Dolmas My Grandma Always Made Me
hey ! Subscribe and Hit The Bell, It really helps me out :)
#shorts #acooknamedmatt #food #cooking
buy my Flakey Salt :
Let’s be friends on everything ! :)
Instagram :
Tik Tok :
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!!!
Thank you for supporting my channel!
Please follow me on Instagram
Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas
Learn how to make a Lamb & Rice Stuffed Grape Leaves recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Dolmas recipe!
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!
Here are some other videos you might like:
Vegetarian Stuffed Grape Leaves:
Lebanese Tabbouleh Salad:
Lebanese Kibbeh with Yogurt:
???? 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
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???? THANK YOU FOR WATCHING!
#grapeleaves #stuffedgrapeleaves #lebanesestuffedgrapeleaves #lebaneserecipe