Turkish Stuffed Grape Leaves Dolma

For the Turkish stuffed grape leaves recipe, rinse the meat and twist it in a meat grinder. Peel the onion, finely chop and fry in oil until pink. Rinse the rice, add to the onion, pour in 3/4 cup of water, mix, cover and simmer over low heat until the liquid has completely evaporated.

Peel the tomatoes, finely chop and add to the minced meat. Also add the fried onion with rice to the minced meat, salt, pepper and mix. Scald grape leaves with boiling water, and then cut off the tails, if the leaves are large - cut in half and lay with the back side up.

Put a small amount of filling on each sheet and roll up in the form of a cabbage roll. Place ready-made cabbage rolls from grape leaves tightly in one row on the bottom of a saucepan or brazier, add oil, 2 cups of water, cover with a plate, and put a lid on top and put on medium heat.

Stew dolma from grape leaves for 35-40 minutes. Serve stuffed grape leaves hot with yogurt or sour cream. In yogurt, you can add a small amount of garlic, turmeric, salt and pepper.