Preparation : Wash and remove stems of leaves. Simmer leaves in salted water for 4-5 minutes Remove from pan, reserving liquid; drain. Set aside. Combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt and pepper. Add water, mix thoroughly. Place 1-1/2 teaspoons of filling on wrong side of each leaf. Fold two sides over fılling. Roll into small oblongs called sarmas, about 1 1/2-2 cm (1/3-1 inch) in diameter and 3 cm (1 1/2 inch) long. Spread stems and torn leaves on bottom of a shallow saucepan. Arrenge sarmas over. Heat reserved liquid. Add to sarmas. Cover and simmer for 50 minutes or until rice is tender. Remove from heat. Let stand for 10 minutes before serving. Serve hot.
Good Apetite.