300 gr. of vine leaves, approximately
2 teacups of rice
6 teacups of onion, roughly chopped
2 teacups of olive oil
1 bunch of dill and spearmint, finely chopped
juice of 1 lemon
1 teaspoon of salt
1 teaspoon of sugar
Boil the vine leaves in water just enough not to lose their crispiness. Chop the onions in a food processor and bring them to a simmer in a saucepan. Add salt and sugar. When the juices have evaporated, add 1 teacup of oil and saute lightly. Allow it cool to down.
Wash the rice and bring it to a simmer in a glass of water. When it cools down, add the onion, the herbs, the spearmint, the dill, and a pinch of salt.
Open each leaf, put some mixture on it, roll it up and put it in a pan. Mix 1 teacup of oil, 1 teacup of water, the lemon and the pepper and pour the mixture on the vine leaf rolls in the pan. Cover the rolls with a few vine leaves, put a plate on top and cook them on medium fire.
When cooked, remove the plate and let them cool down. Put them in the fridge and on the following day, place them on a serving platter.