Stuffed Grape Leaves/ Vegetarian Armenian Best Stuffed grape leaves Dolma ملفوف ورق العنب دولمة
Hello everyone and welcome to my channel, in this video I’m sharing with you one of my favorite dishes that we make all year round you’ll see this delicious stuffed grape leaves almost in every gathering. Each family has its version or a twist to it but all tastes amazing, you can also combine all the ingredients and start stuffing the leaves without cooking anything ahead. it’s just by sautéing the onion with the olive oil and cooking the tomato paste a little bit it makes a huge difference in taste. I hope you all Enjoyed it and please don’t forget to Like and Subscribe and hit the notification button to be notified with upcoming new videos !
for this dish you need:
one and a half jar of Grape leaves and I used Orlando brand
2 cups rice , basmati or any long grain rice
1 bunch parsley
1 bunch cilantro
1 bunch dill
2 onions
2 large tomatoes
1 cup olive oil
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon paprika
1 teaspoon black pepper
1 tablespoon sumac
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 tablespoon pepper paste
1 teaspoon dried mint or fresh mint
2 cups water
1 teaspoon salt optional to taste
2 teaspoon pomegranate molasses
1 tablespoon olive oil
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The BEST Lebanese Stuffed Grape Leaves with MEAT | Everything You Need to Know to Cook it Like a PRO
You will need to have at hand:
- A jar of Grape Leaves
- Half pound ground beef
- A cup and a half of Egyptian Rice
Everything else is already in your pantry.
Cooking time of pot: At least 2 hours (simmering over low heat with the lid on)
Serving size: 4 people (about 70 stuffed grape leaves rolls in total)
Important notes for this recipe:
- When layering the grape leaves: place the rolls in the pot with the seam side down.
- when cooking the pot: Let it simmer over low heat with the lid on for AT LEAST 2 hours. After 2 hours, you can taste it to see if it is soft and to your liking. I honestly leave my pot simmering for 2 and a half or (if i have time) for 3 hours because i like it very tender.
- when seasoning: A 1/2 tsp of salt in water mixture makes it just perfect for my taste.
However, I know some people like it on the saltier side. you can always add another 1/2 tsp if you want it saltier, but its important to be careful and know when to add it (remember the jar already had some salt!), so after 1 hour of cooking, taste the cooking solution to see if it's to your liking. At this point only, you can add more black pepper and salt to taste.
Link to my Lebanese 7 spices recipe:
Greek Stuffed Vine Leaves With Rice and Herbs | Dolmadakia Yalantzi ????
Dolmadakia, the Greek stuffed vine leaves, is one of the most iconic recipes of Greek cuisine. There are many varieties, the meatless version /Ντολμαδάκια Γιαλαντζί / is the most common.
Ingredients for 7-8 portions
• 80-90 fresh vine leaves
• 100ml extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 large spring onion, green parts only
• 1 cup finely chopped fresh dill
• 1 cup finely chopped flat-leaf parsley
• 1 cup finely chopped fresh mint
• ground allspice, freshly ground nutmeg
• 300 g rice, soaked in cool water for 10 minutes, then drained /I used the Greek rice called glasse
• salt and freshly ground black pepper
• juice from 2 small lemons
• handful of pine nuts
• Plain Greek yogurt, for serving (optional)
• 500ml water
Instructions
1. Add the vine leaves to the boiling water and keep for 10 minutes. Remove the leaves using a slotted spoon. Set aside.
2. Combine all ingredients rice, onion, spring onion, dill, parsley, mint, salt, allspice, nutmeg, pepper, juice from 1 lemon, 50ml olive oil.
3. Line the bottom of a large pot with 3 layers of vine leaves (these will prevent the dolmadakia from scorching)
4. Working one at a time, place the leaves, bottom-sides up with the points facing you. Place a tablespoon of filling in the centre of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to cigar shape. Place the roll, seam side down, in the pot. Continue with the remaining leaves and filling, placing them tightly together in the pot.
5. Add the water, lemon juice, olive oil and pine nuts. cover with a small plate for the press so that the dolmadakia do not float and unfold, after 10 minutes as the water boils, remove the plate and reduce the heat. and cover the pan; cook until the rice is tender, about another 35 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping.
7. And Enjoy!!!
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DOLMADAKIA | EASY GREEK DOLMADAKIA RECIPE
Here's my recipe for Greek dolmadakia avgolemono. This easy dolmadakia gialantzi recipe will transport you right back to the village. Simple ingredients and easy to prepare.
Try it today, love it forever....
INGREDIENTS:
- 1/2 lb lean ground beef
- 1/2 cup rice
- 1 onion
- 1/3 Greek extra virgin olive oil
- Bunch of dill
- Bunch of parsley
- Bunch of mint
- Salt & pepper to taste
- 2 eggs
- Juice of 1 lemon
- Grape leaves
Recipe:
⚠️ For the gialantzi version of this dish, simply omit the ground meat
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Greek Dolmades - Stuffed Grape Leaves Vegetarian | Παραδοσιακά Ντολμαδακια Γιαλαντζί
Dolmades or dolmadakia, also known as stuffed grape leaves, is a well-loved Mediterranean appetizer. This delightful dish involves carefully filling grape leaves with a delightful mixture of rice, fresh herbs, and a drizzle of lemon juice and olive oil. These delectable dolmades bites make a perfect addition to a meze platter, offering a burst of flavors and textures. They also serve as a delicious finger food, ideal for gatherings and picnics. Enjoy!
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Full Recipe ????????
Ingredients for dolmades
➡️ 35-40 grape leaves fresh or jarred
➡️ 1 onion
➡️ 3-4 green onions
➡️ 1 cup short-grain rice
➡️ bunch of fresh mint (1/3 cup chopped)
➡️ bunch of fresh parsley (1/3 cup chopped)
➡️ bunch of fresh dill (1/3 cup chopped)
➡️ 1/3 cup olive oil
➡️ 1-2 lemons
➡️ salt & pepper
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Παραδοσιακά Ντολμαδακια Γιαλαντζί
Τα ντολμαδάκια είναι ένα πολυαγαπημένο μεσογειακό πιάτο με πολλές παραλλαγές στη γέμιση. Για να φτιάξουμε αυτό το λαχταριστό μεζεδάκι γεμίζουμε τα αμπελόφυλλα με ένα μείγμα από φρέσκα μυρωδικά και ρύζι και τελειώνουμε με λίγο χυμό λεμονιού και ελαιόλαδο. Τα ντολμαδάκια είναι ο απόλυτος μεζές, ένα νόστιμο finger food, ιδανικό για συγκεντρώσεις και πικνίκ. Καλή όρεξη!
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Δείτε τη συνταγή εδώ:
Υλικά που θα χρειαστείτε
➡️ 35-40 αμπελόφυλλα φρέσκα ή σε βαζάκι
➡️ 1 κρεμμύδι
➡️ 3-4 φρέσκα κρεμμυδάκια
➡️ 1 κούπα ρύζι καρολίνα
➡️ ένα ματσάκι δύοσμο
➡️ ένα ματσάκι μαϊντανό
➡️ ένα ματσάκι άνηθο
➡️ 1/3 κούπας ελαιόλαδο
➡️ 1-2 λεμόνια
➡️ αλάτι & πιπέρι
Stuffed Vine Leaves Recipe - Greek Rice with lamb Dolmades
Stuffed Vine Leaves Recipe or Greek Rice with lamb Dolmades so delicious step by step.
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