Dolma (stuffed grape leaves with)

500 g On the lamb

1/2 glass rice

1 onion

400 g grape leaves

1 glass spoon of oil

Mutton (pulp) mince, add cooked rice, chopped onions and herbs, as well as pepper and salt to taste. Grape leaves Wash, remove stem (hard) part decomposed leaves on the table (1-2 leaves), put them stuffing and wrap it in a sheet as an ordinary cabbage. Season with salt and put them in a saucepan with dense rows of low, add oil, add a cup of broth, cooked from mutton bones, cover pot and simmer on low heat for about an hour.

When a table in a dish to pass dolma. Separately, apply yogurt with grated garlic and salt, and ground cinnamon mixed with powdered sugar.

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