1 kg of mutton
2 kg of veal
100 g of rice
50 g of onion
2 cloves of garlic
100 g of butter or cooking oil
250 ml of double cream
fine chopped parsley
100 grapevine leaves (collard greens may also be used)
Boil the grapevine leaves for 20 minutes in salty water.
Drain the leaves and leave to cool.
Melt the butter in the frying pan and then fry garlic and parsley and add it to the meet, rice, egg, pepper, paprika and salt.
Mix it thoroughly and gradually add 100ml of cold water.
Fill the grapevine leaves with the mixture creating small cylindrical parcels.
Fill the dish tightly with the parcels and then add beef stock until all the parcels are covered with it.
Cook slowly for few hours.
Serve with its own stock and double cream.
Goes well with boiled potatoes.