The meat is cut into large chunks. Mix with chopped onions and fresh herbs and sprinkle with other spices. In an oiled dish are spreading out vine leaves, starting from the sill plate and the lining leaves with front side to it. Half sheet should be suspended outside the pan. This covers the entire bottom and gently pour the mixture. Align. Cover the top with more vine leaves, but with the back to the meat. Turn hung sheets to the meat well oiled hands - the meat should be well covered with leaves. All leaves are smoothing top with buttered hands. Pour 1 cup water and cook.