Jemila Lebanese Vegetarian Stuffed Grape Leaves

2 packages Jemila Grape Leave Stuffing Mix

1 15oz can of chic peas/ garbanzo beans

1 package Jemila Grape Vine Leaves

1 medium onion, chopped fine

1⁄4 cup olive oil

1⁄4 cup lemon juice

5 cloves garlic, sliced heavy dish, that fits in pot

 

Optional ingredients

1/2 cup frozen spinach  -OR-  1 cup fresh spinach

1/3 cup fresh parsley

3 Tbs sun dried tomatoes

2 Tbs pine nuts, browned in a skillet or toasted in an oven

 

Mix all ingredients together except lemon juice, and garlic in a mixing bowl.

Rinse & drain grape vine leaves of excess moisture. To roll: Lay leaf flat, stem side up. Place about 1 T of mixture on leaf, form long & narrow like a finger. Fold sides and one end of leaf over the filling, then roll in direction of open end. Place a layer of unused leaves in bottom of a 6 quart pot. Layer stuffed leaves in pot. Alternate direction of leaves in each layer. Stuffed leaves should be layered tightly but not squeezed together. Add garlic & lemon. Turn dish upside down & place on top of stuffed leaves inside pot. Add water to cover dish. Cover and cook on high heat till pot comes to a boil. Lower heat to maintain a medium boil. Let cook for a total of 2 hours. Add water if it gets below level of top row of grape leaves during cooking. Do not add water when done cooking.

Makes approximately 40-45 stuffed grape leaves.

Sahten! (healthy, hearty eating!)