dol-ma ----> fill (verb) + ma (nominalizer) - Turkish: The dish prepared by the technique of filling the inside of a vegetable. Turkish is full of such denominations for food. Some examples are sar-ma, akıt-ma, gözle-me, dola-ma, serp-me... Greeks took the dishes along with their Turkish names but in this particular example they took the wrong name. What he does here is not a dol-ma. It's rather sar-ma (sar ---> roll). Dolma is made with peppers or tomatoes or artichokes bc ypu can actually carve the inside of these veggies and fill it back up with a filling. In the case of sarma, you put the filling in and roll the grape leave or the cabbage leave. You're welcome and greetings from Turkey, the homeland of sarma and dolma 😊
@meryememre8641
Жыл бұрын
The name of dolma comes from turkish. No doubt. Dolma means ' filling' in turkish. Please check out
@meryememre8641
Жыл бұрын
Sen nasıl biri olduğunu zaten kendi ellerinle yazmışsın. Fazla söze gerek yok. Kendi kişiliğini ne kadar ırkçı ve Türk düşmanı olduğunu kendin ifade etmişsin. Geçmiş olsun.
@lauraalford3210
Жыл бұрын
Your assistant is so adorable! Your videos give me something to look forward to at the end of the day. Thank you 😊
@ocgirlocgirl7360
Жыл бұрын
So many Iraqies here....LOVE dolma الدولمة تجمعنا 😅
@clumsy_socks
Жыл бұрын
How cute is your son ❤❤
@coltonwalsh9958
Жыл бұрын
Preppy kitchen what kind of food is dolmades
@nadiraharipersaud8066
Жыл бұрын
So Mr Prep ,n do u ate leaf look at him so adorable he want,s to be a little Chef Boy
@maymohammed3828
Жыл бұрын
Hello! I’m from Iraq , we use ( onion, tomato, green pepper 🫑; potatoes , eggplant and zucchini too plus a few garlic cloves). And we use ground beef and lamb fat( the white fat). And add with fine dill , grain rice or Egyptian rice , black pepper, salt and lemon salt . Mix all together. Some people don’t like grape leaves, that’s all.
@Galadriel70
Жыл бұрын
Our Iraqi Dolma is just the best, I've tasted many varieties from different countries (Syria, Lebanon, Jordan , Egypt, Turkey, Greece) and I can say with full confidence that the Iraqi Dolma is the BEST. Ours has stuffed onions which no other country has, also we put at the bottom of the pot lamb ribs and the type of spices we use is so tasty and so unique.
@birsenarmagan2779
Жыл бұрын
Mix dolma When is the Eid türkish people wine leaves sarma no mince only rice herbs spice olive oil
@aliallawi3463
Жыл бұрын
@@carolynuschock9028 Iraqi not Kurdish. Your one doesn’t taste as great as the original Iraqi.
@aliallawi3463
Жыл бұрын
Of course Iraqi version is the best
@birsenarmagan2779
Жыл бұрын
@@Galadriel70 Turkish People put the under Ribs chops cutlets this time meat 🥩 very expencive $30 Mince kg Low income family some time cant eat healty and tasty food u can watch some Türkish u tuber u will see it specialy
@birsensaka224
Жыл бұрын
Biz Türklerin Asma yaprağı sarması bu ve bütün malzemeleri çiğ koyup daha ince sıkı sarılır. Üzerine sarımsaklı yoğurt dökülür. Bu kadar bol sarılırsa dağılır.
@CerenDEMIR-cm7si
Жыл бұрын
I am from Turkey and we called them Sarma. Dolma is made with pepper and rice. Sarma made with rice and grapes leaves. And also it has to be thinner like a baby finger. One more thing we eat it with yogurt.
@katiag1235
Жыл бұрын
My grandmother’s version (Armenian) is cooked with the meat filling raw , so takes a bit longer to cook . But love this dish , we serve it with yogurt and crushed garlic sauce.. haven’t had it in ages .. and your son is adorable 🥰
@Esra1998
Жыл бұрын
Dolma is a turkish food not from Greece.
@ntinak4465
Жыл бұрын
Το Ντολμά μπορεί τα σαρμαδακια ή γιαπρακια όχι.
@Esra1998
Жыл бұрын
@@ntinak4465 write in english please.
@asudebirtane8243
Жыл бұрын
In our Turkish household we generally do it without meat and it's much thinner, in Istanbul some places add sour cherries too it's delicious. When I go to my grandma making dolma together is our traditional activity. We call the ones wrapped in leaves "sarma" and the ones filled in pepper zucchini or tomatoes "dolma"
@Fitratul
Жыл бұрын
Dolam(des) is from Turkey, we invented it, so how we do it is the original way to do it.
@yt_fluffyplays7565
Жыл бұрын
@@Fitratul Turkish people didn't invent it...
@Fitratul
Жыл бұрын
@@yt_fluffyplays7565 "Dolma" litearlly translates to "filling" in Turkish which comes from the verb "doldurmak" which translates (getting) filled The name itself is a proof its Turkish lol. Just puting "-des" behind the turkish word doesnt make it greek.
