These delicious flavor-packed dolmades with ground lamb, garlic, lots of herbs and rice wrapped in wonderful grape leaves all smothered in a silky lemon sauce. This is one of the recipes that my grandparents and mom would make for all of our big celebrations and holidays. These are a Greek version, but there are so many variations of the recipe with different fillings and flavors. If you haven’t had freshly made dolmades you need to give them a try. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
ORDER MY BOOK!
https://www.barnesandnoble.com/w/preppy-kitchen-john-kanell/1140976136
https://www.indiebound.org/book/9781982178376
https://www.chapters.indigo.ca/en-ca/home/search/?keywords=preppy%20kitchen#internal=1
https://www.target.com/p/preppy-kitchen-by-john-kanell-hardcover/-/A-86045989
SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
————————————————————————–
ADD ME ON:
Tiktok: https://vm.tiktok.com/ZMJxw57rA/
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com
Amazon: https://www.amazon.com/shop/preppykitchen
Facebook: http://www.facebook.com/PreppyKitchen
43 Comments
I am from Iran and the Persian version of dolme is extremely delicious. It's one of our traditional food and Try the Iranian version as well👍😊
تعال دوق ورق عنب لبناني الله 💯💯💯💯🕊️🇸🇦
🇦🇲🇺🇲❤️❤️❤️❤️
Dolma(des) is from Turkey/Ottomans. Even the name "Dolmaded" proofs that, since Dolma in Turkish literally translates to "filling".
Why it so chunky ..it should be little bit slim
This is not dolmades, this is dolma from Turkey. Turkish recipe
In Iraq we make it differently. I’m sorry but you changed so much than what it supposed to be. We don’t cook it and we stuffed many veggies like onion, pepper, zucchini, eggplant and we don’t put oregano in it. So it was better if you called it grape leaves than dolma. No eggs .
Turkish makes different and Lebanon call it grape leaves without meat.
I wished you invited someone to make it 😢
I had a feeling the comment section would be bombarded 😀 I'm Armenian. In my culture we fill the leaves with raw meat/raw rice and add more seasoning and greens in it. After wrapping, we organize it in a pan. Fill it up with water, salt and tomato paste and slowly boil it until it gets cooked. Tastes better like that
Dolma means stuffed in Turkish. When it moved to Greece they called it "dolmades" Even though some Turks call it dolma, the actual wright way to call it sarma, wrapped. We make it with ground beef and veggie version.
Oh my goodness. That was the sweetest father son moment ever!!!❤ And John, you better look out. The kids grape roll look really good. He will be taking over your show soon.🥰
i cook without meat , lots of sumac , lemon and olive oill 😋 very much thinner. But i love all versions of it
Dolma what!? 😅😅🤣🤣 wtf?!?!? Dolma_des!?!? Add a “des” and make DOLMA which is very very turkish word for “stuff in” and make it non Turkish?!?!? Really? What is next? A black Cleopatra?
You are rolling them too thick my friend you should carefully choose only the smallest grape leaves and stuffing recipe mix contains onion, rice, 75% meat 25% fat minced meat. Add some spices which I won't tell here cause it is a secret😊 and we don't cook the stuffing mix in Turkish cousine. But we use tomato paste, fresh home made summer tomatoes and some spices… And last tip one grape roll should never be thicker than your smallest finger😉
Hello! We also make dolma in Iran . This food is very delicious but our dolma recipe is a little different.
hello. good job, it looks so good. let me give you a vegetarian recipe you'll love 100%. for the same amount of grape leaves you have in the jar you going to use (for the stuffing ) 4-5 cups of medium grain rice ( calrose rice is good for all stuffing things) one third cup of chopped mint , half cup of chopped parsley, half cup of chopped onion, half cup of chopped tomato, salt , peper, third cup of lemon juice, third cup of olive oil, third cup of pomegranate molasses. how to make it : mix everything together then stuff the grape leaves as you did in this video but spread the stuffing a little more in the leaf so you can roll it like a sigar. for cooking you will need : two medium round sliced potato, (liquids for cooking) hot water, salt, third cup of olive oil third cup of lemon juice mixed with 5 tablespoon of pomegranate molasses. in a cooking dish put two medium potato round sliced as a first layer , put the stuffed grapes then pour the mixing liquids , let it cook on high flame about 7 min then lower the heat to slow cook. let it cool before you eat because its a cold dish or worm, as you like it. you willllll love it. good luck
Sure. I try will with meat .. indian fan..
that child deserves his mom just as you do , when he gets older he's gonna ask so many questions, its in his nature, i wonder what the response is going to be !!
