Dolma with Lamb and Beef

Dolma, dolma - they are made everywhere in the Caucasus. And it doesn't matter what it is called - there would be grape leaves and delicious minced meat, plus a little patience - and the delight of households and guests is guaranteed.

Ingredients

• 300-350 g canned grape leaves
• 1 kg beef or lamb bones
• 250 g of lamb and beef pulp
• 50 g rice
• 2 large onions
• 4 cloves of garlic
• 100 g yogurt + more for serving
• 2 tbsp. l. lemon juice
• 1 large bunch of herbal mixture (cilantro, mint, thyme, reyhan, tarragon)
• salt, freshly ground black pepper

Directions

1. Dip the grape leaves in boiling water for 30 seconds, rinse in cold water, remove and cool.
2. Chop the greens finely. Pass the meat through a meat grinder along with onions and garlic. Add rice, herbs, salt and pepper. Mix thoroughly, add yogurt and lemon juice, mix thoroughly.
3. Wrap a small amount of minced meat in each grape leaf (cut the large leaves into 2 halves).
4. On the bottom of a deep saucepan with a thick bottom, carefully place the broth bones and place the dolma on top, trying to keep it tighter.
5. Cover the dolma with an inverted heat-resistant plate, fill with cold water up to the plate level, cover the pan with a lid and cook over low heat. Dolma is ready when the rice in the minced meat has softened, it usually takes about 40 minutes. Serve hot dolma with yogurt and herbs.