Check out the recipe: www.allrecipes.com/Recipe/244551/Lamb-and-Rice-Stuffed-Grape-Leaves/

@zigaklun3395

2 жыл бұрын

Hey, if I have grapes planted at home, can I use that leaves?

Chef John , i'm an Arab guy and we're doing this stuff for years , i can say that you're doing it just right , that's unbelievable ! It takes many many times to practice .. Thank you for making it Chef.

@foodwishes

9 жыл бұрын

OMAR Game recognize game.

@gooseguse

9 жыл бұрын

Food Wishes You are a comedic culinary BOUWS. ..*boss lol

@fatimaal4256

9 жыл бұрын

Me 2

@guguigugu

9 жыл бұрын

OMAR we have a similar dish here in the balkans. the difference is mostly in the spices used, but i can confirm that chef john's recipe is 10/10. my granny would approve :)

@siclusiferx

9 жыл бұрын

OMAR actually you are very wrong .. he did them too small..and in minute quantities!!

Those look really good. In Turkey, they are one of the mostly appreciated dish. They are made on special occasions, and they will disappear in few minutes. They are so light, so tender. A great balance of olive-oil, lemon and the amazing smell from the leaves... For those who never ate it should definately try chef John's recipe as it is almost the same as we do here in Turkey. Just a fun fact, we call them Sarma - meaning "to roll". Dolma means - to be filled - or something like that, and that is actually another dish that has almost the same filling with 'sarma' but utilizes green peppers, zucchini or eggplant instead. Keep up the good work Chef John. You are THE best!

I have a couple of suggestions for you: - try unwrapping the grape leaves in the soaking water - line the bottom of the pot with sliced potato instead of the grape leaves they come out amazingly delicious (some people use carrots or tomato instead) love seeing you making middle eastern food :)

That Snoop Dogg and ribbed joke had me rolling

@prophetent.8649

3 жыл бұрын

Double entendre

Meat-and-rice dolmas are probably my all-time favourite food. And for a world with a lot of tasty things in it, that is quite a feat.

Random suggestions: You don't need egg to bind anything here. It's not going to fall apart when cooking or eating. You will have a much easier time separating the leaves if you put them into the bowl of water BEFORE trying to separate them. You want smaller leaves, not bigger ones - the smaller ones are more tender. The big ones (tough) can be used to line the pan. We always used bulghur instead of rice when mixing with meat, but most people use rice. Using 50/50 lamb and chuck produces exquisite results. I've never tasted an "excellent" dolma/sarma without parsley and onions added to the meat mixture. And finally, if you put lamb breast at the bottom of the pot on top of the grape leaf lining but under the dolmas, you'll have the most excellent meal you can imagine.

As an Englishman, I'm deeply impressed by the Fawlty Towers reference, as the grandson of a Greek Cypriot, the recipe brings back very happy memories. Win-win

My grandmother is Syrian, and we've been making these my whole life. We put a rock on top of the plate for extra pressure. So if you go to a middle eastern persons house and there's a rock in the kitchen drawer, don't be surprised!

Can I substitute the olive oil for even more olive oil?

@alexanderk.3177

3 жыл бұрын

Skip the dolmades entirely, increase oil, add Retsina and use some good bread!🇬🇷 God bless all of us! (Don't forget the herbs).

My mom is from damascus syria. We call it yebra She makes the filling with beef rice oil and allspice ( baharat in arabic) and the sauce simply lemon olive oil and salt ( water instead of the broth ) and then simetimes to make it sweet fir the sauce she uses pomegranted molasses and dried apricots

@blowurn0se

4 жыл бұрын

Rachel Jaradeh very cute picture

@aggy7543

4 жыл бұрын

Yebra comes from the Turkish yaprakh, vine leaf.

Chef John! This recipe was like you WERE speaking Greek to me. Thank you for sharing this delicious video. Blessings ChefMike

I just had to make this today. I am so popular with my family and friends. I heated some fresh pita bread in the oven and served some superb hummus from my favorite middle eastern deli in Oakland. All gone. I now love you more than my luggage. Thank you!

