Dolmades (Grape Leaves)

ντολμάδες

Get the recipe with exact measurements here:

Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese

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[heike]

I love your recipes, I do so much love them. I lived in Greece for three years and was educated by wonderful neighbors on how to cook Greek. I miss your country, your lifestyle and your cuisine so very much. Your recipes and your detailed instructions bring me back to when I was living there. I lived in Varkiza, outside of Glifada. Yes, there were European Grocery shops which provided me with the German necessaties, but it only took a couple of months before I switched to only Greek Cuisine. Thank you Dimitria for all you hard work, teaching all of us the true way of cooking Greek cuisine

[d.l.sosnik]

Hooray for vegetarian dolmades ! Haven't tried any since I was a kid, and I might give these a go. Good video, and thanx for all your efforts. Those have got to be delicious !! Please, don't stop making these videos, Dimitra, and I will ALWAYS appreciate vegetarian recipes.

[Tasty-Dishes]

Dolmades... Dolma in Iraqi :) I like them all. We never cook rice!! We just add washed and drained rice to the rest of the fillings because we are cooking it anyway in the pot!!

[adriaschumann]

I was taught by Armenian girlfriends to put in some pignola nuts, too. Do you think that is a good idea for the vegetarian dolmades or as they call them Tolmas?

[malcolmlewis]

Making these this weekend for a friend’s birthday party, 50 people coming. Thanks. We eat so much of your food.

[Icebrg]

Thanks for the awesome recipe Dimitra! I'm making these this weekend!

[rozanneportillo]

Great recipe. I just wished I had wrapped them a little tighter. I made it in combo with the tzatziki sauce which came out very good! Thanks Dimitra. Your dishes brought me right back to my last visit to Greece.

[LS-gpxy]

Thank you for another great recipe! I have made stuffed grape leaves from a recipe that I've had forty years--it has ground beef, fresh mint and parsley, along with the sautéed onions and rice. However, the recipe I have calls for serving them with the egg yolk/lemon sauce. Have you ever heard of dolmades being served that way?

[koskingofshorts]

Hey..what could be an alternative to vine leaves in this recipe. We don't get it here

[judyantonini]

Mmmmm, thanks for this tutorial. It looks so good.

[Boofpack-og]

Awesome! I am going to prepare these for thanksgiving and I was wondering, if I make them in advance how should I serve them. Let them sit at room temperature? Serve cold from the refrigerator? I love dolmades Thank you Dimitra!

[sarge]

Did you ever try with another vegetable like onion green pepper zucchini tomatoes put some lamp and the bottom pot cooked rips .and add som extra somaq juice

[tanvav]

That's very nice the veg dolmades. Wheever if you can get a chance to do dolmades with ground beef or lamb. No rush. Don't worry!

[christinanoor]

Love the lemon comment 😄 Always use fresh

[judyantonini]

Yes please can you make a tutorial also with lamb. Thanks.

[cookinmomma]

did you ever make the lamb ones I have been looking on your channel

[rsbobeenie]

Hi Dimitra, my MIL made them exactly like this and I loved them. Last Easter someone requested them with the meat. Do you have the recipe for that.

[theobrueseke]

Hi Dimitra, I love all your Greek recipes as I am Greek and enjoy your Greek ness. Have a question about the filo grape leaves. We made some for thanksgiving as usual the filla was chewy and a little tough. We used beef and rice and beef broth.
Cooked them longer then fifty minutes. Can you tell me if one might blanch them and tenderize them that way. I love your show.

[maureenneilson-sewell]

My sister has been married for 47 years to Joe who is from Crete and makes her version using vine leaves from her grapevines in her yard. Yours sounds good but could hardly hear any sound. can you post again with sound please?

[phillipsmom]

Do you think brown rice would work? Thanks