Stuffed vine leaves in olive oil (Zeytinyağlı yaprak sarma)

1. Soak the brined vine leaves in hot water for 5 minutes, rinse and cut off the stems.

2. In half the oil, cook the finely chopped onions for 10 minutes, add the pine nuts and toast for 2 minutes, then the rinsed rice, raisins, spices and sugar; pour in 200 ml of hot water and cook for 5 minutes until absorbed, then let it cool.

3. Lay each leaf shiny side down, put a teaspoon of filling at the base, fold in the sides and roll up tightly into a finger-thick roll.

4. Line a pot with a few torn leaves and lemon slices, pack the rolls tightly on top, pour over the remaining oil, the juice of one lemon and enough hot water to just cover.

5. Weigh them down with a small plate and simmer covered over low heat for 45-50 minutes until the rice is tender and the water absorbed.

6. Let them cool in the pot and serve cold with lemon wedges.

Tip: Olive oil sarma is meatless and always served cold. The rolls keep for 3-4 days in the fridge – and the flavours only get better.