THE BEST GRAPE LEAVES | THE GOLDEN BALANCE
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Dolmas My Grandma Always Made Me
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BEST Lebanese Stuffed Grape Leaves!
These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!
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???? STUFFED GRAPE LEAVES INGREDIENTS
2 tablespoons olive oil plus more for drizzling between layers
1 pound ground beef
1/2 teaspoon salt plus more for seasoning layers
2 teaspoons AllSpice
1 1/2 cups short grain rice
1/4 teaspoon cinnamon
1 jar grape leaves about 60-70 in brine
2 medium Yukon gold potatoes sliced
1/4 cup lemon juice
INSTRUCTIONS
Prepare Stuffing (Hashweh)
1. Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and AllSpice.
2. Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Grape Leaves Preparation
5. Drain grape vine leaves and soak them in a large bowl of water.
6. Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Stuff, Wrap and Cook
7. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
8. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
9. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
10. Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
11. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
GRAPE LEAVES:
BOWLS:
COOKING PAN:
SINGLE BURNER:
CUTTING BOARD:
KNIVES:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Ingredients you’ll need
0:59 Preparing the beef and rice
1:59 Preparing the grape leaves
3:29 Preparing the cooking pot
5:09 Cooking the stuffed grape leaves
5:28 Finished product
6:03 Taste test
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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!
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✅DIVINE Greek-Style Lasagne! | How to Make Greek Pastitsio
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How to Make Greek Dolmades 'Dolma' — Stuffed Grape Leaves | No Meat, Gluten-Free, and Vegan Recipe
How to Make Greek Dolmades 'Dolma' — Stuffed Grape Leaves | No Meat, Gluten-Free, and Vegan Recipe
Today I'm bringing you a delightful twist on a classic Greek favorite – Dolmades, also known as Dolma! In this video, I'll guide you through crafting these delectable stuffed grape leaves that are not only bursting with flavor but are also entirely vegan, gluten-free, and meat-free.
Dolmades are epic, and with our recipe, you'll be able to recreate this Mediterranean masterpiece right in your own home. These bite-sized treats are perfect as appetizers, side dishes, or even a satisfying main course. Whether you're a seasoned chef or just starting out in the kitchen, this recipe is designed to be easy to follow, ensuring your Dolmades turn out perfectly every time.
????????????????????????????????????????????
300g Vine Leaves
2 Cup of Long Grain Rice (Soak for 1 hour then drain)
3 Onions (1 Chopped in thick rings, 2 chopped roughly)
4 Spring Onion (Chopped)
3 stems Dill (Chopped roughly)
Handful of Parsley (Chopped roughly)
1/2 Hand Full Mint Leave Chopped Roughly
1/3 Cup Olive Oil
1200ml Water (to cover the dolmades)
1/2 Cup of Lemon Juice
1/2 Cup (130g) Tomato Paste
2 Tbsp Garlic Powder
2 Tbsp Dried Oregano
Salt
Pepper
1 tbsp #EASEANDFLOW
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Preparing the dolmades leaves:
Thoroughly wash the vine leaves to ensure they're clean and allow the washed vine leaves to drain.
Prepare the filling:
In a new hot pan (medium to low heat fire), add the olive oil, and chopped garlic then sauté for 5 minutes. Onions should be well cooked - not burned and not brown.
Add the tomato paste then sauté and cook for 1 minute. Then add the garlic powder, oregano, then stir well.
When all of the ingredients are mixed, add the soaked rice.
Sprinkle salt and pepper then cook for 6-7 minutes.
Allow the mixture to cool slightly to avoid burning then taste. Make adjustments to the taste if necessary. Once adjusted, turn off the heat.
Add veggies and 1 tbsp lemon juice, mix well then set aside.
Assembling the dolmades:
Assemble the dolmades by spreading vine leaves (shiny side down) out on the board, scoop an ample amount of the cooked mixture and carefully wrap.
Fold the bottom part of the leaf over the filling and towards the middle; bring both sides in toward the middle and tightly roll them up.
Next is to lay each wrapped dolmade on top of the vine leaf base.
Finishing:
In a cup, mix the remaining lemon juice, olive oil, and water then pour the mixture into the pot. Add enough water to cover the dolmades.
Sprinkle salt and pepper to season.
Place a plate on the top and put the lid on.
Cook for 30 minutes boiling then turn down the heat and cook for an hour.
Cool for 30 minutes or an hour then serve.
***
Serve: 25-30 pcs
Prep time: 45 mins
Cooking time: 1 hour or until the rice is soft and cooked
Freezer-friendly: No
GF, NF, DF, RSF, V, Veg
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Thanks for watching my video on How to Make Greek Dolmades 'Dolma' — Stuffed Grape Leaves | No Meat, Gluten-Free, and Vegan Recipe
#dolma #stuffedgrapeleaves
Stuffed Grape Leaves Recipe (Meat & Rice DOLMAS) ????????
Welcome back to Marie's kitchen!
Today we're making one of my FAVORITE foods - Rolled Grape Leaves or Dolma!
Try it with my hummus recipe!
-------------------------
Authentic Lebanese Stuffed Grape Leaves / Dolmas
Makes about 35-40 stuffed grape leaves
Ingredients:
1 jar (1 lb.) grape leaves in brine
1 lb. ground beef or lamb
1 cup Royal basmati rice
1 teaspoon allspice
1 teaspoon salt
Juice of ½ lemon
Instructions:
Set out a cutting board with two layers of paper towels on top. This will be your workspace for rolling the grape leaves. Remove grape leaves from jar, squeezing gently to remove any excess brine, and lay flat on the paper towels. Separate one grape leave from the stack at a time.
In a medium bowl, add ground beef, rice, allspice, salt and lemon juice. Mix together with your hands until well-combined.
Using your hands, pinch off a portion of the meat mixture (about the size and shape of a lipstick tube) and place it in the bottom third of a grape leave. To roll the grape leaf, fold the bottom edge up over the meat and roll it once, tightly. Then fold the sides of the grape leaf into the center and roll again. Continue rolling forward, and tucking in the sides if needed, until the grape leaf is rolled up into a small, tight cylinder. Place the grape leave in the bottom of a pan (I use an All-Clad 3-qt. stainless sauté pan.)
Repeat process until the meat mixture is used up and the bottom of the pan is filled with the stuffed grape leaves. Now pour about 3 cups water over the grape leaves, just to cover. Using a lid that is smaller your pan, place the lid on top of the grape leaves – you’ll leave it there while cooking to prevent the leaves from unrolling.
Place pan on stove over medium high heat. Bring to boil and then reduce to low heat. Simmer for 45 to 55 minutes. Remove pan from heat and let grape leaves rest for 10-15 minutes (this will allow some of the water to be absorbed into the grape leaves). Drain any remaining water to prevent leaves from getting soggy. Serve immediately.
MAKE-AHEAD TIP: Stuffed grape leaves keep well, covered, in the refrigerator for 2-3 days. Reheat on a plate in the microwave, or in a covered dish in the oven until just heated through.