Fylla (grape leaves)

Blanch the grape leaves.

Strain them and lay them out on the brim of the pot that you are going to use or the strainer.

Mix the mince thoroughly with the rice, onions, tomato paste, diced tomatoes, water, shortening, oil and spices.

Cover the bottom of the pot with tomato slices.

Stuff the grape leaves in the following way

Arrange each grape leaf, shiny side down, place a spoonful of filling on it, turn inwards the sides of the leave (next to the stem) and roll all the way up (it takes some patience!). At the same time, stack them tightly one next to the other in a large pot.

Cover them with a large plate (so they don't unravel while cooking) and add the spoonful of shortening, the oil and as much water as is needed to cover them.

Boil over high heat for about half an hour.

Serve with yogurt.