In Middle East, if you roll the grape leaves well and in an organized way it shows that you are a good cook! I've had it before many times with tomatoes and pomegranate sauce, they were DELICIOUS!

@siclusiferx

9 жыл бұрын

Sara Joe He should have packed them rather better than this ... they must hold their shape and actually be packed tighter..

@Wizkid490

9 жыл бұрын

Sara Joe Ah! Finally someone else who makes them with a tomato sauce! I thought my family were the only ones...

@siclusiferx

9 жыл бұрын

Wizkid490 It depends where are you from, but I suppose you are from eastern europe, as they mostly do filled vegetables with tomato sauce, but in the middle east they use pomegranate syrup , tomato sauce or lemon juice but then it depends on the vegetable and the type of food and how it is served cold or hot, pomegranate is usually served cold ..

@Wizkid490

9 жыл бұрын

Sic Lusifer I was actually talking about the sauce - we use V8 juice instead of lemon/broth.

@sarajoe1301

9 жыл бұрын

I'm an Arab, and my mom always do it with tomatoes sauce!

I'm Turkish and I approve of these dolmas, or sarmas! "Dolma" (means stuffed) is generally used for stuffed bell peppers, and sarma (means wrapped) is used for stuffed grape leaves. We have two kinds of sarmas (or dolmas, as the recipes work for both), one with meat and one without. The one with meat is a dish and is served hot with cold yoghurt on top, while the other is an appetizer and is served cold with thinly sliced lemons on top. The cold one is supposed to have a tangy sweet taste so it does contain raisins, but the hot one should have a tangy but savory taste so it shouldn't contain anything sweet like raisins. And finally, the hot sarma usually has a shape like how Chef John made them, but the cold one should ideally be as thick as your index finger and a little longer than your middle finger. Cheers!

I live in a neighborhood, sort of like Napa Valley, California, many families have their own vineyards. I just pick fresh grape leaves whenever I need them. I am very happy.

Chef John you rolled them very well my grandma would be proud. If you like the addition of meat you would love our Jordanian version. We just mix rice and minced lamb, salt pepper oil and spices and add lamb neck or oxtail to the bottom of the pot with tomatoes and simmer on med-low in a lemony broth until there’s no more water in the pot and the lamb on the bottom has caramelized. Delicious! Also in the future if you have any old Italian neighbors that grow grapes in their yard you can ask them for some leaves the fresh ones are far superior to the jarred stuff.

My favorite chef is making my favorite dish.... I am from Armenia and we are making this ... (Y)

@mehmetthe_engineer8634

8 жыл бұрын

+Astghik Bagdasaryan And i am from Turkey we are usually making this too :)

As a Greek I think you di a great job

@Armand79th

4 жыл бұрын

@@Absbsbbs Whoops, wrong! All evidence states the Greek recipes predate Middle-Eastern versions.

You liked Faulty Towers too. Yes, one of the funniest shows ever. My husband and I used to watch that when we first were married, and still do, when I can find it. I’ve seen a few videos on stuffed grape leaves. Yours sounds the best. I’m going to make them real soon. Thank you.

I'm a Turkish guy and you do it just like my family. I wasn't gonna comment it until you added the cinnamon! I can already smell it, god it's so good. :D Well done our Chef John. :)

This is a very Arabic/Greek recipe which we eat alot of very often. We love this recipe.

I used ONE Jar and made a double batching using your recipe - I doubled everything except the chicken stock (4 cups) was enough for all 64 stuffed grape leaves. Very delicious! Thank you XOXOXO

The stuffing is the bomb. Yum

I've been making these many years. Your recipe is, as they say across the pond, "spot on"! Usually serve them room temperature or cold - also great to take to work for lunch (if any are left!).

We always make them like you just did just without the pine nuts and herbs - it tastes delicious! These are typically made with small zucchini squashes stuffed with the same stuffing. To avoid the leaves from sticking or burning to the bottom of the pan - my mom cuts potates or tomatoes in circles and puts them on the bottom.

@siclusiferx

9 жыл бұрын

Lebanese Dane or actually placing lamb ribs or lamb neck slices at the bottom, but then it depends how well off you are !!

