Set your creativity loose in the kitchen. This hands-on Middle Eastern recipe is a great dish to make on a lazy Sunday afternoon
Serves 4
1. Soak the rice in warm water for 15 mins.
2. Drain the rice then lubricate it generously with olive oil (the oil should fill the gaps between the rice, not flood it).
3. Add the spices and salt to taste.
4. Add as much finely chopped garlic as you think sensible and the two minced tomatoes.
5. Blanche the grape leaves in boiling water for 2 - 3 mins until they are floppy.
Meat lovers can add pieces of lamb between the layers for more flavour.
6. One by one place a heaped teaspoon of rice mixture onto each leaf, then, stem first, roll the leaf forward once, tuck in the sides and finish rolling up tight. This takes ages so it's good to do in front of a DVD or the TV.
7. Pack the rolls in rows along the bottom of a big pot. After each layer add some of the sliced tomatoes and several whole cloves of garlic.
8. When the pot is full place a heavy ceramic plate on top to keep the rolls from floating then fill the pot with the stock.
Don't overdo it on the lemon, let the leaves take care of the tang.
9. Cook gently for around 30 mins. Add a squeeze of lemon juice and keep cooking until tender.
10. Serve with sliced lemon and yogurt.
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