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 ovenproof dish, and fill the rest of the leaves in the same way. Sprinkle with olive oil, and bake for 20 minutes at 180°C/350°F/gas mark 4 in the top half of the oven.
A cucumber and yoghurt salad is good with hot stuffed vine leaves. They are also very good cold.
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