Dolma & Warak Inab
Dolma is a verbal noun of the Turkish verb dolmak, 'to be stuffed', and means 'stuffed (thing)'. Dolma is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant, and the like; stuffed mackerel, squid, and mussel are also called dolma. Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called sarma, though in many languages the distinction is usually not made. Sarma is derived from the Turkish verb sarmak which means 'to wrap'.

Source: wikipedia.com

1. Wash grape leaves and stack them in piles. Drop stacks carefully into boiling water and boil till soft and yellowish.
2. Wash rice and mix well with the minced meat, butter, salt, black pepper and a pinch of allspice.
3. Place the lamb tail or necks in the bottom of a  deep cooking pot.
4. Wash the tomatoes then slice and arrange over the meat.
5. Roll leaves with rice mix closing them on all sides
6. Arrange rolled leaves  in cooking pot until all is stacked firmly
7. Mash the contents of the tomato can with a fork and pourover pot.
8. Get a normal plate slightly smaller in diameter than the pot and place it inverted on top of the rolled Leaves and slightly press and keep there while cooking to prevent  the vine leaves from scattering while cooking. Add water to barely cover the plate.
9. Place pot on hob and boil. Turn heat down to to minimum and simmer for an hour or until liquid dries up.
10. Lift from fire and jerk pot briskly sideways in order to free the contents of the pot from the sides. Place a flat serving plate on top of the pot and carefully turn the pot upside-down.
11. Lift pot carefully so the contents remain intact in a cylinder shape.
12. Serve hot with yogurt on the side, or yogurt with chopped cucumbers, garlic and dry mint