Minced meat rolls in vine leaves

Ingredients for 8 servings:

• 500 g minced meat, half and half or beef
• 1 egg(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp dried tomatoes, diced
• 1 bunch of dill
• 1 slice(s) white or brown bread or roll
• salt and pepper
• 32 vine leaves, fresh or in brine
• 1 tbsp olive oil
• 1 lemon(s), the juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finger food

Combine the minced meat with the egg, finely diced onion, finely diced garlic, diced tomatoes, chopped dill, and the crustless bread (soaked for 3 minutes in lukewarm water and squeezed out the excess moisture). Mix thoroughly with a fork or your hands, season with salt and pepper. Briefly blanch the vine leaves in salted water (about 30 seconds, 1 tablespoon of salt per liter of water). Lay 4 vine leaves on a baking sheet, smooth side down, slightly overlapping, and spread 1/8 of the minced meat mixture on each, leaving about 2 cm free around the edges. Then carefully form rolls as tightly as possible. Add 1 tablespoon of olive oil to a pan, heat over low heat, place the rolls in the pan, add a little water and lemon juice, and the liquid should reach about 1 cm. Cook with the lid closed for about 45 minutes, adding more water if necessary. The finished rolls can be served warm or cold, cut diagonally into slices. The ends will be trimmed later.