Step: 1/13

Place the vine leaves in a bowl and pour over boiling water.

Step: 2/13

Soak for 2-3 minutes, drain in a sieve and rinse under cold water to cool. Pat dry with kitchen paper.

Step: 3/13

Peel and finely chop the onion.

Step: 4/13

Mix in a bowl with the herbs, minced meat and rice. Season with salt and pepper.

Step: 5/13

Separate the eggs. Beat the egg whites until stiff.

Step: 6/13

Fold the egg whites into the mince mixture.

Step: 7/13

Remove the stalks from half of the vine leaves.

Step: 8/13

Place the prepared vine leaves, shiny side down, on the work surface. Place 1-2 teaspoons of the mince filling on each vine leaf just above the stem. Wrap the sides over the filling then roll up from the bottom.

Step: 9/13

Line a small pot with the remaining vine leaves. Place the filled vine leaves on top. Drizzle with 3 tbsp olive oil and pour in 375ml water. Place a flat dessert dish upside down on the vine leaves and press down firmly. Cook over a low heat for 60 minutes.

Step: 10/13

In a bowl, beat the egg yolk with the lemon juice, salt and pepper.

Step: 11/13

Heat the butter and 1 tbsp flour in a pan until foamy. Pour in the stock and simmer, stirring, until creamy. Drain the cooking liquid from the vine leaves into a bowl and add to the sauce. Stir 2-3 tbsp of the hot sauce into the egg and lemon mixture, then mix it back into the sauce. Season with a pinch of sugar and salt.

Step: 12/13

Pour the sauce over the vine leaves and keep warm.

Step: 13/13

Cut the feta cheese into 8 slices and season with pepper. Turn in the remaining flour to coat. Heat 2 tbsp olive oil in a frying pan, fry the feta until lightly browned on both sides. Serve with the vine leaves and sauce, garnished with dill.