Did you know how easy it is to make stuffed vine leaves?

My grandfather's kitchen was like a small restaurant in the Orient. The aromas were felt from the entrance hall and the food did not disappoint you. This was his star recipe and for years I thought it was difficult, but one day I made it and I never stopped. Ingredients:

• 1 bottle of vine leaves
• 500 grams of lean minced meat
• 250 grams of white rice
• 1 small onion, chopped
• 2 lemons
• 2 tablespoons olive oil
• Salt and pepper to taste
• One teaspoon of baharat (optional)
• Optional mint and rosemary (I don't put them in)

Preparation: Mix the meat with the rice (both raw) and the chopped onion. Season with salt, pepper and baharat (it is an oriental mixture of spices) and juice of half a lemon (if you are going to put mint and rosemary, it is in this moment). Fill the leaves previously rinsed in water and salt. Cook 50 minutes over medium heat in a pot with water, olive oil and lemon juice until half of the vines. The pot is covered and the remaining half lemon is put on top of the vines in slices. I eat them hot (I put lemon on them again). They look great with chickpea hummus. Enjoy!