Armenian dolma (meat-and-rice stuffed grape leaves) with yogurt-mint sauce

Get the rice cooking.

Finely chop the onions, mince three cloves of garlic, strip and chop the parsley leaves.

In a bowl combine the ground beef with garlic, onions and parsley; remove excess onion and parsley.

Add the tomato sauce, a couple handfuls of the cooked rice, pepper and salt; mix.

Wash the jarred grape leaves in hot water and remove carefully without tearing.

Spread a leaf wrong side up with the stem end toward you; put about a teaspoon of filling near the stem end, fold the bottom over, fold in the sides, roll up like a cigar. Repeat until the filling or leaves run out.

Line the bottom of the pan with grape leaves to prevent sticking; arrange the dolma in a pattern on top, loose end down.

Set a plate upside down on the dolma; add two cups of water and a little more tomato sauce.

Cook uncovered about 50 minutes over medium heat so the water evaporates.

For the sauce, mix a cup of Greek yogurt with one minced garlic clove, minced mint, salt and pepper.