Recipe
A filling is prepared using bulgur, rice, onion, parsley, mint, oil, tomato paste, red pepper, and, if desired, minced meat. Fresh grape leaves are lightly blanched and stuffed with the prepared filling, then arranged in a pot and cooked over low heat with the addition of a small amount of water. Before serving, a sauce made by lightly sautéing garlic and tomato paste in butter is poured over the dish, along with garlic-flavored yogurt. (If brined grape leaves are used, they are soaked in water for one day to remove excess salt.)