Meat Stuffed Leeks

Chop the onion finely and rub with salt. Add the ground meat, salt, pepper, chopped tomatoes, parsley and fresh mint and knead well. Wash and drain the rice and add to the mixture. Add one-fourth cup of water.

Cut the leeks in 10 cm long pieces and parboil for 5 minutes. Hollow out the centers of the leeks to form tubes and stuff with the filling. Then arrange in a pot. Add the two tablespoons of butter, salt, pepper and water or meat stock and cook for about 25 minutes. When almost cooked add the 'terbiye'. Mix the yoghurt, flour and lemon juice and slowly add two ladlefuls of the hot dolma juices. Add slowly to prevent curdling. Return to the dolma pot, bring to a boil and serve.