Love your recipes , just tried your Egyptian salad it was fab . Love the intro music on this video also . Drowsy Maggie , an Irish reel in a stunning Middle Eastern style .
You know what I do with the inside of the zuchini stuff I I put chopped onion in the pan with littel onion I keep stirring for about 5 min then I put littel water and curcumin about tea spoon and if there was rice and meat left from the stuffing I put it in the pot too it will.make a beautiful soup and so yummy specialy in the winter
I made this already several times 🙂 and it’s yummy and easy to do… i like the taste of tomatoes more than the taste of lemon and garlic! But sometimes i forgot the recipe and returning in here again 😀 Thank you beautiful ladies!
My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE: https://secure.mybookorders.com/Orderpage/2189
Whenever I go to a gathering at work or something I like to make these. Alotta times people have only had dolmas. But Lebanese waraq enab mishi is the best
Blanche, I'm in love. My Mom used to say : "the best way to a man's heart is through his stomach"! In Egypt we call these Wark Einnab. I think you're of Lebanese origin; in fact I'm pretty sure. You are BEAUTIFUL. Thank you for sharing this delicious recipe. Salamtik ya gamila. Allehi khalliki.
this is my favorite ood i grew up with this i am in my 60s now and have been stuffing them for 60 yrs my moms side are all from jordan they also stuff other leaves such as cabbage and chard i gre w up with the meat and rice recipe but i make a veggie version now i love wathcing you cook with your beautiful mom you have an amzing show and personality so genuine thank you for sharing and enlightening
Hi! love your channel. I'm chilean of palestinian origin and we don't put tomato in the grape leaves but we put it in the zuchini or eggplant. and we put curry powder in the filling as well. we are from beit jala (bethlehem area). where in Palestine is your family from? I've noticed the mahashi might change a bit from city to city
We put them right onto the bottom of the pan and then fight over the slightly scorched ones. My Teita did this on purpose for us because we all liked it so much. 🙂
Watching you and your mother eating the grapleaves made me crave some. Would putting your grape leafs in the freezer over night get them supple enough? I do this for cabbage leaves. What I love is there is no need to cut out the vein. Also, they keep the dark green color. Salam. <3
Are we related? My Grandfather was Nicholas Shaheen from Syria and My Grandmother Mary Tannus Shaheen was from Lebanon. They moved to Canton, OH then Detroit, MI to California and finally Las Vegas, NV. Just curious because I love your videos. I’m Mark
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Love your recipes , just tried your Egyptian salad it was fab . Love the intro music on this video also . Drowsy Maggie , an Irish reel in a stunning Middle Eastern style .
this is my favorite meal, well this and stuffed cabbage – some hummus, fresh bread and olives, I hope it is my last meal on earth!
I love stuffed grape leave with meat but I love the most the vegetarian stuff grape leaves it's so yummy
You know what I do with the inside of the zuchini stuff I I put chopped onion in the pan with littel onion I keep stirring for about 5 min then I put littel water and curcumin about tea spoon and if there was rice and meat left from the stuffing I put it in the pot too it will.make a beautiful soup and so yummy specialy in the winter
Of course I add salt and pepper
I love dolma my favorite especially with grape leaves. I’m Armenian and we make it too
We put lemon juice in there love it sour
I made this already several times 🙂 and it’s yummy and easy to do… i like the taste of tomatoes more than the taste of lemon and garlic! But sometimes i forgot the recipe and returning in here again 😀 Thank you beautiful ladies!
Haha your mom looks like she’s ready to go to the oscars… live these thanks
You guys are a hoot and a holler you have an awesome show keep going love from Texas
Do you boil jarred leaves? Do you put the meat in raw? I've seen some people cook the meat first, then roll them.
My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE: https://secure.mybookorders.com/Orderpage/2189
❤mashallah❤ are you full palestinian sister? your mom looks great too 😘
I wish the camera would show the food while you're preparing it.
Are you sirian?
Ya growing up we called them cigars
I like the flavor of the leaves from the jars because of the briny taste. It reminds me of my childhood
Whenever I go to a gathering at work or something I like to make these. Alotta times people have only had dolmas. But Lebanese waraq enab mishi is the best
I love you ladies you’re amazing!
Blanche, I'm in love.
My Mom used to say : "the best way to a man's heart is through his stomach"!
In Egypt we call these Wark Einnab.
I think you're of Lebanese origin; in fact I'm pretty sure. You are BEAUTIFUL.
Thank you for sharing this delicious recipe.
Salamtik ya gamila.
Allehi khalliki.
Please wash pesticides sprayed on grape leaves
Sahtain
this is my favorite ood i grew up with this i am in my 60s now and have been stuffing them for 60 yrs my moms side are all from jordan they also stuff other leaves such as cabbage and chard i gre w up with the meat and rice recipe but i make a veggie version now i love wathcing you cook with your beautiful mom you have an amzing show and personality so genuine thank you for sharing and enlightening
Hi! love your channel. I'm chilean of palestinian origin and we don't put tomato in the grape leaves but we put it in the zuchini or eggplant. and we put curry powder in the filling as well. we are from beit jala (bethlehem area). where in Palestine is your family from? I've noticed the mahashi might change a bit from city to city
We put them right onto the bottom of the pan and then fight over the slightly scorched ones. My Teita did this on purpose for us because we all liked it so much. 🙂
please list the ingredients thanks
good morning
your recipe easy to do
wonderful channel
Have a nice day
Tom
I love watching your videos!
possible to make it very thick or/and with butter.
dolmas is turkish dolmalar . because we turkish are muslim , you dont like us. s makes plural
I love grape leaves
Suuuuuuuper As Always!!!!!!!
Rolled with the leaf veins to the inside placed seam down.👍
This looks so delicious I'm glad I found your channel tonight thank you for sharing with us
Watching you and your mother eating the grapleaves made me crave some. Would putting your grape leafs in the freezer over night get them supple enough? I do this for cabbage leaves. What I love is there is no need to cut out the vein. Also, they keep the dark green color. Salam. <3
How was the coosa (eight years later….lollll)?
Ok is the meat and rice cooked? Also what is the most usual meat in them it looks like ground meat?
Great l discovered this recipe l have always wanted to do! Thanks so much l cannot wait to prepare it!
Looks delicious. My mothers warak dawali is my favorite dish, so good 🤤
Are we related? My Grandfather was Nicholas Shaheen from Syria and My Grandmother Mary Tannus Shaheen was from Lebanon. They moved to Canton, OH then Detroit, MI to California and finally Las Vegas, NV. Just curious because I love your videos. I’m Mark