This article is from the Bulgaria FAQ, by Dragomir R. Radev email@example.com with numerous contributions by others.
Ingredients: 500g minced veal, 300g minced pork, 1 bunch of spring onions,
half a cupful rice, one cupful yoghurt, parsley, mint, paprika, pepper, 30-40
vine or cabbage leaves, 100g butter or half a cupful of sunflower oil, salt.
Fry the finely chopped onions in some of the oil and some water, stir the
paprika and take off the stove. Add the meat, rice, pepper, mint and finely
chopped parsley. Pour over warm salted water and simmer until the water has
been absorbed by the rice. Scaled the vine or cabbage leaves with salted
hot water and put 1 tsp of the mixture on each leave. Roll together and
arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp fat, close
with a lid and simmer on a low fire. When ready, pour over the beaten yoghurt
and melted butter with stirred in paprika. Serve with vegetables. The same
recipe may be used for stuffed peppers, eggplants and zucchini.