A traditional Sarma (stuffed vineleaf) recipe

Sarmas are a traditional dish and in my family are cooked traditionally in sour cabbage. Of course it's more winter food. When summer comes, we turn to those lighter and more pleasant dishes, and the minced meat ends up in leaves.. In the family where I grew up, however, they were not prepared in the grape list, although the town my dad came from were full of vineyards. The cooked sarmas are quickly finished and extremely easy to eat, just as if they were made for children, and somehow they are, because in this variant it's hard to pass up this savory summer recipe.
There are many variable recipes concerning sarma but this is my favorite and one of the tastiest.
Combine it with some sour cream or Kiselo mleko (sour milk) a kind of cream enjoyed in my country
So lets begin with the first steps in preparing this beautiful recipe

Ingredients

30 grape vine leaves
350 gr/12 oz ground lamb or beef
2 small onions, finely chopped
115 gr/4 oz long grain rice, rinsed and drained
1 bunch fresh dill and flat leaf parsley, finely chopped
5 ml/ 1 teaspoon dried mint
45 ml/ 3 tablespoon olive oil
Salt and ground pepper to taste
8 fl oz/ 1 cup water to cook the stuffed vine leaves
90 ml (or more) / 6 tablespoon plain yogurt to serve

Place the ground beef or lamb in a bowl and combine it with onions and spices.
Put it in a frying pan with hot oil and fry it till it becomes brown 
Boil the rice in water until its the right size and color and move it to the side and dry it off.
When the rice becomes dry and cold add it to the mixture of the fried meat and onions and mixed it all together while rinsing it all together and the whole mixture is well fried.
Put some of the boiled leaves on the bottom of the pan and start with wrapping the cooled mixture in little sausage like pieces.
While wrapping the little sarmas place them in the pan one by one in a circle and after u finish with this step add a glass of water so they can cook through all the way
Cook for 15 minutes at a temperature of 200 degrees Celsius until they get a brownish color
Serve them with some sour cream and minced hot chili pepper powder all over them

This is one of my favorite recepies that my mom and grandma used to prepare all over the year.
I hope u enjoy it and let me know if u have any questions regarding the preparation of this savory goodness :))