Ingredients:

• 1 kg. vine leaves
• 2 lemons
• 1 cup water
• 2 teaspoons sugar
• 2 tablespoons olive oil
• salt

for the stuffings:

• 1/2 teaspoon rice
• 3 cups olive oil
• 1,5 pinenuts
• 1/2 cup onions, chopped
• 500 gr. sugar
• 1 tablespoon allspice
• 1/2 cup currants
• 3 cups water, hot
• 3 cups parsley, dill, mint
• 1 pinch each finely chapped

Wash and remove stems of vine leaves. Reserve stems. Heat 10 cups of water and lemon juice in a large saucepan. Bring to boil. Add vine leaves. Simmer for 4-5 minutes or until tender. Remove from liquid; drain. Complete volume of liquid to 2 1/4 cups. Set aside. Combine finely chopped onions and pinenuts in a saucepan. Add oil. Saute covered for until onions are tender, strirring occasinally. Stir in rinsed and drained rice; mix well. Saute for 4-5 minutes, stirring again. Add the sugar, allspice, currants and the boiling water. Cover and simmer for lOIS minutes; drain. Remove from heat. Stir in finely chopped herbs. 

Season with spices. Spread some vine leaves, on bottom of a saucepan. 

Put one tablespoon of the stuffing in each leaf and cover and wrap. Arrange wrapped vine leaves in a saucepan. Heat remaining reserved liquid. Add to wrapped vegetables. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Garnish with lemon slices.

Serve cold.

Source:http://cookbook.turizm.net/cookbook/default.asp