Finely chop 2 M onions, 2 garlic cloves, 4 tomatoes & 2 bunches of parsley
Wash 1.5 cups of medium or short grain rice and mix in.
Add the spices. Option 1: cook your filling for about 5-7 min. Option 2: use it as is (what I do)
If using leaves from a jar,put in hot water.If leaves seem very thick or salty put in boiling water
Depending on the leaf,put about a tspn of filling.Smooth side facing down & filling on rigid side
Put sliced potatoes, carrots (optnl) & remaining leaves (optnl) on the bottom so leaves dont stick
You need to put weight on the leaves so they don’t move & open up.This is what is traditionally used
Of course many people don’t have this, so you can do this.
Broth:water, salt & lemon juice to taste, 3-4 tablespoons olive oil & dried mint. Leave on H heat
I put leaves on top (because I had some left over) keep on H heat, let it boil for 5-7 min.
Then put it on M to L heat.Depending on leaves-needs about 1to1.5 hrs.Pour oliveoil when about ready
Taste test 1hr later. Check the leaves & filling if fully cooked & taste- add salt/lemon if needed
Carefully drain the broth & put in bowls to be served next to dish. Flip on to desired serving plate