Lebanese Stuffed Grape Leaves (Warak enab bi lahme)

If you are using fresh leaves, trim the stalks and blanche them in boiling hot water for five minutes and drain. If you are using grape leaves from the jar, rinse them in cold water and drain

Wash the rice and soak in some water for around half an hour. Then drain the rice and add to a large mixing bowl

Add the mince meat, chopped tomatoes, parsley, mint, onion, seven spice, white and black pepper, salt and oil. Mix well and set aside

Prepare your work area with a large plate to roll the grape leaves on, the stuffing, a large tray, some white string and a large cooking pot

Lay out one grape leaf on the plate and add 1 tablespoon of stuffing in the middle of the grape leaf and tuck in the sides. Roll up firmly and gently into a cigar shape (See video)

Adjust the stuffing amount depending on the size of the leaf. Stack the rolled up grape leaves on the large tray

When you have rolled up a good batch, take five or six pieces and tie them with the white string roughly 30cm long. Stack these little parcels gently in the large cooking pot

When you have finished tying your grape leaf parcels, pour on the carton of passata, salt, regular olive oil, juice of 1 lemon and top up with water if necessary so all the parcels are covered

Bring to the boil then reduce the heat to a low simmer

After half an hour of cooking, add the garlic, dried mint and juice of another lemon. Cover the pot with a lid.

Simmer for another half an hour and taste the sauce to see if it needs any seasoning, salt or lemon adjustment

Taste one grape leaf to ensure it is done before turning off the heat. The total cooking time should be around one hour and 20 minutes

Serve in a shallow bowl with some of the remaining tomato sauce