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 🫂 🤗 ❤ 🇬🇧
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 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.
@@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 :)
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.
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 ❤
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.
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
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 😍❤️❤️🫶🏾🫶🏾
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.
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
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 😋
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 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.
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 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.
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!😆
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!
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 !
I made this recipe last night and was absolutely delighted with the results! Very delicious! Everything was in perfect balance. The only things I did differently was: - substituting the pepper/capsicum paste with vegetable paste because I couldn't find any pepper paste to purchase - cooking the dolmas entirely in the oven because I don't have a stove-to-oven cookware. I just covered the oven-dish with foil for the first 30 minutes and then took the foil off for the rest of the time. This recipe is a definite keeper! Thank you for sharing it with us 💕 🫑🍅 💕
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. 🍽👏
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.
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.
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.🐞🦬🪶
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.
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.
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 ♥️👍
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!
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.
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.
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.
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
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🕊
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!
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.
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. ☺️
@@levongeorge6677 I don't know the source of your claim, but it has nothing to do with the facts. Turks never call stuffed vine leaves as dolma. Stuffed cabbage, stuffed vine leaves are called sarma, which literally means something wrapped or something rolled. However, many nations that took sarma from Ottomans wrongly call it dolma.
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.
A.M.A.Z.I.N.G. The way you used tomato slices as lids❣️ Your Anatomy Lesson- Adult story-time peppered with love and passion for food. Such a truly lovely recipe and video. Seasons Greetings to all of you. I admire and appreciate you more than you could ever know.
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 😘 🇦🇺
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 🥰
Another great recipe. I made it vegan by leaving out the meat and substituting soy curl crumbles. I also left out the olive oil for health reasons. It is an outstanding recipe and easy to make.
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 🤘🏻😎🤘🏻
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 recommend you try zucchini/squash? too. yes eggplants, onions and tomatoes can be stuffed just like this too but it's best to start with peppers and then zucchini(squash?). the long ones, I am not sure of the names. then others.
@@ismata3274 thank you very much. i will start with peppers. i hope i will get the green pepers this week at the turkish market. by experince those ar more tender as the ones i get in the regular markets here in germany.
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! 🇮🇳🇹🇷
En cada video te superas Reffika. Me ha encantado tu explicación. Estoy deseando hacerlas. A ver si consigo los pimientos del tamaño adecuado. Sorry for usung spanish, but my english is not good enough. I love your videos but you are always improving and the last is always better than the previous. I'm deligthed with your explanations
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!
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
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 👍😊
I am Dolma’s expert in our families 😜 I make the most delicious Grape leaves Dolma, Cabbage Dolma, Eggplant Dolma and Bell pepper and tomato Dolma which is too close to your recipe… whenever I invite guests in my home, they place order for DOLMA 😉 no doubt this is the best dish you ask for. God bless Refika 🙏🏻
I wonder if you could use lentils in place of the meat, and would you cook the lentils first? Maybe soak them? This is a wonderful technique and I look forward to trying it soon! Your illustration and explanation in the beginning really helped me get my mind around how it works, so thank you for that bit of education.
You can just not put meat too. Maybe increase the onion if you like and spices again if you like. Use olive oil. And get yalanci dolma. A suitable for vegetarian option. An option that mothers cook for their university student children to eat at their dorms too. Because since it's meatless, it's easy(spoilage wise) to carry while traveling if you cool it down good. Mom used to make this for us. And boreks. They're good travel food too. Especially if they're seed boreks, like susam or hashas, or katmer meaning has only oil/butter, they(boreks) stay good a few days. Our neighbours have cooked yalanci dolma, lentil borek and hashas borek for us when we were carrying our house to a different city, to eat when we get to our house, as travel food. May god bless them. And not having the kitchen in working order at midnight when we got to our new home, they were a lifesaver. But cool down the yalanci dolmas, it must be cold for travel. And this type of dolma is best served cooled down anyways, unlike the meaty version shown in the video. And eat in that day.
@@ismata3274 This is excellent information, thank you! I love a food that can travel, even if I'm not exactly traveling anywhere at the moment. :) When summer comes, maybe I will make some of these things for a picnic up in the mountains.
