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Greek Dolmades – Stuffed Vine Leaves | Akis Petretzikis Kitchen

Hello, lovely people of YouTube and
welcome back to my kitchen!
Today I have a very Greek, vegan, healthy and tasty recipe for you!
Actually, I’m going to make stuffed grape vine leaves known as dolmades!
Can be served as an appetizer or a main
a very tasty traditional Greek dish.
And let’s start preparing the spring onions.
They are a lot but we need all
these for this recipe, so start slicing…
When you finish with the spring onion,
carry on with the onion cutting into cubes.
After the onion, mister garlic…two cloves of garlic
just simply slice them…
I need a pot and I will add all these veggies inside.
I will add the half olive oil inside
this pan, 125 ml…
Put it on low heat, low to medium and let them caramelize for at least 10 to 15 minutes.
My veggies are ready! You can actually smash them with the spoon…
They become so soft, so tender and so tasty!
Now, I will add the rice…
You can use any rice for risotto and give a nice color to the rice.
Saute for at least 2 minutes until the rice becomes golden brown.
Can you see this nice color of the
It means that the rice is ready!
Add the water…
Cover the pot, lower the heat and let it
simmer for 5 minutes.
After 5 minutes, all the water should be evaporated so…
take it off the heat and set it aside.
Now, it’s time to chop a lot of herbs for this recipe and I have lovely dill,
lovely coriander…
and I will start chopping them.
Dill, coriander…
I love this recipe because it has so many herbs!
It’s actually so simple but so so tasty…
and we need a lot a lot of mint.
all these lovely herbs…the zest of 2 limes
and add all these herbs to the pan.
Mix them, and it smells so delicious…
Now, salt and pepper…
Mix again…
It’s time to prepare the pot. Here, I
those lovely leaves! These are vine leaves, you can find them in big supermarkets.
Just wash them very well and you can
use them straight ahead. Now,
I will make a little bed on the bottom of the pot, four to five leaves should be enough…
And this will avoid dolmades
to get burned during cooking.
Now, four to five slices lemon…
and one and a half lemon, only the juice.
Can you see this lovely bed here? This
will give flavor all the time
during cooking to dolmades. Now, there are two
sides for the vine leaves…
the rough one and the good one.
We’re using the rough one to stuff…
this one, only for presentation.
We are taking
a spoonful of the stuffing…
add it here…
and we start rolling. Then, we turn the
sides in and we carry on rolling.
And the first one is ready!
Let’s carry on with the next one…
and the last one, and keep them tight so they will not
open during cooking.
Now, I have the rest of the olive oil and I will add it now…
I will put some weight on the top because
if I will not put any weight,
then the dolmades will start dancing
inside the pot during cooking,
we don’t want the dancing, we just want to cook
properly. So,
put the weight on top and cover with some water…
And…put it on medium heat and cook for
approximately 40 to 50 minutes.
If you see that the water has run out, you can
add some more.
After 40 to 50 minutes, the dolmades will be ready
and I will serve them just with some yogurt and some herbs.
My dolmades are ready!
They have completely cooled down and after that,
you can store them into the fridge for
at least 3 to 4 days. And now, it’s time
to serve them.
I have some…
French yogurt…
No, just kidding! Of course, it’s Greek…
and I will add 3 to 4 pieces of dolmades, can you see that?
This is amazing!
You can serve it as
an appetizer or as a main dish…
It’s up to you! Some lemon wedges,
some herbs…
of course some Greek olive oil,
some pepper,
and this dolmas is for me…
and if you like this recipe, please subscribe to my channel…
It’s free!
Comment underneath the video and
share this lovely recipe with your friends!
Till next time, bye bye! Yia sas!

Randall Smitham



  1. I AM Posted on December 12, 2018 at 5:23 pm



  2. David Barnes Posted on December 21, 2018 at 4:22 pm

    @Akis was the rice put in uncooked? Or was it cooked? Thank you

  3. Sara Delic Posted on December 24, 2018 at 12:30 am

    Just shut up and enjoy the recipe… this man works his ass off with these videos. This dish is made in Greece,Turkey,the Balkans and Arab speaking countries, in no particular order! It’s fucking delicious and that’s all that matters. For anyone who cares about the history they can do their own research. Please have several seats.

