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
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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Dolmas | Dolmades | Greek Recipe || Stuffed Grape Leaves | Quick & Easy!
Today I am sharing with you this very quick and easy recipe for my Yiayia Olga's Greek Stuffed Grape Leaves! These Dolmas will just melt in your mouth they are so tender inside. We use to make hundreds of these in the restaurant! They're filled with ground beef, rice and zucchini, they are the best dolmades you will ever try! I guarantee it! Enjoy!

Ingredients:
2 pounds ground beef
1&1/2 cup white rice
2 zucchinis
1 white onion
1/2 bunch fresh parsley
about 6 green onions
1 teaspoon salt & pepper
drizzle of olive oil
1 bottle grape leaves in brine
1 teaspoon butter (optional)
fresh lemons &
Greek yogurt for serving
Directions:
Chop the zucchini, onion, parsley, and green onions into small pieces and mix it well with the ground beef, rice, olive oil aand seasoning. Place it to the side and open the jar of grape leaves. Soak the grape leaves in warm water to remove all of the salty brine that they come in. drain out all the water and start assembling the dolmas by placing a spoonful of the mixture into the middle of the leaf with the rib side faced up. Fold both sides of the leaf towards the center and roll up the dolma. Place them into a large pot with a steam rack on the bottom. Fill the bot almost half way with water and place the piece of butter on top. Cover the dolmas with the extra leaves to hold in the steam and cover the pot. Steam the dolmas on a medium heat and allow it to Cook for about 45 minuted to one hour until rice is tender.
Serve with fresh squeezed lemon juice and Greek yogurt. This is a legendary recipe! Enjoy
Vine leaves #arabicfood #reels #vegetarian
Dolmadakia Avgolemono ( Grapeleaves in Egg-lemon Sauce )
1 lb ground beef
Jar grape leaves
1/2 cup rice
3 tbsp finely chopped parsley
2-3 onions, finely chopped
1/2 cup olive oil
2-4 eggs depends how thick you want sauce
2 lemons
1 tbsp corn starch
salt, pepper and the water that is needed
Wash the grape leaves thoroughly and blanch them in boiling water for about 10 min
Remove them with a sifter ladle and spread them out on a platter.
Place the ground beef, the rice, onions, finely chopped parsley, salt, pepper and the egg whites in a bowl. Knead well.
Take the leaves one at a time, place a little stuffing at one end (a little more than a tbsp more or less).
Wrap the leaf carefully and roll to close then place the dolmades in a wide pot.
Add hot water as much as is needed to cover them, the oil and a little more salt. Cover with a plate, put the lid on the pot and let them simmer for about 75-90 minutes.
Beat the egg yolks, add the lemon juice and the corn starch, then take some of the stock from the pot and beat . Pour the warm egg mixture over the dolmades.
Shake the pot over low heat so that the sauce thickens and then serve.
Enjoy with a glass of white wine
Stuffed Vine Leaves Recipe - Greek Rice with lamb Dolmades
Stuffed Vine Leaves Recipe or Greek Rice with lamb Dolmades so delicious step by step.
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