Stuffed vine leaves is a dish that has many names.. This is a typical vegetarian version. Recipe at http://titlisbusykitchen.com/archives/stuffed-vine-leaves FACEBOOK: https://www.facebook.com/titlisbusykitchen
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39 Comments
cute the way you said asalam alaikum 🙂 and this dish is called in arabic ( waraq enab )
Loved, loved, loved! Will make for Shabbat , with quibe!
My grandmother puts a few whole star anises in the water where they boil. They give a very nice touch to the stuffed vine leaves 🙂
Could I also use fresh wine leaves?
Definitely! I give some advice for using fresh leaves on the recipe page on my website titlisbusykitchen com
You're voice is so sweet, makes me wanna get a blanket and take a nice nap ^_^
awesome..but i have a question….were those rice cooked when you added them in pan at the starting??
No. They cook and expand in the vine leaves.
my grandma used to make the best stuffed vine leaves with rice and lamb with a ratio of 1:2. we called them cigars. i remember helping her make them, she was very fussy about putting the stuffing on the rough side of the vine leaves, lol!
I would freeze them after cooking
Ijust love your sense of humour..
Merci! Nice video. I'll try your recipe soon!
so is yaprak sarma
She has the voice of Mrs. Doubtfire! Can't wait to try this recipe. 🙂
Pls tell me one thing. Is one hour nessersary that's the only issue I have . what about a few minutes? Let me know via msgs… Salam
If you want your rice to be uncooked and your dolma to be soggy, then just cook it for 5 minutes.
Titli Could i use the grape leaves from my garden also could you use ground meat like what i see you use in Kibbeh
add currants that have been soaked in very hot water to remove the excess frucose sugar. our local faux Greek restaurant serves dolmas hot —I prefer cold with lemon juice and EVO.
I loved the way you described the recipe! I am planning on making some dolma today for the first time!
Titlis: Beautiful video. Dolmas came out very good.
Bet next video, can you lower the pitch of your voice. I will follow your recipes even if your not. Thank you kindly.
Hi Titli, you wouldn't believe it but I have a couple of vines growing in colliers Wood, that's Tooting Broadway way in London. I used your recipe to use the leaves from the vine and they came out very very very good. Thank you for the recipe
TURKISH FOOD.
Yummy! so tasty! gonna try to make these very soon!!
Are you even turkish or kurdish !!??x
Thank you for sharing this, I use to eat this when I lived in Turkey!
It is called dOlla and I did not get the name from the bottom of the video.
omg she is to cute!
I can see nipples
You make every recipe easy to follow and your food looks amazing!
Where can I purchase your accent? If I also buy your intonation do I receive a discount?
had some of these when we were in romania …. HEAVENLY !!!!
It's always a delightful when when one is ready for a good stuffing. Thanks for this video.
Hmm yummy
your accent ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤🌹❤🌹🌹🌹🌹🌹🌹🌹❤🌹❤🌹❤🌹❤
Was the rice pre-cooked.,,, if not then it must hard and grainy…!!!
my mom used to make them…its a work of love…I buy mine.. the best are trader Joe's brand
8 years later and still the only stuffed vine leaves recipe I use. I watch this video whenever I'm about to make them after a dry spell.
Miss ur vedios..
2:45 – Great idea to do this in a pan with just one layer instead of a pot with multiple layers. Other videos show this in a pot, but then a lot of water remains at the bottom and the lower rolls get overcooked while the upper ones might remain undercooked.