  4. Emily Rose Schmid Posted on December 24, 2018 at 7:30 pm

    How is it greek when the word of "dolma " is turkısh by itself ? You can not say this

  5. Un om Posted on December 25, 2018 at 11:59 am

    Here in romania we do it bigger and with paprika and other condiments,pork meat,we add smoked pork meat,we don't use lemons and we use tomatos and tomato juice.

  6. Tash Jansson Posted on December 31, 2018 at 3:15 pm

    just made these! they're cooling down at the moment. but I forgot to re-watch this video beforehand and strayed, forgot the cilantro completely! the perfect excuse to try again next week 😉

  7. Penny USA Posted on December 31, 2018 at 6:42 pm

    Being Greek this was my favorite meal Yia Yia and Thea always had them cooking I'm making them right now except I am doing the meat one's I enjoyed the video Happy New Year!

  8. Rani Rani Rani Rani Posted on January 1, 2019 at 8:38 am

    woooow so 😋😋😋nice

  9. Zhōu yǔ Qiáo Posted on January 3, 2019 at 2:27 pm

    Is basmati rice good for this?

  10. Kate Carpio Posted on January 17, 2019 at 3:17 pm

    Hi.. can i use thai jasmine rice?

  11. Alexis Zee Posted on January 20, 2019 at 2:24 am

    bravo. Akis …one don't you all down below follow someone who is doing cooking from the countries you are talking about …seriously grow up

  12. Jessica Rabbit Posted on January 27, 2019 at 11:50 pm

    Legend 👏😋

  13. king pin Posted on January 28, 2019 at 8:41 pm

    I love these things. I make them the same but with added ground meat and they are cooked in a basil tomato sauce. I douse them with lemon when done and eat them with some kolokasi.

  14. Ahmet Karapinrar Posted on January 29, 2019 at 12:13 am

    i think greek simply stole wrong one because it is not dolma which greek just took it from turkish and add "des".
    We dont call this dolma, we call this "sarma" "which means rolls" got it
    "dolma" means fills as you fill stuff in to bell pepper.
    there is no such a thing "dolmades" which make doesnt sense any mean in greece.

  15. Damian D. Posted on January 31, 2019 at 10:13 pm

    "they start dancing" :))))) 😂 He is an entertainer!

  16. vijesh vijesh Posted on February 3, 2019 at 6:22 pm

    We don't want dancing 😂😂😂

  17. Alex Burton Posted on February 6, 2019 at 3:13 am

    It is not Greek recipe dumbass. It is Turkish recipe.

  18. MrsGaroline Posted on February 7, 2019 at 5:38 pm

    This chef is fantastic! Even my boys, 10 and 14 enjoy watching his clips. The recipes are very easy to follow and enjoyable to make!

  19. M Stevenson Posted on February 8, 2019 at 8:37 am

    This looks so good! I’m going to try your recipe this weekend. You are so charming!

  20. Mustafa Çandır Posted on February 20, 2019 at 8:09 am

    Its not Fucking GREEKS ITS FRIM TURKEY !!

  21. Adelina Docanto Posted on February 21, 2019 at 3:38 am

    Thank you so much for sharing your knowledge on how to make stuffed grape leaves I love them I like your recipe I'm going to try it… only thing can you get rid of the music? To loud..

  22. Jun Acero Posted on February 22, 2019 at 9:05 am

    Be Greek and be proud!! Opa Akis!

  23. Gd Mn Posted on February 25, 2019 at 1:12 am

    You are thief. This is belongs to Turkish cuisine. You just copy us because you dont have good foods. You introduce our perfect foods to world, but you can not say greek dolma. This is Turkish dolma or sarma.

  24. FurMan4U Posted on February 25, 2019 at 5:46 am

    Akis couldn't be any more funny, charming and sexy.

