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 🥰
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 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.
@@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. 😅
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.
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.
@@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
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?😅
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"
@@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.
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.
@@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.
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 🥰
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.
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 🥰🌷😘🦋
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!
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
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!
@@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! ❤
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 CZcams feed and even better watching you and your kid roll dolmades together. Regards to you and your mom.
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 😊🌹
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..
@@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.
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🇪🇬🇪🇬🇪🇬
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 😂
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.
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.
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.
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.
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
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.
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".
Biz Türklerin Asma yaprağı sarması bu ve bütün malzemeleri çiğ koyup daha ince sıkı sarılır. Üzerine sarımsaklı yoğurt dökülür. Bu kadar bol sarılırsa dağılır.
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.
i’m from azerbaijan and in our version of dolma we stuff it with meat (a mixture of ground beef, lamb, and lamb fat) rice, and herbs. There are also two other versions of dolma that we make. Üç bacı meaning three sisters which is made from tomatoes, bell peppers, and eggplants stuffed with the same filling and one with again the same filling wrapped in boiled cabbage leaves. I think all variations of this dish are phenomenal, just saw the comments of others sharing ways of how it’s done in their home country and got inspired to leave my own comment
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 :)
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
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
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 .
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!
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.
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.
I made this today and it was fan-freaking-tactic. Time consuming but well worth every single minute. The oregano and mint plus the lemon sauce - incredible! My family is Iranian and I have core memories from helping my mom roll up grape leaves. We had a grape plant in our backyard at one point and would pick fresh leaves for our dolmas. I made this Greek inspired version in honor of my late mother-in-law. Yia Yia would have loved them!
Gemista with dolmadakia is the best food in the world. Here in Italy I don't find ampelofilla even though Italy is full of them. They just don't eat them. At least here in Venice. So I make gemista without them but when I go home my mom makes them the next day because the first day we eat souvlakia. The ampelofilla cost so much but it is so worth it! And when I come back in Venice I bring some, I prepare them and keep them in the freezer. I love that you make greek foods!!!
@@sedefg6781 The Ottoman Empire, also known as the High Gate (Turkish: Osmanlı İmparatorluğu) was a vast state founded in the late 13th century by Turkic tribes in Asia Minor and ruled by the descendants of Osman I until its overthrow in 1918. Modern Turkey is only a part of the historical Ottoman Empire although the terms Turkey and Ottoman Empire are used interchangeably to describe one of the largest and most powerful empires in modern history. It penetrated the European continent after a long period of absence of Islam from Europe (8th century - Moorish invasion of Spain).
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)
Thank you so much. We have Dolmades in Iran. we stuff the grape leaves with rice, lamb, cotyledons and a little bite of Aromatic vegetables and roll it just like you. ٌWe mix the water in the pan with lemon juice and sth sweet like sugar. some times we add palm sap or pomegranate paste. it tastes sour-sweet.
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 👍
I am from Romania and I have just finished mines for dinner. I prepared them winter style, with sauerkraut leaves. I made them with a mix of pork and beef mince. I bet they are good cooked in a copper pan, but don't ruin them, for God's sake. Find an earthenware pot to cook them divinely. We serve them with sour cream and cook them differently according to taste and wraps. A mix of borsch and tomato sauce for those wrapped in vine leaves, a mix of water, red wine and tomato sauce for those wrapped in sauerkraut, a mix of borsch, tomato sauce and bouillon for those wrapped in plain cabbage leaves or in different other wild leaves. Sometimes, smoked bacon and pork skin line the bottom of the pan alongside grape leaves or sauerkraut and the herbs that spice the mince are different as per mix. Dried parsley, dill, celery leaves and thyme alongside black pepper are a must. Garlic is optional, mostly used in the vegetarian versions for Lent. And the vegetarian versions can be made with walnuts replacing the mushrooms. Those with wild mushrooms, however, are the best!
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
1:20 I have not seen ANYTHING funnier than THAT! Brilliant. Whoever thought of that, is freaking brilliant. Loved it. This recipe looks so good. Thank you for sharing. Thumbs up.
