Description Edit

Stuffed grape leaves or dolmas

Ingredients Edit

Directions Edit

  1. Put the meat through a meat-grinder and combine well with sliced onions, salt, red and black pepper.
  2. Rinse off the young grape leaves in cold water and place flattened on the work surface.
  3. Put a small amount of the meat filling in each leaf and secure roll with thread.
  4. Place dolmas, weighted, in tight rows in a large pot, add water, butter, and spices.
  5. Cook on low heat 25 minutes.
  6. Serve 8 – 10 dolmas on a plate and pour broth over the top.

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