  25. Prakash Kumar Shee Posted on February 26, 2019 at 6:55 am

    Do you buy olive oil in tankers??

  26. contTrebizond Posted on February 27, 2019 at 7:10 pm

    omg they call "dolma" as "greek dolmade" wtf???

  27. Samet Koçak Posted on February 27, 2019 at 7:48 pm

    Look on Wikipedia dolma is %100 Turkısh puhahajahaha 😀

  28. Robot Sofya Posted on March 4, 2019 at 7:16 pm

    Dolmades haha dolmades comes in Turkish language "dolmak" it mean rice fill in leaf

  29. oktay okul Posted on March 6, 2019 at 9:02 pm

    You know… Even the word "dolma" is Turkish…

  30. Sun Fellow Posted on March 8, 2019 at 2:28 am

    How can you cook rice for only five minutes?

  31. Enes Uzun Posted on March 8, 2019 at 5:43 pm

    This is turkish food asshole

  32. Ele Edris Posted on March 12, 2019 at 12:14 am

    Thank you your amazing love your dolma👍

  33. rabia rao Posted on March 12, 2019 at 1:15 pm

    Nice I will try this

  34. Mariann Simms Posted on March 14, 2019 at 10:52 am

    You are the most personable and fun cook who I have ever seen before. I rate you one notch below Alton Brown and, seriously, that's saying a lot. I wish you were extremely famous because I could watch you all the time. You seem to really love what you are doing and it draws the viewer in — that's what makes a great television personality. I am making dolmades right now (yes, it's nearly 6:00 a.m. and it's our dinner — we eat super late) — your recipe. I am only saddened by the fact my grape leaves were so tiny (I bought a jar of them) and they were never this small before. I have leftover rice that I am frying up to go with it.

  35. damn son these bitches want sum Posted on March 15, 2019 at 11:49 am

    Buda mı yunan amk

  36. damn son these bitches want sum Posted on March 15, 2019 at 11:51 am

    Armenia calles it tolma
    Lebanese calles it dawali
    Turkey calls it sarma,dolma
    Azerbaijan calls it dolma
    Greek calls it dolmade
    Syria calls it yalani
    So whose dish is it?
    They all say it's their tradition.

  37. Anstria Tarot Posted on March 16, 2019 at 1:57 pm

    The rice didn't get golden brown when you added the water, it was still perfectly white. Also if you waited til the ice was golden the onions would have been burnt or overcooked. You lost me at the coriander, which I hate; I usually sub parsley for it. I looked this up because I have an absolute forest of wild grapes and wanted to do something with the leaves, which are a lot smaller than the ones used here. I don't care if it's authentic btw – I just want to do something really tasty with the leaves. Not sure I'd like mint in there either…anyway thanks for the demo with the rice and onions, even that alone might be good.

  38. yankeydoodle101 Posted on March 19, 2019 at 4:10 pm

    Does he use enough lemon juice I thought you need more.

  39. WowplayerMe Posted on March 21, 2019 at 3:16 am

    I'm an American who has Italian & Jewish ancestry and I love these. I don't care where they originated from! I'm happy I found this recipe, going to make them as soon as I can.

  40. Preston Bagrationi Posted on March 21, 2019 at 4:50 pm

    Turks allege it is a Turkish dish…..the same way they call current occupied Greek, Kurdish and Armenian lands as Turkish.
    After you kill 1 million Greeks, 760,000 Assyrians, 148,000 Kurds, and 1.5 million Armenians…SURELY you can claim the vanquished people's cuisine as your own.

  41. Jon Lin Posted on March 23, 2019 at 8:27 pm

    I wanted to see them dance.

  42. Veronica Treminio Posted on March 28, 2019 at 8:16 pm

    I wish you’d put the ingredients under the description

  43. Veronica Treminio Posted on March 28, 2019 at 8:16 pm

    I wish you’d put the ingredients under the description

  44. Halm Get Posted on March 29, 2019 at 11:15 am

    The origin of this food is actually uncertain. But most probably it is from Turkey or Greece. Because when we observe the history of this dish it gives us a conclusion that mostly Turks and Greeks used to make it and as turks and greeks live in the same region it is nonsense to discuss its origin. But in my opinion neither Turks nor Greeks can say that Sarma or Dolmades is theirs

  45. Halm Get Posted on March 29, 2019 at 11:19 am

    And also Arabs, Africans etc all know this food from Turks or Greeks. It is not so possible that they have invented this food.