@TheGatesofDelirium

9 жыл бұрын

Lebanese Dane Do you also put an egg on it?

@siclusiferx

9 жыл бұрын

TheGatesofDelirium NOOO

@TheGatesofDelirium

9 жыл бұрын

Sic Lusifer Exactly. Eggs is a bit unnecessary in that recipe. I mean, grape leaves, pine nuts, lamb, olive oil and spices sounds delicious in that way. Finely chopped tomato would be great too.

@siclusiferx

9 жыл бұрын

TheGatesofDelirium even pine nuts are not traditional to this recipe ! You cant put tomatoes as the broth has lemon, there are other east european variants that use tomato sauce instead of lemon juice for the "rolls" but they call them sarmale or at least in Romania thats how they call them, in the middle east .. there are other vegetables like zucchini, bell peppers, carrots and egg plants that have tomato sauce added to the broth instead of lemon juice !

Wow those are huge dolmas! I just had dolmas from a Greek restaurant. Can't wait to make these 😍

One of my favorite treats! A Greek friend of mine makes them occasionally...always with the lamb though...just not the same without it. And you're right...they're addictive!

"You'll notice they are ribbed, but not for anyone's pleasure" DYING lmao

I'm always interested in your recipes Chef John. Never had stuffed grape leaves with currants and pine nuts. I definitely want to try it!! Your video is to drool over specially when you squeezed the lemon at the end... yuumm. I'm sure some Arab people commented negatively on this video because "it's not how we do it" but chef John himself said that he doesn't know how authentic these are. I am Arab and my mom never done them like this before but that doesn't undervalue other recipes. I will actually tell her to try this recipe. Cooking is fun. It's about finding new flavors and combinations that go together. And I'm sure this tastes delicious cz chef John has a great taste. BTW chef John, you did amazing job cooking something that is totally foreign to your culture.

Omg it is the most famous dish in Turkey 😁😁😁 we loooove it, meatless and thinner version is also very common and called "sarma"

This is one of those recipes that anyone who has made them or watched their mom/grandmom make them will give their recipe. It's a labor of love, pure labor ! It's your choice to either grind up the meat or to small cube it. It's your choice to either pick fresh leaves or used the quart jar leaves. Your choice to either make it w citrus/olive oil or tomato based. If you use the jar leaves you can separate them by running them under dribble of water. Your choice to use rice or bulgar wheat. Also this recipe doesn't use onions, garlic or other ingred. that we use. Also, rather than using expensive things to line the pot so the dolma doesn't burn, instead use the outside celery stalks on the pot bottom. Make a broth using the fat/bones from the meat along w tomato paste to add to pot and put it in the oven for 45 min to 1 hr @350*. Also your choice of lamb or beef.

Sumac is another Mediterranean spice that makes recipes like this explode with flavor.

I used to buy these canned. I love them. Our Greek restaurant, locally, was sold and was never quite as good. Loved Faulty Towers!

Chef John you just made my day! I used to eat these all the time as a kid. Definitely going to try this out soon :)

OMG i never thought I'd see one of my country's traditional dishes on this channel. The recipe is not exactly authentic but its still awesome.

Being of Mediterranean Descent, my grandfather served them several different ways. He would drizzle lemon sauce over them and sometimes added them to a generous portion of Greek salad. Your recipe is perfect.

You're my favorite! I'm inspired. Thank you!!

Its amazing how accurately you did this recipe!

They are actually more authentic than you think! Great rolling technique too! I married into a Jordanian family and it's been let's say 'interesting' mastering all techniques involved in making these! lol Lovely recipe, thanks!

Just made this! Delicious. The rolling wasn't as fiddly as I thought it would be. Ill definitely be making these again!

Great that this recipe makes 32 grape leaves....I use your recipe and also use it in my slow cooker as well, and it works great with no worries using it both ways. Then I make my egg lemon sauce very thick and ladle that over the cooked grape leaves stuffed with meat rice and spices. Thanks Chef John!!!

