STUFFED vine leaves
1 lb minced lamb 3 or 4 sprigs parsley
2 butter Enough edible leaves
4 rice Lemon juice
A. small bunch dill Salt and pepper
1 medium onion
Vine leaves can usually be bought in tins in many countries, if you cannot obtain fresh ones. Cabbage is just as good and can always be substituted if necessary. If you are using fresh vine leaves, they should be boiled for a few minutes to soften them and the central vein should be cut out, dividing the leaf into two halves. Cabbage leaves should also be boiled for a few minutes before using.
To make the stuffing, cook the washed rice in a little butter and then cover with water and allow it to boil out and then cool. Mix the cooled rice into the mince together with the grated onion, finely chopped parsley, chopped dill, salt and pepper: these should all be very thoroughly kneaded together.
Spread out the vine leaves and put a teaspoon of the mixture onto each leaf and then fold them up into secure litde packages. Pack them tightly into a pot, wedging them in, in layers, so that they cannot come undone during the cooking. Put an inverted saucer on top of the dolmas, add about a pint of water, two ounces of butter and a little lemon juice and cover tightly. Simmer for about an hour. When they are ready take them out, arrange them on a serving dish and serve with a bowl of yogurt.