Always thought that grape leaves do not exist in Denmark. Apparently they do, every greengrocer has at least three kinds. Upon this sudden discovery, promptly decided to make to dolma. The way they do in Georgia, from where I have just brought three kilos spices. 800g minced lamb, 100g rice, minced 8 small onions, 100g minced fresh parsley and coriander, minced lots of fresh crashed black pepper, 20g coriander powdered, 30g khmeli-suneli, 15g utskho-suneli. 30-50g of this mix per each grape leave. Wrap them good. Turn a small plate upside down and put it in larger pot. Place your dolmas in the pot forming tight rounds. Pour some water when you can still see the plate. Put the rest of dolmas, in tight rounds in the pot. Pour wanter til top dolmas are half way in the water. Place three pieces of butter on top, and press it all down with another small plate turned down or a lid smaller than the pot. Place on as small fire as possible for an hour. (at Køge Sydstrand) https://www.instagram.com/p/CVJJDrsM43DlIqyZxAB4BZ0xbx8GCjEd781AuI0/?utm_medium=tumblr