Stuffed Grape Leaves

Stuffed Grape Leaves - Russian Meat Recipe

How to Cook & Prepare Stuffed Grape Leaves:

(Dolma)
500 g lamb (boned) 400 g grape leaves
½ cupful rice 1 tblsp butter
1 onion minced dill
1 cupful stock salt, pepper

Put the meat through the food chopper, add the boiloed rice, minced onion and dill. Season with salt and pepper. Wash the grape leaves, cut off hard stems and spread the leaves on the table in pairs.

Put a bit of stuffing on the wide end of the leaves, fold the edges inward and roll into a sausage shape. Sprinkle with salt and place the dolmas in rows in a shallow casserole. Pour over butter and the bone stock. Cover tightly and simmer over low heat for about an hour. Serve the dolmas on a platter. Pass sour milk mixed with grated garlic and salt, or cinnamon mixed with powdered sugar

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