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
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 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. :)
Kind of fallen in love with Turkey culture because of Canyaman and its food because of Refika..❤
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 :)
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.
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!
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.
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 😅
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 😍❤️❤️🫶🏾🫶🏾
I have made them yesterday and it was amazing! my husband couldn't stop eating 👍🏻
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
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 was always followed your Turkish channel but this is so much better! Show the world that there is more than French cuisine! ♥️♥️♥️ #Proud!
My absolute favorite dolma recipe. Thank you!!!!
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 😂
I love how you explained the anatomy of the dolma and how you don’t waste any ingredient or food.
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 🌻
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.
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 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! ❤️
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!😆
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 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!
Made this today and it turned out awesome. My family loved it accompanied with sour cream and avacado.
Looks amazing!
I made this recipe last night and was absolutely delighted with the results! Very delicious! Everything was in perfect balance.
The only things I did differently was:
- substituting the pepper/capsicum paste with vegetable paste because I couldn't find any pepper paste to purchase
- cooking the dolmas entirely in the oven because I don't have a stove-to-oven cookware. I just covered the oven-dish with foil for the first 30 minutes and then took the foil off for the rest of the time.
This recipe is a definite keeper! Thank you for sharing it with us 💕 🫑🍅 💕
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. 🍽👏
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.
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.🐞🦬🪶
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.
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.
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
The lecture at the beginning was chef kiss. Amazing as always Refika, I'll for sure try my best to cook this dish
❤️🙏
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 ❤️
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.
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.
Seeing Refika always makes me happy. Everything is easy to understand and downright satisfying to watch YuY
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!
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!! ❤️
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🕊
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
Oooh Refika...I looove Dolma....I will dedinitely try this...so easy!! Thank you❤🇩🇿🇨🇦
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!
Wonderful and fun, as always. I never understood before why onions make just about every savory dish better!! 💕
Right?!
This recipe is a must cook right away!!! 🤩👌...thank you for sharing guys you are amazing 😘
Our pleasure! Please let me know of the results! ✨😘
You need to make a cook book with all your recipes please! I watch your videos and cook your dishes love them!
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.
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"
@@levongeorge6677 I don't know the source of your claim, but it has nothing to do with the facts. Turks never call stuffed vine leaves as dolma. Stuffed cabbage, stuffed vine leaves are called sarma, which literally means something wrapped or something rolled. However, many nations that took sarma from Ottomans wrongly call it dolma.
This is next level! Thanks for introducing me to this :D I like stuffed peppers but sometimes they can be boring…this looks amazing!!!
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!
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.
Your description of the anatomy is brilliant!
Falling in love with Turkish food after watching your videos.
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!
Fantastic!!! You made me very hungry!!! Kudos!!!
I've been doing this for years, but have never thought about these basic principles. Thanks for that!
Thank uuu 😘
A.M.A.Z.I.N.G. The way you used tomato slices as lids❣️ Your Anatomy Lesson- Adult story-time peppered with love and passion for food. Such a truly lovely recipe and video. Seasons Greetings to all of you. I admire and appreciate you more than you could ever know.
Wow ❤️🙏 Thankyou so so much for this beautiful message...
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 😘 🇦🇺
Thank you for highering up my understanding of cooking!
Thank you! I appreciate the wway you give reasons for each step--it teaches us .
Yabancıların mercimek köftesini çok seveceğini düşünüyorum. Vejeteryanlar etsiz köfte fikrine de lezzetine de bayılacaklardır.
Just when I thought it couldn‘t get any better ..- yummm
This recipe really is a keeper 😍
As is this channel ;)
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❤️
Another great recipe. I made it vegan by leaving out the meat and substituting soy curl crumbles. I also left out the olive oil for health reasons. It is an outstanding recipe and easy to make.
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 🤘🏻😎🤘🏻
It looks both healthy and awesome at the time, can't wait to try that! Thank you for the great recipes as always! ❤
A delicious recipe with sociological precepts. There is hope for the world. Thank you Refika and team.
