This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria. The stuffing is a little labour-intensive, but it's worth it.
Do not stack the rolled vine leave more than 3 or 4 layers thick in the pan. More layers can make the rolls cook unevenly; the ones on the bottom may overcook before the ones on the top are done.
Found in Indian/Southern Asian, Middle-Eastern, speciality stores or online. You can also get vine leaves in jars, if you buy these, adjust the amount you use accordingly.