• 1 quantity dolma stuffing III (above)
• 750 g/1½ lb beet leaves

Prepare the stuffing. Trim the leaves and blanch them in a large pan of boiling salted water for 1 minute. Drain and plunge the leaves into a large bowl of cold water for 2-3 minutes, then strain.

Wrap small portions of stuffing in the beet leaves and arrange them in a shallow pan with handles on either side. Add the butter. Mix the sumac sauce or lemon salt with the water and pour over