AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” 🤩 | Stuffed Bell Peppers Recipe 🫑🍽
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- เผยแพร่เมื่อ 10 ธ.ค. 2021
- Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients.
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Turkish Style Stuffed Bell Peppers
Servings: 10
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 55 minutes
20 green bell peppers
1 teaspoon salt
1 teaspoon sugar
For the stuffing,
200 g minced meat
1.5 large onion, grated
1 tablespoon salt
4 cloves garlic, pureed
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon pepper paste
4 tomatoes
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons butter
100 ml olive oil, 1/3 cup + 1 heaping tablespoon
12 spring parsley, finely chopped
2 spring fresh mint, finely chopped
250 g rice, 1 +1/4 cups
For the sauce
500 ml hot water, 2 cups
1 tablespoon butter
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches of sugar
3 tablespoons olive oil
· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing.
· Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper.
· Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture.
· Soak the rice into water for 15 minutes.
· Combine the minced meat with the onion, salt, garlic and knead it.
· Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
· Then add the rice, parsley and fresh mint and mix until all the ingredients are combined.
· To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
· Add 200 ml sauce to stuffing mixture to make it juicier and tastier.
· With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
· After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
· Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
· After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.
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If you was a lecturer at my university I would never miss a lesson, lol well done you! And yet another dish that has me drooling 🤤 😋 although I'm going to have to do some maths to get this down to a meal for one. And I still can't get any red pepper paste 🙄. Your videos are the highlight of my assignment and deadline filled weeks. Sending much love and Christmas hugs 🫂 🤗 ❤ 🇬🇧
Hehehe ❤️❤️❤️.. big big chrismas hug..
I believe she has a recipe for red pepper paste
WELL ,WHEN Refika cooks,it always grate looks
@@amalk9750 th-cam.com/video/qckilE_8SKc/w-d-xo.html
If you are in UK, look at Sous Chef and you can get the pepper paste from there.
As a balkan i aprove this dish. I always eat it with sour cream and chili pepper. Warms your soul and body when you eat it during winter :)
definitely! such a winter comfort food!
Yes, should be eaten with sour sides. Yogurt is my preference. Lemon and/or pomegranate sour sauced salads can work too.
I’ll have to try the sour cream and chili pepper
I prefer to eat dolmas with cacık
I’m African but my best friend since childhood is Turkish, I grew up eating delicious dolmas made by her mother all my life, she is so generous she always invites everyone to try her delicious food and gives us bags to take home. She is the best chef ever, and she’s the main reason I love Turkey, Turkish culture and Turkish cuisine that much ❤️ god bless Turkey and its people tashakuller 😍❤️❤️🫶🏾🫶🏾
Merhaba Refika.
Sisin kanal'a çok seviyorum.
Türk kültürüne karşı büyük bir hayranlığım var. Kanalınız, Türk dizilerinde duyduğum tüm yiyecekleri hayata geçiriyor ve birkaçını denedim. Onları çok sevdim, ailem de öyle.
I find similar flavours between Indian cuisine and Turkish cuisine... But that might be because I'm using Indian spices in my experiment of your recipes... 😅
They're lovely... So thank you so much.
I would appreciate if you included sarma in one of your videos.
And also, could you please try fusion recipes that merge Turkish cuisine with different cuisines... Just an idea... Please ignore if it's not a good one 🙈
I'm from romania and my mother and grandmother always made stuffed peppers like you are showing here. We are not Turkish. Goes to show how recipes are shared between different areas of the world, even if we are not that nationality. Food brings us all together ❤
definitely!!
Ottoman empire brings us together lol
Very beautiful. Well done. Excellent explanation so simply put. Science of food taste! Thank you Refika!
