Mix all the filler ingredients together in a medium sized bowl
In a separate pot, add EVOO sparingly, 1 cup of lemon juice, and 1/3 of a cup of
Vegetable broth bring to a boil and set aside.
Start filling the grape leaves and rolling them, arranging them , open side faced
down (so they donʼt open), in a medium depth pyrex dish.
Pour lemon juice mixture over the grape leaves and place in a 160 C preheated
oven for an hour and half. Let cool for about 90 mins before serving
Chefʼs tip : While the middle east usually adds yogurt for dipping, use Tahini
instead for your vegan version!
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