Tolma

Description
Stuffed grape leaves

Ingredients

 * 500 g lamb (boned)
 * a cupful rice
 * 1 onion
 * 1 cupful stock
 * 400 g grape leaves (or a cabbage)
 * 1 tbsp butter
 * chopped dill
 * salt, pepper

Directions

 * 1) Put the meat through the mincer, add the boiled rice, shopped onion and dill.
 * 2) Season with salt and pepper.
 * 3) Wash the grape leaves, cut off hard stems and spread the leaves on the table in pairs.
 * 4) Put a bit of stuffing on the wide end of the leaves, fold the edges inward and roll into a sausage shape.
 * 5) Sprinkle with salt and place the tolmas in rows in a shallow casserole.
 * 6) Pour over butter and the bone stock.
 * 7) Cover tightly and simmer over low heat for about an hour.
 * 8) Serve the tolma on a platter.
 * 9) Sour cream mixed with grated garlic and salt, or cinnamon mixed with powdered sugar.