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
Greek Dolmathes
Family recipe for Greek Dolmathes in 2 minutes. Music by Foster the People. Enjoy!
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.
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How to Make Stuffed Grape Leaves | Dolma Recipe
Learn how to make stuffed grape leaves with meat and rice. Easy Dolma recipe.
Printable Version:
Ingredients:
1.5 pounds (700g) ground beef or lamb
1 jar grape leaves – about 60-70 leaves
1 cup uncooked rice
1 large onion
1/2 bunch freshly chopped parsley
1/4 bunch freshly chopped mint
1/4 bunch freshly chopped dill
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 lemon
1/4 cup water
Directions:
1. Place the grape leaves in a bowl and pure hot water. Leave for 10 minutes. Drain and reserve
2. Finely chop parsley, mint, dill and onion.
3. Wash well the rise (until the water transparent)
4. In a large bowl place the beef or lamb, add the chopped herbs, onion, rice, olive oil, water, salt, pepper and mix well.
5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons stuffing in middle of leaf and Fold both sides of the leaf towards the center, roll up from the broad bottom to the top
6. Layer rolled grape leaves in a pot, making sure to lay them close to each other. Place 4-5 lemon slices on top. Cover with heavy plate. Pour water to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1.5 hours. Check if ready. If needed and more water.
7. You can eat them hot, warm or cold. Enjoy!
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Yalantzi Dolmathes - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Yalantzi Dolmathes Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Onion, Finely Chopped
Lemon Wedges
3/4 c : Water
1/3 c : Long Grain Rice
40 : Grape Leaves, Preserved
1/2 ts : Salt
2 tb : Cold Water
Black Pepper, Freshly Ground
2 tb : Dried Currants
6 tb : Olive Oil
2 tb : Pine Nuts
Yia Yia's Dolmathes
Our mom makes the best Dolmathes, thanks to her secret ingredient. Watch my demo to learn how she does it.