It’s so beautiful to see that despite our diversity we have so much in common even if it's in the form of an ancient food recipe. You did very well as your first making dolma although I would have added more rice to the felling, used broth or stock instead of water and add a squeeze of lemon to finish up the dish.
@@antichef is the "tomato sauce" referenced here supposed to be more like an Italian cooked "passata" or a ketchup style sauce? Not made clear... otherwise nice stuff!
Hazar Anoush! Great video I came across this vid and loved it so I’ve sub’d. In Armenia it’s not uncommon to use lamb instead of beef and it’s not just reserved to grape leaves you can stuff peppers, tomatoes and zucchini and cabbage. Much love!
I love this new series so much and introducing us to so many new foods and cuisines most of us would never know about. I love your love of food and culture!
My favorite part of all these videos is when you wax rhapsodic about how delicious the dish you just made is. It’s wonderful seeing you enjoy something that is not in your typical diet, but I suspect will soon become a standard in your repertoire. Love this series!
@anti-chef As we say in Armenian Abress!! Meaning, bravo!! I am Armenian and make this dish at least once a month, however, my version has no onions in it, just plenty of garlic and dry mint. So glad you enjoyed it! It was obvious:)))
Greetings from Armenia First of all, thank you for preparing our Armenian dish and introducing it to your compatriots nice to see you make it, you can also try our other type of tolma called summer tolma. We wrap it in cabbage, arrange it in the pot, and at the end I fill it with tomatoes, eggplant, and sweet pepper. and put it in the same pot, it also turns out very tasty.look it up on youtube and see how they make it Enjoyed watching and thanks again♥️♥️♥️
My mom's best friend is Armenian and her daughter and I have been inseparable since birth. Armenian food is my comfort food. ❤ I adore basturma and lavash and no one makes pilaf like her mom!!!
I love how you give all the details of the taste, I would never make this but you said the fish wasn’t fishy, so now I’ll definitely try this! Love your enthusiasm, personality and energy! Great show, loved Jamie and Julia!
Thank you for covering Armenian food, very grateful. You did a beautiful job, your technique is fabulous. I’ve never done parsley, I am going to try that. The word “dolma” is ottoman-ized word for this Armenian food. Yes, it is an Armenian food, you can get on it, because of the Armenians cultivation of wine and grape leaves. The oldest winery is found in Armenia. The proper word for “dolma” is “leetzk,” although no one understands or uses this word any longer. Another sad example of their genocide.
I adore dolmas - and we have an amazing restaurant that makes exceptional dolmas - but thanks to you I plan to try making them myself - as they truly are similar to cabbage rolls... thanks for selecting dolmas for a food prep for Armenia!!!
Dolmas are definitely one of my favorite foods. I have two cans left of them in my kitchen! I've tried many different countries' versions, and each of them says theirs is the best... but Greek is my favorite. Some call them dolmatas (dolmadas?)... I've wanted to make these for years. Assyrian ladies at my church make them and they also do the same with stuffed small peppers. They're amazing. You've given me the encouragement I need! I'm doing it. :)
I know it is eaten in Armenia because my best friend when I was little was Armenian and her mother invited my family over for an Armenian dinner and she served dolma.
This is the recipe my family in Egypt makes. You should use medium grain rice. I learned a technique to roll these in one hand and do the final tuck with the other hand. This method helps you not overstuff. Love this series, new sub
It depends on the density of the ingredient. Fir example, molasses is more dense than water, so it sinks. 1g of water is equivalent to 1 ml of water. I think the metric system was designed that way.
Dolma is not just stuffed grape leaves, you can stuff zucchini, peppers, tomatoes, cabbage leaves even potatoes. Traditionally meat is not used in grape leaves for armenian dolma (Tolma) Yelanchi. Grape leaves use rice, pine nuts, onions, and parsley. You want to pick and use grape leaves before June 15th when they are new grown and most tender. You want to blanche them in hot water to sofren them for rolling same for the cabbage leaves. For the other stuffing for the cabbage leaves, and other vegetables you want 1 pound of ground beef or lamb, 1 large onion,2 cloves garlic both chopped, some parsley chopped, 1 cup of rice some chopped mint (spearmint not peppermint) salt and black pepper to taste. and 1 cup pinnuts. steam the grape leaves, while you boil the other stuffed veggies in chicken broth cook for 1/2 hour. for the veggies serve in a soup bowl top with yogurt and sumac.
