Warak ArishStuffed Grape-Vine Leaves
Ingredients: 1 kg. jar or can grape leaves (50-75) (from Greece or Lebanon) 1 can Chickpeas 3 bunches of parsley 1/2 cup burghul wheat 2 cups water 5 green onions (incl. ends) 2 lg. diced tomatoes 1/4 cup fresh mint, chopped (2 Tbsp. dry) 1 and 1/2 tsp. salt 1/2 tsp. pepper 1/3 cup lemon juice (or to taste) 1/4 cup olive oil Juice of 1 lemon	ENJOY Lots of servings	Method: 1. Remove grape leaves from jar and soak 1 hr. in bowl of water. Replace water a few times to remove brine. Squeeze excess moisture off each leaf. Dry with paper towel. Set leaves aside on a plate. (If using fresh leaves, wash them and let them stand in hot water 15 minutes to soften. 2. Soak crushed wheat in water in large mixing bowl 5 minutes. Cup in your hand and squeeze out excess water as tight as possible. Set aside. 3. Wash parsley well and drain well. Remove stems and chop very fine. (I usually use kitchen shears.) Add to wheat. 4. Drain Chickpeas and roll each pea between thumb and fingers to remove skin. (It slips off quite easily.) Add to wheat and parsley. 5. Chop onions fine and along with remaining ingredients, add to parsley and wheat mixture. 6. Take a leaf and place 1 tsp. (1 Tbsp. if leaf is large.) of Tabouli mixture in a thin row across width of dull side of leaf with stemmed end closest to you. The shiny side of the leaf must face down to roll well. Fold the outside edges of the leaf 2 cm toward the center (envelope style) and roll firmly into a finger shape. Place in pot, alternating direction of each layer. 7. Sprinkle lemon juice on top. Add water to just below top level of rolls. Bring to a boil, and then lower heat. Cover and allow to simmer 1 hour. Optional: 1 28oz can of chopped tomatoes can be added to pot. Serve with Lebanese rice. Wrap stuffed leaves in Pita bread. Serve cold or room temperature as an appetizer. You simply won't believe this wonderful food!