@TheSuperRatt
Жыл бұрын
Sarma? That's so interesting, because I grew up eating a Romanian dish called "sarmales". Instead of the brined grape leaves, we use pickled cabbage, varza. Other than that, it's quite similar to how he made them in the video.
@Fitratul
Жыл бұрын
@@TheSuperRatt Also Turkish. Sarmak literally translates to "wrap it up" in turkish. And sarma means "wrapper" What does it translate to in Romaninan? I thought so ;) These customs spread to current day greece, romania and co through the Ottomans.
@oscarc6800
Жыл бұрын
In Turkiye (Turkey), we call all stuffed leaves, vegetables and vegetable fruits "DOLMA". They can be with minced meat or olive oil. As well as grape wine leaves, you can do DOLMA by stuffing hazelnut leaf, linden leaf, mulberry leaf, cherry leaf, quince leaf, churd leaf, broccoli leaf, collard leaf, white cabbage leaf, eggplant, pepper, tomato, onion, potato, zucchini..etc. Stuffed sundried eggplants and peppers are my favorite!
@barisveesitlik9310
Жыл бұрын
It is called Dolma means stuffed in Turkish, not Dolmades. Greek people keep taking Turkish cuisine and change the names no sense. Please call the original name.
@ntinak4465
Жыл бұрын
Τι λες καημένε μεγάλη εμμονή και φανατισμό έχετε με τους Έλληνες .Μόνοι σας δημιουργείτε τα προβλήματα .
@maad5800
5 ай бұрын
He literally mentioned it in the video, why so mad?
@landdreugh9955
5 ай бұрын
After being subjugated by the Ottomans for centuries, the Greeks have a right to take whatever they want from your culture and name it whatever they want.
@athomewithnika6459
Жыл бұрын
I am from Azerbaijan, we do it differently, but I love the Greek and Turkish versions too. Each one of them has unique taste and smell, but all of them are delicious. Your son is adorable 🥰
@sarahkz71
Жыл бұрын
I think everyone have their own version! I'm originally from Iran. In my hometown, we prefer to add lots of sour grape juice to it and I like it salty and sour. But other cities of Iran prefer it mild.
@carolinavillar6252
Жыл бұрын
How do you make it??
@keonieskakes8518
Жыл бұрын
Omgoodness I love you for this. I was just talking to my Mom about making these when I was a kid. Amazing person ❤
@sarahkz71
Жыл бұрын
@@carolinavillar6252 We soak some rice and split peas for a few hours, drain the water and mix it with minced beef, a little bit tomato paste, a little bit turmeric yellow, salt and chilli pepper and some chopped herbs. For herbs, we just add whatever we can find at home (so all ingrediets are raw when mixed). I prefer fresh parsely, tarragon, coriander and basil. I don't add onion because I'm allergic but it should be added. For the leaves, we boil fresh or frozen leaves until they go soft. We also add some fresh or frozen sour grape to the mixture if we have. Then, after wrapping, we add home made sour grape juice (ours is always salty) to water and pour the mix over the wrapped leaves to give taste and help it cook. Oh! I miss the food but can't even make it here (in Finland) because I can't find fresh vine leaves here and I hate those canned vine leaves.
@athomewithnika6459
Жыл бұрын
@@carolinavillar6252 we add meat (sometimes fatty part too, like lamb meat) onion, herbs (not in my family, but original recipe) . Butter. We mince onion and meat together in the machine, or just blend onions add to the ready bought mince meat, salt, peper and the herbs(fresh-chopped). My Mom adds chopped pieces of meat in the bottom of the pan and let it simmer until cooked. We eat it with fresh yoghurt and oh my, just describing it makes me hungry. 😅
@gulerozgur833
Жыл бұрын
Dolmades originated from Turkish word Dolma which meaning is filling and actually it is making with pepper but this is Sarma and this word is also Turkish which meaning is rolling.All this recepts are influences by the Turkish Ottoman İmperia which ruled 400 years Greece with peace. Enjoy it...
@terken8454
Жыл бұрын
That's Turkish. Even it's name comes from Turkic origin. "Dolma" means "to get filled". Don't spread misinformation about cultures you're unfamiliar with. Turks from Turkey, Azerbaijan, Kazakhstan, Uzbekhstan, Tajikistan can call it of their own as well. We're of the same origin after all. But no greeks and middle easterns can claim this dish
@Aquarian55
Жыл бұрын
Its not Dolmades its Dolma and its originally Turkish. All these people commenting below only know it thanks to the Ottoman Turks. Dolma is a Turkish word from dolmak meaning to stuff.
