MEAT STUFFED DOLMATHES

240 g fresh vine leaves

1 kg (2 lb) minced meat

1 large onion, peeled and grated

1/2 bunch of fresh dill finely chopped

2 tbsp dried mint

Half a cup short-graned rice

Salt and pepper to taste

150 ml olive oil

2 cups tomato sauce 

2 thsp diced butter

Lemon juice to taste

Blanch the vine leaves in boiling water for a couple of minutes and then refresh in cold water to cool.

Mix all the ingredients together except the vine leaves and the lemon juice together/  Spoon a tbsp of the mixture into a vine leaf and roll up securely and place in a shallow saucepan.  Repeat the same procedure until all the stuffing and vine leaves are used.  

Cover with a heavy plate, pour in the lemon juice and enough water to cover.  Simmer gently until the meat is cooked and pour over the lemon juice.

Serve with warn crusty brown bread. .