Didn’t know that. My great grandmother who was born right when the genocide started always made sarma w meat. And to her, yalanchi was the cold version and dolma was the one w made w bells lol
😍Dolmades are one of my favourite foods, I really should try making them myself, they are quite difficult to find in Northern Ireland. Thanks for the inspo!
This is so amazing! Thank you for your proper verbiage and support to ancient Armenian cuisine! We have been in the game for a while and it is so heart-warming to see historical food appreciation and accountability. ❤️🇦🇲
Eeehh… yes but he adds the *fine print* before the video begins. Just because it is enjoyed by our neighbors does not make it non Armenian. Pasta is enjoyed all over the world… it can’t be Italian!!! 🙃These fine prints only apply to Armenia or Armenian in the world though… w/e Menk Gitenk. Abres Koor Jan.
Small bit of advice, kilograms to liter for most liquid foods is reasonably close to 1 to 1. This is because 1 kg of water takes up one liter. Tomatoes are mostly water so it will likely be very close.
Pro Tip: Consider grating the garlic on a microplane. less aggressive flavor than chopped, but you do have to make sure it's evenly distributed in whatever you're mixing it into.
I'm very excited for this series, congratulations Jamie ... and what happened to Argentine? P.S. for México tacos are the obvious option, but "birria" is the best option in my opinion, on the youtube channel of "la capital" there is a very delicious recipe.
Let’s try to bake Adjarian (or Adjaran) khachapuri :))) We love it in Russia(South part of it)), but actually it’s a traditional Georgian dish of cheese-filled bread.
Just so you know 100 grams of water is equal to 100 ml of water, so whilst they are not directly the same for any liquid that isn't water, it's generally good enough for cooking to consider them equivalent
Yeah you said it yourself it’s not just an armenian dish but part of their food culture, however the origins of the dish are in modern day Turkey, and the name literally means “stuffed” in Turkish, so it’s rather redundant to associate a clear Turkish dish with other countries. The whole world cooks pizza and pasta, but nobody says “Peruvian Pasta” do they.
Ya done good, son. There’s so many variations on technique, ingredients, and methods of plating that no one way is better than another. If you are to make this recipe your own, do a little bit of experimentation with different ingredients and styles- maybe check out other vids for ways to make vegetarian versions which are great also
Tried making dolmas once when I got my first job and apartment. Didn't realize I should rinse the leaves or that the rice needed to be uncooked so it would expand inside the roll to make them plump. It was... not good.
Quite a coincidence that you did two wrapped dishes one after the other. Please note ingredients similarities etc and we can revisit all that at the end of the series in.
My husband's childhood friend mom made Dolma/Sarma and when we started dating he asked me if I knew what it was, I was like ummm nope he described it, and I said so like fancy cabbage rolls and then I went hunting for grape leaves. Luckily in Canada in or melting pot diversity they were easy to find. Years later he said he gave me children without argument because I made him Dolma less then 3 months into or relationship LOL
You don’t have to cook the rice I stopped using a plate. My recipe is rice, organic ground beef, onion, garlic, organic ketchup, and allspice. Then I add beef broth and lemon less liquid is better because they won’t become mushy.
@Beşiktaş Turkey ok, armenian or turkish, it doesn't matter, we live in tha same region and it is difficult to say which is armenian or turkish etc,,, it is very tasty food and it is important )
Blanching them won't help, if they are tough it's because they were picked too late in the season and they've become fiberous Spring grape leaves are very tender
Not so much in flavour but in softness/tenderness. In Armenia we have 39 varieties of grapes. One that we call "qishmish" has one of the best leaves for tolma.
