2 1/2 c. rice
250 green grape leaves
4 med. onions
1/2 sprig dill
1 dessert spoon sugar
1 tbsp. currants
Salt & black pepper, mixed spices
1 c. olive oil
1/2 bunch parsley
1/2 sprig mint (or 1 tbsp. dried mint)
1 tbsp. pine nuts

The above filling can also be used for stuffing peppers, eggplants, cabbages and tomatoes. Soak rice in boiling hot water in a pan and allow to cool. Rinse several times and strain. Chop onions, parsley, dill and mint. Fry onions and pine nuts with salt in olive-oil until onions are transparent. Add rice and continue frying a little more. Mix in water, currants, black pepper, mixed spices, sugar, chopped mint and dill. Cook rice, stirring occasionally until it absorbs the water. Remove from heat and allow to cool.

Place grape leaves in boiling water and scald. Strain. Nip off the stems of leaves. Place a bit of the filling at the base of each leaf. Fold the sides in and roll. Arrange the stuffed and wrapped grape leaves regularly in the pan. Sour plums or slices of lemon can be placed among the stuffed leaves to give the dish a mildly sour flavor. Add enough water for the rice to absorb. Cook on medium heat. The dish is ready when the water is absorbed thoroughly. Arrange on a platter and allow to cool. Serve cold.