Stuffed Grape vine Leaves the Egyptian way
Stuffed Grape vine leaves, or Warak Enab are a classical middle eastern dish that is a must have at any dinner party. They have a soft and tender texture, with a tangy herb rice filling, and today we'll be making them the Egyptian way which is Vegetarian and can easily be made Vegan!
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0:00 Intro
0:22 A primer on vine leaves
1:10 Making the stuffing
3:56 Preparing the vine leaves
4:27 Rolling vine leaves
5:45 Assembling the pot
6:54 Cooking the vine leaves
8:06 Yoghurt sauce
9:18 Taste test + Outro
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Ingredients:
Vine Leaves:
400g tomato (blended)
300g Vine Leaves
140g tomato paste
3 medium onions
2 cups rice
1 Cup Parsley - about 125g
2/3 Cup dill - about 75g
2 tbsp salt
2 tbsp clarified butter - Replace with oil for vegan
2 tbsp oil
1 tbsp black pepper
To cook:
1 Large potato or onion
4-5 cloves of garlic
1 Tbsp lemon juice
1 Tsp salt
1/2 Tsp Black pepper
1 Chicken stock cube - Replace with vegan/vegetarian stock if you want
Yoghurt sauce:
1 Cup Yoghurt
1/3rd of a Cucumber
2 Tbsp Lemon Juice
2 Tbsp White vinegar
1 Clove garlic
1/2 Teaspoon salt
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Directions:
To make the stuffing:
1- Wash your rice until the water runs clear, place in a colander and allow to drain completely
2- Dice your onions into a small dice, and mince the parsley and dill (make sure to remove the stalks)
3- Place the onion in a bowl, and add the salt and pepper. Knead them into the onion to separate all the layers
4- Add the washed and dried rice, mix well
5- Add the tomato paste, and mix until evenly coated
6- Add the minced parsley (1 cup) and minced dill (2/3 cup), and mix
7- Blend your tomatoes into a liquid and add to the rice, and mix again
8- Melt your clarified butter, then pour onto the rice as well as the oil
9- Mix once more and the stuffing is done
To stuff the vine leaves:
1- Remove your vine leaves from the jar/pack, and rinse them under cold water
2- If your vine leaves feel a bit stiff, blanch each leaf in boiling water for 90 seconds
3- Place a leaf on your chopping board, with the ribs (rough side of the leaf) facing upwards
4- Place a teaspoon of the filling on the center of the leaf, leaving a gap to the bottom of the leaf
5- Fold the bottom of the leaf over the filling, then roll the leaf slightly
6- Tuck in the left and right sides of the leaf, then continue rolling and tucking until fully rolled
To assemble the pot:
1- Slice your onion or potato into thick slices, and lay them across the bottom of your pot. Peel and add the garlic cloves
2- Lay your vine leaves in a spiral, starting along the outer edge of the pot and working your way inwards
3- Finish a complete layer of vine leaves, then begin the next layer on top
4- Partial layers are fine and won't cause any issues
To make the yoghurt:
1- Add the yoghurt, lemon and vinegar to a bowl. Mix together and thin out with some water until you get a slightly runny consistency
2- Dice the cucumber into very small cubes, then add to the yoghurt, with the salt and mince the clove of garlic and add it
3- Mix well and set aside
To cook the vine leaves:
1- Place the pot on the stove on medium high heat and cover. DO NOT ADD ANY LIQUID
2- After about 10-15 minutes, the vegetables within the pot will have wilted and released some liquid. Tilt the pot and check the liquid is there, then pour in some stock (combine the stock cube with salt, pepper and lemon).
