50 grape leaves
500g (18 oz) mutton or beef
500g onions
50g (2 oz) butter
salt, pepper, and spices to taste

Put the meat through a meat-grinder and combine well with sliced onices, salt, red and black pepper. RInse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Place dolmas, weighted, in tight rows in a large pot, add water, butter, and spices. Cook on low heat 25 minutes. Serve 8-10 dolmas on a plate and puor broth over the top.