Ingredients: 3 freshly chopped onions; 1 cup of rice; 1/3 of a small bunch of chopped dill; 2 spoonfuls of mint; 1 and 1/2 cups of oil; 1 bunch of fresh vine leaves (if possible, biological); 1/3 small bunch of chopped parsley; 2 pinches of salt and 1 lemon.

Preparation: wash the vine leaves, put them in a saucepan to boil in salted water and then drain them thoroughly. Put the other ingredients in a bowl, add half the oil and mix well. Put a spoonful of the mixture inside each leaf and wrap them delicately so that the stui ng is tightly closed during its cooking. Line up the stuf ed bundles (“sarmas”) on the bottom of a wide saucepan and add the leftover oil. Cover it all with water and place a plate above the “sarma“ to keep them still, and then close the saucepan. Boil until most of the water has been absorbed. Serve lightly warm or cold with some lemon juice and a pinch of salt.This refreshing dish is a favourite in summer and can be served as an appetizer or as a main dish.