Stuffed Vine Leaves with Olive Oil

Finely chop the onions.

Heat half of the olive oil in a large pan and sauté the onions until they turn golden.

Add the rice, pine nuts, currants, tomato paste, salt, black pepper, dried mint, and sugar. Stir and sauté for a few minutes.

Add the hot water and cook over low heat until the rice absorbs the water. Let the filling cool.

Soak the vine leaves in hot water for a few minutes, then drain.

Place some of the prepared filling in the centre of each leaf and fold the edges to roll them up.

Arrange the rolls in a pot. Drizzle the remaining olive oil and lemon juice over them.

Place a plate on top of the rolls and add enough water to cover them.

Cook over low heat for about 40-45 minutes until the rolls are tender.

Serve after cooling.