•Grape leaves – 300 g

•Ground meat (beef, lamb, or a mix) – 400 g

•Round rice – 1 cup

•Onion – 1 medium, finely chopped

•Garlic – 4 cloves, minced

•Salt – to taste

•Spices – ground coriander, mint, black pepper, red chili (to taste)

•Fresh herbs – cilantro, parsley, dill, mint (to taste), finely chopped

•Matsoni (or sour cream) – for serving

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Instructions:

1.Prepare the filling:

•In a large bowl, mix ground meat, rice, chopped onion, minced garlic, salt, spices, and fresh herbs. Stir until well combined.

2.Prepare grape leaves:

•If using jarred grape leaves, rinse them under cold water to remove excess brine.

•Trim stems if needed.

3.Stuff the leaves:

•Place a grape leaf shiny side down.

•Put about 1 teaspoon to 1 tablespoon of filling (depending on leaf size) near the stem end.

•Fold the sides over the filling and roll tightly from the stem end to the tip.

4.Arrange in pot:

•Line the bottom of a large pot with extra grape leaves to prevent sticking.

•Place stuffed leaves seam-side down in layers.

5.Cook dolma:

•Add enough water to cover the dolma halfway.

•Place a heatproof plate on top to keep them from unraveling.

•Cover the pot and simmer gently for 45–60 minutes until rice and meat are fully cooked.

6.Serve:

•Let cool slightly before serving.

•Serve with matsoni or sour cream.