Dolma Recipe

Saute onions in olive oil. Cook rice. Mix all stuffing ingredients (the lamb is not cooked first), kneading for 5 minutes. Taste. You should taste mint, dill and onion before lamb.

Stuff grape leaves. Hold with glossy side down. Roll up and place seam side down, in a heavy pot, ends touching to keep them in place. Add 1 cup water mixed with 2 T. tomato juice (I just use more of the tomato sauce). Put a plate upside down on top of the dolmas. Cover and cook over medium heat for 40 minutes. Serve warm or cold with lemon or yogurt.

This is a fabulous recipe which has evolved over many years. The kneading can be done in a food processor which makes them much faster and easier.