Authentic Stuffed Grape Leaves: A Taste of Palestinian Tradition

In a large bowl, rinse the rice under cold water until the water runs clear. Drain well. In a pot, bring 2 cups of water to a boil and add the rinsed rice. Cook for about 10 minutes until the rice is partially cooked. Remove from heat and let it cool.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the chopped parsley, mint, salt, black pepper, and allspice. If using, add the ground meat and cook until browned.

Combine the cooled rice with the sautéed mixture and mix well. Set aside.

If using pickled grape leaves, rinse them under cold water to remove excess brine. Lay a leaf on a clean surface, stem side facing you, and place about 1 tablespoon of the filling at the base of the leaf.

Fold the sides of the leaf over the filling, then roll it tightly from the base to the tip, forming a neat package. Repeat this process until all the filling is used.

In a large pot, arrange any leftover grape leaves at the bottom to prevent sticking. Place the stuffed grape leaves seam side down in the pot, packing them tightly.

In a bowl, mix the lemon juice, water or broth, and tomato paste. Pour this mixture over the stuffed grape leaves until they are just covered. Drizzle with olive oil.

Cover the pot with a heavy plate to keep the leaves submerged, and bring to a gentle simmer. Cover the pot and cook for about 70-90 minutes until the leaves are tender and the filling is cooked through.

Allow to cool slightly before serving. Serve warm or at room temperature, drizzled with additional lemon juice if desired.