COOKING ARMENIA: Dolma 🇦🇲

[@MaryamAhmed-dt9nt]

It’s so beautiful to see that despite our diversity we have so much in common even if it's in the form of an ancient food recipe. You did very well as your first making dolma although I would have added more rice to the felling, used broth or stock instead of water and add a squeeze of lemon to finish up the dish.

[@antichef]

Couldn’t agree more! I loved Dolma, and next time I make it I’ll follow your advice!

[@leelioux]

In my [Armenian] family, we call stuffed veggies “dolma,” and stuffed grape leaves “sarma.” You’re making sarma in this video. And I love it!

[@collegeri]

I’m Armenian and I know grape,leaves as Yalanche.

[@leelioux]

@@collegeri We refer to the meatless version as Yalanche. 😊

[@ClouDmaloftH]

that's not even an Armenian fucking word

[@therustyfisherman7922]

Hazar Anoush! Great video I came across this vid and loved it so I’ve sub’d. In Armenia it’s not uncommon to use lamb instead of beef and it’s not just reserved to grape leaves you can stuff peppers, tomatoes and zucchini and cabbage. Much love!

[@rosejustice]

My favorite part of all these videos is when you wax rhapsodic about how delicious the dish you just made is. It’s wonderful seeing you enjoy something that is not in your typical diet, but I suspect will soon become a standard in your repertoire. Love this series!

[@antichef]

Love to hear it, Rose! Thank you! I loved this one...However, Mrs. Anti-Chef didn't enjoy this one as much as I did.

[@jubanumidia8460]

I'm from Algeria and we also have Dolma , it's different , greetings from Algeria to Armenian people

[@antonio98-h98]

Շնորհակալություն ընկեր

[@brooklyn-kx4eh]

I love this new series so much and introducing us to so many new foods and cuisines most of us would never know about. I love your love of food and culture!

[@antichef]

LOVE hearing that! This makes me happy

[@syuzivasilyan9975]

Greetings from Armenia
First of all, thank you for preparing our Armenian dish and introducing it to your compatriots
nice to see you make it, you can also try our other type of tolma called summer tolma. We wrap it in cabbage, arrange it in the pot, and at the end I fill it with tomatoes, eggplant, and sweet pepper. and put it in the same pot, it also turns out very tasty.look it up on youtube and see how they make it
Enjoyed watching and thanks again♥️♥️♥️

[@OriginalMeanGirl]

My mom's best friend is Armenian and her daughter and I have been inseparable since birth. Armenian food is my comfort food. ❤ I adore basturma and lavash and no one makes pilaf like her mom!!!

[@syuzivasilyan9975]

@@OriginalMeanGirl ♥️♥️♥️

[@sjmsark]

@anti-chef
As we say in Armenian Abress!! Meaning, bravo!! I am Armenian and make this dish at least once a month, however, my version has no onions in it, just plenty of garlic and dry mint. So glad you enjoyed it! It was obvious:)))

[@TenTenJ]

Thank you for covering Armenian food, very grateful. You did a beautiful job, your technique is fabulous. I’ve never done parsley, I am going to try that. The word “dolma” is ottoman-ized word for this Armenian food. Yes, it is an Armenian food, you can get on it, because of the Armenians cultivation of wine and grape leaves. The oldest winery is found in Armenia. The proper word for “dolma” is “leetzk,” although no one understands or uses this word any longer. Another sad example of their genocide.

[@colleenloffredo7895]

I love how you give all the details of the taste, I would never make this but you said the fish wasn’t fishy, so now I’ll definitely try this! Love your enthusiasm, personality and energy! Great show, loved Jamie and Julia!

[@antichef]

loved reading this... THANKS COLLEEN!

[@ClassicalFreak74]

My great-grandmother called those sarma. Dolma was stuffed veggies (like peppers, zucchini).

[@user-lp8kw6hf5u]

We call both of these dishes “dolma”, but my mom calls stuffed veggies “summer dolma” 😅

[@raevynanoush4710]

Yes! Same here. My great grandmother said different names for different preparations. She also called yalanchi the cold sarmas lol

[@lizziegreeneyes]

I adore dolmas - and we have an amazing restaurant that makes exceptional dolmas - but thanks to you I plan to try making them myself - as they truly are similar to cabbage rolls... thanks for selecting dolmas for a food prep for Armenia!!!