3- Add enough stock to go halfway up the side of the vine leaves, or tilt the pot at a 45 degree angle and the first 1.5 rows should be covered with stock
4- Turn the heat up to high and bring to a boil. Allow it to boil for about 5-10 minutes, until the water dissapears and drops below the surface
5- Turn the heat down to low and let this steam for between 20-40 minutes
6- Remove from the heat when the vine leaves are tender and rice is fully cooked
To serve:
1- Let the pot cool for about 15 minutes, then place a plate on top of the pot
2- Flip the pot over and let this sit for a few minutes before removing the pot
3- Enjoy
Ντολμαδάκια - Dolmadakia (Stuffed Grape Leaves) Eπ. 610 | Σταυρούλα Ζεγκίν
Υλικά - Ingredients:
500 γρ. αμπελόφυλλα - 500 gr. grape leaves
1 κούπα ρύζι - 1 cup of rice
2 κρεμμύδια - 2 onions
1 κούπα ελαιόλαδο - 1 cup of olive oil
1 κ.γ αλάτι - A pinch of salt
1 κ.γ. πιπέρι - A pinch of pepper
Μισό ματσάκι μαϊντανό - Parsley
Λίγο άνηθο - Dill
Δυόσμο - Mint
5 φρέσκα κρεμμυδάκια - 5 fresh onions
1 λεμόνι - 1 lemon
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
Thank you all so much for supporting me by Subscribing to my channel I appreciate you, God bless!
Dolmas | Stuffed Grape Leaves Recipe | Food Channel L Recipes
To make delicious dolmas, you need fragile vine leaves. This is one of my favorite recipes and I hope you enjoy it! Stuffed grape leaves are so unique!
@FoodChannelLN Food channel L - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 8 persons:
50 grape leaves in brine
300 g ground beef
1 cup long grain rice
1 onion
2 cloves garlic
½ tsp cumin
¼ tsp allspice
1 tsp paprika
2 tbsp tomato puree
½ bunch parsley
½ bunch dill
60 ml olive oil
200 ml chicken stock | 1 cup
Salt and black pepper
For yogurt sauce:
150 g Greek yogurt
1 clove garlic
2 sprigs mint
salt
Music: epidemicsound.com
#dolmas #grape
The EASIEST Dolmades You'll Ever Make!
How to make Dolmades (Stuffed Grape Leaves) with this simple recipe.
Dolmades (Dol-MAH-thes) are stuffed grape vine leaves made with a combination of ground beef, rice, and herbs and spices. You can find other versions of these around the mediterranean such as Dolma, or vegetarian options.
Here is a link to order the leaves within Canada.
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Recipe:
Ingredients:
2 lbs lean ground beef
1 jar pickled grape vine leaves
1 diced red onion
2 tbsp beef bouillon (beef base)
1 cup chopped dillweed, fresh
3 tbsp chopped parsley (or dry)
1 tbsp salt
1 tbsp pepper
1 egg, beaten
2 cups long grain rice
1 + 1/2 cup olive oil
1 whole lemon, juiced
In a large bowl, combine ground beef, dillweed, beef base, red onion, salt, pepper, the beaten egg, long grain rice, and 1 cup of olive oil. Mix with your hands or in a stand mixer with the paddle attachment.
Rinse the grape vine leaves thoroughly to remove any salt from the jar and separate the good (large and flat leaves) and set aside. Of those leaves, cut the stems from the base of each leaf as they tend to be stringy and chewy if left on.
Have a large saucepan set aside and ready to fill with dolmades.
Put each rolled dolmades in the pot as you complete it until you run out of meat mixture or the pot is full. Fill the pot until the dolmades are just covered, place a plate upside-down on top of the dolmades (to prevent them from floating), cover with the lid and cook on the stovetop on medium-high heat for 45 minutes.
Check one by cutting the centre and making sure the meat is cooked through. If they’re still pink on the inside, cook for another 15 minutes.
Allow the dolmades to cool for 10 minutes before serving to ensure they don’t fall apart when you remove them from the pot.
To make the sauce: With a fork, beat the juice from one lemon with ½ cup of olive oil and drizzle it on top of each serving.
Chef: Tina Kokonas
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Don't forget to watch ???? My other videos. Please check them out :
✅How To Make Easy And Mouth-Watering Stuffed Vegetables!
✅Mezzes Shrimp Saganaki + A BONUS Recipe!
✅DIVINE Greek-Style Lasagne! | How to Make Greek Pastitsio
#YiamasWithYiayia #Dolmades #DinnerIdeas
Greek Dolmades
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