Greek Dolmades - Stuffed Vine Leaves in sign language | Akis Petretzikis
Something new is coming up! ???????? | Akis Petretzikis
Something is about to change on our YouTube channel. Something small, but so important. It is a brand-new playlist in which you will be able to find some of your all-time favorite recipes translated into sign language! We started with the most popular ones and others will follow. I hope you’ll enjoy them all one by one! Send me your comments!
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Interpreter: Garyfallia Spyrou
Video Editor: Mihalis Barbaris
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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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Receta dolmades rellenos de arroz
Receta de Dolmades rellenos de arroz , es una receta griega de hojas de vid (parra) rellenas con una mezcla de arroz, pasas, piñones, menta y eneldo. Es un entrante que se sirve frio, acompañado de rodajas de limon y yogurt griego.
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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???????????? Don't forget to subscribe to my YouTube channel and never miss a recipe!
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!
❤️ Αν σας άρεσε το βίντεο μου κάντε Like και αφήστε μου ένα μήνυμα πιο κάτω
???????????? Μην ξεχάσετε να κάνετε εγγραφή στο κανάλι μου για να βλέπετε πρώτοι τις νέες μου συνταγές
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
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
???????????? ???????????? ????????????????????:
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
????????????????????????????????????????????????
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(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.
????????????????????:
(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
Greek Dolmades with Avgolemono Sauce Recipe - Episode # 132
Bonjour my friends! In this episode I'll show you how to make my Greek Dolmades with Avgolemono Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!