Dolma

// Ingredients

• Vine leaves — 40–50
• Minced beef and lamb — 600 g
• Rice — 80 g
• Onions — 2
• Mint, coriander and dill — ½ bunch each
• Butter — 50 g
• Salt, black pepper
• To serve: matsoni with garlic

// Method

1. 01Blanch fresh leaves in boiling water for 2–3 minutes or rinse brined ones. Trim the stems.
2. 02Mix the mince with the rinsed rice, chopped onion, herbs, salt and pepper.
3. 03Lay a leaf vein side up, put a spoonful of filling at the base, fold in the sides and roll up tightly.
4. 04Line a pot with leaves and pack the dolma in tight rows, seam side down.
5. 05Dot with butter, press down with a plate, add hot water up to the plate and simmer gently for 50–60 minutes.
6. 06Serve hot with matsoni mixed with crushed garlic.