• 1 jar grape leaves
• 4-5 large tomatoes, sliced

Stuffing

• 2 cups short-grain rice
• 1 large tomato, chopped
• 1 cup green onions, minced
• 6-8 cloves garlic, finely chopped
• ½ cup pine nuts
• ½ cup chick peas, crushed
• ½ cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• ¼ tsp cinnamon
• ¼ tsp allspice
• 1-2 tsp salt
• pinch black pepper

1. Wash the rice and soak for 1 hour
2. Rinse grape leaves in cold water
3. Mix stuffing
4. Oil the bottom of a Dutch oven and place inside half the sliced tomatoes and garlic
5. Lay leaves vein-up and place filling in center
6. Roll the leaves but not too tightly because the rice expands as it cooks
7. Arrange leaves in perpendicular layers in the pan
8. Pour in 1 cup of olive oil and add water to just cover the leaves
9. Place a dish on the leaves to keep them down while cooking
10. Boil, reduce and simmer for 1½ hours
11. Add lemon juice and cook an additional 10-15 minutes
12. Invert the pot and slide leaves onto large platter. Garnish with lemon slices. May be served hot, but best at room temperature or cold