@timin770
7 ай бұрын
The name 'dolma' has been borrowed by the Greeks from the Turks, however the food itself stems from ancient Greece. In ancient Greece, dolmades were called 'Thria' -Θρία-
@mehrnazmoussavi
6 ай бұрын
dolmadas? 😂😂
@billalexander7130
Жыл бұрын
In Iraq it’s called Dolma and we use different vegetables to stuffing like onions , eggplant , tomatoes, potatoes ،cicla and zucchini , the stuffing is rice ,meat , the remaining parts parts of eggplant and zucchini with pomegranate molasses and Middle Eastern spices
@atorfoster6823
Жыл бұрын
As an Assyrian from Iraq, we definitely stuff more than just grape leaves into our Dolma version, and I prefer silka ( Swiss chard) over the grape leaves
@carolynuschock9028
Жыл бұрын
Kurdistan
@malgorzatagrodecka6127
Жыл бұрын
Middle Eastern dolma is the best or Summer dolma. Many ingredients are missing like dill, parsley, tomato,... I love tangy dolma Real dolma never made of ground meat, only minced meat .
@billalexander7130
Жыл бұрын
@@atorfoster6823 yes exactly I wrote Cicla
@rosesteel4317
Жыл бұрын
Dolma is a Turkish word which means "filling, stuffing"
@katekramer7679
Жыл бұрын
I love stuffed grape leaves! Your mom's recipe looks delicious. Side note: Thank you for mentioning a realistic amount of time required for onions to be caramelized. None of this "sauté for 30 seconds until softened".
@helentsoukala5412
Жыл бұрын
You should also try the meatless version. I usually make them when we fast during Lent. You just use rice, lots of spring onions and dry onion of course because as my grandmother used to say where you use one you can use the other as well, spearmint,dill, lemon juice,salt and pepper. Mix everything very well (everything is not cooked) and fill the leaves. Add lemon juice, olive oil and water and cook in low heat. They are very delicious.
@ArielCam
Жыл бұрын
That’s the video I thought I was going to see!! 😂
@joannefreeman3573
Жыл бұрын
Your son is absolutely adorable❤
@katherinegeorge2400
Жыл бұрын
Add leeks to the mix, they are phenomenal!
@isilselcuk
Жыл бұрын
We cook a similar one in Turkey, but there are some differences. The sauce is always yogurt. We also make the vegetarian version usually with rice and pine nuts.
@terken8454
Жыл бұрын
We don't cook a similar one in Turkey. Original recipe belongs to us. This is a knockoff of our dish
@hasipmahirergin6463
Жыл бұрын
@@terken8454 This is completely true "Sarma" is a Turkish tradition since Ottoman times.
@lilinara27
Жыл бұрын
Us'ı büyük yazınca United States gibi olmuş, ilk okuduğumda ben de bir afalladım
@lilinara27
Жыл бұрын
@@terken8454 .
@hasipmahirergin6463
Жыл бұрын
Özür diliyorum, ben yanlış anlamışım. Lütfen yanlış anlamayın. : [
@enesa6489
Жыл бұрын
Just add a suffix to Turkish food names to make a new Greek recipe :D I like thin dolmas with olive oil and lemon peels to give its aroma without meat.
@organchoirman9698
Жыл бұрын
Many of my Armenian relatives make MANY different versions of this. All good. Ground lamb is expensive at a butcher shop but Costco and Sam's club sell boneless lamb roasts which are not only great for this but also for shish kebab (middle eastern word for meat). I grind my own with the attachment on my kitchenaid mixer. Buy the metal version as the plastic one breaks easily.
@ritaa1359
11 ай бұрын
ur relatives r similar to greek not middle eastern
@sandalo43
3 ай бұрын
My butcher sells ground lamb and it is quite reasonable but I love the idea of grinding my own with the lamb from Costco. Not too sure about precooking. I like the Armenian way. I also add ground canned tomatoes. I just picked grape leaves today and am about to process them.
@ccnbutter
Жыл бұрын
Interesting recipe. In the Armenian version we wrap the seasoned raw beef (including the raw rice) into the leaf and cook it until done on the stovetop. It comes out amazing especially the juices! Make a garlicy yogurt on the side! Love your family
@maryeliason1504
Жыл бұрын
Brings back wonderful memories.
@meretewilcox149
Жыл бұрын
I would love to know the Armenian version. My Husband had a Patient that would bring him a Platter full of Dolmades ( No meat) every Christmas ,soo delicious. I recently bought a jar of Grape leaves and would like to try making the Dolmades.
@teresajasoo2853
Жыл бұрын
That is the way I do it, also in the pot I add some olive oil and lemon juice.. they come out delicious.
@harryagrotis326
Жыл бұрын
Exactly how we made it in Cyprus. Enjoy with some fresh lemon juice and sheep's milk yogurt and you are in heaven.
@the-red-ghost
Жыл бұрын
Next recipe should be baklava
@d.begumbeycan2635
Жыл бұрын
The name of this dishes are Turkish. , dolma : filling, sarma: wrap. dolma ( turkish word ) + -des ( greek ) dolma+des, sarma+des, baklava+des, lokum + ades ( turkish delight )... γέμισμα gemisma meaning filling... Don't you think it's interesting? They add Greek suffixes to Turkish food names then they own it.
@kendallnicol3338
Жыл бұрын
It may sound Turkish but it is a Greek dish.
