Put the minced meat, finely chopped herbs, onions, rice, lemon juice, olive oil, tomato paste or juice, pepper paste, salt and pepper in bowl and knead togetber without breaking the rice grains. Wrap in the prepared leaves as descibed in DOLMA? What is it?. Lay the stalks of parsley, dill and mint, sprigs of sage and a few vineleaves on the base of the pan. Arrange the dolma on top and cover wtih another layer of vineleaves.
Place knobs of butter, garlic, dried mint (if chopped fresh mint has not been used in the filling), a few sage leaves and rose scented geranium on top. Place a china plate upside down over the dolma and pour a cup of boiling water into the pan. Cover and simmer for five minutes. Then add half a cup more water and cook gently for about one and a half to two hours until the leaves are tender. Serve on a heated dish and garnish wtth yoghurt, either plain or mixed with crushed garlic and salt.