• 1 quantity yalancı dolma stuffing (above)
• 200 g/7 oz vine leaves, fresh or preserved

Prepare the stuffing and the vine leaves. Place 2-3 leaves in the bottom of a heavy pan, stuff all but 2 or 3 of the remaining leaves and roll them up like cigarettes. (Meat-filled vine leaves should be short and fat, yalancı sarmas long and thin.) Arrange them in the pan and cover with the remaining leaves. Add water and lemon juice, salt to taste and co