Armenian Meat and Rice Stuffed Grape Leaves with Fermented Dough

Method

1. In a bowl, mix ground beef, lamb, rice, onion, garlic, salt, and pepper.
2. In a separate bowl, dissolve yeast in warm water and add sugar. Let sit for 5 minutes until frothy.
3. Add flour to the yeast mixture and knead until a smooth dough forms. Cover and let rise for 1 hour in a warm place.
4. After the dough has risen, roll it out into thin sheets and cut into small circles.
5. Place a small amount of the meat and rice mixture in the center of each dough circle.
6. Fold the dough over the filling to form a pouch, sealing the edges with a bit of water.
7. Place the stuffed dough pouches in a pot, then add olive oil, lemon juice, and enough water to cover the pouches.
8. Bring to a boil, then reduce heat and simmer for 45 minutes.
9. Let cool slightly before serving.
10. Serve warm with a side of yogurt or garlic sauce.
11. Check that the ground meat reaches 71°C (160°F) throughout before serving.