Instructions: 1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 min. Drain well.

2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper.

3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves.

4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired.

5. Place the oil and vinegar in a small bowl and blen well with a wire whisk. Sprinkle the rolls with the remaining parsley.

This dish: Dolmades

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