Method

1. Place the onion, minced beef, rice and dried mint into a large bowl and mix thoroughly. Add the olive oil and season with salt and freshly ground black pepper.

2. Put two vine leaves together, place a generous tablespoon of the mixture into the centre and roll up tightly. Repeat to make 8 parcels.

3. Pack all the stuffed vines leaves into a pan and cover with a lid smaller than the pan, to secure the vines leaves. Pour in enough water to cover the lid and place a weight on top of the lid to keep it in place.

4. Bring the water to the boil and then simmer for one hour until the leaves are tender and the stuffing is cooked. Remove from the vine leaves from the pan and keep warm. Reserve the cooking liquid fro the vine leaves for the lemon sauce.

5. To make the sauce, blend the lemon juice, egg yolks and cornflour together in a small saucepan.

6. Slowly stir in the water from the cooked vine leaves and mix thoroughly, taking care that the eggs do not curdle. Cook over a gentle heat for 2-3 minutes until the sauce is thickened. Serve immediately with the cooked vine leaves.