My Armenian grandma taught me how to make the cold version eith her own canned BABY Thompson seedless grape leaves. Very tender. Only other ingredients were olive oil, lemon juice & mint. Very delicate. Very happy memories. At family gatherings she would give out pkgs of dolmas. Different amounts to each of us! Each country has their own version as with many other dishes. The meat version was with triple ground lamb & regular grape leaves & rice.
Oh my goodness. That was the sweetest father son moment ever!!!❤ And John, you better look out. The kids grape roll look really good. He will be taking over your show soon.🥰
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 😊
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.
I love the Greek dolmas stuffed with rice and herbs and marinating in olive oil. So good! I might try this recipe with Impossible burger plant based ground. It looks delicious.
I am sure there are lots of different versions of dolma, personally my favorite is the ones filled with rice, pinenuts and currants instead of meat and cooked in olive oil(it is a cold served olive oiled dish). Another thing i have to tell, dolma is originally a part of turkish cuisine and all those versions are derived from it. In every other version it is still called dolma and even the word dolma is turkish and it comes to a meaning like 'filled'. I feel a bit down when most of the people does not know dolmas are actually from turkish cuisine, that's why i felt like i have to explain myself. Dolmas are really amazing foods and thank you for introducing them on your channel. I strongly recommend everyone to look for the ollive oiled version as well.
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 😊
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!
My parents are coming from Tunisia that was once a Turkish colony, so the dolmades are called yabrak there. We use roman lettuce instead and the spices are dried rose petals, dried mint and a touch of cinnamon, the sauce is made with saffron, lemon, olive oil, onions and curcuma. There is also a Jewish ashkenazi version with cabbage leaves as envelope and raisins in the stuffing, the sauce is tomato juice with a lot af pepper. It's called holishkes. P.S. Your son is adorable, this seriousness and concentration they have when they try their utmost to do something, is so cute.
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!
I like stuffed grape leaves and the recipe looks great (btw, I bought the book😏). What I liked the most about this video was John in the kitchen with he and his son letting his son do some rolls "all by himself" - what a great dad.
OMG, your son was the highlight! Glad he's growing up in s home with a Dad that cooks ❤ Loved the recipe & will make my first attempt at making these! 😊
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.
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!
We have stuffed grape leaves in Egypt and it's both the most loved & the most famous dish here 🥰 funny to mention that most Egyptians actually cook the vegetarian type. For meat, we use minced beef. Thank you for the great recipe! Definitely would try it!!
Thank you for sharing. Yani taught us a different version, with dill added, using chicken stock even if cooking beef. Our ingredients were raw, too. A number of recipes only have rice in them with some other veggies and/or nuts. Many told us cabbage was a good alternative if short on grape leaves, but only for certain times of the year, mostly Spring, iirr. Your sauce can be kicked up adding a bit of the cooking broth in, fyi. I've made it with chicken too, really nice. Add a bit of butter for needed fat to help it not be tough. There are hundreds if not thousands of variations, and it isn't surprising considering how yummy the results are.
My parents are Middle Eastern, from Palestine and Jordan. My grandmother, my aunts and my mother used to make this meal for us regularly. The recipe was a bit different, as you mentioned. but boy, was that a great meal to have! Delicious!!!
How many memories come with this recipe, it was my grandmother's favorite. She used to cook it in the spring and summer with fresh grape leaves, but the meat was raw when she filled the leaves, only the onion was cooked, the rice boiled for a few minutes. Our oregano is dill 😁, she used it in abundance. Greetings from Romania!
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💕
@@karinegavgavyan5093 It is funny and very ignorant.😂😂 You can find on Google the evidence of life in Azerbaijan 12,000 years ago. Gobustan is the land of Azerbaijan, where life began 10,000 years ago. You can see there are historical monuments that prove this. You come to Azerbaijan and I will show you those monuments and reserves. 😂😂😂 Dear person You don't use google?😂
These were delicious! It was a new experience for me to follow your recommendations, John, because I had been making the Frugal Gourmet's for decades. Since I have grape vines with brand new leaves on it, and lots of lemons on my tree, it seemed like a natural. Your recipe is much better because of the parboiling of the rice and the other ingredients that add so much flavor. It is my new favorite!
