A delicious dish of minced meat and young grape leaves. Asmr

We start by plucking large grape leaves from the vine, washing them thoroughly, and soaking them in a salt‑and‑vinegar brine for ten minutes until they change color. After draining the leaves, we prepare a dolma filling of minced lamb, diced onion, garlic, butter, mint, basil, parsley, and a touch of tomato paste, then fold the mixture into the leaves and layer them in a pot. The wrapped dolma is simmered for an hour with a little water and salt, while a simple sauce of sour cream, dill, and garlic is whisked to accompany it. In parallel, we make a quick yeast tortilla dough from flour, water, yeast, and salt, let it rise, shape it into rounds, brush with egg, sprinkle sesame seeds, and bake at 200 °C for 20–25 minutes. The finished tortillas pair nicely with the dolma and a glass of dry red wine or ayran.