I loved the lecture 😀 One of my favorite things (and there are many) about this channel is learning about Turkish food. I mean actually learning about the food. Not just following a recipe. I could look up a recipe on line or in a book. I had never tried Turkish cuisine before stumbling across your TH-cam channel. Now Turkish dishes and flavors and a regular part of my diet. This summer I grew asian type eggplants and Turkish varieties of peppers because there are no stores closer than an hour from me to buy them. Actually, I’ve never even seen Turkish peppers in real life until I grew them. Ahem, I stray from my point. Lectures are a very good thing. You are teaching us why not just how. Much love and gratitude from a small town in Indiana USA
You are going to be an addict yo refika's recipes...i tried a few and there were so, so good and tasty. Congrats for the plants, i only tried greens and tomatoes, maybe next year i can rise to the challenge. Have nice holidays with your love ones 🤗🤗🤗
I tried growing Turkish peppers also. Most of my plants died. But I got enough peppers to make half a quart of pickles peppers. A variety of kofte is being cooked as I type this. I love this channel and the crew.
I respect your attitude, trying new things and going the extra mile to actually grow them. "Afiyet olsun". This is like Bon Appetit in Turkish. Much love to you from Istanbul. :)
I thought my mother in law made the best Dolma. Now I know she makes the second best! This recipe is divine, and the video deserves an Oscar. Greetings from Athens.
Hehhee you are such a lovely person big hug to you and your mom 😘😘😘🧿🙏
Greeks dolma with grapes leaf also very good.
I love every single Greek dish. I am sure hers is perfect too. Lots of love from Istanbul. :)
@@ealtan Very much appreciated! I hope I will be able to visit Istanbul soon... virus permitting:)
@@KarolosGikas I ate 'sarma' with grape leaves in USA, it was from a Greek restaurant, and my eyes were wet with the first bite, I was almost crying cause it made me feel like I am in Turkey, it was totally the same style in Turkey, so close cultures we have :)
Also in Czech Republic we make stuffed peppers, we bake them in tomato sauce in the oven.
As a child I hated the slimy texture of baked peppers but enjoyed what was inside.
As an adult I think it's a waste of a lovely fresh pepper.
But it is true that all these ingredients make together a very tasty dish 😋
So relatable lol. The pepper part was slimy and bitter for me as a child, now i like it 😂
For those who may be curious, bahar means spice as well as spring. Baharat (bahar with -at suffix) means spices (-at makes stuff plural). It is a loan word from arabic (afaik) so yenibahar is “new spice”. Probably ottomans found/utilized this plant later on
@@owo239 I thought the Persian word for it is advieh.
Actually Bharat means India in Hindu language 😅
Kind of fallen in love with Turkey culture because of Canyaman and its food because of Refika..❤
Genius trick of using the tomato as a lid! I'm a vegetarian and I usually use chickpeas in my rice mixture in place of the meat. I start with dried chickpeas and cook them until they are just a bit underdone. They will cook the rest of the way inside the vegetable I'm stuffing and not break apart. (I have used minced seitan once or twice, but I personally like the chickpeas better.) I also wanted to let you know that I tracked down a nice big jar of Turkish pepper paste and I've been putting it in everything--yum!!!
There is a no meat version of Dolma which is called zeytinyağlı in turkish. You can replace meat with nuts and raisins exclude the pepper paste and voila the vegeterian dolma.
In Syria, the dolma is the most delicious I've ever tried. You have to use the pumpkin, you do not need to stuff it, just cut it, and add the pomegrenate molasses. I think the filling was bulgur and zucchini flesh and the squash flesh Yummy.
I m from India and from Calcutta I find that our kitchen we make dolma, koftas and yogurt bulgar dishes. Amazing Refika you so beautifully explain the importance of food n it's taste.
Believe it or not, we have Dolma in India!!!!
It is said that Armenian immigrants brought it to Bengal. The bengalis make a very nice dish with gourds called "potol". Hence, the dish is called " Potol'er Dorma"!!
A regional take of Dolma.
I am so happy to have found yet another link in our countries, and cuisines!!!
So so amazing the relationship of the cultures ❤️❤️❤️😘🙏
I had those in Istanbul years ago tried to recreate them at home got something similar but not quite the same this will be tomorrow's dinner meal! thank you Rafika and thank you Refika's team you're the BEST ! Happy holidays !
Woww! Please let us know of the end result!
