Half kilogram of fresh or canned grape leaves, drained to remove excess salt (if using the fresh variety)
For the filling
800 grams of pork or beef, cleaned and ground twice
One cup of washed and drained rice
One tablespoon of salt
One tablespoon of black pepper (Bahar)
Two crushed cloves of garlic
Two tablespoons of chopped parsley
Two tablespoons of olive oil
For cooking the cigars
Four tablespoons of olive oil
To taste: salt, black pepper, and lemon juice
Four tablespoons of freshly squeezed lemon juice
Half kilogram of fresh or canned grape leaves, drained to remove excess salt (if using the fresh variety)
For the filling
800 grams of pork or beef, cleaned and ground twice
One cup of washed and drained rice
One tablespoon of salt
One tablespoon of black pepper (Bahar)
Two crushed cloves of garlic
Two tablespoons of chopped parsley
Two tablespoons of olive oil
For cooking the cigars
Four tablespoons of olive oil
To taste: salt, black pepper, and lemon juice
Four tablespoons of freshly squeezed lemon juice
Remove the tough part of the grape leaves' stems
Place them on a wire rack
If using fresh grape leaves, pour boiling water over them to wilt them
Let them drain well
Prepare the filling: mix all ingredients together in a bowl
Spoon 1/2 tablespoon of the filling onto each grape leaf
Roll them up tightly into cigar shapes
Apply gentle pressure to prevent them from opening during cooking
In a large pot, add four tablespoons of olive oil and arrange the cigars side by side, forming several layers
Add enough water to cover the cigars, then season with salt, black pepper, and lemon juice
Bring to a boil, then reduce heat and place a flat plate over the cigars to prevent them from opening during cooking
Cook until the cigars are cooked through, adding more water as needed
To serve, simply turn the pot over onto a large plate, allowing the cigars to release their flavors
