Harvest early in the year when the leaves are young and tender. Put in a brine with salt and vinegar.

1. 5 tsp olive oil
2. 2 medium onions, finely chopped
3. 300g pork or lamb mince
4. 150ml chicken stock
5. 1 can chopped tomatoes
6. 2 tsp tomato puree
7. 250g short grain rice
8. 3tbsp finely chopped mint
9. juice of 1 lemon

Fry the onions with the olive oil. When translucent, add the mince. Fry until the mince is done. Add the stock, rice, and the rest of the ingredients, season with salt and pepper, bring to a simmer and let the mixture cool down. Stuff the vine leaves and pack tightly into a deep oven dish. Pour 150ml water over the leaves, cover with kitchen foil, and cook at 160 degrees for one hour in the oven.