Stuffed Vine Leaves (dolmadakia) with Yogurt Sauce

1/2 kg vine leaves

1 kg minced beef

1/4 cup of finely chopped onion

1/2 cup chopped dill

1/2 cup long rice

1 cup olive oil

1 cup boiling water

1/2 cup lemon juice

Salt and pepper

For the sauce:

2 cups drained yogurt

2 cloves garlic, crushed

3 tablespoons olive oil

Salt and white pepper

Preparation:

Wash the vine leaves and remove the stems. Dip them for 2-3 minutes, one by one in boiling water. Strain. In a bowl, mix the mince, onion, herbs, rice, half of the olive oil, salt and pepper. Wrap well puting into each vine leaf a small amount (up to a teaspoon). Put the vine leaves in a pot that we have first cover with some vine leaves, pour in the remaining olive oil, cover on top with a plate, add hot water and cook over low heat. Serve with yogurt sauce.

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