1.Preheat oven to 200 degrees C.
2.In a bowl, add the minced meat, onions, one teaspoon of salt and half teaspoon of pepper and mix it well. Take one tablespoon of the meat mix and form it into 3cm width and 10cm length fingers with ½ cm thickness. Continue with the rest of the quantity. Heat a skillet on medium heat, add the butter and vegetable oil, sauté each meat finger for 2 minutes on each side. Remove from heat and put it in a plate, repeat the same with the remaining patties.
3.Cover each meat finger with one vine leave and place it in a baking dish, seam side down. It’s important not to overlap the patties over each to make sure they are cooked through
4.In a bowl mix the blended tomato, tomato pieces, tomato puree, remaining salt and pepper, and pomegranate syrup. Pour the tomato mix over the meat patties; make sure they are covered well.
5.Place in the oven for 30 minutes until the vine leaves and meat are cooked through and the sauce simmers. Serve.