@Hekate48
Жыл бұрын
No it is not Greek it is TURKİSH TURKISH and TURKISH .Oo again TURKISH
@kendallnicol3338
Жыл бұрын
@@Hekate48 lol. Turcs thing everything in this world is theirs. LOL.LOL.LOL.and again again LOL. They should take care of their own state and know what is really happening inside them.
@Hekate48
Жыл бұрын
Interesting ? greeks said lies and beleived of them generation to generation but thank you for your geneuis political ideas in fact this is our interior station because of OTTOMAN IMPERIOR'S FOOD ( Greece?)
@kendallnicol3338
Жыл бұрын
@@Hekate48 keep on dreaming 🙂
@katherinejones1458
Жыл бұрын
The absolute pride shining in your eyes when your son finished his first roll is heartwarming. All of us fellow parents can absolutely relate.
@amryehiya6675
Жыл бұрын
He’s gay how can he have a son? Did he adopt
@katherinejones1458
Жыл бұрын
@@amryehiya6675 yes. Two boys.
@chrisw.5823
Жыл бұрын
@@amryehiya6675sigh. You are so dense
@Henny.Jenjen
2 ай бұрын
This is in no way meant as negativity, I just want to understand. I’m sometimes bad with emotions and I’d like to learn. I rewinded to that part, and I didn’t really catch much? Especially not in the eyes. He just seemed happy and encouraging. What did I miss?😅
@elchiwin
11 күн бұрын
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
@DeForestRanger
Жыл бұрын
Ooooh, I've never put the sauce on mine! I'll have to try this. But...no dill? Needs dill! And you used CANNED grape leaves? I have a grapevine which has only produced a few bunches of grapes in its 30-year lifetime, but I harvest the leaves to blanch and freeze for dolmades.
@g.a.theodoropoulou2615
Жыл бұрын
Wait, what?!?!?! Does that mean that you come from a Greek family??? I don't know why this would shock me so much! But the fact that me, a Greek that hasn't even visited the US yet, has stumbled upon your channel and fell in love with your recipes and energy and it may turn out that you have Greek origins too.... who would have thought!
@pwp8737
Жыл бұрын
his mother is Mexican and father Greek
@g.a.theodoropoulou2615
Жыл бұрын
@@pwp8737 WOW! What an explosive combination!!! Who would blame me for loving him a little bit more, after acquiring that knowledge!
@nurselonal6680
Жыл бұрын
dolma ist ein Türkisches wort und unter die Bedeutung einfüllen
@reemffs
Жыл бұрын
Hi Mr Kanell! I’ve been making loads of your recipes for two years now, and I love watching and learning new things from you, you’re a brilliant chef and wonderful teacher :-) This specific recipe caught my eye because I absolutely looove dolmas (here in Saudi we call them waraq enab) And I find it quite astonishing how different this recipe can be depending on which country you follow from In Saudi we rarely ever use meat, and we roll each one suuuper tight so they’re pretty long. We also add lots and lots of lemon and sliced garlic before cooking them, along with pomegranate molasses it makes all the difference The ones you made look so incredibly scrumptious! And I’m quite impressed by little Lachlan, it took me yearsss to learn how to roll a dolma lol! I see a future chef in the making B)
@dimaalhourani3369
Жыл бұрын
I am from middle east and we have two kinds versions. One of them with meat and the oher one with vegetables
@khammi
Жыл бұрын
Romania has their version of this as well. When the lady of the home made them she also made them with cabbage leaves. It was my absolute favorite meal when I visited! Delicious!
@parists5455
Жыл бұрын
Hello there, in Greece we also have a recipe with filled cabbage leaves but consider it another dish. Name is giaprakia and it's fabulous, served for Christmas
@ivettejimenez9460
Жыл бұрын
in the Dominican Republic they are called nino embuelto and it's made from the cabbage leaves. I have not had them in a while but this recipehas inspired me to give it a go!
@judyfeeney9117
4 ай бұрын
@@ivettejimenez9460 My Hungarian mother cooked amazing 'hungarian' stuffed green bell peppers also known as 'porcupines' on top a bed of chopped raw cabbage, fermented cabbage or sauerkraut & plemty of liquid tomato juice is combined to cook the stuffed bell peppers in. 'Porcupine' filling - sauteed onion, raw minced beef, rice and 1 egg to bind & seasonings - salt & pepper. Simmer on stove top til ingredients cooked approx. 45 min. Bon appetit! They are simply out-of-this world...a sweet/sour dish....sauerkraut synonymous with the 🍋 lemon sour flavour, my Iraqi friend uses in her dolma! Dollop of Sour cream may/may not be used on top of Hungarian stuffed peppers! Truly wonderful unique flavour! ❤
@liliatadriyan633
Жыл бұрын
You should try the authentic Armenian Dolma dipped in garlic yogurt!🙌🏻
@Aquarian55
Жыл бұрын
Yeah thats Turkish
@enna4998
Жыл бұрын
@@Aquarian55 everyone makes it , Armenians maki it that way
@narehakobyan5701
Жыл бұрын
@@Aquarian55 😂😂😂😂 The most ancient turks, the ones never spotted in old maps 😂😂😂 the start of humanity😂😂😂😂😂
@aleatar
Жыл бұрын
"Dolma" literally translates from Turkic languages as "stuffed". There are various versions of dolma, and it's called differently in other regions, but since Armenians use the Turkic word "dolma", it's obviously not an Armenian dish, let alone "authentic".