I have had the Lebonese version using rice. Not sure of the ingredients other than rice though. Didn't look like meat was in the filling.
not Dolmades its DOLMA and also this is not dolma this is SARMA
These are turkish food and turkish food name. Dolmades is just fake name.
These are Koupepia!!!🍴My favorite food, Cyprus! My gradma put them directly to the oven. She did not use lemon sauce.
I tried Greek, Egyptian, Turkish and Bulgarian versions of this dish, and all are amazing! My mom used the grape leaves from our own garden, and used fresh grape juice in the sauce.
If you can find some Lebne and lavash to eat with it… you will love it. I promise
❤❤❤❤I loved sarma ❤❤
Bravo Sou Yianni !
"Alright, Mrs. Ricardo: just place a tablespoon of filling on the grape leaf, fold the sides, roll and place in the pan. Got it? Excellent! Now, lets start the conveyor belt and speed it up a bit…"
Actually dolmades are Greek in origin
Thank you so much. We have Dolmades in Iran. we stuff the grape leaves with rice, lamb, cotyledons and a little bite of Aromatic vegetables and roll it just like you. ٌWe mix the water in the pan with lemon juice and sth sweet like sugar. some times we add palm sap or pomegranate paste. it tastes sour-sweet.
What if I'm cutting the leaves off my vines? ❤
I love these so much! I can't wait to try making this recipe.
Hi Mr Kanell! I’ve been making loads of your recipes for two years now, and I love watching and learning new things from you, you’re a brilliant chef and wonderful teacher 🙂
This specific recipe caught my eye because I absolutely looove dolmas (here in Saudi we call them waraq enab)
And I find it quite astonishing how different this recipe can be depending on which country you follow from
In Saudi we rarely ever use meat, and we roll each one suuuper tight so they’re pretty long. We also add lots and lots of lemon and sliced garlic before cooking them, along with pomegranate molasses it makes all the difference
The ones you made look so incredibly scrumptious! And I’m quite impressed by little Lachlan, it took me yearsss to learn how to roll a dolma lol! I see a future chef in the making B)
I made this today and it was fan-freaking-tactic. Time consuming but well worth every single minute. The oregano and mint plus the lemon sauce – incredible! My family is Iranian and I have core memories from helping my mom roll up grape leaves. We had a grape plant in our backyard at one point and would pick fresh leaves for our dolmas.
I made this Greek inspired version in honor of my late mother-in-law. Yia Yia would have loved them!
Love it
I've had those, served warm but with a tomato sauce. I love the lemon ones served cold but I don't remember any tomato on the inside
Dolma is the food of my country, Iraq. It is one of the dishes that I love very much.. Masha Allah
Dolma değil yaptığın şey asma yaprağı sarması yaptığın eylem çünkü sarma .dolma doldurma fiilinden gelir. Çukur bir şeyin içini doldurma . Osmanlı büyük olduğu için Türklere ait bu yemek yer yer Osmanlı tebası tarafından onlarınmış gibi söyleniyor doğru değil. 🇹🇷
Where can I buy the leaves in US?
IT MAY SURPRISE YOU , BUT IN NORTH AMERICA NOT MANY STORES SELL GRAPE LEAVES. CAN I USE THE LEAVES FROM MY GRAPEVINE? HOW DO YOU PREPARE THEM?
I am Armenian. Here we make different types of Dolma . Very delicious. ❤ I believe this is an Armenian dish.
That’s Egyptian FOOD 😂
Türkiye 🇹🇷
It's amazing that I see you made Dolma too. I thought that it is being cookeed only in Iran and Turkey. 😂 However, our ingredients and sauce is a little different with yours. Bone appetite 🥰
I grew up on these-your’s is a great recipe, slightly different form my Armenian mom and grandma’s. The rolling part was the most important- each cook was judged on how neat the rolls were! 🙂
Thank you for sharing 🩵I devour these from wegmans so it’s time to make my own!