[@ofelyamartirosyan2739]

I love it❤ Armenian traditional dish, yummy

[@teveendemirjian8014]

This is so amazing! Thank you for your proper verbiage and support to ancient Armenian cuisine! We have been in the game for a while and it is so heart-warming to see historical food appreciation and accountability. ❤️🇦🇲

[@armenkazaryan7181]

Eeehh… yes but he adds the *fine print* before the video begins. Just because it is enjoyed by our neighbors does not make it non Armenian. Pasta is enjoyed all over the world… it can’t be Italian!!! 🙃These fine prints only apply to Armenia or Armenian in the world though… w/e Menk Gitenk. Abres Koor Jan.

[@Jan96106]

I know it is eaten in Armenia because my best friend when I was little was Armenian and her mother invited my family over for an Armenian dinner and she served dolma.

[@acutee2]

This is the recipe my family in Egypt makes. You should use medium grain rice. I learned a technique to roll these in one hand and do the final tuck with the other hand. This method helps you not overstuff. Love this series, new sub

[@fairoozazim586]

Wow this is great! We also have dolma recipes in Bangladesh, more like a vegetarian version of this!

[@llcn829]

Yes! 1g is *roughly* 1ml. This is a shorthand I’ve always used when I worked in restaurants. Enjoyed the vid!

[@antichef]

🙌🏼👏🏻👍🏻

[@gerardacronin334]

It depends on the density of the ingredient. Fir example, molasses is more dense than water, so it sinks. 1g of water is equivalent to 1 ml of water. I think the metric system was designed that way.

[@GiftWrapped]

YAY! Love this! I want to try this LOL you are my favorite Anti Chef : )

[@RachelLovelace]

Dolmas are definitely one of my favorite foods. I have two cans left of them in my kitchen! I've tried many different countries' versions, and each of them says theirs is the best... but Greek is my favorite. Some call them dolmatas (dolmadas?)... I've wanted to make these for years. Assyrian ladies at my church make them and they also do the same with stuffed small peppers. They're amazing. You've given me the encouragement I need! I'm doing it. :)

[@aram_333]

Անուշ լինի ախպերս !! Պիտի աշխարհն իմանա, որ տոլման հայկականա !!!🇦🇲🇦🇲🇦🇲🇦🇲

[@tvhesenov]

😂😂😂😂😂😂😂😂😂😂Unfortunately, you have nothing of your own. 🤦‍♀️

[@Shaden0040]

Dolma is not just stuffed grape leaves, you can stuff zucchini, peppers, tomatoes, cabbage leaves even potatoes. Traditionally meat is not used in grape leaves for armenian dolma (Tolma) Yelanchi. Grape leaves use rice, pine nuts, onions, and parsley. You want to pick and use grape leaves before June 15th when they are new grown and most tender. You want to blanche them in hot water to sofren them for rolling same for the cabbage leaves. For the other stuffing for the cabbage leaves, and other vegetables you want 1 pound of ground beef or lamb, 1 large onion,2 cloves garlic both chopped, some parsley chopped, 1 cup of rice some chopped mint (spearmint not peppermint) salt and black pepper to taste. and 1 cup pinnuts. steam the grape leaves, while you boil the other stuffed veggies in chicken broth cook for 1/2 hour. for the veggies serve in a soup bowl top with yogurt and sumac.

[@raevynanoush4710]

Didn’t know that. My great grandmother who was born right when the genocide started always made sarma w meat. And to her, yalanchi was the cold version and dolma was the one w made w bells lol

[@Faeriedarke]

😍Dolmades are one of my favourite foods, I really should try making them myself, they are quite difficult to find in Northern Ireland. Thanks for the inspo!

[@badboy.vic.o]

Congratulations! You did it again! Loved it!

[@antichef]

Thank you Vic!

[@janiceervin428]

I love grape leaves!!! So yummy!

[@antonio98-h98]

Շնորհակալություն մեր խոհանոցն աշխարհի հետ կիսելու համար:

[@scf7334]

I hope you bring this series back!

[@antichef]

It’s back!

[@scf7334]

Yay!! So excited!

[@kellystruthers8525]

Hello Jamie from Michigan thank you for the video and God bless.💞

[@antichef]

Thanks Kelly!

[@philipferrato]

Pro Tip: Consider grating the garlic on a microplane. less aggressive flavor than chopped, but you do have to make sure it's evenly distributed in whatever you're mixing it into.

[@antichef]

Good idea. In hindsight I could have done that for both the Dolma and the sauce!

[@linjing3917]

Let’s try to bake Adjarian (or Adjaran) khachapuri :))) We love it in Russia(South part of it)), but actually it’s a traditional Georgian dish of cheese-filled bread.

[@antichef]

I'll make a note of this!

[@user-po3sq7uz2o]

Wow ,its amazing 👏😍..Thanks 👏

[@saraatppkdotpt8140]

This is a recipe I would love to try if I had the ingredients! Loved your video ☺️!

