Wrapped vine leaves with ground meat (Sarma)

Wash and remove stems of leaves. Simmer leaves in water for 5 minutes. Remove from pan, drain. Set aside. Combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt and pepper.

Add water, mix it well. Place 2 teaspoons of filling on the wrong side of each leaf. Fold right and left sides over filling. Roll into oblongs, about 1 ½ cm and 4-5 cm long. Spread 2, 3 leaves on the bottom of a shallow saucepan. Arrange sarmas in the pan. Heat reserved liquid.

Add liquid to sarmas, and a tablespoon of olive oil. Cover and simmer for 45 minutes or until rice is tender. Remove from heat. Let stand for 20 minutes before serving. Serve hot with pieces of lemon.

Servings 6