In Sryia where my husband's family is from they call it Yeb 'r't. Made almost the same way except no tomato sauce and they cook them in lemon juice and water. Also we use a 7 spice blend and don't cook the rice before mixing with the meat, which we tend to use a mix of beef and lamb. Both ways are so yummy
I highly recommend trying them both ways. They are even better when served with fresh pita and Syrian string cheese which if you want a fun challenge it's simple to make but can be tedious. Here is my hubby's recipe if you want to try it out. www.nerdchefs.com/syrian-string-cheese/
you are so wrong. stuffed grape leaves is totally Armenian. ground lamb with tomato paste, rice, salt and pepper is called sarma. I have no idea what you are making. Dolma is the same mixture and one stuffs dried small eggplant, bell peppers, or hollowed out tomatoes and zucchini. fill the pot with either the stuffed grape leaves or the dolmas and sarma on top, fill up to about an inch below the top layer of sarma, let boil, and simmer until water is almost gone. We always had a side of madzoon (plain homemade yogurt) to dip in and eat away. Armenian civilization is the oldest on earth and we have been copied, but, this is ours and only ours. whatever it is you are making is an altered dish whose origin is our original sarma and dolma. One can also make yelanchi which is grape leaves stuffed with rice, onions and certain spices plus lemon and cooked once again like sarma. my mom's cooking was the best.
İt is not armenian TRADİTİONAL food it is AZERBAİJANY food.Okay? learn this, you Armenians don't develop by stealing Azerbaijanies food, dance, and songs
Thank you for you video! Armenian version is Tolma, not Dolma, and Tolma is originally Armenian word, means grape leaves. 😊And of course we have different kinds of Tolma with cabbage, vegetables and from different leaves not only grapes.
Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire it is also popular in Iran.[2]
And for your info there is no such thing as turkish food, your so called turkish food is either Armenian, Greek, Arabic especially from Aleppo due to Gaziantep border or Assyrian. Grape vine is called toli in Armenian hence tolma. Turkish nomads who travelled all the time couldn't make tolma on the go.
Lies lies lies. Dolma means grape leaves in Armenian. We predate you nomads as the indigenous people of the Armenian Highlands by millennia, before you all came from the altai mountains of mongolia. STOP STEALING ARMENIAN CULTURE.
@@antichefgrape leaves?? what are you talking about you are embarrassing yourself, the meaning of dolman is "dolama", what is a grape leaf? You are stealing the culture of Azerbaijanis, and you still call it Armenian culture? who is the thief here? of course you don't even know what dolma means, go research a little and talk then. when we were there, there was no trace of you, Armenians are nothing without Russians and Azerbaijanis
Bro I really do think its important, literally half of Europe/Asia and the Mediterranean has this exact recipe. But trust a man to go all nationalis about a recipe *yawn*
this is not an Armenian food, this is an Azerbaijani food, and in its meaning it means "dolama", Armenians do not even have the word dolma or dolama they have stolen everything from Azerbaijan, and now they have gone to our food. STOP İT
It’s so beautiful to see that despite our diversity we have so much in common even if it's in the form of an ancient food recipe. You did very well as your first making dolma although I would have added more rice to the felling, used broth or stock instead of water and add a squeeze of lemon to finish up the dish.
Couldn’t agree more! I loved Dolma, and next time I make it I’ll follow your advice!
@@antichef is the "tomato sauce" referenced here supposed to be more like an Italian cooked "passata" or a ketchup style sauce? Not made clear... otherwise nice stuff!
Hazar Anoush! Great video I came across this vid and loved it so I’ve sub’d. In Armenia it’s not uncommon to use lamb instead of beef and it’s not just reserved to grape leaves you can stuff peppers, tomatoes and zucchini and cabbage. Much love!
I love this new series so much and introducing us to so many new foods and cuisines most of us would never know about. I love your love of food and culture!
LOVE hearing that! This makes me happy
In my [Armenian] family, we call stuffed veggies “dolma,” and stuffed grape leaves “sarma.” You’re making sarma in this video. And I love it!
I’m Armenian and I know grape,leaves as Yalanche.
@@collegeri We refer to the meatless version as Yalanche. 😊
that's not even an Armenian fucking word
@@ClouDmaloftH You kiss your mother with that mouth?
I'm from Algeria and we also have Dolma , it's different , greetings from Algeria to Armenian people
Շնորհակալություն ընկեր
My favorite part of all these videos is when you wax rhapsodic about how delicious the dish you just made is. It’s wonderful seeing you enjoy something that is not in your typical diet, but I suspect will soon become a standard in your repertoire. Love this series!
Love to hear it, Rose! Thank you! I loved this one...However, Mrs. Anti-Chef didn't enjoy this one as much as I did.
