Stuffed Grape Leaves

Method

Rinse the preserved grape leaves under cold water and lay them flat on a work surface, vein-side up. In a bowl, mix the uncooked rice, ground lamb, onion, mint, parsley, allspice, salt and pepper until well combined. Place about one tablespoon of filling near the base of each leaf, fold the sides inward and roll tightly from base to tip. Arrange the rolls seam-side down in a large, heavy-bottomed pot, drizzle with olive oil and lemon juice, then pour the stock over them. Cover with an inverted plate to keep them submerged, place a lid on the pot and simmer gently for 45 minutes until the rice is cooked and tender. Serve warm or at room temperature with lemon wedges and yoghurt on the side.