Stuffed Vine Leaves (Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma)

jbadal1 Says:

Sep 3, 2011 - @lonSincelnsane They are grape leaves. You can buy them in jars or pick fresh usually around June 30th in the USA. We find them growing wild along highways, railroad tracks or forrest preserve parks. Fresh is best taste and more tenderer.

AiWarning Says:

Sep 26, 2011 - How are they cooked in the oven? :)

TitliNihaan Says:

Sep 26, 2011 - They are cooked in the pan on the stove top as shown in the video.

AiWarning Says:

Sep 26, 2011 - -.-...I know! but you say i can bake them too, but how?

TitliNihaan Says:

Sep 26, 2011 - Oh I see! Sorry, I was on the wrong track. Go to my website - the details are in the Titli Tips at the end of the recipe :-)

TitliNihaan Says:

Sep 26, 2011 - Oh I see! Sorry, I was on the wrong track. Go to my website - the details are in the Titli Tips at the end of the recipe :-)

AiWarning Says:

Sep 26, 2011 - Haha, Thanks alot! I'll check it out now, I JUST made these, and they tasted great, very greek and.. sour? well I have another question... I've seen these before, but the stuffing was minced meat, i heard its a turkish version of this dish, you know what its called, and how i can make it? :3 you are a great help Titli! xx

lindashila Says:

Sep 30, 2011 - OMG, how on earth did I miss this recipe! My mom makes these EXACTLY like you, w/o the pine nuts, she even puts a plate just like you, the only thing that differs is that she squizes yaprak before she puts them in a large pot, and of course she prepares herself the leaves, OMG, thank you

lindashila Says:

Sep 30, 2011 - @niteowlvaultI have tried sarmale when I lived in Romania, but I think you don't use grape leaves, but cabbage leaves, what's more I remember they were cabbage leaves like pickles, I guess the leaves were treated before using them. And it is true, sarmale are deliciuos, but more more heavy than yaprak. I can eat a plate full of yaprak, but only a few sarmale. Noroc!

dabkiye Says:

Oct 13, 2011 - the arabs in the diaspora in south america call it.... warak dawali what means rolled leaves

fleetingray Says:

Oct 23, 2011 - yes, in the autumn they are made usually with fresh cabbage, in the winter, maybe spring with pickled cabbage and in the summer when you are left out of cabbage, you use vine leaves XD. or, for example my mum is making right now yellow peppers stuffed with sarmale filling lol.

queenbakir Says:

Nov 5, 2011 - HAHAHAAAA when she starts to talk to the food she sounds like gollum, love titli!

melikairn Says:

Nov 7, 2011 - hey r u turkish?!!

MrsADBook Says:

Dec 18, 2011 - Titli, I'm so glad I found your blog, I have to prepare food for a Christmas potluck, for a seventh day Adventist church (Vegetarians)! This is the perfect recipe!!!!

TheSuperNoms Says:

Jan 19, 2012 - I've been looking all day at online recipes for this, and you made it simple and easy to understand! Thank you so much, I will definitely be using your other videos!

TheSuperNoms Says:

Jan 19, 2012 - The Turkish version with meat is called Etli Yaprak Sarması. It's made almost the same way as this recipe with the meat (usually ground lamb or beef) going in with the onions at the beginning. Many people use tomatoes or tomato paste in the meat version.

MegaJessie62 Says:

Jan 24, 2012 - What about that walkey talkey

Star1990sss Says:

Feb 7, 2012 - This is Armenian national dish!!!

ketur02 Says:

Feb 16, 2012 - No it is not.

MrsEmptyGirl Says:

Mar 2, 2012 - Vine leaves are delicious, we stuff them with a mixture of round rice, onions, tomatoes, tomato paste, mint and parsley, that's heaven for me :D

steamriceroll Says:

Mar 17, 2012 - Do you eat the leaves with the stuffing when it is done?? Or unwrap the leaves and eat the stuffed rice???? I am from Asia.

TitliNihaan Says:

Mar 18, 2012 - You eat the leaves with the stuffing, like little parcels.

TheZicooc Says:

Apr 17, 2012 - you are really at this. how come you do not have a tv show!!

HakMart96 Says:

May 5, 2012 - Yes it pretty much is :)

showmesomemore Says:

May 6, 2012 - hi titli! your recipe is almost the same as ours (no pine nuts, but dill) when we make these, we always cover the floor of the pan with vine leaves before we put the filled vine leaves in. that way they burn very very slightly and soak up excess lemon juice. it is unbelievably tasty and everyone i know fights over those leaves. try it out! :)