Stuffed Vine Leaves

Finely chop the herbs.

Grate the onion.

In a deep bowl, put the meat, onion, rice, herbs, dried mint, butter, and salt and pepper to taste, and mix well. (If the leaves are salty, do not add salt to the meat).

Prepare the leaves for wrapping the dolma. When using pickled leaves, wash them a few times in hot water to remove the salt. If you are rolling with fresh leaves, put the leaves in boiling water and remove them as soon as their color turns yellow. Cut off the stems. When wrapping dolma from fresh leaves, definitely add salt to the meat.

Place 1 tsp of meat in the center of each leaf and fold by folding the sides inwards.

Arrange the wrapped dolmas in a pot. When finished, pour enough water to reach the top layer. Place a flat plate face down in the middle. The plate prevents the dolmas from falling apart while cooking.

First, place the dolma on high heat. When the water starts boiling, skim off the foam. Then cook on normal heat until the oil separates.