So. first prepare the stuffing ... or stuffing. Meat: Young beef (not veal! it's a little fatty will) and add the lamb. Or just (the classic version) lamb lean and soft to take. Grind. True Armenians say that it is necessary to grind by hand, between two stones. But, in our case, was used the conventional grinder. Electric however ... well, where now it is normal to take a good grinder??? The stuffing added: onion, salt and pepper, finely narublennoy greens, rice (uncooked) ... and mix everything thoroughly. All the stuffing - the stuffing is ready.

Grape leaves. Because now there is fresh and young, it is and took them. In General, you can take soaked ... we scald, stand a couple of minutes in boiling water, and on drushlag. Wrap around. According to rumors this operation is called blanching.

Then we put small portions of meat on the leaves. So. DEFINITELY on the rough side!!!

Put the finished golasecca tightly in the saucepan ...

Cover the dish tightly. It is necessary that they golasecca, didn't come up. Fill with cold water. Put on the fire. Bring to a boil, diminish the heat to very very low and cook for ... hour. Well, then ... SAUCE. Matsoni with garlic and seasonings to taste. Drink CHACHA ... Because of the lack thereof, you can use fruit schnapps. Apricot or pear. Better the Austrian. German bluff. Bon appetit ... !!!