Dear chef john , im an arab girl and we do this all the time , you did a pretty good job !!! i have a suggestion for you that you can use ,,, we add slices of potato on the bottom and serve it with the dolmas sometimes we add molasses and another way we add in the bottom lamb and stuffed zucchini and dolmas on top Please try them and enjoy :)

Just a tip for people who make these often, if your not growing your own leaves your doing it wrong! They are very easy to grow and come back every year... you can let them grow large to get a 4-6 inch wrap. Great video Chef John one of my favorites.

Looks awesome. Can't wait to try!

My mom makes amazing dolma. It’s like a flavor bomb. Definitely a bit different though she makes in Assyrian style, many more veggies in there.. with ribs/steaks at the bottom of the pot to soak up all those flavors. Man is it amazing. One of my favorite dishes

@ChicagoMike85

4 жыл бұрын

And she also uses some sort of tamarind paste in there. Man, it definitely makes a difference. Also she uses different Veggies. She’ll stuff onions, bell peppers, jalapeños...

Dolma دولمة It's a traditional meal in Baghdad and my favorite too but we do it with onion pepper and chard leaves besides the grape leaves and we fill the bottom of the pot with lamb ribs every country has his method but you nailed it

My mom doesn't know how to cook Dolmas with rice and lamb in them. I'm so glad to hear that you uploaded this cooking video on KZread to give me some pointers. My friend told me that Trader Joe's sells them for a good price.

I am romanian, and in my country we make of version of this, that is called "sarmale- in foi de vita". We put just meat- pork, chicken, beef, rice, onions and spices and we put on the bottom of the pan chopped onions. After they boiled on the stove, we add tomato paste and put them in the oven for another 20-30 min, on low heat. We eat them with sour cream :)

Dolma taste great with and without lamb, great recipe!

my partner's great-aunt is Lebanese and cooks amazing dolmas (we call them hojas de parra here in Chile)...I now want to try this recipe so I can make them for her and see what she thinks! If I impress her with my grape stuffing skills I'll win her love forever haha

Condom jokes AND blunt jokes in one video? I love you, Chef John.

Wait... No cayenne?!?! Who are you and what have you done with Chef John?!?

@andreasthorsen5224

9 жыл бұрын

Just what I thought! I'm very confused...

@Homeycircle

9 жыл бұрын

haha

@Woppieman

9 жыл бұрын

Nikki Straker IMO cayenne would kinda ruin the taste of dolma, as a Turkish guy I like original dolmas

@Liselorebon

9 жыл бұрын

Dr4g0nSt4nc3 it's a joke

@SK-iu2uf

9 жыл бұрын

Nikki Straker HAHAHAHA JAJAJAJ!!

I love your John Cleese tease, Chef John. Well done. Now, for the recipe, I will try them without a doubt. These look incredible as most of your recipes do. Have a lovely Monday and week Chef John.

"Ribbed, but not for anyone's pleasure." I died.

Ah! I hated making these as a kid! IT was so tedious to roll those leaves up. As an adult, I now enjoy what it takes to make these and also eat them. Good recipe.

I am arabic,and I make this like ever weekend or so,yours looks perfect but what I do is just put some meat chunks in the bottom,it absorbs all the water and taste from the leaves,it's just optional but it's 10 times better love you chef John you are the best

Great Recipe!! I made this and it was great! One change I did was I put potatoes at the bottom instead of grape leaves. The potatoes were a little too soft right after cooking, but after a few hours in the fridge, they were really good and lemon-y, and really flavorful.

I love them!! In Cyprus will call them "koupepia"! It is one of my favourite foods! My grandma does them all the time! She cooks the chopped onions with minced pork, then adds lemon, parsley, olive oil, mint, salt and paper and rice and then rolls everything into the freshly (slightly boiled) grape leaves from her grape tree, then into the pot to boil with lemon, olive oil, water and chicken stock! DELICIOUS!!

I love dolmas! I always take some of the liquid from the pot and mix in some eggs and lemon to make an auyolemono sauce when it's almost done cooking. My favorite part

When he said "ribbed for your pleasure" I laughed harder than I should have....

AWW I love it how he called them little "dolmas" haha. Iraqis call them dolma too, I don't know if other parts of the Arab world call them that but I know that we Iraqis call them that. GREAT JOB

grape leaves - we have a bunch of those right now, can I use fresh leaves instead?

