Method:

1. In a bowl, mix the ground meat with the onions, rice, spices, and herbs. Add a tablespoon of olive oil and knead thoroughly.

2. Place a vine leaf onto a working surface and add some filling in the center. Cover the filling with the leaf, folding in the sides, and roll tightly into a log. Do not overfill the leaves to stop the filling from oozing out. Layer the rolled logs tightly in a wide and deep pan, seam side facing down.

3. Combine the water with the remaining olive oil and pour over the rolls. Add more water if needed, to ensure that the top layer of the vine leaf rolls is covered. Cover the sarmas with a heavy plate and cook over a moderate flame until it starts to boil. Then, lower the heat, and cook for about 40 minutes, until cooked through.

4. Serve hot, with a spoon of yogurt and some crunchy bread on the side.