Ingredients: Vine leaves, can be fresh of preserved, if preserved make sure that they are washed and the brine gone. If fresh you must scald them in hot water for a minute 1/2 kilo of mince (the recipe does not specify from what animal, I would use beef but its up to you) 1/3 cup olive oil 1 cup of fresh tomatoes, peeled, grated or chopped finely 2 tablespoons of tomato paste diluted in a cup of warm water 1/2 cup of rice 1 onion finely chopped 1/2 bunch of flat leaf parsley finely chopped 1/4 teaspoon cinnamon The juice of 3-4 lemons Method: 1. Prepare the vine leaves and put aside 2. In a little heated oil saut<00E9> the onion and add the mince 3. Stir well 4. Add the tomato and cook for 5 minutes stirring occasionally 5. Remove for the heat and add rice, salt and pepper, cinnamon, mint, half of the lemon juice and the parsley 6. Allow this mixture to cool a little so you can handle it when you roll it into the vine leaves 7. Lie out the vine leaf putting a spoonful of filling in and roll tightly 8. Line the bottom of a saucepan with vine leaves and line up the vine balls tightly next to one another 9. Add the tomato paste, the remaining lemon juice, the remaining olive oil, and a little water. Cover with plate and cook for about 30 minutes