This is an awesome dolma recipe! Also the version that has some cinnamon, currants and pine nuts is also very common in Turkey and is very delicious as well
I have made them yesterday and it was amazing! my husband couldn't stop eating 👍🏻
I'd like to suggest a new title for your lecture 'The Anatoilamy of Dolma'. :) Putting the joke aside, you have such a beautiful mind! A very eye opening one for people like who love seeing the rationale behind things. Thank you! I also have a suggestion about the content, can you make dishes around different types of spice, For example; turmeric. How dishes transform with turmeric, where to use it, what it does to dishes, its benefits etc. gibi konular.
ahh, I missed the Turkish recipes! So glad you're continuing to educate us on the science behind the delicious Turkish cuisine. I had the pleasure of recently visiting Turkey and trying so many wonderful dishes like Pide, so many amazingly delicious soups, and my favorites Cig Kofte, Spinach + Yogurt Meze, and the magical Salep drink. I'd so much love to try recreating them on my own. Refika, please make more Turkish recipes, we need them in our lives!! Sending virtual hugs to you and your beautiful team behind the scenes!
I will absolutely keep on doing as long as you guys keep on watching ❤️🙏
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Tomorrow my mother will cook a classic Sunday special, round zucchini dolma! She emptied the zucchini today so that she has less work to do because tomorrow she will go to the church. She uses the inside of the zucchini for the stuffing mix, rice, meat, mint onion, without tomato. She makes a lemony sauce with cornflour and the juices from the cooking of the dolma, that she serves with this dish and its magic. As you said the possibilities of dolma are endless! Try this recipe, its less complicated than the Turkish recipes but its very tasty! Kisses from Greece and happy new year!
Indeed those are perfect for dolma too. And my grandma used to cook that for us. Mom still does.
Zucchini/squash need livening up anyways, not having an interesting taste/being bland itself. It was the only way aside from making mucver from it to make her grandkids eat squashes.
Haven't heard cornflour added to it. Need to go look for the recipes to see how it's used. 👍
@@ismata3274 We cook the zucchini in a wide pot with the lid on, and at the end of the cooking time a lot of juices remain at the bottom of the pan. At the end of the cooking we gather the juices from the bottom of the pan in a seperate pan, add a beaten egg and some cornstarch (in Greece when we say cornflour we mean the cornstarch) to thicken and some lemon for the taste, if the broth is not enough you can add some water. Add black pepper and salt to taste. Just be careful when adding the eggs the broth isn't too hot so the eggs become scrabled. Cook in low fire and still continiously until the sauce thickens and doesn't taste floury. It is a very tasty sauce that you serve with the cooked zucchini, I put a lot because this acidity is wonderful with the sweet taste of this dish. I hope you will make it and like it!
@@Gotholia starch as a thickener. I suppose wheat flour would work too but yes needs more time to get rid of raw flour smell. This recipe looks very doable and sounds like it will go well. 😋😌😌😌
Thank you ☺️👍
@@ismata3274 You're welcome! I have a wheat allergy so I only use rice , corn or tapioca starch. I find corn to be the best for savoury sauces, rice starch is good for sweet sauces and puddings.
@@Gotholia oh! Wheat allergy must be hard, it's so prevalent in food......😔 You had to tweak so much recipes.... Please take care. 🙏 And thank you. 🤗
That looks amazing I like that there is not a lot of meat because this make a better priced meal and very nutritious. Thank you for all of your videos and be safe.🐞🦬🪶
Impressed the family with this recipe yesterday. This is actually nearly exactly the same as my mother in law's.
Absolutely amazing. Bravo. 👌👌👌
Greetings from Crete.
I love Crete , my grand parents’ hometown they migrated to Turkey in 30’s… I’ve visit there & amazed ❤ lots of loves
Viyana'dan selam Refika😘😘what you missed is explaining the meaning of dolma which comes from filling in Turkish "doldurmak". This explains that dolma is typical ( let's say unique taste of)Turkish cuisine. 😘😘
That’s great explanation and Turkish cuisine is the successor of ottoman cuisine which is the hybrid of Greek, Armenian (significantly) and other nations’ cuisines.Most of the time Turkish people confuse it with vine leaves tolma , which is not dolma because it is not filled but rolled in the leave. Tolma derives from the Armenian words toli or touli ( meaning grape leave) and mas ( meat). In Armenian cuisine there are at least 60 types of tolmas varying from region to region (including western Armenia that is eastern Turkey now).
