DOLMAS-STUFFED GRAPE LEAVESSTEWED MEAT
50 grape leaves, 500 g (18 oz.) mutton or beef, 50 g (2 oz.) butter,
4 onions, salt, black and red pepper and spices to taste.
Put meat through a meat-grinder and combine well with sliced onions,
salt, red and black pepper.
Rinse of the young grape leaves in cold water and place flattened on the
work surface. Put a small amount of the meat filling in each leaf and
secure roll with thread. Place dolmas, weighted, in tight rows in a
large pot, add water, butter, and spices. Cook on low heat 25 min. Serve
8-10 dolmas on a plate and pour broth over top.
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