- 600 gm lean minced lamb
- 1 bunch of dill
- 80 gm margarine
- Salt and black pepper
- 175 gm onions (2 medium size)
- 65 gm rice
- 3 cups water
- 350 gm vine leaves
- 2 egg yolks
- 1 lemon juice
Place the vine leaves in boiling water for 5 minutes. Drain and cut out the tough stalks. Divide very large leaves in two.
To prepare stuffing: Saute the finely stuffed onion in the melted butter. Add half cup of water and washed rice, cover and simmer for 10 minutes. Take off the heat and add the minced meat, the finely chopped parsley, a pinch of black pepper and 1 teaspoon of salt and stir over moderate heat for 5 minutes.
Place a walnut-sized piece of stuffing on each leaf, fold the sides inwards and roll up like a cigar.
Stack the stuffed leaves in a saucepan, add the remaining butter and 2 cups of water. Cover with a plate, which fits inside the saucepan and put the lid on top. Cook over a medium heat for 35-40 minutes.
Beat the egg yolks and lemon juice and pour over the dish before serving.