How To make Yalantzi Dolmathes
6 tb Olive oil
1 c Onion, finely chopped
1/3 c Long grain rice
3/4 c Water
1/2 ts Salt
Black pepper, freshly ground 2 tb Pine nuts
2 tb Dried currants
40 ea Grape leaves, preserved
2 tb Cold water
Lemon wedges In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them
brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.
How To make Yalantzi Dolmathes's Videos
Easy Stuffed Vine Leaves Recipe - Dolma - How to make Dolmades
To make these stuffed vine leaves for yourself you will need:
500g vine leaves, the jar I bought had 1.5kg so I used half the jar, as not all leaves end up perfect enough for a roll and thus are used to line the pot and also to blanket the finished vine leaves during the cooking process (drain leaves then simmer for 5 minutes and put aside)
2.5 cups of medium grain rice (soaked in hot water for 20 mins)
1 white onion (finely chopped)
2 tomatoes (grated)
1 small bunch of parsley (finely chopped)
½ a small bunch of mint (finely chopped)
(Combined the chopped greens should add up to 1 cup)
½ cup of currants (¼ cup if you are not a big fan)
¼ cup of pine nuts (½ if you are a big fan)
½ cup olive oil (for Turks this is one tea glass lol)
1 tablespoon of salt (or to taste)
½ tablespoon pepper (or to taste)
½ tablespoon sugar
The recipe is basically cooking all the ingredients together then rolling them up in the vine leaves. So yummy and healthy.
These are great for entertaining as well serving as finger food. Everyone loves dolmades! Some call them dolma :)
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Thanks for watching and happy cooking!
How to Make Stuffed Grape Leaves | Dolma Recipe
Learn how to make stuffed grape leaves with meat and rice. Easy Dolma recipe.
Printable Version:
Ingredients:
1.5 pounds (700g) ground beef or lamb
1 jar grape leaves – about 60-70 leaves
1 cup uncooked rice
1 large onion
1/2 bunch freshly chopped parsley
1/4 bunch freshly chopped mint
1/4 bunch freshly chopped dill
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 lemon
1/4 cup water
Directions:
1. Place the grape leaves in a bowl and pure hot water. Leave for 10 minutes. Drain and reserve
2. Finely chop parsley, mint, dill and onion.
3. Wash well the rise (until the water transparent)
4. In a large bowl place the beef or lamb, add the chopped herbs, onion, rice, olive oil, water, salt, pepper and mix well.
5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons stuffing in middle of leaf and Fold both sides of the leaf towards the center, roll up from the broad bottom to the top
6. Layer rolled grape leaves in a pot, making sure to lay them close to each other. Place 4-5 lemon slices on top. Cover with heavy plate. Pour water to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1.5 hours. Check if ready. If needed and more water.
7. You can eat them hot, warm or cold. Enjoy!
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Must try stuffed grape leaves recipe (meatless dolma )????#recipes #asmr #shorts
Dolmathes - Stuffed Grape Leaves Recipe, ft. Greg Thomas
Greek stuffed grape leaves with egg lemon sauce. Subscribe for more recipes:
Read full recipe at xoxocooks.com:
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xoxo cooks is a weekly cooking show featuring simple and delicious recipes that fit into your busy life and make you feel good. Let's hang out in my kitchen together.
Created by Adrienne Stortz. Spatula title image by Christina Lau.
Healthy Oil-Free & Meatless Stuffed Grape Leaves
How to make stuffed grape leaves with a healthy oil-free and meatless rice filling.
Subscribe to @plantbasedarab for more vegan Arabic recipes ????
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While this version is not exactly the traditional Yabrak (stuffed with rice and meat), they’re no different from the irresistible melt-in-your-mouth grape leaves.
Made of mashed/blended lentils instead of ground beef. With tons of flavours from the spices, pomegranate molasses, tomato and mint mixture.
Here’s the real twist:
Not only are these grape leaves stuffed with plant based ingredients, this vegan take is also made without added oils!
[I know..replacing meat needs to have some sort of fat to make the filling juicy and tender. Feel free to add some oil if you want, but this works fine]
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Vegan Stuffed Grape Leaves Recipe????????
Makes 25 grape leaves
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???????????? ???????????? ????????????????????????????:
1/4 cup *uncooked* green lentils (about 3/4 cup cooked)
1/2 cup short grain rice, rinsed
1 small onion
2 garlic cloves
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1 tsp seven spice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried mint
1 tbsp tomato paste (or 2 roma tomatoes, cooked down with spices)
2 tbsp pomegranate molasses
???????????? ???????????? ????????????:
25 grape leaves, rinsed - from a jar
2 roma tomatoes, cut into 1/4 inch slices
3 tbsp tomato paste + 2 cups water (or 3 roma tomatoes, cooked down with spices)
2 tbsp pomegranate molasses
Vegetable broth or water to cover the pot
????????????????????????????????????????????????
????????????????????????????????????????????:
(1) Rinse the lentils and rice - separately - under cold water until it runs clear.
(2) Boil the lentils in a pot with water until soft enough to bite - 10 to 15 minutes. Drain all water and set aside.
(3) Snip off the strings of each grape leaf. Rinse under water to remove brine from jar. Stack on a plate, soft side down.
???????????????????????? ???????????? ????????????????????????????:
(1) Into a food processor - or high speed blender - pulse and blend the onions and garlic until chopped finely. Add the drained lentils and blend again - leave some for texture.
(2) Remove the blades then add in the rinsed rice, spices, mint, tomato paste, and pomegranate molasses.
(3) Mix to combine with a spatula/by hand. Empty to a bowl for later.
???????????????????????????????? ???????????? ???????????????????? ????????????????????????:
(1) Place each grape leaf on a flat surface - soft side down.
(2) Add a heaping teaspoon of the filling to the centre.
(3) Fold over the bottom, tuck in the sides, then roll them up.
???????????????????????????????? ???????????? ????????????:
(1) Add the tomato slices to the bottom of a pot. Layer the stuffed grape leaves on top, packing tightly.
(2) Mix the tomato paste with water - or cook down tomatoes with spices, see notes. Add on top of the grape leaves.
(3) Drizzle the pomegranate molasses. Add more water or broth to cover the top of the grape leaves.
???????????????????????????? ???????????? ???????????????????? ????????????????????????:
(1) Place a heavy heat-proof plate on top of the grape leaves. Gently push down to secure everything in place.
(2) Bring the pot to a simmer over medium heat. Remove the plate. Turn heat down to low.
(3) Cook for 1 1/2 to 2 hours, until most liquid is absorbed and grape leaves are fork-tender. Place a serving plate on top of the pot, and carefully flip. Squeeze fresh lemon juice when ready to serve.
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(1) If tomato paste is not available, cook down tomatoes in a saucepan over medium-low heat, adding splashing of water/broth - with similar spices.
(2) Check on the pot halfway through cooking time. Add more water or broth if needed to avoid liquid from evaporating too quickly.
(3) This recipe is made with no added oils to the filling. If you like, add some olive oil for added fat and rich taste.
#arabicfood #middleeasternfood #veganrecipes #stuffedgrapeleaves
Dolmathes (Stuffed Grape Leaves)