You will need
    • fresh or preserved vine leaves
    • 0.5 kg of minced meat of lamb
    • 100 grams of rice
    • 2 large bulbs
    • fresh dill and cilantro
    • salt
    • black pepper
    • 200 grams of sour cream
    • 4 garlic cloves
In the summer season, fresh grape leaves sold in the market. In the rest of the year to cook dolma from pickled or savory leaves, which are on sale not only in markets but also in some supermarkets.
If you decide to cook dolma from fresh leaves, try to choose the most young and tender leaves. These grape leaves is enough to wash in the water and trim the stems. If the leaves for dolma not so young, be sure to fill them for a couple of minutes with boiling water. If you use pickled or brined grape leaves, be sure to pre-soak them in hot water for at least 15 minutes.
Wash rice, mix it with minced meat. In Eastern countries, where dolma is very common, usually used minced lamb. But you can also use minced meat, consisting of equal parts lamb and beef. Add the minced meat minced or chopped in a blender onion, finely chopped greens and freshly ground black pepper. Thoroughly mix the stuffing.
Take a vine leaf and put it on the wrong side of a tablespoon of minced meat. Then, a tight "wrap" the filling. This is done as follows: first, bent the lower part of the sheet, then his side. Turns out the "envelope", which is "sealed" remaining upper part of the leaf.
Lay on the bottom of the pot of grape leaves and carefully lay them dolma. Get a few layers. Now pour dolma salted hot water so that it completely covered the contents of the pan. Put the saucepan on slow fire. Cooking of dolma will take approximately 45-50 minutes.
While the dish is cooked, make a sauce for dolma. To do this, add in sour cream, pressed garlic. Instead of sour cream you can use unsweetened natural yogurt.