@anti-chef
As we say in Armenian Abress!! Meaning, bravo!! I am Armenian and make this dish at least once a month, however, my version has no onions in it, just plenty of garlic and dry mint. So glad you enjoyed it! It was obvious:)))
Greetings from Armenia
First of all, thank you for preparing our Armenian dish and introducing it to your compatriots
nice to see you make it, you can also try our other type of tolma called summer tolma. We wrap it in cabbage, arrange it in the pot, and at the end I fill it with tomatoes, eggplant, and sweet pepper. and put it in the same pot, it also turns out very tasty.look it up on youtube and see how they make it
Enjoyed watching and thanks again♥️♥️♥️
My mom's best friend is Armenian and her daughter and I have been inseparable since birth. Armenian food is my comfort food. ❤ I adore basturma and lavash and no one makes pilaf like her mom!!!
@@OriginalMeanGirl ♥️♥️♥️
I love how you give all the details of the taste, I would never make this but you said the fish wasn’t fishy, so now I’ll definitely try this! Love your enthusiasm, personality and energy! Great show, loved Jamie and Julia!
loved reading this... THANKS COLLEEN!
Thank you for covering Armenian food, very grateful. You did a beautiful job, your technique is fabulous. I’ve never done parsley, I am going to try that. The word “dolma” is ottoman-ized word for this Armenian food. Yes, it is an Armenian food, you can get on it, because of the Armenians cultivation of wine and grape leaves. The oldest winery is found in Armenia. The proper word for “dolma” is “leetzk,” although no one understands or uses this word any longer. Another sad example of their genocide.
I adore dolmas - and we have an amazing restaurant that makes exceptional dolmas - but thanks to you I plan to try making them myself - as they truly are similar to cabbage rolls... thanks for selecting dolmas for a food prep for Armenia!!!
My great-grandmother called those sarma. Dolma was stuffed veggies (like peppers, zucchini).
We call both of these dishes “dolma”, but my mom calls stuffed veggies “summer dolma” 😅
Yes! Same here. My great grandmother said different names for different preparations. She also called yalanchi the cold sarmas lol
Dolmas are definitely one of my favorite foods. I have two cans left of them in my kitchen! I've tried many different countries' versions, and each of them says theirs is the best... but Greek is my favorite. Some call them dolmatas (dolmadas?)... I've wanted to make these for years. Assyrian ladies at my church make them and they also do the same with stuffed small peppers. They're amazing. You've given me the encouragement I need! I'm doing it. :)
YAY! Love this! I want to try this LOL you are my favorite Anti Chef : )
I know it is eaten in Armenia because my best friend when I was little was Armenian and her mother invited my family over for an Armenian dinner and she served dolma.
This is the recipe my family in Egypt makes. You should use medium grain rice. I learned a technique to roll these in one hand and do the final tuck with the other hand. This method helps you not overstuff. Love this series, new sub
Yes! 1g is *roughly* 1ml. This is a shorthand I’ve always used when I worked in restaurants. Enjoyed the vid!
🙌🏼👏🏻👍🏻
It depends on the density of the ingredient. Fir example, molasses is more dense than water, so it sinks. 1g of water is equivalent to 1 ml of water. I think the metric system was designed that way.
Wow this is great! We also have dolma recipes in Bangladesh, more like a vegetarian version of this!
Dolma is not just stuffed grape leaves, you can stuff zucchini, peppers, tomatoes, cabbage leaves even potatoes. Traditionally meat is not used in grape leaves for armenian dolma (Tolma) Yelanchi. Grape leaves use rice, pine nuts, onions, and parsley. You want to pick and use grape leaves before June 15th when they are new grown and most tender. You want to blanche them in hot water to sofren them for rolling same for the cabbage leaves. For the other stuffing for the cabbage leaves, and other vegetables you want 1 pound of ground beef or lamb, 1 large onion,2 cloves garlic both chopped, some parsley chopped, 1 cup of rice some chopped mint (spearmint not peppermint) salt and black pepper to taste. and 1 cup pinnuts. steam the grape leaves, while you boil the other stuffed veggies in chicken broth cook for 1/2 hour. for the veggies serve in a soup bowl top with yogurt and sumac.
