Warak enab

Method

Rinse brined grape leaves and pat dry. Mix ground meat with uncooked rice, diced onion, herbs, tomato paste, half the olive oil, salt, pepper and allspice. Place a spoonful of filling on each leaf's inner side, fold in the sides and roll tightly from base to tip. Arrange rolls seam-side down in a heavy-bottomed pot lined with extra grape leaves. Pour remaining olive oil and water over the rolls, then cover with inverted plate to keep them in place. Simmer gently for 45 minutes until rice is cooked through and rolls are tender. Finish with lemon juice and serve warm or at room temperature.