Let's start with the grape leaves. If you bought salted leaves, they should be light and small because large and dark - it's old leaves and tough. If the leaves are salted, they must pour boiling water, leave them 20 minutes and drain the water, and then again repeat this procedure, but do not keep them in boiling water and put on fire and boil for 10 minutes, and if the leaves are young, it can be 5 minutes, drain the boiling water, put in a colander and rinse with cold water, so they will be even softer than That on the leaves. I had fresh grape leaves.

In Georgia use beef and mutton, of course, they do not interfere. Sometimes make beef plus pork. Put in the minced onion and garlic, you can put black pepper, who likes spicy food, puts red pepper. But it is a good choice. Put in minced RAW short-grain rice. This is very IMPORTANT! About spices and herbs. In tolma put mandatory pito (mint). Put some Basil (purple Basil). Fresh mint in the summer, and in winter dried. Put many. Some put the cilantro, but not enough: 1-2 sprigs.

Now we collect our Dolma. The stuffing is placed on the ribbed part of the leaf, and the top should be smooth side of the sheet. The tails of the leaf are cut off.

We turn our cabbage rolls in the envelope.

On the bottom of the pan to lay out grape leaves to make dolma, our not burnt. And then spread our dolma in a saucepan, in a circle tightly, seam side down.

Dolma fill with boiling water so that the water level was above the tolma cm by 10 and puts them on a plate with the load, that leaves not unfolded. If you pour a little water, the rice will absorb all and dolma will dry and may even burn. Cook on a medium heat for about 1 hour.

Meanwhile, make the sauce. Yogurt for a dolma pre-prepared: take the yogurt, put in a linen or cotton bag and suspended for a few hours, to drain the liquid, and this yogurt to use for dolma.

Then to the yogurt, add the crushed garlic and salt to taste. Our delicious sauce to tolme ready.