Didn’t know that. My great grandmother who was born right when the genocide started always made sarma w meat. And to her, yalanchi was the cold version and dolma was the one w made w bells lol
😍Dolmades are one of my favourite foods, I really should try making them myself, they are quite difficult to find in Northern Ireland. Thanks for the inspo!
This is so amazing! Thank you for your proper verbiage and support to ancient Armenian cuisine! We have been in the game for a while and it is so heart-warming to see historical food appreciation and accountability. ❤️🇦🇲
Eeehh… yes but he adds the *fine print* before the video begins. Just because it is enjoyed by our neighbors does not make it non Armenian. Pasta is enjoyed all over the world… it can’t be Italian!!! 🙃These fine prints only apply to Armenia or Armenian in the world though… w/e Menk Gitenk. Abres Koor Jan.
I hope you bring this series back!
It’s back!
Yay!! So excited!
I love grape leaves!!! So yummy!
Congratulations! You did it again! Loved it!
Thank you Vic!
Small bit of advice, kilograms to liter for most liquid foods is reasonably close to 1 to 1.
This is because 1 kg of water takes up one liter.
Tomatoes are mostly water so it will likely be very close.
Շնորհակալություն մեր խոհանոցն աշխարհի հետ կիսելու համար:
i hope jamie cooks the world makes a return this year!
It is!! I miss it. I’m currently prepping the next few countries
you actually saw this omg 🥹 congrats on all your success! i’m so glad i found your channel, can’t wait for more 💕
Thanks Mel!!! 🙏🏼😊
Hello Jamie from Michigan thank you for the video and God bless.💞
Thanks Kelly!
Wow ,its amazing 👏😍..Thanks 👏
They make a similar thing in Egypt with cabbage leaves called Kromp.
Interesting! I've never had dolmas with meat in them, only the rice kind. I will have to try this
Pro Tip: Consider grating the garlic on a microplane. less aggressive flavor than chopped, but you do have to make sure it's evenly distributed in whatever you're mixing it into.
Good idea. In hindsight I could have done that for both the Dolma and the sauce!
I'm very excited for this series, congratulations Jamie ... and what happened to Argentine?
P.S. for México tacos are the obvious option, but "birria" is the best option in my opinion, on the youtube channel of "la capital" there is a very delicious recipe.
Argentina is coming very soon. I had some initial problems with the recipe.....
Thanks for the Mexico tip!!
Let’s try to bake Adjarian (or Adjaran) khachapuri :))) We love it in Russia(South part of it)), but actually it’s a traditional Georgian dish of cheese-filled bread.
I'll make a note of this!
vegetarian dolma are one of my favorite foods
That looks like fun!
Ancient finger food. Still great today!
This is a recipe I would love to try if I had the ingredients! Loved your video ☺️!
Thanks so much Sara!
Just so you know 100 grams of water is equal to 100 ml of water, so whilst they are not directly the same for any liquid that isn't water, it's generally good enough for cooking to consider them equivalent
Dolma is actually originally an armenian dish, it's one of the only dishes that's originally armenian lol. Other countries have adopted it.
Can't wait when you get to B and what you will chose for Bulgaria :)
Yeah you said it yourself it’s not just an armenian dish but part of their food culture, however the origins of the dish are in modern day Turkey, and the name literally means “stuffed” in Turkish, so it’s rather redundant to associate a clear Turkish dish with other countries. The whole world cooks pizza and pasta, but nobody says “Peruvian Pasta” do they.
I had now clue they were cooked on the stove like that! Thanks for sharing :) Gonna go make a vegetarian version this week
Ya done good, son. There’s so many variations on technique, ingredients, and methods of plating that no one way is better than another. If you are to make this recipe your own, do a little bit of experimentation with different ingredients and styles- maybe check out other vids for ways to make vegetarian versions which are great also
Tried making dolmas once when I got my first job and apartment. Didn't realize I should rinse the leaves or that the rice needed to be uncooked so it would expand inside the roll to make them plump. It was... not good.
Quite a coincidence that you did two wrapped dishes one after the other. Please note ingredients similarities etc and we can revisit all that at the end of the series in.
That’s so true. I could sense the similarities while I was editing this video.
warm and cold I good
I hope you are having a wonderful day.