@narehakobyan5701
Жыл бұрын
@@aleatar it is still questionable who had borrowed the word from whom. If we are to believe whatever turks claim to ne "true", then you were an empire since Alexander the Great😂😂😂😂 Or Tigran the Great😂😂
@EmotionalSupportCapybara
Жыл бұрын
Im Cypriot and we make them in a tomato-based sauce, I’ve never seen them made this way 😅
@EmotionalSupportCapybara
Жыл бұрын
but I just looked it up and apparently dolmadakia avgolemono is a thing, interesting!
@DiaDia18
Жыл бұрын
Very nice recipie John! They looks amazing! The "dolmades" is very similar with the Cypriot "Koupepia"! We didn't make "augolemono" and in my family we make it the with pork! Have a nice day and good weekend! Have a good week! Happy Easter to to you and your family! 👍👏🍴
@MustafaTerzi-f2z
Жыл бұрын
My friend this is not Dolma it's Sarma. Dolma means filled as in filled peppers not rolled (Sarma) grape leaves. These are Turkish words. Greeks are making this Turkish dish but got the name completely wrong.
@destuurhasekihurremsultan4726
Жыл бұрын
Dolma means "stuffed" in Turkish. Sarma and dolma are Turkish dishes we like a lot
@ameliesun6311
Жыл бұрын
Kurdish Dolma ( Yaprax) is different. we add Dil, green onion and leak to the rice. we use tumeric instead of tomato sauce and youghurt instead of lemon.
@zakiyehsamimi7264
Жыл бұрын
Hi...I'm from Iran,in Iran we called this dolme and so delicious...😋
@eminekara1691
Жыл бұрын
elinize sağlık. yemeğe neden "dolmades" dediğinizi merak ettim. yemeğin adı Türkçe dolma. dedenizin tarifi dediniz, acaba dedeniz nereli? biz dolmanın iç dolgusunu kavurmadan çiğden yapıyoruz. afiyet olsun.
@lisameneely3800
Жыл бұрын
So lovely to see a different version thank you! My Lebanese Grandmother was so proud of hers! Quite different! No tomatoes in the base… she had Lamb, currants (I’m using pomegranates) Pignolias, green onions, and white rice, Garlic goes around it in the cooking process as well as the Lemon! I do it in the pressure cooker… I could eat these all day every day! Amazing to see all the different interpretations 🥰🌷😘🦋
@tukahamadah8547
Жыл бұрын
I am from palestine. Jordan... This is one of our most commonly liked and served dishes "it is called dwally...it was nice to see your way of cooking it. .. But we do it differently... There are two versions stuffed with vegetables , the other which is the more famous stuffed with minced meat, rice, olive oil, lemon juice, coarse dry mint powder, black pepper powder, tiny amount of garlic paste some pomegranate molasses will give extra nice taste... It is usually cooke in the same pot with zucchine (whole pieces, emptied and stuffed with the same mixture used in stuffing the grape leaves.. We put the sheep ribs or any time of other meat in the bottom of the pot and stack the stuffed grape leaves and zucchini arranged in a tidy way... We add small pieces of fresh diced tomato and onions in between the layers and cook on mild heat for 3 to 4 hours... At the end you will get one of the most delicious things you could eat 😋❤️ your son is so adorable and cute Ma sha Allah 😊🌹
@johncspine2787
Жыл бұрын
I love my ‘Lebanese neighbors with a restaurant..they use cinnamon, allspice, nutmeg in the meats, probably dried and fresh mint, they also simmer it in a light beef/chicken stock tomato mixture until absorbed. They were so surprised when they saw I was growing purslane, parsley and Lebanese thyme in my garden. I grew mlukkiya for them, I think her family was mad at me, they didn’t like the mucilaginous nature of it but she was thrilled..to me, it didn’t have much flavor, it was fine, but that clear liquid was just like allergy snot..clear, thin, and sticky..lol…it’s supposed to be super nutritious tho..
@tukahamadah8547
Жыл бұрын
@@johncspine2787 oh molokhia!! Its amazing that you grew it.. It is grown in my country in large amounts... It Is a famous and delecious dish in palestine and jordan as well !! 😋 , we have common things with the lebanese cusine.
@colleengallo4831
Жыл бұрын
My neighbor from Cyprus taught my family how to make these. We use to ‘hunt’ for wild grape leaves every spring. Then we would have grape leaf rolling parties with 6 women. Pots and pots of domades. We didn’t pre cook the rice or meat, they cooked in the leaves.
