1 sm. onion, diced
1/2 bunch green onions
2 sprigs parsley
6 celery leaves
1/2 c. dill (fresh or dried) less if dried
1/2 clove garlic
3/4 c. uncooked rice
1/4 c. finely diced green pepper
2 c. diced lamb, preferably

Mix together all ingredients but meat. Saute meat in 2 tablespoons shortening until medium brown about 3 minutes. Add 1 teaspoon salt and 1/4 teaspoon paprika. Add mixture and toss together. Fill grape leaves. Fill pot or small roaster pan with dalma (roll filling tightly in grape leaves) rolls. Add hot water to within 1 inch of the top. Cook slowly for about 1 1/2 to 2 hours in tightly covered pan. Check periodically as water may be absorbed and additional water necessary. Serve with sour cream or yogurt and mushroom rice (see vegetables).