Tolma in vine leaves

Cut the pork and beef and let them through the mincer machine twice, together with the garlic, onion and spices. Mix them up with already cleaned and drained (20 min) rice, add some salt and mix thoroughly.

Pour some boiled water on the vine leaves and keep them in hot water for 6 or 8 minutes. Then, take them out and let them cool. Place a dessert spoon full of minced meat in the center of each vine leaf and wrap them tightly.

Cover the bottom of a middle-sized pot with vine leaves and place the dolmas tightly next to each other. Add some salty water to slightly cover the dolmas. Roof them with a wide plate and the pot lid.

When the rice gets cooked, move the dolmas in a deep bowl and dress with Matsoni sauce and pounded cinnamon.