I tried Greek, Egyptian, Turkish and Bulgarian versions of this dish, and all are amazing! My mom used the grape leaves from our own garden, and used fresh grape juice in the sauce.
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! 👍👏🍴
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...
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.
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.
"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".
@@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😂😂
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.
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 🥰
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.
How do you make it??
Omgoodness I love you for this. I was just talking to my Mom about making these when I was a kid. Amazing person ❤
@@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.
@@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. 😅
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.
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.
Mix dolma When is the Eid türkish people wine leaves sarma no mince only rice herbs spice olive oil
@@carolynuschock9028 Iraqi not Kurdish. Your one doesn’t taste as great as the original Iraqi.
Of course Iraqi version is the best
@@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
The absolute pride shining in your eyes when your son finished his first roll is heartwarming. All of us fellow parents can absolutely relate.
He’s gay how can he have a son? Did he adopt
@@amryehiya6675 yes. Two boys.
@@amryehiya6675sigh. You are so dense
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?😅
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"
Dolam(des) is from Turkey, we invented it, so how we do it is the original way to do it.
@@Fitratul Turkish people didn't invent it...
@@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.
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.
@@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.
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 🥰
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.
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 🥰🌷😘🦋
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!
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
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!
@@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! ❤
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 CZcams feed and even better watching you and your kid roll dolmades together. Regards to you and your mom.
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 😊🌹
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..
@@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.
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🇪🇬🇪🇬🇪🇬
These look great, I like the vegetarian suggestion. Loved your sweet son was your helper. Just so precious.
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 😂
so sweet involving children in cooking...i loved my babies in the kitchen with me, theyd get so excited!!!
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.
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 💖🖤🖤🖤🖤
Turks, they come from mongolia
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.
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!
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.
ur relatives r similar to greek not middle eastern
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.
Hi...I'm from Iran,in Iran we called this dolme and so delicious...😋
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
Brings back wonderful memories.
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.
That is the way I do it, also in the pot I add some olive oil and lemon juice.. they come out delicious.
Exactly how we made it in Cyprus.
Enjoy with some fresh lemon juice and sheep's milk yogurt and you are in heaven.
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".
I am from Turkey. I love both Greek and Turkish version. 🇹🇷🇬🇷🇺🇸
Biz Türklerin Asma yaprağı sarması bu ve bütün malzemeleri çiğ koyup daha ince sıkı sarılır. Üzerine sarımsaklı yoğurt dökülür. Bu kadar bol sarılırsa dağılır.
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.
That’s the video I thought I was going to see!! 😂
Your son is absolutely adorable❤
Add leeks to the mix, they are phenomenal!
i’m from azerbaijan and in our version of dolma we stuff it with meat (a mixture of ground beef, lamb, and lamb fat) rice, and herbs. There are also two other versions of dolma that we make. Üç bacı meaning three sisters which is made from tomatoes, bell peppers, and eggplants stuffed with the same filling and one with again the same filling wrapped in boiled cabbage leaves. I think all variations of this dish are phenomenal, just saw the comments of others sharing ways of how it’s done in their home country and got inspired to leave my own comment
Azerbaycan adini boyuk herifle yazsaydiniz pis olmazdi.
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 :)
Your little helper is Thee CUTEST!!! ❤❤
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
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
Kurdistan
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 .
@@atorfoster6823 yes exactly I wrote Cicla
Dolma is a Turkish word which means "filling, stuffing"
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!
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.
I love your interaction with your son. I think it's great to let kids try new things.
I am Armenian. Here we make different types of Dolma . Very delicious. ❤ I believe this is an Armenian dish.
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.
