Stuffed Vine Leaves

• 20-30 vine leaves, fresh, or bought ready for use at Greek or Cypriot shops
• 3 oz rice (6

If you have fresh vine leaves, trim off the stalks and plunge them into boiling salted water for five minutes. Drain and let them cool while you fry the onion, finely chopped, in oil until it is quite brown. Boil the rice, unless you have some ready cooked. Brown the meat with the onions if you are using fresh meat; if using cold cooked meat, chop it finely. Mix the onion, meat, rice and spices