@y.mma09
Жыл бұрын
I'm from Egypt and this dish is really popular there, my mother usually makes it and we love to eat it🤩🤩I really love that you also made a video about how you make it. I'm really proud to be an Egyptian and for those who haven't tried it yet, go try it trust me, you won't be disappointed🇪🇬🇪🇬🇪🇬
@naraakmed2002
Жыл бұрын
as a turkish person those look great, we usually pair it with plain yogurt 🤌🏼
@RobinT-treehugger
Жыл бұрын
I make a meatless version... instead of meat, I make a 1/2 recipe from yours.... 1 cup rice, add 1/4 cup toasted pine nuts and 1/2 cup golden raisins. I always add 1/2 cup white wine with the lemon juice instead of all water.
@leovanalek2708
Жыл бұрын
I am Jewish and I have known and absolutely sure that this fantastic dish is Armenian with lots of variations The real name is Tolma and in Israel we use not only grape leaves and mulberry leaves too
@theesweetie23ca91
Жыл бұрын
Your little helper is Thee CUTEST!!! ❤❤
@nonamenoname2767
Жыл бұрын
In Turkey, it is believed that the thinner the dolmas the better it tastes so stuffing them is a master degree as a sign of ladies to judge each other and a serious sign of talent ,,,😅 A dolma should not be thicker than a lady's fingers breadth.
@Popcats230
Жыл бұрын
There is a delicious Lebanese vegetarian version where they mix tabouleh (without the bulgur) and rice for the stuffing then the rolled grape leaves are cooked in water lemon and olive oil. Very delicious! I will try your recipe it looks really good as well 😊
@Hekate48
Жыл бұрын
It is not dolma because it is SARMA but this receipe not original something diffrent
@kevserbalars5341
Жыл бұрын
Oh good luck to your hands , Enjoy your meal, It's so nice to see Turkish food. "Sarma" is a Turkish dish, although the Greeks try to steal it 💖🖤🖤🖤🖤
@alek6208
7 ай бұрын
Turks, they come from mongolia
@marinablotnick6668
Ай бұрын
Exactly, the turks came from Moggolia and as far as i know there are no grape wines in that country....When the ancient Greeks used grape leaves to make this food , turks did not even exist ....The ancient Greeks used different nuts such as pine nuts and vegetables as the filling since rice was not known at that time.
@onurozdemir3656
Жыл бұрын
ITS CALLED DOLMA, NOT DOLMADES! IT MEANS "TO FILL" IN TURKISH, w regards xxx
@suewomack5960
Жыл бұрын
so sweet involving children in cooking...i loved my babies in the kitchen with me, theyd get so excited!!!
@rdenizzz
Жыл бұрын
Dolmades ne ya? Kökü Türkçe olan bir fiil e “es” getirince Yunan mı oluyo?🤣
@pembebulut2781
Жыл бұрын
Dolma is a Turkish word. Dol=fill & ma=ing. And greeks use this Turkish word wrong, because we use dolma for stuffed peppers, tomatoes, eggplants and zucchini. The original word is yaprak “Sarma” which means leaf rolling. Sar=roll & ma=ing. Please give the credit to the actual owners.
@ntinak4465
Жыл бұрын
Ποιος σου ειπε ότι οι Έλληνες το λένε λάθος .Εγώ από την γιαγιά μου τα έμαθα σαρμαδακια και τα κάνουμε με ρύζι όχι με κιμά γι'αυτό το λόγο τα τρώνε και στην νηστεία
@xenisflavors
Жыл бұрын
I made dolmades or dolmathakia as we says it in Greece all the times!! I select fresh leaves(we named them fylla) from my gardens!!or from grape neighbors garden❤❤greetings from Greece 👍
@TRNimen
Жыл бұрын
This is a fascinating departure from what my Palestinian mother made, as her version diverted from what my Syrian father's family made. Arguments raged over the use of garlic or tomato sauce and likewise over using canned grape leaves versus fresh ones off the vine. Wonderful to see this on your KZitem feed and even better watching you and your kid roll dolmades together. Regards to you and your mom.
@KiKi-jl7xj
Жыл бұрын
I am Azerbaijani and it is my favorite traditional Azerbaijani dish :) Azerbaijani Dolma is made with raw meat, rice, onion, herbs and spices. In brother Turkey it is made mainly without meat, also very yummy. Dolma in turkic languages means "to stuff something", in this case to stuff wine leaves. We make so many different types of traditional dolmas in Azerbaijan, with other leaves, with egg plants tomato and bell pepper. Come to Baku to taste best food ever :)
@Juschillin2024
Жыл бұрын
He's so cute! He was EXTRA focused!😊
@QueenvavictoriaGolden
Жыл бұрын
Grape leaves (stuffed) Egyptian food In a smaller size,Ingredients 👌Egyptian rice, Onion cooked in natural ghee Chopped tomatoes in the food processor -cumin black pepper Add when stuffing (and parsley) and green (cilantro),or (coriander) chopped small -Until it keeps green and We put the pieces of meat half cooked At the bottom of the cooker and slices onions and tomatoes foor the stuffed does not burn And half a cup of meat soup to cook According to the quantity in Tefal non-stick cookware And we Thank God for Grace🙏
@kashishsakina3086
Жыл бұрын
Hiii John ❤ I'm first and!!!I have told my brother, he should subscribe you.😊And thanks for sharing the video!! amezing .👍🏻
@ITcanB
Жыл бұрын
My grandmother from crete made these a bit different she used mint and dill and didn't pre cook the filling .
