250g fresh vine leaves   

2 tops olive oil 

1 large finely chopped 

250g minced lamb 

75gr cooked rice 

2 tbsp chopped fresh mint  

2 top fresh chives 

3/4 spring unions finely chopped  or 2 lemons 

2 tpsp tomato puree (optional)  

2 tpsp sugar 

Salt and fresh ground black sugar

Yogurt and pitta bread to serve (optional)

Method

 Blanch the vine leaves in boiling water for one of two to soften them.  Heat the olive oil in a large frying pan. 

And frying for a few minutes until slightly softens.  Add the lamb and fry on a moderate heat until well browned stirring frequently. 

Add salt and pepper  

Stir the cooked rice, chopped herbs .Spring unions and the juice of one of the lemons into the lamb. 

 Add the tomato puree, if using, and the knead the mixture with the hands until thoroughly blended. 

Line the base of a large saucepan with several unstuffed leaves and arrange the rolled lemon juice leaves in tight layers on top. 

Stir the remaining lemon juice and the sugar into about 152ml cup water and pour over the leaves. Plates a heat plate over the dolmates to keep them in shape.  Cover the tightly then cook over a low heat for two hours, checking occasional and adding a little water should the pan begin to boil dry.  Serve warm or cold with youghrt our and warm pitta bread. 

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