green onion and yogurt and dill.

4:40 how to roll the leaves

Very good you explain very well, that’s exactly how I make it. 🇬🇷 delicious lots of lemon. 🍋🍋🍋🍋🍋😉

My families version of dolmades medium.com/me/stats/post/9ea51e6611c5

Lahana dolmasi from origin of anatolia

Wait, no cumin and cinnamon? What the heck?

The true is dolma come form Turkey

Please want to know eaters from any country such as: - 1. Do you come from Mexican cuisine 2 - Do you come from the Iraqi kitchen to the end and thank you

@Tasty-Dishes

6 жыл бұрын

Come and check my channel for Iraqi recipes :)

I would love to try making these authentic little dishes but it seems a bit too much effort to put in just for a side dish or starter.

@fcon8507

4 жыл бұрын

You can eat them as a main course with potatoes as a side, especially if the dolmas are stuffed with meat.

No dill, no rosemary. Skoupethethia

Change the battery in your smoke detector.

This is sarma, not dolma. Dolma means stuffed, sarma means wrapped...

A big NO to lean meat.