My husband's childhood friend mom made Dolma/Sarma and when we started dating he asked me if I knew what it was, I was like ummm nope he described it, and I said so like fancy cabbage rolls and then I went hunting for grape leaves. Luckily in Canada in or melting pot diversity they were easy to find. Years later he said he gave me children without argument because I made him Dolma less then 3 months into or relationship LOL
I’m so starving rn 😅
You don’t have to cook the rice I stopped using a plate. My recipe is rice, organic ground beef, onion, garlic, organic ketchup, and allspice. Then I add beef broth and lemon less liquid is better because they won’t become mushy.
Nice! Reminds me of holopchi (cabbage rolls)
very similar for sure, replacing the grape leaves (love em or hate em) with the cabbage
This reminds me of something the Greeks made... I can't remember the name of it. Was it Dolma?! Lol
It was probably Dolma!
basically anywhere that used to be part of the Ottoman empire has dolmehs haha
dolma is stuffed veggies; sarma is wrapped meat and rice@@getgaymin
Dolma is Azerbaijani meal, the name of Dolma come from verb of dolmaq in Azerbaijani, Armenians also cook but it is not their meal
What Australian dish will you cook,barbecue meat and cold beer😂
Greetings From Armenia Bro ❤💙💛
looks tasty!
you need a lot more rice in there
Please make Armenian ghapama )
@Beşiktaş Turkey ok, armenian or turkish, it doesn't matter, we live in tha same region and it is difficult to say which is armenian or turkish etc,,, it is very tasty food and it is important )
@Beşiktaş Turkey I have been in Turkey Antalya,,, yes, many foods are so similar and tasty,,, Alanya, discotheque, very beautiful russian girls )))
Evet besiktas bunalr neden bizim yemeklerimizi caliyolar biride yazmis yunan yemeyidi axmaxlar
My grandma made it with ground lamb
tasty!!
Let me help” ROLL LIKE A MARIJUANA JOINT”
Is that the Marin plate? I'm about to get them from C&B. lol
I think so!
I want!!!!
So our homegirl Anna was either a woman who was simple but delicious, or a really good homecook, or maybe both
Well, armenians cry everywhere that “lavaş” is armenian, ‘cause UNESCO said so, well UNESCO says that “Dolma” is traditional Azerbaijani dish!!!
Wow 🙏👨🏼🍳🍒🌳🥘🫑
usually we only use sour cream
Its Turkish food. Dolma’s meaning is “filled” it comes from dolmak word which is fill.
I just made these and my grapeleaves were so tough, I used jarred grapeleaves. Should I blanch them beforehand?
Blanching them won't help, if they are tough it's because they were picked too late in the season and they've become fiberous
Spring grape leaves are very tender
I’m curious if there’s a difference in flavor between white (green) grape leaves and red grape leaves.
Not so much in flavour but in softness/tenderness. In Armenia we have 39 varieties of grapes. One that we call "qishmish" has one of the best leaves for tolma.
I would not mind a grape leaf diet 😂
that looks more like a tablespoon not a teaspoon probably why you had too much filling, but it worked.
good eye! yeah I corrected myself after I added that!
In Sryia where my husband's family is from they call it Yeb 'r't. Made almost the same way except no tomato sauce and they cook them in lemon juice and water. Also we use a 7 spice blend and don't cook the rice before mixing with the meat, which we tend to use a mix of beef and lamb. Both ways are so yummy
very interesting technique! They sound delicious!
I highly recommend trying them both ways. They are even better when served with fresh pita and Syrian string cheese which if you want a fun challenge it's simple to make but can be tedious. Here is my hubby's recipe if you want to try it out. www.nerdchefs.com/syrian-string-cheese/
Amazing. Thanks for sharing!!
The Turks in the comments going wild
Oh its really surprising to hear that dolma is an armenian meal. Cuz its really sounds turkish :)))
It’s eaten in Armenia, it’s eaten in Turkey…it’s eaten in many countries. Very broad ownership when it comes to Dolma.
@@antichef only for the uneducated. Stop apologizing for terrorists.
you are so wrong. stuffed grape leaves is totally Armenian. ground lamb with tomato paste, rice, salt and pepper is called sarma. I have no idea what you are making. Dolma is the same mixture and one stuffs dried small eggplant, bell peppers, or hollowed out tomatoes and zucchini.
fill the pot with either the stuffed grape leaves or the dolmas and sarma on top, fill up to about an inch below the top layer of sarma, let boil, and simmer until water is almost gone.