Very well done! Good explanation of the process and the variety of ingredients!
Glad you liked it!
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 💕
Until today, i knew dolma as the wine leaves rolls.
Amazing what dolma could be. Nice there is somebody sharing this wisdom.
Thank you Refika.
I recommend you try zucchini/squash? too. yes eggplants, onions and tomatoes can be stuffed just like this too but it's best to start with peppers and then zucchini(squash?). the long ones, I am not sure of the names. then others.
@@ismata3274 thank you very much. i will start with peppers. i hope i will get the green pepers this week at the turkish market. by experince those ar more tender as the ones i get in the regular markets here in germany.
Afiyet olsun ☺️
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!
🇮🇳🇹🇷
What an amazing teacher u r
It looks delicious 😍 🤤 can u also make sarma please?
I just drooled on my keyboard!
Compliments for this video i’ve never seen such a good and informative cooking video
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. 😘
This looks amazing! Was surprised by the amount of oil.
My mouth was watering!
En cada video te superas Reffika. Me ha encantado tu explicación. Estoy deseando hacerlas. A ver si consigo los pimientos del tamaño adecuado.
Sorry for usung spanish, but my english is not good enough. I love your videos but you are always improving and the last is always better than the previous. I'm deligthed with your explanations
Pepper paste is a magic condiment
I grew up with these weekly.
I am a new person on your TH-cam
I love how you explain all sorts of food and I love your receipts, you have a natural ability in dealing with food.
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!
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
I am used to grape leaf dolmas served cold. These look fantastic!
Thank you very much for this.
Definitely something I'll try for my family.
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 👍😊
I am Dolma’s expert in our families 😜 I make the most delicious Grape leaves Dolma, Cabbage Dolma, Eggplant Dolma and Bell pepper and tomato Dolma which is too close to your recipe… whenever I invite guests in my home, they place order for DOLMA 😉 no doubt this is the best dish you ask for.
God bless Refika 🙏🏻
This is the best recipe of Dolma I’ve ever seen! So well explain and delicious!❤❤
Excellent chef rafeaka👍👍👍👍👍🇵🇸🇹🇷♥️🇹🇷🇵🇸♥️love Turkey♥️
Thank you for the interesting introductory. Love your fun and informative channel!!🧡😋🧡
I wonder if you could use lentils in place of the meat, and would you cook the lentils first? Maybe soak them? This is a wonderful technique and I look forward to trying it soon! Your illustration and explanation in the beginning really helped me get my mind around how it works, so thank you for that bit of education.
Yes you can
Cook the lentils for 8 minutes and add it to the mixture after it coolsmdown and add 1 tablespoon of buttermtoo
You can just not put meat too. Maybe increase the onion if you like and spices again if you like. Use olive oil. And get yalanci dolma. A suitable for vegetarian option.
An option that mothers cook for their university student children to eat at their dorms too. Because since it's meatless, it's easy(spoilage wise) to carry while traveling if you cool it down good. Mom used to make this for us. And boreks. They're good travel food too. Especially if they're seed boreks, like susam or hashas, or katmer meaning has only oil/butter, they(boreks) stay good a few days.
Our neighbours have cooked yalanci dolma, lentil borek and hashas borek for us when we were carrying our house to a different city, to eat when we get to our house, as travel food. May god bless them. And not having the kitchen in working order at midnight when we got to our new home, they were a lifesaver.
But cool down the yalanci dolmas, it must be cold for travel. And this type of dolma is best served cooled down anyways, unlike the meaty version shown in the video. And eat in that day.
@@Refika Thank you! I look forward to trying this!
@@ismata3274 This is excellent information, thank you! I love a food that can travel, even if I'm not exactly traveling anywhere at the moment. :) When summer comes, maybe I will make some of these things for a picnic up in the mountains.
This is such a delightful video!!!!! I have learned so much from you.
In Rumania we make stuffed peppers ❤️, exactly like this. When we fasten they are without meat, butter, sour cream...
👏👏👏👏👏👏👏For the Master clase!
Yummy 😋
Looks delicious 🤤👌🏼