LAY HO MA everyone! Most people are intimidated with making grape leaves, but it really is very easy! Join me in this episode and learn how to make a Lebanese inspired grape leaves recipe!
Ingredients:
1 jar grape leaves (908g)
2 1/2 cups rice
2-3 tomatoes
1-2 lemons
1 cup diced onions
1/4 cup diced garlic
2 tbsp dried oregano
Olive oil
Salt and pepper
Directions:
1. In a large mixing bowl, wash the rice in cold water and the strain 2 to 3 times or until the water runs clear
2. Dice the onions, garlic, and tomatoes, and add to the rice
3. Add the dried oregano
4. Add a generous portion of salt, pepper, and olive oil
5. Mix
6. Line a large stock pot with lemon slices
7. Drain the grape leaves
8. Stuff the leaves with about 1/2 tbsp of stuffing (depending on the size of the leaf) and roll
9. Fill the stock pot with water leaving about 1-2 inches of space
10. Bring the pot to a boil, and then cook on medium for 35min
11. Use the glass from a spring cake pan or a heat resistant plate and a weight to submerge the grape leaves
12. Carefully remove the glass/plate and discard some of the water to access the grape leaves
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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42 Comments
I love stuffed grape leaves, but hate the slimy oil theyโre usually drowning in. Thank you for showing us how to make these delectable morsels without the goopiness.
HAHAHAHA Love The bloopers in the END. Nice to see ur real personality ๐๐พ๐there
"I bet you didn't think making grape leaves was that simple"….
Yeah right!!!!!
Tell me another one Wil.
I'm in a mess.
First of all, tell everyone how many leaves that recipe will make from the beginning, then tell us to reduce quantity if you only want half or quarter of that.
Secondly, tell people next to "rice", that you don't boil it first… Then we will know that we better not make a huge quantity.
I've git brown rice, my brown rice looks brown, your rice looks white.
Also, I notice you didn't show the absolute mess of the grape leaves…getting them out.
Mine are in a jar, mostly torn and I'm still on them after about three quarters of an hour…Italian… Well that figures doesn't it ?!!.
May be beneficial if you start noting the brand of what you are using.
I'm still trying and forging on as I'm trying to make your lebanese dish.
I didn't know it would be so difficult.
Please state in your recipes how many you are cooking for…like "makes enough for?? Meals"
Hi.. can we just store the remaining in the refrigerator? And is it ok to microwave/heat before eating? I'm guessing the leaves will crumble if we heat. Any thoughts?
I love that you're doing Lebanese stuff! My grandparents were born in the Lebanon in the late 1800's! And my Grandma was an awesome cook. This looks good enough for Grandma! (and I'm a grandma now, so…) ๐
Amazing!
Are there any extra steps needed when working with grapes leaves picked fresh from the garden?
๐. Just a few suggestions, you don't have to but if you like to add some exotic taste to your DOLMAH ( stuffed grape leaves ) you can do the following ๐
Add parsley, cilantro, dill to your rice mix.
Add spices, cumin, turmeric, paprika, and whatever you like.
2 tbsp tomato paste.
Squeeze half a lemon.
Now if the grape leaves are not bothering you this way then you don't need to do this, but we love our grape leaves to melt in our mouth๐ so we put them in hot water for about 15 to 20 minutes. After that you'll have to be careful when rolling them because they'll be soft.
Last but not least, instead of just water you can soak some tamarind for a few minutes Squeeze it then drain it, take the tamarind water and add some sumac, salt and black pepper, then add to your dolmah.
Put a that plate inside the pot don't push down too much because you want your rice to absorb all that goodness and flavor then cover with a lid!
You can substitute the lemon slices with potato slices because it will be too sour with all that tamarind.
Sorry for the long comment, I think I'm just craving dolmah so much๐
Wonderful channel!!
Wow, how did I just now come across this video. I cant wait to try this!! Thank you!
Hey will i hope youโll try this recipe.
Instead of oregano add cumin , black pepper , salt , a bunch of minced parsley and coriander in equal ratios , a handful of minced mint and finely diced tomatoes , finely diced onions , and drench that rice mixture in olive oil ๐,
arrange your pot with sliced potatoes and onions and arrange the vine leaves and pour a mixture of lemon juice and olive oil and salt ( i use one vegan veggie stock cube ) , one cup of olive oil and a cup of lemon juice.
