How To Cook: |
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1. Wash and drain rice, peel chick peas (which have been soaking overnight) and add to rice with 1 teaspoon salt.
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2. Add the onion and tomatoes, chopped parsley and mint. Mix all together with the oil and half the lemon juice.
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3. Dip the vine leaves in hot water to make them pliable and roll each leaf round a heaped teaspoonful of the rice mixture.
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4. Place the rolls closely side by side in a pan and place a plate on top of them, to hold them down.
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5. Pour over 4˝ cups boiling water and let them simmer for ˝ hour. Remove the plate and continue to simmer until the rice is tender.
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6. Remove from the stove; pour over the rest of the lemon juice and let stand covered for ˝ hour. Serve cold.
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