[@antichef]

Thanks so much Sara!

[@han3wmanwukong125]

Small bit of advice, kilograms to liter for most liquid foods is reasonably close to 1 to 1.
This is because 1 kg of water takes up one liter.
Tomatoes are mostly water so it will likely be very close.

[@anamariaparragomez7840]

I'm very excited for this series, congratulations Jamie ... and what happened to Argentine?
P.S. for México tacos are the obvious option, but "birria" is the best option in my opinion, on the youtube channel of "la capital" there is a very delicious recipe.

[@antichef]

Argentina is coming very soon. I had some initial problems with the recipe.....
Thanks for the Mexico tip!!

[@moshu10]

That looks like fun!

[@clemdane]

Interesting! I've never had dolmas with meat in them, only the rice kind. I will have to try this

[@SoTypicallyMeh]

vegetarian dolma are one of my favorite foods

[@melsyoutube]

i hope jamie cooks the world makes a return this year!

[@antichef]

It is!! I miss it. I’m currently prepping the next few countries

[@melsyoutube]

you actually saw this omg 🥹 congrats on all your success! i’m so glad i found your channel, can’t wait for more 💕

[@antichef]

Thanks Mel!!! 🙏🏼😊

[@anotherblonde]

They make a similar thing in Egypt with cabbage leaves called Kromp.

[@Oilofmercy]

Dolma is actually originally an armenian dish, it's one of the only dishes that's originally armenian lol. Other countries have adopted it.

[@saraonthesly]

I had now clue they were cooked on the stove like that! Thanks for sharing :) Gonna go make a vegetarian version this week

[@arayikgrigoryanyvn]

I’m so starving rn 😅

[@tommylakindasorta3068]

Ancient finger food. Still great today!

[@GrigAm88]

Please make Armenian ghapama )

[@GrigAm88]

@Beşiktaş Turkey ok, armenian or turkish, it doesn't matter, we live in tha same region and it is difficult to say which is armenian or turkish etc,,, it is very tasty food and it is important )

[@GrigAm88]

@Beşiktaş Turkey I have been in Turkey Antalya,,, yes, many foods are so similar and tasty,,, Alanya, discotheque, very beautiful russian girls )))

[@sabinaabdullayeva4694]

Evet besiktas bunalr neden bizim yemeklerimizi caliyolar biride yazmis yunan yemeyidi axmaxlar

[@Digital_Dreaming_]

This reminds me of something the Greeks made... I can't remember the name of it. Was it Dolma?! Lol

[@antichef]

It was probably Dolma!

[@getgaymin]

basically anywhere that used to be part of the Ottoman empire has dolmehs haha

[@maryp8725]

dolma is stuffed veggies; sarma is wrapped meat and rice@@getgaymin

[@JimMoyle]

Just so you know 100 grams of water is equal to 100 ml of water, so whilst they are not directly the same for any liquid that isn't water, it's generally good enough for cooking to consider them equivalent

[@silviapetrova6311]

Can't wait when you get to B and what you will chose for Bulgaria :)

[@armenianmusod6298]

Greetings From Armenia Bro ❤💙💛

[@FutureCommentary1]

Quite a coincidence that you did two wrapped dishes one after the other. Please note ingredients similarities etc and we can revisit all that at the end of the series in.

[@antichef]

That’s so true. I could sense the similarities while I was editing this video.

[@alenyegiyants9254]

warm and cold I good

[@darling_danke_schoen]

Ya done good, son. There’s so many variations on technique, ingredients, and methods of plating that no one way is better than another. If you are to make this recipe your own, do a little bit of experimentation with different ingredients and styles- maybe check out other vids for ways to make vegetarian versions which are great also

[@nariman_alizada.]

Dolma is Azerbaijani meal, the name of Dolma come from verb of dolmaq in Azerbaijani, Armenians also cook but it is not their meal

[@MachelTheDestroyer]

I hope you are having a wonderful day.

[@rod22lt]

Nice! Reminds me of holopchi (cabbage rolls)

[@antichef]

very similar for sure, replacing the grape leaves (love em or hate em) with the cabbage

[@backcountryair]

looks tasty!

[@AmyKMadfoot]

you need a lot more rice in there

[@greendiamonds8047]

You don’t have to cook the rice I stopped using a plate. My recipe is rice, organic ground beef, onion, garlic, organic ketchup, and allspice. Then I add beef broth and lemon less liquid is better because they won’t become mushy.

[@berjusa53]

Its Turkish food. Dolma’s meaning is “filled” it comes from dolmak word which is fill.