In fact that has become a regional food spreading out during the ottoman period. ☺️
If Refika includes the stuffing made from vine leaves in her recipes, she should also explain that it comes from the Turkish verb "to wrap"
I love stuffed peppers, but yours took the flavors to another level. My niece and her boyfriend were over for dinner. He is not a big pepper fan and a super picky eater. He could not stop eating. In the USA with have larger bell peppers which were probably about 3 times bigger than yours. He is still raving about them a week later. Great job. Love you and your team.
Refika: I'm going to cut the recipe short.
Me: Nooooo.... I love hearing you talk 😄
Even though I'm a vegetarian, I always learn so much about cooking techniques seeing your videos!
The lecture at the beginning was chef kiss. Amazing as always Refika, I'll for sure try my best to cook this dish
❤️🙏
I love how you explained the anatomy of the dolma and how you don’t waste any ingredient or food.
I so appreciate learning from you, Rafika. I have two packages of these small green peppers in my refrigerator that I bought at my local Turkish store. I am fortunate in Germany to have many Turkish stores and shop there regularly. We love Turkish cuisine and ingredients. I will try your recipe version for dinner today. It is much wetter than what I have been doing, and I’m eager to try your recipe. Thanks to you and your team for your commitment to making and sharing your videos.
Wow! Please do let me know how it turns out! ❤️
Yabancıların mercimek köftesini çok seveceğini düşünüyorum. Vejeteryanlar etsiz köfte fikrine de lezzetine de bayılacaklardır.
Refika I love your recipe 😋. Am from Cameroon 🇨🇲. Actually am a chef. But this time I have turkish clients. Your recipe have help me so much. They are about 30 in numbers.i need your help. I have difficulties creating prefect turkish weekly menu . They love my cooking but I think I can serve them more better . Pls help a sister
We also make them in Greece.(I believe also in all Balkan nations with small differences). We call them gemista and we also stuff tomatoes and other vegetables in the same way. Here in Greece dolma is stuffed wine leaves. I like your recipe as well. Thank you for sharing ♥️👍
Well we call stuffed wine leaves as sarma (rolled).
Dolma=filling
Sarma= wrapped
That little bit of char on the top of the peppers is just perfect! So much flavor there. I love stuffed peppers, and I will be trying this recipe. Thank you for sharing, Refika!
Hope you enjoy!
I was sooooo hoping for your version of the Dolma recipe since I follow you... Not only we just got it but with a very cool introduction. This really made my day 😍. Thanks you so much!
I was always followed your Turkish channel but this is so much better! Show the world that there is more than French cuisine! ♥️♥️♥️ #Proud!
Love the cooking school vibe! We all here to learn how to cook beautiful Turkish food. Some may think there is liquid is too much, but it's need to cook the rice, and absorb all those flavors!😆
Brilliant recipe 👌 I have visitors coming next week and they enjoy when I do something different for dinner. I let you know how it turns out
Wow Refika your dolma recipe is top of the top!I cooked it today for dinner and my family loved it🙂Especially roasting the dolmas in the oven gives it incredible taste and flavour!I would say it’s the unique way you explain the recipes with all the small but important details that make it possible for us to cook such lovely dishes at home!You are fantastic! Thank you!
My pleasure 😊 So glad that all your family enjoyed it ❤️
Let's be honest I never like my mother stuff pepper.After I leave my parent's house I never eat that again.Now 20 years later I decided to make a try to your recipe and I'm so happy I did it.Not the boring thing I knew , it was so so delicious.Thank you so much for that.
This is very popular dish in Ukraine. We call it “stuffed paper” and eat with the sour cream. I adore it :) didn’t know you make it in Turkey too
In Turkey we eat with yoghurt, As Refika mentioned in this video, Turkish yoghurt is not sweet, salty and a bit sour, that goes with dolma really well!
Grew up with stuffed peppers very much like this recipe, but with fewer spices. This was in in Illinois, USA. Dolmas are a human favorite across cultures and regions for a good reason. They are great!
@@jc1865 I'm chuckling because I also grew up in Illinois--in one of the more rural areas where stuffed peppers were made with Rice-a-roni and using too much garlic is scandalous. 😂
@@VeretenoVids We didn't have rice-o-roni, but I totally here ya! I remember the first time I heard of / ate tacos --- the kits with the shells and sauce. It had to be after 1976 as my sister who made them was married. Before that day, I had never heard of tacos. Wowzers!
