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The recipe for dolmas differs greatly depending on the country in which we eat them, but all of them have in common the vine leaves that surround them. Those with vegetables inside are served cold, and those with minced meat, hot. For the filling we need long grain rice, tomatoes, onion, parsley, mint, cinnamon, garlic, and salt. We wrap all this with the vine leaves as if it were a cigar and put it in a tray with a little water, oil, sugar, lemon juice, and turmeric, and let it macerate for a couple of hours in the fridge.
