Dolmades with Minced Meat

Ingredients

• 300 g grape leaves (pickled in brine)
• 2 onions
• 1 tomato
• 80 g Butter
• 400 g ground beef
• 80 g round grain rice
• Salt
• Pepper
• 0.25 tsp ground piment
• 1 tbsp chopped mint
• 1 tbsp chopped dill sprigs
• 2 tbsp chopped parsley
• 2 Garlic cloves
• 300 g Yogurt (3.5% fat)

Instructions

1. 1.

   Lay grape leaves on kitchen paper and pat dry.

2. 2.

   Peel onions and dice very finely. Wash tomato, cut off the stem with a wedge shape and dice very finely. Heat half the butter in a pot, add onions and ground beef over medium heat, stirring until the meat is crumbly.

3. 3.

   Add tomato and rice, sauté for 1–2 minutes. Pour in 100 ml water, cover and cook on low heat for 10 minutes. Season the meat mixture with salt, pepper and piment, then stir in mint, dill and parsley.

4. 4.

   Lay 3–4 torn grape leaves at the bottom of a wide pot. Cut stems from remaining leaves as desired. Place grape leaves on the work surface with the back side up.

5. 5.

   Place one heaped teaspoon of filling at the stem end of each leaf, shape lengthwise, fold both sides over and roll to the tip. Arrange rolls tightly next to each other on the pot bottom. Form butter crumbs from remaining butter, cover the rolls, place a turned-over plate on top and pour enough water to cover them. Cover and cook on low heat for 40 minutes.

6. 6.

   Peel garlic, press into a bowl and stir in yogurt. Serve hot grape leaf rolls with a side of yogurt sauce. Enjoy the Dolmades with Minced Meat.