  46. Fuat Mehmedov Posted on March 30, 2019 at 11:01 am

    Im From Azerbajian dolma is Azerbajian Turkey food orginal asian food

  47. Paul Russell Posted on March 31, 2019 at 9:11 am

    Nice video! 👌

  48. Fernando Carretero Posted on April 3, 2019 at 11:40 pm

    What's the taste of grape leaves like? I read it's a bit bitter, but I was wondering if after cooked they taste well. Thank you.

  49. Linda Gens Posted on April 6, 2019 at 2:28 pm

    Looks great.

  50. Na Sha Posted on April 14, 2019 at 12:08 pm

    Seems delicious. I want to try!!

  51. YT Pjohn Posted on April 18, 2019 at 6:34 pm

    Milas kai aglika? "😅

  52. Lia Yang Posted on April 22, 2019 at 6:33 am

    needs more olive oil!!!!

  53. Yunes Kavak Posted on April 28, 2019 at 8:51 am

    We make the real dormades… you piece of SHIT!!!!!!!!!!!!!!!!!!

  54. outlaw312 Posted on May 1, 2019 at 7:35 am

    I made them yesterday and like you said Akis, perfection , so tasty and delicious. Looking forward to make the next recipe from your kitchen!

  55. Diabetes Potato Posted on May 8, 2019 at 10:59 am

    I come because of rubby rose IG story

  56. mjfdhxb Posted on May 12, 2019 at 5:02 pm


  57. Farzana Posted on May 14, 2019 at 6:01 pm

    In Bulgaria we call this "sarmi". I know that many countries have similar dish and I dont care where it originated from. I just enjoy it, so delicious!

  58. Idaly Aleman Posted on May 17, 2019 at 1:06 am

    I love these grape leaves . My first time having them was last month in San Diego and I fell in love with them. I’m going to try to make them thanks 🙂

  59. ELVISRN1 Posted on May 19, 2019 at 1:02 am

    wal -mart and giant does not have the leaves. pisses me off.

  60. Mariana Mihai Posted on May 21, 2019 at 4:37 am

    how much rice did you use for this recipe ?

  61. gulmina khan Posted on May 21, 2019 at 6:28 pm

    What kind of extra small rice is this?

  62. Lourdes Mohammadine Posted on May 22, 2019 at 10:36 pm

    Oh my god they look delicious…..yummy

  63. Franka the butterfly Posted on May 25, 2019 at 10:57 am

    we make a different version of these in Iran too!

  64. Tibelle Rose Posted on May 25, 2019 at 11:01 pm

    turkish food forever 🇹🇷

  65. ceystar Posted on May 27, 2019 at 7:56 pm

    Sorry but thats turkish food

  66. Roshi Rae Posted on June 1, 2019 at 1:02 am

    Persians have this too I am greece now and havent had dolma in years! I am so happy its also in Greek cuisine! Eating it now 😁

  67. G.D. Romanov Posted on June 2, 2019 at 12:31 pm

    This is how I make it too!

  68. taylorcb77 Posted on June 5, 2019 at 8:22 pm

    I don't care where they come from, i just want a beautiful man to make them for me…haha

  69. Ninagalina Fit Mama Wellness Coach Posted on June 9, 2019 at 11:51 pm

    Love to see different versions of such well known dish….the flavs used are very much Greek and I personally love it. I love your personality and keep up the awesome job👍

  70. Marlie Posted on June 13, 2019 at 8:23 pm

    I would love some thank you 😃

  71. Shanti Dharan Posted on June 18, 2019 at 5:24 am

    W0W 😏😏

  72. Nobody Posted on June 19, 2019 at 9:37 pm

    This is Turkish food
    Greeks are thief

  73. C G Posted on June 21, 2019 at 11:37 am

    Luv the accent & thanks for sharing this recipe 🙏🏻

  74. Md Israfil Posted on June 24, 2019 at 8:07 pm

    but why u not put more sour?