We always had a side of madzoon (plain homemade yogurt) to dip in and eat away.
Armenian civilization is the oldest on earth and we have been copied, but, this is ours and only ours. whatever it is you are making is an altered dish whose origin is our original sarma and dolma. One can also make yelanchi which is grape leaves stuffed with rice, onions and certain spices plus lemon and cooked once again like sarma. my mom's cooking was the best.
I love it❤ Armenian traditional dish, yummy
Dolma değil yaprak sarması adı 😊
You don’t have to cook the rice you can just mix it with meat then cook it
Thanks for making Armenian traditional food❤️🇦🇲Like it.You are making it for the first time,it was great
İt is not armenian TRADİTİONAL food it is AZERBAİJANY food.Okay? learn this, you Armenians don't develop by stealing Azerbaijanies food, dance, and songs
Nice turkish food
It's Armenian. Turks are Muslim Armenian and Greeks.
@@catwalkkcouture turks is not m muslim ı am turk but ı dont have any relagion and this ist turkish food
I don’t remember any Chinese recipes on your channel :) Why?
I'd love to change that very soon!
Անուշ լինի ախպերս !! Պիտի աշխարհն իմանա, որ տոլման հայկականա !!!🇦🇲🇦🇲🇦🇲🇦🇲
😂😂😂😂😂😂😂😂😂😂Unfortunately, you have nothing of your own. 🤦♀️
Are you missed Argentina?
it's coming very soon
Be careful you might get a job in a Tobacco shop.
😂
Thank you for you video! Armenian version is Tolma, not Dolma, and Tolma is originally Armenian word, means grape leaves. 😊And of course we have different kinds of Tolma with cabbage, vegetables and from different leaves not only grapes.
Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire it is also popular in Iran.[2]
Do Indonesian foods!
I will…but I have to work my way to the letter I
I only thought Iraqis call it dolma
Dolma is Azerbaijan meal🇦🇿
@Beşiktaş Turkey noo 🇦🇲🇦🇲
Dolma was never an Armenian dish, the Dolma is just a dish of Azerbaijan. You are giving wrong information to people
I don’t understand how anyone can thumbs down this 🤷♀️ I just don’t. They must not like food.
You’re the best! Thanks for having my back! ✊
Just FYI Dolma is Turk food. Means “stuffed” in turkish
And for your info there is no such thing as turkish food, your so called turkish food is either Armenian, Greek, Arabic especially from Aleppo due to Gaziantep border or Assyrian. Grape vine is called toli in Armenian hence tolma. Turkish nomads who travelled all the time couldn't make tolma on the go.
DOLMA İS TURKİSH!
My dear, I'm armenian 🇦🇲 Dolma originated in Greece 🇬🇷
Es food turkey
Yeah.. no.
Dolma is a word of Turkish origin
Dolma brought Anatolian Greeks to Greece
Armenia 🇦🇲🤝🇺🇸💋💋
Ne armenya bu yemek azerbaycan ver turk yemeyidi azerbaijan food turkis food no armenya
There is no tomato sauce in Dolma 👎
I can make the best Dolma
Dolma is not armenian dish. Dolma means "to be filled" in turkish
00:54
Lies lies lies. Dolma means grape leaves in Armenian. We predate you nomads as the indigenous people of the Armenian Highlands by millennia, before you all came from the altai mountains of mongolia. STOP STEALING ARMENIAN CULTURE.
@@antichefgrape leaves?? what are you talking about you are embarrassing yourself, the meaning of dolman is "dolama", what is a grape leaf? You are stealing the culture of Azerbaijanis, and you still call it Armenian culture? who is the thief here? of course you don't even know what dolma means, go research a little and talk then. when we were there, there was no trace of you, Armenians are nothing without Russians and Azerbaijanis
The word dolma is a Turkish word. There is no limit to lies, this Armenian nation is a world of fairy tales.
Bro I really do think its important, literally half of Europe/Asia and the Mediterranean has this exact recipe. But trust a man to go all nationalis about a recipe *yawn*
this is not an Armenian food, this is an Azerbaijani food, and in its meaning it means "dolama", Armenians do not even have the word dolma or dolama they have stolen everything from Azerbaijan, and now they have gone to our food. STOP İT