Sarma

Method

Blanch vine leaves briefly in hot water to soften, then lay flat to cool. Mix minced lamb with uncooked rice, chopped onion, mint, parsley, allspice, pepper and salt until well combined. Place a small spoonful of filling near the stem end of each leaf, fold in the sides, and roll tightly away from you to create a cylinder. Arrange rolls seam-side down in a large pan brushed with olive oil, packing them snugly in rows. Pour water or stock mixed with lemon juice over the rolls, then cover with a plate to keep them submerged. Bring to a boil, then reduce heat and simmer covered for 45 minutes until rice is tender and liquid is absorbed. Serve warm or at room temperature with yoghurt on the side.