• Finely chop the onion and the herbs

For the filling:

• In a medium sized bowl combine minced lamb meat, rice, onion and herbs. Add salt, pepper to taste (add less salt if you are using pickled grape leaves) and mix well.
• Place one teaspoon of filling on the backside of a grape leaf and wrap it. Put stuffed grape leaves close together seam side down in a medium sized pan, making several layers. Sprinkle a little salt between each layer.
• Add melted butter and water. Place small ovenproof plate on top to keep dolmas tight and prevent them from opening. Cover with a lid and cook on medium heat for 45 minutes.

For the sauce:

• Mix plain yogurt with grated garlic.