The olive oil adds so much flavor and makes the vine leaves superrr glossy and tender yum!
One of my favorite foods!
Hey Wil, In Istanbul we also add pine nuts, cinnamon, currant, dry mint and yenibahar ( turkish mixed spice) without tomatoes. If you try that it gives a more spicy and earthy taste to dolma. Thanks a lot for all your beautiful recipes. Love & Light.
Wow, looking really good. I wonder if we can use fresh leaves instead. It's totally impossible to find the pickled one in my place, but I have grape trees in my backyard ๐
You have to boil the grape leaves for at least 2 minutes and then cook them down they will taste better and it will remove the bad taste that comes in the jar!
wow had no idea it is this easy to make at home. Definitely will try it out. Thanks chef
Haha just binge watching. Love the comment at the end. Helluva spliff!
Donโt we have to wash canned grape leaves ?
Turkish version of this dolma is delicious with vine leaves, rice, double amount of onions, mint, pine nuts, cinnamon, a hint of sugar and lots of olive oil. We cook them until water is absorbed. Not boil it like pasta.
Ouch…..IM guilty of buying the ones from the store in a can….
I used to make these a lot for a deli. I like to use arborio rice lots of dill weed and pine nuts. A bit more pricey but really excellent.
๐๐๐๐๐๐๐โ๏ธโ๏ธโ๏ธ๐ฅฐ๐ฅฐ๐๐๐๐ฑ๐ฑ๐ฑ
Yum!
I made this before,use minced beef when I was in Saudia
Indont like the rice is it okay
Make me laugh at the end ๐ ๐ ๐
Ii tried this with mulberry leaves and they look like Vine leaves.
Wow. Haven't had dolmas in forever!
Fantastic! I just foraged some wild grape leaves (yes, I double-checked that they are grape leaves) and then I came to YouTube to find a recipe for vegan grape leaves, and who should come up but my favourite vegan vlogger! This recipe looks so delicious – I'm just going to have to figure out if I need to blanch or marinade my fresh leaves first.
I love what you said about taking care with food, and I totally loved the outtake – we were literally ALL thinking it ๐
Thanks for the recipe, I usually make these with mint instead of oregano. I was wondering what brand grape leaves do you use?
The joke at the end of this video was everything…lol. I simply love grape leaves but have always been intimidated to make them. You are amazing!! The process looks so easy now that I have seen you make them. Thanks so much for sharing. I can't keep up with all the delicious foods you are making but trust I am trying.
great job man , i love how you make a lot of vegan Lebanese plates , as a Lebanese chef serving this dish in my restaurants i would add some shopped green paper and some shopped parsley and pomegranate molasses to the mix before stuffing ,it would elevate the texture and give a lot of richness to the taste …
The music is horrible,?Please without we can lessen better
Yes my grand sonโs are here learning how to cook, thank you for your consideraciรณn.
Do you ever save the rice rinse water to make rice milk?
From a lebaneese born home cook did you know you can use crack wheat instead of rice & also add more olive oil & tomato paste to your filling? Also another filling is used with green herbs, corianders, parsley, mints, green onions, tomatoes, chopped walnuts, cinnamon, sumac, salt & pepper ? And because leaves are packed in salt water we rinse them in bowl of cold water & when stacked & ready to cook we add boiling water Only half way the the stuffed leaves add lemon juice and extra olive oil to keep them juicy while cooking & Not dry when you eat them? We donโt discard the liquid but use them to reheat them & as sauce drizzling yogurt sauce mixed with garlic powder, salt & pepper!! Enjoy ๐
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Congratulations on your 1Million subscribers ๐๐๐๐
Loving the outtakes you have been adding. I learned from a Greek family to fill the leaves cooked filling and then
steam the before eating
Iโm Lebanese, weโve never added garlic to our vegan grape leaves, we do add parsley and mint to the stuffing, very tasty and we love it lemony
Hey Wilโฆ.can you freeze this stuffed little gems either before or after cooking?๐ง
I'm definitely going to try this myself. I usually just buy them already prepared. Thank you!!!!