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.

How to Make Grapevine Leaf Rolls

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