Wash and drain the rice.
Peel the chick peas (which have been soaked overnight) and add them to the rice with one teaspoon of salt.
Fry the onions with the chopped garlic until soft.
Add onion, tomatoes, chopped parsley and mint.
Season with cumin powder, clove powder, pepper and paprika.
Mix together with oil and half the lemon juices.
Dip the vine leaves in hot water to make them pliable and roll each a leaf around a heaped teaspoonful of the rice mixture.
Place the rolls side by side in a pan and put a plate on top of them to hold them down.
Pour 4 ½ cups of boiling water over them and let them simmer for half an hour.
Remove the plate and continue to simmer until the rice is tender.
Remove from the stove; pour over the remainder of the lemon juice and let stand covered for half an hour.
Adapted from The Stage Door by Robert Lang.
Reprinted with permission of Janice Tripepi.
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