Prepare the dolma stuffing. Wash the fresh vine leaves, parboil for 4 minutes with the lemon juice in a large pan of boiling water. Drain the leaves, refresh them with cold water and strain. Leaves preserved in brine need parboiling for only 1 minute.
Place 4-5 leaves in the bottom of a pan. Reserve the same number of leaves for the top of the dish. Divide the stuffing between the remai