For the stuffed vine leaves, soak the rice in water for a few hours, then drain.
Slice the leeks, finely chop the dill and mint leaves, set the dill stalks aside. Rinse the vine leaves and pat dry. Finely chop the onions and cook with about 125 ml of water on low heat until the water has boiled away. Now mix onions with leeks, dill, mint and rice and season with salt, pepper and a pinch of sugar.
Place the vine leaves with the bottom side up. Put some of the mixture on each, roll it up into a cigar-like roll and fold in the sides. Line the bottom of a pot with the dill stalks and layer the rolls on top, close together. Pour lemon juice, a little olive oil and 125 ml of water over them and steam in a tightly closed pot on low heat for about 60 minutes until the liquid has been completely absorbed.
Lift the finished vine leaves out of the pot and serve lukewarm or cold, according to taste.
Preparation Tip:
COOKING TIME: approx. 60 minutes
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