Recipe
To prepare the filling for stuffed vine leaves, diced onions are first sautéed in oil in a pan. After the onions are softened, tomato paste is added, followed by rice or bulgur, and the mixture is sautéed for a little longer. Minced meat may be added to the filling, if desired, and cooking continues. Finally, spices and one glass of water are added. Shortly before removing from the heat, olive oil is drizzled over the filling, which is then left to rest. Vine leaves that have been previously preserved in large containers are boiled in water until they turn yellowish and are then transferred to a tray. The leaves are taken one by one, filled with the prepared mixture, rolled into tight cylinders, and arranged upright in a pot. Tomato paste is diluted with a small amount of water in a bowl, after which olive oil is added and crushed garlic is mixed into the sauce. Thinly sliced lemons are placed on top, and the pot is covered. The stuffed leaves are cooked over high heat until boiling, then simmered over low heat until fully cooked and ready to be served. Vine leaves are harvested in May and June, when the vines begin to sprout. They are folded into rolls of three to five leaves and stored in large containers. Although vine leaves can also be preserved by boiling and storing in brine, this method is less preferred due to the higher risk of spoilage.