Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------RICE AND CHICK PEA STUFFING---------------------
1 1/2 c Chopped spring onions
1/4 c Olive oil
1 c Long grain rice
1 c Canned chickpeas; drained
1/2 c Finely chopped parsley
1 c Chopped, peeled tomatoes
1/2 ts Ground allspice
Salt
Freshly ground black pepper

-------------------------TO FINISH------------------------------
24 Cabbage leaves
3 Garlic cloves
1 ts Salt
1 ts Dried mint
1/4 c Lemon juice
1/2 c Olive oil

Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn
into a bowl and add remaining stuffing ingredients, adding salt and
pepper to taste.

Remove leaves from cabbage carefully so as not to tear them, counting
larger leaves as 2. Par-boil cabbage leaves in boiling water until
limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a
colander.

Cut out larger part of centre rib in each leaf and cut larger leaves
in half down centre. Line base of a deep pan with ribs and any torn
leaves.

Place a generous tablespoon stuffing on base of each leaf, roll up
once and tuck in sides to contain filling. Roll to end of leaf.
Repeat with remaining ingredients.

Crush garlic with salt and blend in crumbled, crushed mint and lemon
juice.

Pack rolls flap side down in lined pan, sprinkling some of the
garlic-lemon mixture and olive oil between layers of rolls. Invert a
plate on top of the rolls to keep them intact during cooking. Add
enough cold water to just cover rolls and put lid on firmly.

Bring to the boil on medium heat, reduce to low and simmer gently for
45 minutes. Remove from heat and leave aside for 30 minutes. Serve
lukewarm or cold.

Source: The Complete Middle East Cookbook - by Tess Mallos Typed for
you by Karen Mintzias

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