@parisasabokrooh8483

9 жыл бұрын

HomeyCircle Yes you can. And, that even tastes better. It might take longer to cook, though.

@parisasabokrooh8483

9 жыл бұрын

HomeyCircle Yes you can. And, that even tastes better. It might take longer to cook, though.

@vasemedroserii

9 жыл бұрын

HomeyCircle Yes you can - well almost. My grandparents have their own grape trees/bushes in Lebanon and they harvest their own leaves off of them and use them for dolmas after giving them a dip in boiling salt water. You just have to make sure that the leaves are not too thick - because it wouldnt be pleasant to eat.

@HannanAlghamdi

9 жыл бұрын

What I do is cut them from the tip of the stem and put them in a pot with boiling water for 5- 10,min to make them a little tender, they're ready to be wrapped when cool.

@fcouperin

9 жыл бұрын

HomeyCircle cook the leaves first, then proceed like it's shown in the video. I make this sometimes but I don't remember the exact time for the leaves to cook...

Man oh man, how I love these. Must...make. I need to find where to buy grape leaves, now.

paused the video to and say, I LOVE your voice. Very endearing humorous :)

Those look delish! Especially with the lamb! And yes, Faulty Towers was one of the best!!

They look good. I was taught to use sliced tomatoes as the buffer between the bottom layer and each additional layer as we used all the leaves.

These look scrumptious and you actually impressed me when you put the plate to hold them in. One of the essentials of the lebanese mezza. Some are vegetarian and even better!!! Stuffed with rice, parsley, mint, tomatoes, onions and lemon with olive oil, S & P and you can add chickpeas to it as well. To die for.

Yes!!! I will make these lol. Thank you chef!

"You are the John Cleese of your stuffed grape leaves". Every time he does one of these I laugh so hard haha.

omg! I was LITERALLY just thinking today about if he had a Dolmas (dolmades) video!

Using sauerkraut leaves instead of grape leaves makes these even more awesome.

I love dolma soo much it is so good

"And I might LEAVE those in for 10-15 minutes.." You kill me Chef John! 10/10

This is my favorite dish from my mother, being Lebanese this is surprisingly accurate, despite my love for you Chef. Excellent Dish, we love our grape leaves!

@kyeoptawerk93ah

9 жыл бұрын

Rayan Edlebi my dad is lebanese but he's never made these for us. he says we won't like them but they always look so good!

@rayanedlebi8874

9 жыл бұрын

kyeoptawerk93 Go out to a restaurant and try it for yourself. If you like Middle-Eastern food in general you would love grape leaves. Maybe your father is just saying that because it's kind of a pain to make haha.

These are great garnished with a garlic + yogurt sauce. In my country (Georgia), we make it with Matsoni, which is sorta like our local yogurt, but it can be done with plain yogurt too, I think. You just grate some garlic and mix it in with the cold yogurt, that's basically it. You should try it, it's delicious.

I've been eating these all my life and this is the first time to see it with meat. I might try it because of how interesting it seems

You make cooking easy and fun!

Looks Delicious!

Very good grand ma' like technique. I use onions, little parsley, salt and pepper to enhance the meat flavor, arborio like rice to tenderize the filling. Filling is individual, ethnic. It comes out of tradition and home taste. How many regions have the countries that have this dish in their kitchen? At least so many recipes exist. Chef, excellent job!

OMG! Faulty Towers reference! Love that show!

OMG. I love this too muchhhhhh

You always make cooking fun ❤

Real men roll anywhere from 75-110 dolmas. This mix chef John has is cray-cray. I've done two batches so far this yr. One was lamb/bulgar wheat #3 and beef/rice. You need onions, garlic, green pepper, tumeric, paperika, parsley, dill and coriander/cilantro and fresh lemon juice. Stand by the sink and let the water rinse over the leaves to help separate them. In Chicago tthis yr fresh leaves will be ready June 14th to July 1st. Oh yes, a sprinkle of cayenne or dice a jalepeno pepper into it and smear tomato paste on each layer of leaves

I am of middle eastern decent and this is one of my favorite meals. As an Arab American I can say that there are so many versions and methods to this meal, also known as waraq anab, stuffed grape leaves, and your version looks delicious :) the only non-typical thing is that he placed the nuts in the mixture. Nonetheless, looks like a yummy idea!

