Grape leaves with meat stuffing (kiymali yaprak dolmasi)

1. Place grape leaves in warm water for about 15 minutes to remove the brine.

2. Cook rice according to package instructions and let it cool.

3. Peel and mince the onions. Clean tomatoes, then scald them with boiling water, peel and cut into cubes

4. Remove the parsley leaves from the stems, chop them and mix them with ground meat, rice, diced onions and tomatoes, paprika powder and 2 tablespoons of butter. Season with salt and pepper

5. Lay out the grape leaves with the rough side up and brush with a little butter. Place about 1 teaspoon of minced meat mixture on each grape leaf, fold the sides of the leaves and roll them up to form small, firm rolls approximately the thickness of a finger.

6. Divide the rolls between two Softiera inserts, then spread the remaining butter on the rolls.

7. Lay out the remaining grape leaves on the bottom of the pot, add approx. 120 ml of water and place both Softiera inserts on top of each other in the pot.

8. Close with the EasyQuick with the 20 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 15 minutes in the steam area.

9. Remove EasyQuick once the cooking is finished, remove the Softiera insert and serve the dolma.