@flamingolady5047
Жыл бұрын
These look great, I like the vegetarian suggestion. Loved your sweet son was your helper. Just so precious.
@compactgirl
Жыл бұрын
I once worked at a Armenian to go restaurant and they use to make yalanji wish is grape leaf stuff with rice but the rice was acidic I loved buying them no we couldn't eat them for free I miss them to they closed shop. Thanks for the nostalgia that looks good.
@esil6097
Жыл бұрын
Hi everyone who share and cook this lovely recipe in their countries. This looks nice👍🏻 But in Turkey we call this “sarma”, comes form the word “wrap” in english. “Dolma” means filling something. Such as eggplant, bell pepper etc. And your version is different. But i Will try it👍🏻Because here we do not cook the meat or anything before. More rice, less meat, onion, garlic, fresh and dry spices olive oil, tomato or/and red pepper paste and water to make the mixture watery. So you can cook the rice and meat easily. Add lemon juice or pomegranade sauce and pepper paste to the water you put into the cooking pot. And last, serve with yogurt🤌🏻 love form İstanbul💕
@riri0014
Жыл бұрын
In Saudi Arabia we have a version with meat and a vegetarian version. The filling in the vegetarian version is diced onion, tomato, parsley, cilantro, mint, garlic and Egyptian rice (short grain and it is raw -it cooks later on-) the seasoning is usually pepper, salt, lemon juice, tomato paste stock cubes and pomegranate molasses. we also layer slices of potatoes on the bottom of the pan and they become delicious after soaking all the juices.
@anhelinahrytsei3284
Жыл бұрын
It's very similar to Ukrainian holubtsi. However, in Ukraine we use cabbage leaves instead of grape leaves :)
@ellenisamaltanos7467
Жыл бұрын
My family favorite also !!!! I use my Yia Yia Recipe 🙏✨❤️
@gogdavtyan2254
Жыл бұрын
I am Armenian. Here we make different types of Dolma . Very delicious. ❤ I believe this is an Armenian dish.
@joecrypto2459
24 күн бұрын
It's not Armenian. As an Armenian yourself you know very well this dish is from Turkey. Heck even the words are Turkish. This dish is called sarma. Dolma = stuffed paprika. Stop spreading lies.
@oliviarichardson3286
Жыл бұрын
Oh sooo yum 🤤!!! You need to try Armenian style!!!! With Greek yogurt !!!
@emreakinci3782
Жыл бұрын
We never cook onions and groundbeef in advance( Turkish style) like your way too😊
@thumbtak123
Жыл бұрын
You can replace the meat with meatless meet crumbles. Some come seasoned and in the US you can get them in the grocery store.
@Kendin_Pisir
Жыл бұрын
Zeytin yağlı dolma olmadan olmaz bizim mutfakta. Türkiye'den selamlar👋
@rebeccajenkins-n6y
Жыл бұрын
I've had those, served warm but with a tomato sauce. I love the lemon ones served cold but I don't remember any tomato on the inside
@trsalmam
Жыл бұрын
I am from Turkey. I love both Greek and Turkish version. 🇹🇷🇬🇷🇺🇸
@sarab1952
Жыл бұрын
I am from Palestine and in the USA for 50 years. We love grape leaves and our way of doing it is very different. I know that your meals are all very good. Our way of making a lot of stuff is so different than all others 😂
@MR-fx6hf
Жыл бұрын
We make the juice, kind of sweet in Iran❤❤❤❤
@krystalhernandez7166
Жыл бұрын
Where would I find grape leaves and gyro to cook and make at home. Greek food is so delicious
@mahsajamali7265
Жыл бұрын
Well done..this is one of my favorite foods but my mother version .in my region we usully don't use meat .
@queenofhearts9186
Жыл бұрын
We make it in the middle east, and it’s a main popular dish in Syria in particular. Very old dish and favourite for the people of Syria. We have grape trees growing randomly everywhere in Syria and people just go to their garden and pick some leaves to cook. I’m very surprised people in western countries know and make this dish!
@snapgab
Жыл бұрын
My parents have a huge grape plant in their garden, I'm totally going to share this recipe with them! (With fresh leaves it should suffice to just blanch them first and then use them the same way you used the jarred ones, right?)
@cathyshort
Жыл бұрын
Could I suggest that you use very salty water to impart that briney taste!
@snapgab
Жыл бұрын
@@cathyshort That's probably a good idea, thx!
@VondaInWonderland
Жыл бұрын
What does blanch mean? I'm cutting leaves off my vine, but I don't know what to do next ❤
@cathyshort
Жыл бұрын
@krakarpie To blanch the leaves put them in a heatproof bowl and cover with boiling water. Leave for a few minutes until they soften slightly. Doing this makes them softer to work with and avoids tearing of the leaves while rolling! Good luck and enjoy!
