How to cook
Use a deep, cast iron pot. Fresh or frozen vine leaves.
If the leaves are fresh, parboil them on the stove first until they soften and change color. If they're frozen, you don't need to do this, just use them immediately after you thaw them.
Mix up the stuffing for the wraps in a bowl, raw, and place small teaspoons of it in each leaf. Wrap up tight rolls without filling each leaf too much because the rice will swell during cooking.
Arrange them in a pot. Pour olive oil and water over them. Arrange several slices of lemon on top. During cooking, which takes about 40 min. on a low-moderate stove, you can top up with hot water if needed.
Once they're ready, add a few pieces of butter and pour on the lemon juice.
Serve with strained yoghurt and dill.