Made this today and it turned out awesome. My family loved it accompanied with sour cream and avacado.
My husband comes from East of Turkey and they add plenty of "sumac" to water in which they boil sarma and dolma, it's so delicious this way, one of my favourite food 😋
I love this dish. Thanks so much for teaching us the science part 💕
It looks both healthy and awesome at the time, can't wait to try that! Thank you for the great recipes as always! ❤
Once again great explanation of dolma recipe. Good job Refika. stuffed bell pepper is my favourite dish of Turkish Cuisine
Thank you so much! Glad you like it!
I feel like I just attended cooking school, and not just any one but the one with the best teacher! I am learning so much about cooking in general through your videos as well as about amazing Turkish food. I've had stuffed peppers before but never like this. I love the way they are cooked in the sauce, I love dishes that are cooked like that and I can almost (if only) taste your dish here. This student is excited about the next lesson already. 🍽👏
Wonderful and fun, as always. I never understood before why onions make just about every savory dish better!! 💕
Right?!
I love the lecture part!!! Such a cool addition!! ♡♡♡♡ plus i love watching all of you just take such joy in food and the pleasure it give you to make it and these video's, thanks for sharing ♡♡♡
This is next level! Thanks for introducing me to this :D I like stuffed peppers but sometimes they can be boring…this looks amazing!!!
Interesting! We have the same concept in Bengali cooking (in the eastern part of India) and we call it 'DORMA' !
Interesting! So many common techniques and recipes we have!
Probably brought in by the turks and armenians. The turks did rule Bengal for a considerable time before Murshid Quli came over, so there's definitely that.
@@poornabanerjee Yeah, there is high chance of that..
This looks delicious! It's pretty much the same recipe I have made for decades. We don't usually serve it with yogurt but I am going to try that next time. I love your enthusiasm for cooking and sharing your knowledge!
Just loving your anatomy lessons, can we please have them for every recipe. I could quite honestly listen to you all day. Also looking great in the tan shirt, truly suits you but then you always look amazing!
Much love for a very merry Christmas x
Noted! Merry christmas!! ❤️
Thank you! I appreciate the wway you give reasons for each step--it teaches us .
Thank you for highering up my understanding of cooking!
Yum, yum, yum!!! Stuffed peppers are quite popular here in my part of the world, too. I love them, but also enjoy stuffed grape leaves. It's getting cold here and this is the kind of warm comfort food that hits the spot.
Love 💕 love 💕 love 💕 this video! My mom always made stuffed peppers when I was growing up, and now I make them as well. I frequently use shredded chicken that has been poached and cook it with sour cream, tomato sauce, spicy peppers, and herbs. I learned a lot from your video, and think you’re an amazing chef and person. I studied sociology for one of my degrees, and we frequently discussed collectivistic and individualistic societies, and I love how you apply that theory to food. Can’t wait for your next video🕊
Great video! I've never measured when I make dolma, so that was fun, and I never thought to put it in the oven, so I'm going to try that next time, for sure.
I’m always amazed at the depth of Refika’s knowledge, and how she makes it understandable even to people like me, with very little background in cooking. I learn something interesting from all her videos that I can apply to whatever I want to cook.
Your food reminds me of when my grandparents were alive and my family spent every Sunday together. We would eat dolma, cabbage rolls ,pickled vegetables shish kebab ... etc, etc, too many delicious things that I can't spell. I'm old too now, but I remember the tastes and the smells.. with a smile, and a tear 💧.. thankyou, I do love to watch you ALL.. Sylvia 😘 🇦🇺
Falling in love with Turkish food after watching your videos.
What an amazing teacher u r
Seeing Refika always makes me happy. Everything is easy to understand and downright satisfying to watch YuY
I like this video so much that I would not mind if you open every video with the same kind of explanation of the "theory" behind the dish. You are so interesting, and so compelling, that I would gladly watch an additional 15 or 20 minutes to each video. Go ahead, make each video an hour. I would not mind. I would be a much better cook, and I would enjoy my cooking even more than my eating, I think. Well, maybe I would enjoy them equally. Big hugs for all of you from me. You make me want to go to Turkey very much.