  75. Dilek Yüksel Posted on June 26, 2019 at 1:37 pm

    Hey Guyss
    "Dolma" Turkish word .
    Greeks added "es" SUPRISEE DOLMADES WHAT !?

  76. Alp Turan Öztürk Posted on June 28, 2019 at 7:56 am

    lan puşt 82 atina olum

  77. Carmelita Pruna Posted on July 1, 2019 at 10:23 am

    I love this kind of food, this is one of my favorite food, since I'm working at ksa….

  78. Carmelita Pruna Posted on July 1, 2019 at 10:27 am

    wow, so cool chif, a healthy food originally from middle east.. and my favorite

  79. نوال BaBa Posted on July 1, 2019 at 8:39 pm

    دولما باسمتا 😋

  80. yusufMakes Posted on July 2, 2019 at 7:18 pm

    It's Turkish sarma.

  81. dusshan1 Posted on July 3, 2019 at 6:33 pm

    mr GARLIC !! 😀 hes most important in de kitsen!! but now seriously, great video man 🙂

  82. Tefta Xheka Posted on July 3, 2019 at 8:24 pm

    Very very nice kukeng and beautiful I lerning very thinks here ! Thank you staar greatengs *

  83. fgtboss boss Posted on July 5, 2019 at 5:02 am

    Ok i see greek version of dolma cool!

  84. Ms Iam Everythang Posted on July 5, 2019 at 4:38 pm

    Nice video, I love these tasty treats, thank you the sexy and easy way your prepared these.

  85. ozer ilhan Posted on July 6, 2019 at 12:07 pm

    Please be a little bit creative and invent a greek name to this traditional greek food instead of using Turkish word. Hahaha.!! Dolma means = stuffed in Turkish. However it doesn't mean anything in greek. Nothing…

  86. Meh Posted on July 7, 2019 at 5:55 am

    Is all the water absorbed/evaporated? Or did he drain it off-camera? Can anyone suggest things to add to the rice mixture so it's not as rice-heavy? I'm diabetic, so I can't eat that much rice. (And I'm also vegetarian, so I can't just add lamb lol)

  87. MarineRkail Posted on July 8, 2019 at 2:06 pm

    I made it and it turned out amazing. Thank you !

  88. UpsyDaysy Posted on July 12, 2019 at 11:14 am

    …aaaaand suscribed!!!

  89. guillermija Posted on July 14, 2019 at 1:09 pm

    Greek yogurt seems very vegan

  90. don cherry Posted on July 14, 2019 at 4:48 pm

    Can I use the leaves from the grape vines at my home? is there anything that needs to be done to them?

  91. Paola Ochoa Posted on July 15, 2019 at 4:45 am

    Not-mexican tamales

  92. Jen Batten Posted on July 16, 2019 at 12:54 pm

    Can I eat them and the chef. With love from Australia.

  93. Pay2Build Posted on July 18, 2019 at 10:38 am

    Dolma is turkhish and dolma is turkhish word

  94. Iridescent Aurora Posted on July 19, 2019 at 7:08 pm

    The grocery store that I work at has both a salad bar and an “olive and anti-pasta” bar. There’s dolmades on that bar, they’re delicious, and I wanted to find a recipe for them. I think this is the right one, looks like it has the right ratio between rice and other stuff. The Lebanese one looked like it had way too much parsley…

  95. Martin Winter Posted on July 20, 2019 at 9:37 pm

    Wow, that's a heart attack amount of oil… not sure if you can still call this healthy

  96. 519 Forestmonk Posted on July 28, 2019 at 11:10 am

    I have a problem because all of the grape leaves that I buy in a jar are very tough. Any suggestions?

  97. Yusuf Parlayan Posted on August 6, 2019 at 11:15 am

    This is not dolmades but probably sarmades 🙂