We don't cook a similar one in Turkey. Original recipe belongs to us. This is a knockoff of our dish
@@terken8454 This is completely true "Sarma" is a Turkish tradition since Ottoman times.
Us'ı büyük yazınca United States gibi olmuş, ilk okuduğumda ben de bir afalladım
@@terken8454 .
Özür diliyorum, ben yanlış anlamışım. Lütfen yanlış anlamayın. : [
I made this today and it was fan-freaking-tactic. Time consuming but well worth every single minute. The oregano and mint plus the lemon sauce - incredible! My family is Iranian and I have core memories from helping my mom roll up grape leaves. We had a grape plant in our backyard at one point and would pick fresh leaves for our dolmas.
I made this Greek inspired version in honor of my late mother-in-law. Yia Yia would have loved them!
He's so cute! He was EXTRA focused!😊
Gemista with dolmadakia is the best food in the world. Here in Italy I don't find ampelofilla even though Italy is full of them. They just don't eat them. At least here in Venice. So I make gemista without them but when I go home my mom makes them the next day because the first day we eat souvlakia. The ampelofilla cost so much but it is so worth it! And when I come back in Venice I bring some, I prepare them and keep them in the freezer. I love that you make greek foods!!!
You have to try them with Greek yogurt!
@@elpy85175 is this Greek food? 😃
@@sedefg6781 yes but they make it in Turkey also.
@@elpy85175 no, it's an ottoman food, they also make dolma in Greece and in old ottoman territories. Even the name is DOLMA. The name is Turkish. 😁
@@sedefg6781 The Ottoman Empire, also known as the High Gate (Turkish: Osmanlı İmparatorluğu) was a vast state founded in the late 13th century by Turkic tribes in Asia Minor and ruled by the descendants of Osman I until its overthrow in 1918. Modern Turkey is only a part of the historical Ottoman Empire although the terms Turkey and Ottoman Empire are used interchangeably to describe one of the largest and most powerful empires in modern history. It penetrated the European continent after a long period of absence of Islam from Europe (8th century - Moorish invasion of Spain).
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)
I love Dolmades! I learn how to make these from my Greek Chef boyfriend. Delicious! He was a great chief.
Thank you so much. We have Dolmades in Iran. we stuff the grape leaves with rice, lamb, cotyledons and a little bite of Aromatic vegetables and roll it just like you. ٌWe mix the water in the pan with lemon juice and sth sweet like sugar. some times we add palm sap or pomegranate paste. it tastes sour-sweet.
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 👍
I am from Romania and I have just finished mines for dinner. I prepared them winter style, with sauerkraut leaves. I made them with a mix of pork and beef mince. I bet they are good cooked in a copper pan, but don't ruin them, for God's sake. Find an earthenware pot to cook them divinely. We serve them with sour cream and cook them differently according to taste and wraps. A mix of borsch and tomato sauce for those wrapped in vine leaves, a mix of water, red wine and tomato sauce for those wrapped in sauerkraut, a mix of borsch, tomato sauce and bouillon for those wrapped in plain cabbage leaves or in different other wild leaves. Sometimes, smoked bacon and pork skin line the bottom of the pan alongside grape leaves or sauerkraut and the herbs that spice the mince are different as per mix. Dried parsley, dill, celery leaves and thyme alongside black pepper are a must. Garlic is optional, mostly used in the vegetarian versions for Lent. And the vegetarian versions can be made with walnuts replacing the mushrooms. Those with wild mushrooms, however, are the best!
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
1:20 I have not seen ANYTHING funnier than THAT! Brilliant. Whoever thought of that, is freaking brilliant. Loved it. This recipe looks so good. Thank you for sharing. Thumbs up.
OMG!!!!!! He was flipping UH-DOR-ABLE 💛🌻💛 and...notfanuthin...made a slammin' stuffed grape leaf...and Could he be sweeter😊😊😊😊😊😊
My Armenian grandma taught me how to make the cold version eith her own canned BABY Thompson seedless grape leaves. Very tender. Only other ingredients were olive oil, lemon juice & mint. Very delicate. Very happy memories. At family gatherings she would give out pkgs of dolmas. Different amounts to each of us! Each country has their own version as with many other dishes. The meat version was with triple ground lamb & regular grape leaves & rice.
