Stuffed grape leaves

Ingredients:
Quarter of a kilo Grape Leaves
Five cups rice
Kilo tomatoes
Salt and black pepper
A large lemon
Beslten
Oil
TWO tomatoes lining the pot

Pack dill and parsley
Method:
The neck are removed from the paper and wash well and then scalded
Wash rice and placed in a deep bowl
Hit tomatoes in a blender plus Beslten Moktotain

Then pour over the rice washed
Cut evergreen very Dsgara then added to the previous mix
Placed about three-quarters of a cup of oil, salt and pepper and then swings well
Fillings of the securities and whether large paper cut into halves
Line the pot with tomato slices and stacks fingers stuffed above and after the end of the filler Quantity add lemon juice and oil workshop light on the face and a half cup of water dissolved in which half teaspoon salt and put them on the fire to boil Reduce fire to simmer