Remove stalks and thick part of main vein from the leaves.

Then clean and wash them carefully.

Mix rice, all the spices and beef together in a bowl. Add some olive oil about 1 tablespoon in it and knead well.

On a flat surface, lay the wine leaves with matte side facing you and place some filling in the middle. Avoid excessive filling.

Fold the leaf from the side where the stalk was once present and roll first from left edge then right, make sure that the filling is safe inside.

Then roll it completely and tightly. Do same for other leaves.

In a deep-wide pan arrange them like; seam side down, layer by layer and packed tightly.

Mix about a tablespoon of olive oil with water and pour it over the stuffed leaves. Cover the pan tightly with a lid.

Reduce the flame when water starts to boil and let them cook for about 40 minutes until meat and rice are cooked properly.

Serve hot with yogurt.