Made by wrapping brined vine leaves around a herbed white cheese filling without any cooking, this meze is an elegant, quick-to-prepare starter for guests. Rolling the leaves thin and tight takes practice, but the result is a fresh, light plate.
Rinse the brined vine leaves twice in cold water and pat them dry with paper towels.
Mash the white cheese with a fork and mix with parsley, dill, mint, olive oil and black pepper.
Place a teaspoon of filling in the center of each leaf, shiny side down, fold in the edges and roll tightly.
Arrange the rolls on a plate, drizzle with lemon juice and chill in the fridge for 8 minutes.
If you use the brined leaves without rinsing, they turn too salty, so rinse them in cold water at least twice. Do not serve the rolls before chilling them, or the filling may fall apart. Allergens: contains milk and dairy.
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