For the yogurt-garlic sauce:
To prepare the filling, in a mixing bowl combine the meat, onion, rice, fresh herbs, salt and pepper, knead until well combined.
Place the leaves in a colander and the colander under a sink, rinse the leaves under cold water and drain. Cut off the stems.
Hold a grape leaf, shiny side down on the palm of your hand, place 1 or 2 tablespoons of the filling at the stalk end of the leaf.
With your right hand, fold the top, then the sides over the filling and roll up tightly.
Arrange the stuffed grape leaves close together seam side down on a medium non stick pan, making several layers.
Pour butter all over and add the water. Place a small lid on top to keep the dolmas tight and to prevent them from opening. Cover and bring it to a boil.
Reduce the heat to medium and simmer for 1 hour and a half or until the leaves are tender and the filling is cooked. There should be a little liquid left.
Serve hot with the garlic-yogurt sauce, fresh salad or pickles and bread.