@vixgnandt783
Жыл бұрын
I have an Egyptian recipe. Use fresh parsley instead of oregano. Add ground cardamom and cinnamon to the meat mixture. Boil with chicken broth and halved lemons instead of water. Layer bottom of pan with sliced onions instead of grape leaves. Love that cream sauce recipe. Gotta try it!
@Earthy-Artist
Жыл бұрын
That sounds delicious love cardamom & cinnamon!
@clydekawanishi7998
Жыл бұрын
I do my dolmades with raw ingredients. Have you ever made it with fresh grape leaves? When I had a grape vine I would pick the leaves and par boil them in light salt water and freeze them for later uses. what's nice about fresh doesn't have the salt content. PS. just helped out a my local Greek Church for a bake sale for easter. Maked kourabiedes, koulourakia, and paximadia. Before I forget Christos Aneste.
@TheTRELOS7
Жыл бұрын
Αληθώς Ανέστη
@nellgwenn
Жыл бұрын
Your son is sure a cutie. And he did a great job. I've never seen grape leaves made this way. I'm Syrian. My Syrian family has had lots of restaurants in the Pittsburgh area. I don't do half as much work as you do. I just soak my rice before making them. I don't cook the meat mixture before hand or use a tomato sauce in the making of the mixture. Sometimes I'll make a simple tomato sauce to pour on the grape leaves after they are done. I do use fresh mint and parsley. If I'm using a beef product I use round steak. It give a little chew to it. Sometimes I use a mixture of beef and lamb. I don't rinse the grape leaves, I figure the brine adds a saltiness so I don't use as much salt while making the mixture. I don't roll my grape leaves in the same way you do. I roll them so they are longer. I do lay a base of the torn unusable grape leaves in the bottom of the pot. After I make my first layer I put slices of lemon on top of them and continue on. Before I cook them I will put a few tablespoons of lemon juice with the water. I live in Arizona one time my parents went to the Petrified Forest. She bought a huge piece of petrified wood. It's very heavy. You wouldn't believe how shiny and slick and beautiful they are. Almost like marble. I lay a plate on top and put that piece of petrified wood on top. I don't put a cover on the pot. I do put it on very low flame. They come out very lemony and juicy. We don't usually put any kind of sauce on them. I like to serve them with Tabouli. One thing I like about grape leaves is they freeze well.
@IDontWantThisStupidHandle
Жыл бұрын
Since your mother is Mexican, your grandfather is Greek, and you have French-Canadian family -- do you speak any other languages besides English? Just curious.
@Samaandcarl
Жыл бұрын
Try the Egyptian 🇪🇬stuffed grape leaves is so special and vegetarian ( yummy 😋)
@nasibahuseyn7801
Жыл бұрын
Thanks for showing Azerbaijani meal 🇦🇿❤️🇦🇿
@kezinch9043
Жыл бұрын
😂🤣😆🫵
@Goldenhour24
24 күн бұрын
It’s Greek
@Tztimelord
Жыл бұрын
Dolma what!? 😅😅🤣🤣 wtf?!?!? Dolma_des!?!? Add a “des” and make DOLMA which is very very turkish word for “stuff in” and make it non Turkish?!?!? Really? What is next? A black Cleopatra?
@remisawas9352
Жыл бұрын
I'm from Syria we do it almost the same way as you do ❤
@SusanWernerPhotographer
Ай бұрын
I used Impossible , ground beef, and it worked very well. It cooks just like ground beef.
@NGC-cz1nr
Жыл бұрын
Wow! I just searched what this dish was a few days ago. Can't wait to try some 😄
@lalahh2693
Жыл бұрын
I love your interaction with your son. I think it's great to let kids try new things.
@Hekate48
Жыл бұрын
What is next Greeks suchides paellades risottodes etc. Accept this this is Anatolian food .Nearly each city has own recepie but this receipe not right in turkish OLMAZ KARDEŞİM OLMAZ
@AyseBetulK
Жыл бұрын
Dolma means stuffed in Turkish. When it moved to Greece they called it "dolmades" Even though some Turks call it dolma, the actual wright way to call it sarma, wrapped. We make it with ground beef and veggie version.
@Fitratul
Жыл бұрын
Dolma(des) is from Turkey/Ottomans. Even the name "Dolmaded" proofs that, since Dolma in Turkish literally translates to "filling".
@hasipmahirergin6463
Жыл бұрын
Yeah, I agree with Asude. Because I'm Turkish and 'Sarma' is my favorite meal. But Sarma has two states. One of them is Sarma with olive oil and the other with meat. In Turkey, Sarma with olive oil is an appetizer, but Sarma with meat is a dish. So Sarma is a Turkish dish, not a Greek dish.
@jamjar5716
Жыл бұрын
I lived for two years in Cyprus as a Navy brat (60 years ago) and enjoyed these there. I'm excited to try this recipe!
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