Dolma in Leaves

Canned grape leaves are now sold in shops and markets, so dolma can be made at any time of the year.

Ingredients

• 45-50 grape leaves (fresh or canned)
• 700 g beef pulp with fat
• 60 g rice
• 1 large carrot
• 1 large onion
• 2-3 celery stalks
• 4-5 sprigs of parsley
• 60 g butter
• olive oil
• salt, freshly ground black pepper
• thick yogurt for serving

Directions

1. Soak the rice in room temperature water for 2-3 hours. If you have fresh grape leaves, scald them with boiling water. If canned, rinse them in cold drinking water. Cut the stems off the leaves.
2. Cut the beef into small pieces. Peel and chop the onion as well. Rotate the meat and onions through a meat grinder.
3. Chop the parsley very finely, add to the minced meat. Scoop up some water from the rice, put the rice on a sieve, put it in the minced meat. Season with salt, pepper, season with olive oil, mix thoroughly, adding enough water from the rice so that the minced meat is not too dense. Place a spoonful of the resulting filling on each grape leaf closer to its base. Roll over, tucking the open side edges to form envelopes.
4. Pour warm water over the dolma and cover the pan with a lid. After boiling, reduce heat to low and simmer for 40 minutes. Serve with yogurt.