Lamb-filled grape leaves with tender spinach and qatıq (a type of salty, fermented dairy product)

Ingredients

• 400 g of ground lamb
• 50 g of rice
• 20 g of chopped onion
• 20 g of fresh herbs (cilantro, dill, and mint)
• 60 g of tender leaves (spinach, or grape leaves)
• 100 g of yogurt
• 40 g of melted butter
• salt and pepper

Prepare the filling: mix the meat, onion, rice, cilantro, dill, salt, and pepper together until you have a smooth mixture. For the leaves, blanch them in boiling water for about a minute, or less if they are very tender. Drain them carefully and remove the stems if necessary.

Roll the dolmas and arrange them snugly and in layers in the stockpot.

Pour: Pour over the melted butter and water until the dolmas are half-full.

Place a small plate or lid on top to prevent the dolmas from falling apart during cooking.

Cover the stockpot, bring to a boil, then reduce the heat and simmer gently for about 1 hour and 30 minutes.

The dolmas are ready when the filling and the leaves are tender, and the water has been absorbed.

Serve with plain yogurt, or with garlic yogurt: mix crushed garlic, to taste, into the yogurt.