Dolma

This recipe it is low carb version , to those who followed keto diet . I'm using just mince, in this recipe. you can put 1 cup rice instead half kilo mince.
Prepare the Grape Leaves:
If using preserved grape leaves, gently rinse them in water to remove excess brine and loosen their texture.
If using fresh grape leaves, blanch them in boiling water for a few minutes to soften them. Then, plunge them into cold water to retain their vibrant color and texture.
Then, plunge them into cold water to retain their vibrant color and texture.

Prepare the Filling:
In a bowl, combine the ground meat, chopped onion, graded zucchini, fresh herbs, minced garlic, a drizzle of olive oil, and a pinch of salt and all spices. Mix these ingredients thoroughly to create a well-blended stuffing.

Stuff and Roll:
Lay a grape leaf flat on a clean surface, shiny side down. Remove the stem if it's tough.
Place a spoonful of the prepared filling onto the edge of the leaf.
Fold the sides of the leaf over the filling, then roll it from the bottom up, creating a neat parcel. Repeat this process for the remaining leaves and filling.

Arrange in the Pot:
Line the bottom of a pot with a few extra grape leaves if you have so, to prevent sticking.
Carefully place each rolled Dolma in the pot, arranging them snugly in layers.

Cook and Enjoy:
Pour enough water+ beef or other stock into the pot to cover the Dolma.
Drizzle some olive oil, a sprinkle of spices, and a bit of lemon juice over the Dolma.
Place a heavy plate or lid on top of the Dolma to prevent them from unraveling during cooking.
Bring the water to a gentle simmer, then cover the pot and let the Dolma cook for about 45-60 minutes, or until the filling and vine leaves is tender and the flavors are melded.

Serving Suggestions:
Serve the Dolma warm, garnished with extra fresh herbs, and accompanied by a side of yogurt with lemon juice or a tangy sauce.