Oh my goodness. That was the sweetest father son moment ever!!!❤ And John, you better look out. The kids grape roll look really good. He will be taking over your show soon.🥰
as a turkish person those look great, we usually pair it with plain yogurt 🤌🏼
I used Impossible , ground beef, and it worked very well. It cooks just like ground beef.
Dolma is the food of my country, Iraq. It is one of the dishes that I love very much.. Masha Allah
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 😊
The name of dolma comes from turkish. No doubt. Dolma means ' filling' in turkish. Please check out
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.
I love the Greek dolmas stuffed with rice and herbs and marinating in olive oil. So good! I might try this recipe with Impossible burger plant based ground. It looks delicious.
I am sure there are lots of different versions of dolma, personally my favorite is the ones filled with rice, pinenuts and currants instead of meat and cooked in olive oil(it is a cold served olive oiled dish). Another thing i have to tell, dolma is originally a part of turkish cuisine and all those versions are derived from it. In every other version it is still called dolma and even the word dolma is turkish and it comes to a meaning like 'filled'. I feel a bit down when most of the people does not know dolmas are actually from turkish cuisine, that's why i felt like i have to explain myself. Dolmas are really amazing foods and thank you for introducing them on your channel. I strongly recommend everyone to look for the ollive oiled version as well.
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 😊
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!
his mother is Mexican and father Greek
@@pwp8737 WOW! What an explosive combination!!! Who would blame me for loving him a little bit more, after acquiring that knowledge!
dolma ist ein Türkisches wort und unter die Bedeutung einfüllen
My parents are coming from Tunisia that was once a Turkish colony, so the dolmades are called yabrak there. We use roman lettuce instead and the spices are dried rose petals, dried mint and a touch of cinnamon, the sauce is made with saffron, lemon, olive oil, onions and curcuma.
There is also a Jewish ashkenazi version with cabbage leaves as envelope and raisins in the stuffing, the sauce is tomato juice with a lot af pepper. It's called holishkes.
P.S. Your son is adorable, this seriousness and concentration they have when they try their utmost to do something, is so cute.
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!
That sounds delicious love cardamom & cinnamon!
I like stuffed grape leaves and the recipe looks great (btw, I bought the book😏). What I liked the most about this video was John in the kitchen with he and his son letting his son do some rolls "all by himself" - what a great dad.
OMG, your son was the highlight! Glad he's growing up in s home with a Dad that cooks ❤
Loved the recipe & will make my first attempt at making these! 😊
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.
I love dolmades, but this is the first time I see how they are made. Thank you for the video. I loved to see your son helping.
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!
Oh my gosh your baby is ADORABLE!! There's your little sous-chef!!
We have stuffed grape leaves in Egypt and it's both the most loved & the most famous dish here 🥰 funny to mention that most Egyptians actually cook the vegetarian type. For meat, we use minced beef. Thank you for the great recipe! Definitely would try it!!
I had to stop this video to say I was cheering your son on the whole time. He did an awesome job! And it was sweet to see you so proud. 😊
John you not only educate me but you crack me up lol. I live!!!
OMG never ever I saw a non Arab chef doing this... This is a signature dish in my country I am so excited 😍😍
Dolma means "stuffed" in Turkish. Sarma and dolma are Turkish dishes we like a lot
Thank you for sharing. Yani taught us a different version, with dill added, using chicken stock even if cooking beef. Our ingredients were raw, too. A number of recipes only have rice in them with some other veggies and/or nuts. Many told us cabbage was a good alternative if short on grape leaves, but only for certain times of the year, mostly Spring, iirr. Your sauce can be kicked up adding a bit of the cooking broth in, fyi. I've made it with chicken too, really nice. Add a bit of butter for needed fat to help it not be tough. There are hundreds if not thousands of variations, and it isn't surprising considering how yummy the results are.