We used grape leaves and boiled them, but I picked them directly from the tree so yeah. It has a subtle sour flavour that I love and put the water where they boiled in the oven oh my delicious 💞

love those !!

i love this recipe it was always family favorite.

Your jokes in this one were so good they totally convinced me to try this recipe out! Gonna go and find the leaves when I go shopping next :D

Why do I always watch your videos in the middle of the night? I currently want to eat the whole world and its 2:30am. Fml

Ok 👍 can’t wait to make these

Hi Chef John, here in Brazil this is a vey common receipe. My family does it all the time. But we do have one little trick: here we have hard time to find the grape leaves, so one day grandma decides to use kale leaves, but not the crispy kind. And I have to say, it's the family new favorite. Hope you can try sometime. Great video !

omg, that is my favourite thing ever!!!!

Reference to Fawlty Towers, priceless! I like to make a sauce with the juices, basically a Hollandaise (Fresh dill, egg yolks, lemon juice, etc.). I also use grated onion for the mixture. I really liked your take on these, very different from the way I do it. I'll have to try it at some point.

Dolma 😍 Greetings from Turkey! We will be very happy if you visit our beautiful country ❤️

@altrogeruvah

9 жыл бұрын

Edcs Edcsas It's extremely popular here in Greece too ~ I love Turkish food!

@jackknoff9554

9 жыл бұрын

To hell with Turkey. They are killers. Armenia is 10x better. We are kinder people and we have better food. We are more hospitable too.

@altrogeruvah

9 жыл бұрын

Last year, I had some of my Turkish and Armenian friends over for dinner and we had an amazing time. If we let bygones be bygones, so could you. Our generation should not grow up with hate for others. And no, no one is better or worse. Have a great night! And yes, please no more politics.

@jackknoff9554

9 жыл бұрын

***** Let bygones be bygones? Do you now know of the Armenian genocide? It was at their hands. Like Brown says... the Jews will never forgive the Nazis for the holocaust and neither will the Armenians forgive the Turkish people for their atrocities.

@altrogeruvah

9 жыл бұрын

Jack Knoff BrOwN3yer0$eBUD For the love of God, please stop. Us Greeks had 400 years of oppression from the Ottoman Empire, yet you don't see me holding a grudge. I am sorry, I will not respond to any more political comments. I just wanted to let the girl know I like her country's cuisine, politics have no place here. I only want to talk about food here and nothing else.

I really like dolma. But I've got to admit, you got my like the instant you said, "they're ribbed but not for your pleasure." Priceless.

This looks like maybe a Greek recipe. My favorite version of stuffed grape leaves is Lebanese. The spice blend is the absolute best! These are so regionally specific that I’d bet there are dozens or even hundreds of region flavor variations. I know Spanish, Iraqi, Greek, and Lebanese myself.

ive had variations of this from village to village where i live. mom makes them with stuffed courgettes, same stuffing: rice, meat and spices. some neighbours make them without the meat in the stuffing and add larger pieces of meat in the bottom of the pan- or better yet- lamb ribs. also, in a close by village, they make it with fried chicken in the bottom of the pot and add some of the frying oil to the rice stuffing of the leaves. it's a big pot of many grape leaves and a good layer of chicken or ribs and when you turn it upside down onto the serving platter, it's fit for a king :) as a cold appetiser ive tried it once stuffed with bulgur grain, tomato and onion with a squeeze of lemon juice. that was yummy too. chef john, the blanching is a step you make when your leaves are raw. in season, we buy them raw from the market or pick them from our own vines- if we're lucky to have that- and we freeze them in portions to have year round. many people freeze them raw and blanch them right before cooking, but mom blanches them first, she says they break less that way.

Yeeh dolmas

I went to a gathering at a Greek church and they served these. They said to season with Thyme, mint, dill, salt and pepper. I will try your recipe after I make the one I was given. 😁