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 didn't stop anymore. Ingredients 

• 1 jar of grape leaves
• 500 grams of lean minced meat
• 250 grams of white rice
• 1 onion girl chopped
• 2 lemons 2
• tablespoons olive oil
• Salt and pepper to taste
• A teaspoon of baharat (optional)
• Peppermint and rosemary optional (I do not put them)

 Preparation: Mix the meat with rice (both raw) and 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 at this time) .Fill the leaves previously rinsed in water and salt.Cook 50 minutes over medium heat in a saucepan with water, olive oil and juice. from one lemon to half the vines. The pot is covered and the half lemon left is put on top of the vines in slices. I eat them hot (I put lemon again). They look great with chickpea hummus. Let's enjoy!