Prepare the Dolmas Drain grape leaves; rinse briefly, and soak in a large bowl of warm water for 20 minutes. Rinse each leaf individually under running water, letting excess water drip off; place leaves on a large rimmed baking sheet, and set aside.

While grape leaves soak, soak rice in a medium bowl of cold water for 20 minutes. Pour rice into a fine-mesh strainer; thoroughly rinse rice under cold water until the water runs clear, and drain well. Set aside.

Heat 2 tablespoons of the oil in a large skillet over medium. Add onion, and cook, stirring often, until onion is softened and translucent, 5 to 6 minutes. Add drained rice, parsley, dill, allspice, mint, salt, black pepper, Aleppo pepper, and 1 teaspoon of the tomato paste. Cook, stirring often, until mixture is fragrant and all ingredients are evenly combined, 1 to 2 minutes. Transfer mixture to a large bowl; set aside, and let cool, uncovered, until just warm to the touch, about 20 minutes. Once rice mixture is cooled, mix in ground lamb until evenly combined.

To assemble Dolmas, place 1 rinsed grape leaf on a cutting board with duller, veinier side facing up and stem end towards you. Using a sharp paring knife, cut out and discard stem. Arrange 2 to 3 teaspoons (depending on size of leaf) lamb mixture in a packed horizontal cylinder in center of leaf. Fold bottom of leaf up over lamb mixture, and fold left and right sides in towards center. Roll meat mixture toward top of leaf, creating a short, cigar-like shape (Dolmas should be longer than they are wide). Set rolled dolma on a plate, and repeat with remaining grape leaves and lamb mixture until all filling is used.

Arrange sliced tomatoes in a single layer in bottom of a large Dutch oven or heavy-bottomed pot. Arrange a layer of grape leaves over tomatoes (you can use any torn or broken leaves); reserve any remaining grape leaves for another use. Place rolled Dolmas, seam side down, over grape leaves, making sure to pack them in closely; once first layer is complete, arrange remaining Dolmas in a second layer on top as needed. Whisk together hot water, 1 tablespoon of the oil, and remaining 1 teaspoon tomato paste in a measuring cup with a spout until dissolved; gently drizzle over Dolmas (first layer of Dolmas should be mostly submerged). Place a heatproof plate that’s at least 1 to 1 ½ inches smaller than diameter of pot, upside down, over Dolmas (this will help prevent them from moving and opening while cooking).

Bring mixture to a simmer over medium; cover with a lid, and reduce heat to medium-low Simmer, covered, until grape leaves are tender and rice is cooked through, 30 to 40 minutes.

Remove from heat; uncover and remove plate. Drizzle lemon juice and remaining 1 tablespoon oil evenly over top. Set Dolmas aside, and let rest for 20 minutes before serving.

Prepare the Yogurt Dipping Sauce Stir together yogurt, lemon juice, water, mint, salt, and garlic in a small bowl until well combined.

Transfer Dolmas to a platter. Serve hot or at room temperature with Yogurt Dipping Sauce.