Kids got talent, he's got a good teacher.
My parents are Middle Eastern, from Palestine and Jordan. My grandmother, my aunts and my mother used to make this meal for us regularly. The recipe was a bit different, as you mentioned. but boy, was that a great meal to have! Delicious!!!
How many memories come with this recipe, it was my grandmother's favorite. She used to cook it in the spring and summer with fresh grape leaves, but the meat was raw when she filled the leaves, only the onion was cooked, the rice boiled for a few minutes. Our oregano is dill 😁, she used it in abundance. Greetings from Romania!
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💕
Dolma belongs to the national cuisine of Azerbaijan.
Bon Appetit🥰
Azerbaijan has only a 100 years live history, if you go back 150 years there is no Azerbaijan😂😂😂😂😂😂. What are you talking about
@@karinegavgavyan5093 It is funny and very ignorant.😂😂
You can find on Google the evidence of life in Azerbaijan 12,000 years ago.
Gobustan is the land of Azerbaijan, where life began 10,000 years ago. You can see there are historical monuments that prove this.
You come to Azerbaijan and I will show you those monuments and reserves. 😂😂😂 Dear person You don't use google?😂
Your assistant is so adorable! Your videos give me something to look forward to at the end of the day. Thank you 😊
I am from Egypt and I do it different ways but it is the best way ever l love it
Thanks for showing Azerbaijani meal 🇦🇿❤️🇦🇿
😂🤣😆🫵
This was so cool to watch.. I came here looking for the correct way to pronounce dolmades but I love the casual way he chops the parsley.
Im Cypriot and we make them in a tomato-based sauce, I’ve never seen them made this way 😅
but I just looked it up and apparently dolmadakia avgolemono is a thing, interesting!
These were delicious! It was a new experience for me to follow your recommendations, John, because I had been making the Frugal Gourmet's for decades. Since I have grape vines with brand new leaves on it, and lots of lemons on my tree, it seemed like a natural. Your recipe is much better because of the parboiling of the rice and the other ingredients that add so much flavor. It is my new favorite!
We call these “sarmale” in Romania and we also make them with cabbage leaves, they are served with sour cream on top, soooo tasty❤
I tried Greek, Egyptian, Turkish and Bulgarian versions of this dish, and all are amazing! My mom used the grape leaves from our own garden, and used fresh grape juice in the sauce.
That way he warped the grab leaves is amazing 🤩 it’s new way 🇵🇸 all respect for you
Om goodness your baby is ADORABLE!
I’m from Iran, and we make this too. But we also add rice and split peas and other herbs…we serve it with yogurt or pomegranate syrup🔺
I am from middle east and we have two kinds versions. One of them with meat and the oher one with vegetables
I love stuffed grape leaves ❤
OMG, that is the cutest boy I have ever seen! I would be a proud papa too!
I love that Lachlan's apron kinda matches John's shirt. That is so cute.
Yea
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! 👍👏🍴
I’m Iraqi and the dolma is from Iraq and it is the most famous recipe , as well as we do it In a little other way , finally thank you for this video ❤
My favorite combination is wheat, chopped olives, capers, a little pine nuts, garlic, onion and squid. And of course, lemon.
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...
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.
My family favorite also !!!! I use my Yia Yia Recipe 🙏✨❤️
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.
You should try the authentic Armenian Dolma dipped in garlic yogurt!🙌🏻
Yeah thats Turkish
@@Aquarian55 everyone makes it , Armenians maki it that way
@@Aquarian55 😂😂😂😂
The most ancient turks, the ones never spotted in old maps 😂😂😂 the start of humanity😂😂😂😂😂
"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".
@@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😂😂
Thank you! Great recipe, great presentation, and what a handsome sous-chef!
All of the variations in the comments are making my mouth water.
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.
Wow! I just searched what this dish was a few days ago. Can't wait to try some 😄
This video just made me want to rewatch My Big Fat Greek Wedding. 😊😊😊😊