Oooh Refika...I looove Dolma....I will dedinitely try this...so easy!! Thank you❤🇩🇿🇨🇦
Looks great!
Looks very delicious, thank you🥰
My absolute favorite dolma recipe. Thank you!!!!
Thank you for your explanations. I have made stuffed peppers before but always partially cooked the rice. I like this far better and look forward to making them again.
Fantastic!!! You made me very hungry!!! Kudos!!!
We call it ,,filled peppers "and we use the same ingridients.Thanks a lot and greetings from Montenegro 👋
dolma literally means filled in turkish too😌
@@happylifewithdiana yes 🙂we have a lot in common with the Turks because they have been in the Balkans for 500 years.
@@draganamitrovic4614 yes. Turkey has 15 million people came from Balkans with various backgrounds throughout last 100 years as well so we have other food that belong to Balkans. Its yummy
Excellent explanation, and mouthwatering dish! Refika, before I starting watching your videos I never thought about "balance" in cooking. Can you believe it? Now I think about it ALL the time, even for the simplest meal. Thank you!
Wonderful video full of teachings, colors, taste and love ❤ thank to the whole team for these great videos you make each time. I learn so much with you and my love for good cuisine increases each time. Love from a Moroccan girl from Paris 🥰
Yummm😋 my recipe is the same as yours just I add a little turmeric and dill. Dolmas in yogurt sauce is soo delicious too!. Love your recipe❤️
It was such a wonderful experience while cooking following your recipe (method) and what a delightful dish it turned out to be!! Bravo to you and your energy🎊 Thank you so much!
🇮🇳🇹🇷
Omg it looks wonderful!
I’m getting this starts right now. As always thank you for the inspiration Refica. 🙂❤️😘
Your description of the anatomy is brilliant!
Oh. My. Heavens! I can’t wait to make and eat this. I don’t eat meat but will substitute mushrooms or lentils. You are a genius!
Thank you very much for this.
Definitely something I'll try for my family.
Looks delicious! And easier than the way I make it which is cooking the rice and blanching the peppers first. This looks so much better. 😘
Thank you for sharing the anatomy of a dolma. I was very confused about what dolmas were and you have cleared that up for me. Your stuffed pepper dolmas look absolutely delicious. Blessings and thanks for your whole crew.
Glad it was helpful!
You need to make a cook book with all your recipes please! I watch your videos and cook your dishes love them!
This is the best recipe of Dolma I’ve ever seen! So well explain and delicious!❤❤
I love how you explain each with such passion ☺
Magnificent ..yummy! Thank you ❤
In Rumania we make stuffed peppers ❤️, exactly like this. When we fasten they are without meat, butter, sour cream...
👏👏👏👏👏👏👏For the Master clase!
Can't wait to make these delish Dolma ! Thank you dear Refika
I just started following your videos...I'm from Australia...and love all your recipes...the way you explain everything in detail... it's amazing and so clear... I will definitely start cooking your amazing dishes... And it's a plus that I love & enjoy Turkish food and culture ..thank you and your crew for all your videos ... Keep doing what you're doing ...so enjoyable 👍😊
A delicious recipe with sociological precepts. There is hope for the world. Thank you Refika and team.
Amazing explanation! Love it!
I love this kind of recipes. Thanks!!! Great teacher!
Glad you like them!
This is such a delightful video!!!!! I have learned so much from you.
Thank you for the interesting introductory. Love your fun and informative channel!!🧡😋🧡
The best!
My favorite is eggplant dolma but my husband loves the pepper. I never put it in the oven before and will me trying it soon. Cooking it on the stove and than baking it in the oven made it look more delicious.
What a wonderful lady you are , passionate cooking in all your videos, you’ve turned me to another style of cooking, thanks very much, have a wonderful Christmas, wish I was coming to your house 🤘🏻😎🤘🏻
Compliments for this video i’ve never seen such a good and informative cooking video
Have to try this. Thanks.
Yummy 😋
Looks delicious 🤤👌🏼
This looks amazing! Was surprised by the amount of oil.
My mouth was watering!
Wow ! Totally delicious! I was drooling