Ingredients:

• 1/2 jar – Canned grapevine leaves
• 2 cups – Boiled Chickpeas
• 1/2 cup – Burghul Wheat
• 1 cup – Coriander leaves, finely chopped
• 4-5 sprigs – Mint leaves, cleaned, finely chopped
• 3 sprigs – Spring onions, with greens finely chopped
• 2 – Medium tomatoes, chopped
• Salt to taste
• 2 tsp – Tahini paste
• 1/2 – Pepper powder
• 2 – Lemons, juice extracted and strained
• 2 tbsp – Olive oil
• For garnishing:
• 1 tsp- Coriander leaves, finely chopped
• 1/2 – Yellow bell pepper
• 1/2 – Red bell peppers, thinly sliced.

Method:

1. Wash the grapevine leaves with water 3-4 times to remove odour of brine.
2. Now dab each leaf with a clean kitchen towel.
3. Keep the leaves aside.
4. Now wash the chopped spring onion greens, coriander, mint, and drain well in a colander.
5. Soak the burghul wheat in water for 5-10 minutes.
6. Press out the excess water from the leaves and wheat.
7. Then skin the boiled chickpeas and mash lightly.
8. In a large mixing bowl add the greens, onion, salt, pepper, tomatoes, tahini paste and oil.
9. Mix well into a soft mixture.
10. Now place one leaf, face down on a flat surface.
11. Add a tbsp of the mixture on the leaf, at the base end.
12. Fold the sides to tuck in the open ends and tightly roll into a Swiss roll.
13. Repeat for remaining leaves and mixture.
14. Now place the roll in a bamboo or metal steamer with two compartments.
15. Add enough water in the lower compartment, to steam the upper one.
16. Now sprinkle lemon juice over the rolls.
17. Cover, simmer and steam for 45-50 minutes.
18. Place in a plate for serving.
19. Garnish with coriander and yellow/red bell peppers.
20. Serve hot with Lebanese rice and gravy or with sauce.

Recipe courtesy of Saroj Kering