[@katrichardsonwriter]

Tried making dolmas once when I got my first job and apartment. Didn't realize I should rinse the leaves or that the rice needed to be uncooked so it would expand inside the roll to make them plump. It was... not good.

[@ejahello4223]

My grandma made it with ground lamb

[@antichef]

tasty!!

[@stevenrichardson4659]

What Australian dish will you cook,barbecue meat and cold beer😂

[@violetgaribyan-jg9ll]

Wow 🙏👨🏼‍🍳🍒🌳🥘🫑

[@user-gz2po7dx3k]

Oh its really surprising to hear that dolma is an armenian meal. Cuz its really sounds turkish :)))

[@antichef]

It’s eaten in Armenia, it’s eaten in Turkey…it’s eaten in many countries. Very broad ownership when it comes to Dolma.

[@armenkazaryan7181]

@@antichef only for the uneducated. Stop apologizing for terrorists.

[@danalynbegin6991]

I want!!!!

[@arminehovhannisyan5484]

Thanks for making Armenian traditional food❤️🇦🇲Like it.You are making it for the first time,it was great

[@nezrinkebirli7684]

İt is not armenian TRADİTİONAL food it is AZERBAİJANY food.Okay? learn this, you Armenians don't develop by stealing Azerbaijanies food, dance, and songs

[@hiclikicihiclik3289]

Nice turkish food

[@catwalkkcouture]

It's Armenian. Turks are Muslim Armenian and Greeks.

[@hiclikicihiclik3289]

@@catwalkkcouture turks is not m muslim ı am turk but ı dont have any relagion and this ist turkish food

[@kimfahmie3932]

In Sryia where my husband's family is from they call it Yeb 'r't. Made almost the same way except no tomato sauce and they cook them in lemon juice and water. Also we use a 7 spice blend and don't cook the rice before mixing with the meat, which we tend to use a mix of beef and lamb. Both ways are so yummy

[@antichef]

very interesting technique! They sound delicious!

[@kimfahmie3932]

I highly recommend trying them both ways. They are even better when served with fresh pita and Syrian string cheese which if you want a fun challenge it's simple to make but can be tedious. Here is my hubby's recipe if you want to try it out. www.nerdchefs.com/syrian-string-cheese/

[@antichef]

Amazing. Thanks for sharing!!

[@alenyegiyants9254]

usually we only use sour cream

[@patriciacooney8591]

So our homegirl Anna was either a woman who was simple but delicious, or a really good homecook, or maybe both

[@MichieHoward]

My husband's childhood friend mom made Dolma/Sarma and when we started dating he asked me if I knew what it was, I was like ummm nope he described it, and I said so like fancy cabbage rolls and then I went hunting for grape leaves. Luckily in Canada in or melting pot diversity they were easy to find. Years later he said he gave me children without argument because I made him Dolma less then 3 months into or relationship LOL

[@Magic_Milkshake]

The Turks in the comments going wild

[@aprilyoung5710]

I’m curious if there’s a difference in flavor between white (green) grape leaves and red grape leaves.

[@Liacansas]

Not so much in flavour but in softness/tenderness. In Armenia we have 39 varieties of grapes. One that we call "qishmish" has one of the best leaves for tolma.

[@ScootLoops616]

I just made these and my grapeleaves were so tough, I used jarred grapeleaves. Should I blanch them beforehand?

[@paprika7577]

Blanching them won't help, if they are tough it's because they were picked too late in the season and they've become fiberous
Spring grape leaves are very tender

[@HotaruHikai]

that looks more like a tablespoon not a teaspoon probably why you had too much filling, but it worked.

[@antichef]

good eye! yeah I corrected myself after I added that!

[@victoriakaterina5279]

I would not mind a grape leaf diet 😂

[@ginagina2008]

You don’t have to cook the rice you can just mix it with meat then cook it

[@la1495]

Is that the Marin plate? I'm about to get them from C&B. lol

[@antichef]

I think so!

[@Xarriable]

Yeah you said it yourself it’s not just an armenian dish but part of their food culture, however the origins of the dish are in modern day Turkey, and the name literally means “stuffed” in Turkish, so it’s rather redundant to associate a clear Turkish dish with other countries. The whole world cooks pizza and pasta, but nobody says “Peruvian Pasta” do they.

[@sallymann-cox5312]

Let me help” ROLL LIKE A MARIJUANA JOINT”

[@mutlu4899]

Dolma değil yaprak sarması adı 😊

[@lalayevmurad]

Well, armenians cry everywhere that “lavaş” is armenian, ‘cause UNESCO said so, well UNESCO says that “Dolma” is traditional Azerbaijani dish!!!

