• 36 vine leaves, packed in brine or freshly picked
• 350 g (12 oz) cooked meat, finely

Bring a large pan of water to the boil, and drop in the well-washed vine leaves. Bring back to the boil, drain, rinse, and pat the leaves dry. If you use vine leaves packed in brine, drape these over a colander and rinse with a kettle of boiling water and dry them.

Mix the meat with the rest of the ingredients. Spoon a little on to a leaf and roll up into a cork shape. Place in an oiled