Ingredients
500 g lamb
500 g plucks
1 lamb veil
3 bunches of spring onions
3-4 (200 g) tomatoes
1 bunch mint
50 g butter
3- 4 black peppercorns
salt
Method
Meat and offal are crushed with chopper and mix with chopped onion and mint, peeled and squeezed the juice from tomatoes, crushed pepper, salt and fat. The mixture was allowed to sit for 5-6 hours, then partitioned into sliced veil. Portions are wrapped separately as dolmas and bake BBQ or in a moderate oven.
Containers:
Difficulty
Average
Tested
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