Grape Leaf Sarma

Remove the grape leaves from the jar, rinse them under cold water and soak for 30 minutes to remove excess saltiness; if using fresh leaves, blanch them for 1–2 minutes in boiling water.

Rinse the rice well. Mix it with the ground pork, finely chopped onion, minced garlic, parsley and dill; season with salt and black pepper.

Line the bottom of a wide pot with a few grape leaves, then arrange thin slices of one lemon on top.

Lay each leaf vein-side up, place about 1 tablespoon of filling in the center, fold in the sides and roll into a tight little parcel.

Arrange the sarma in the pot seam-side down, packed tightly together, then drizzle with olive oil and the juice of the second lemon.

Pour in water until it almost covers the sarma, cover them with an upturned plate, put the lid on the pot and bring to a boil.

Reduce the heat to the lowest setting and simmer the sarma, covered, for 45 minutes, until the rice is tender and the leaves are soft.

Serve the sarma hot with yogurt.