How to prepare grape leaves with oil

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Ingredients:

• Kilo grape leaves
• A cup of Egyptian rice
• 3 medium red onions
• 2 bunch of parsley
• A spoon of dry mint
• 3 grated tomatoes
• A cup of olive oil
• 2 lemons
• Salt and black pepper
• Pinch of cumin and coriander dried
• A tablespoon of sumac
• A cup and a half of meat broth

How to prepare:

• Put grape leaves in boiling water to wilt before transferring to a colander. Separately, finely chop the onion, as well as the parsley and mint after washing well.
• Fry the onions with 3 tablespoons of olive oil until the color turns yellow. Add the onions to the washed rice and a portion of tomatoes after peeling and finely chopping them.
• Add to these ingredients oil, salt and the rest of the spices.
• Stuff the grape leaves and line them regularly in a saucepan, after placing the rest of the chopped tomatoes on the bottom. Add more salt, tomato juice and broth and cook over a strong heat, then moderate.
• After about an hour, lift the plate and add lemon juice and continue cooking on low heat until the stuffed is soft. Serve this dish cold on the table.