Stuffed Grape Leaves (Zeytinyagli Yaprak Sarmasi)

If using fresh leaves, wash them thoroughly, place in a saucepan, and cover with water. Add the juice of 1 lemon and a pinch of salt. Bring to a boil, cover the pan, and simmer for 20 minutes. If using canned leaves, wash them and put them in a saucepan with plenty of water.

Bring to a boil and simmer for 5 minutes. Allow to cool slightly, drain, and wash again with cold water to remove the excess salt.

Place one leaf on a plate, vein side upward, and put 1 teaspoon of filling in the centre of the leaf near the stem end. Fold the stem end, and then both sides of the leaf over the filling and roll into a cigar shape. Repeat until all the stuffing is used up; you will have some leaves left over.

Line the base of a saucepan with the spare leaves, to prevent sticking, and pack stuffed grape leaves in tight layers. Mix the oil with a generous 0.5 cup water, the sugar, and lemon juice, and pour over the stuffed leaves.

Cover the dolmas with a heatproff plate, to prevent them opening during cooking, and simmer for 1 hour or until tender, adding hot water as it becomes absorbed. Cool in the pan and serve cold with lemon wedges.