[@shirleycastle5170]

Be careful you might get a job in a Tobacco shop.

[@antichef]

😂

[@muhammadhidayat7506]

Are you missed Argentina?

[@antichef]

it's coming very soon

[@verentalfonsina6972]

Do Indonesian foods!

[@antichef]

I will…but I have to work my way to the letter I

[@linjing3917]

I don’t remember any Chinese recipes on your channel :) Why?

[@antichef]

I'd love to change that very soon!

[@taim8549]

I only thought Iraqis call it dolma

[@turgutabdullazadeh6173]

Dolma is Azerbaijan meal🇦🇿

[@VAGH60]

@Beşiktaş Turkey noo 🇦🇲🇦🇲

[@nicolevalenzuela7418]

I don’t understand how anyone can thumbs down this 🤷‍♀️ I just don’t. They must not like food.

[@antichef]

You’re the best! Thanks for having my back! ✊

[@gcube3697]

you are so wrong. stuffed grape leaves is totally Armenian. ground lamb with tomato paste, rice, salt and pepper is called sarma. I have no idea what you are making. Dolma is the same mixture and one stuffs dried small eggplant, bell peppers, or hollowed out tomatoes and zucchini.
fill the pot with either the stuffed grape leaves or the dolmas and sarma on top, fill up to about an inch below the top layer of sarma, let boil, and simmer until water is almost gone.
We always had a side of madzoon (plain homemade yogurt) to dip in and eat away.
Armenian civilization is the oldest on earth and we have been copied, but, this is ours and only ours. whatever it is you are making is an altered dish whose origin is our original sarma and dolma. One can also make yelanchi which is grape leaves stuffed with rice, onions and certain spices plus lemon and cooked once again like sarma. my mom's cooking was the best.

[@zingirable]

Just FYI Dolma is Turk food. Means “stuffed” in turkish

[@Liacansas]

And for your info there is no such thing as turkish food, your so called turkish food is either Armenian, Greek, Arabic especially from Aleppo due to Gaziantep border or Assyrian. Grape vine is called toli in Armenian hence tolma. Turkish nomads who travelled all the time couldn't make tolma on the go.

[@Uygar07]

DOLMA İS TURKİSH!

[@Peaceful_world]

Armenia 🇦🇲🤝🇺🇸💋💋

[@FreeArtsakh2024]

My dear, I'm armenian 🇦🇲 Dolma originated in Greece 🇬🇷

[@sabinaabdullayeva4694]

Es food turkey

[@armenkazaryan7181]

Yeah.. no.

[@atkatk9355]

Dolma is a word of Turkish origin
Dolma brought Anatolian Greeks to Greece

[@raftnovruzov-hr7kl]

Dolma was never an Armenian dish, the Dolma is just a dish of Azerbaijan. You are giving wrong information to people

[@simakhodapanah2715]

There is no tomato sauce in Dolma 👎

[@simakhodapanah2715]

I can make the best Dolma

[@sabinaabdullayeva4694]

Ne armenya bu yemek azerbaycan ver turk yemeyidi azerbaijan food turkis food no armenya

[@mehdihasanov9034]

Dolma is not armenian dish. Dolma means "to be filled" in turkish

[@antichef]

00:54

[@armenkazaryan7181]

Lies lies lies. Dolma means grape leaves in Armenian. We predate you nomads as the indigenous people of the Armenian Highlands by millennia, before you all came from the altai mountains of mongolia. STOP STEALING ARMENIAN CULTURE.

[@nezrinkebirli7684]

​@@antichefgrape leaves?? what are you talking about you are embarrassing yourself, the meaning of dolman is "dolama", what is a grape leaf? You are stealing the culture of Azerbaijanis, and you still call it Armenian culture? who is the thief here? of course you don't even know what dolma means, go research a little and talk then. when we were there, there was no trace of you, Armenians are nothing without Russians and Azerbaijanis

[@SuperTvAz]

The word dolma is a Turkish word. There is no limit to lies, this Armenian nation is a world of fairy tales.

[@crystalgoufas2859]

Bro I really do think its important, literally half of Europe/Asia and the Mediterranean has this exact recipe. But trust a man to go all nationalis about a recipe *yawn*

[@nezrinkebirli7684]

this is not an Armenian food, this is an Azerbaijani food, and in its meaning it means "dolama", Armenians do not even have the word dolma or dolama they have stolen everything from Azerbaijan, and now they have gone to our food. STOP İT

[@abadairshi]

Why can't Armenians make food that actually belongs to them? Please be original for once.

[@enderman_666]

how about you move back to Turkmenistan then