AP

PE

TIZ

ER

SFried Omelet Balls

Eggplant with SesamePaste

Eggplant Casserole

Okra in Oil

Potato with Coriander

Chickpeas Purée

Chickpeas in Oil

Mallow Leaves in Oil

Grilled Eggplants withBell Pepper

Bell Pepper withTomatoes

Lentil with Oil andLemon juice

Grilled Kafta

Chili Sauce

Stuffed Eggplant withYoghurt

Chick Peas in Yoghurt

Broad Bean Patties

Dried Fava Beans in Oil

Raw Kibbi

Stuffed Eggplants inOil

Dandelion Leaves in Oil

Green Beans in Oil

Fried Liver

Seasoned Brains

Stuffed Swiss-ChardLeaves in Oil

Stuffed Grape VineLeaves in Oil

Fried Omelet BallsAkras al iggi al maklia

N¹È½�C NUâÜC oCd¾¦Omelettes En Boules

Delicious omelet balls of eggsand vegetables. 4

3030

½ cup fresh parsley,finely chopped6 eggs½ cup finely chopped onion¼ cup plain flour2 medium zucchini, finely chopped1 sweet pepper, washed and grated½ tspn salt (as desired)¼ tspn ground allspice (as desired)¼ tspn ground chili pepper½ tspn baking powderlemon zest2 cups vegetable oil

Wash chopped parsley anddrain well. Mix chopped onions,salt, spices, parsley, choppedsweet pepper, and zucchini.In another bowl, mix flour withbaking powder then add tovegetable mixture. Blend eggs ina separate bowl, stir-in lemonzest. Add mixture to vegetablemixture and stir.Heat oil in a pan, pour in aspoonful of omelet.Turn over each ball till it isgolden-brown from both sides(repeat the process with theremaining mixture).Serve balls warm with salad andfried potatoes.

Note: you can substitute wholezucchini with its cores.

Fried Omelet Balls

Eggplant with Sesame PasteMotabal al bathinjan

¸DUéaDGÜC ÖGK®Aubergines Au Tahina

A sensational appetizer served withmost meals. 5

3015

2 large eggplants, about 1 kg (32 oz)¼ cup lemon juice (as desired)¼ cup sesame seed paste3 cloves garlic crushed with ½ tbls salt(as desired)1 tspn white vinegar2 tbls parsley, finely chopped

Grill eggplants on high heat for15 minutes after piercing themby a fork on all sides. Turningfrequently.When tender, wash underrunning water then peel off skinwhile hot and remove stem.Pound to a purée (use a foodprocessor, if available). Blend ingradually sesame paste, lemonjuice, and vinegar. When mixtureis consistent, add garlic andbeat mixture well. If thick, adjustby lemon juice and water.Serve it garnished with parsley,red pepper and olive oil.

Eggplant with Sesame Paste

Eggplant CasseroleMsakaet al bathinjan

¸DUéaDGÜC Nâ½i®-cůú�C-

Aubergines Mouçakka

An exotic appetizer. Try it. 53030

1 kg (32 oz) eggplants, peeled andthickly cut , lengthwise1 kg (32 oz) tomatoes, peeled andsliced1 cup of dried chickpeas, cooked orcanned , washed and drained1 cup of quartered and sliced onion2 tbls ground dried mint10 cloves garlic, fried in oil6 cloves garlic, crushed with a dash ofsalt2 cups vegetable oil (or to covereggplants)1 tspn salt (as desired)a dash of sugar1 fresh red or green chili

Sprinkle salt over eggplantslices. Fry eggplants till goldenbrown and drain on papertowels.Fry onion rings until soft. Stir ingarlic until golden.Add tomatoes, chickpeas, chili,salt and sugar. Bring to a boil for5 minutes.Add fried eggplants. Cover pot,cook on moderate heat for 10minutes.Mix dry mint with crushed garlic.Add mint mixture to pot. Cookfor 2 minutes.Remove chili and serve cold withmain dishes.

Eggplant Casserole

Okra in OilBamy i b i - zay t

LØfÜDF AD¹®DFGombo (Okra) à

l�Huile

A delicious appetizer.

51530

700 g (1½ lp) fresh okra / frozen orcanned, trim stem end and wash1 kg (32 oz) tomatoes, washed andsliced1 cup finely chopped onion2 heads garlic, peeled1 tspn salt (as desired)½ cup vegetable oil or olive oil1 cup finely chopped fresh coriander,washed1 tbls ground dried coriander4 cloves garlic, crushed1 fresh red or green chili1 cup watera dash of ground allspicea dash of sugar

Fry okra in oil. Remove and puton paper towels.Fry onions in oil till transparent.Add dried coriander and garlic.Stir for 2 minutes till fragrant.Add tomatoes. Cook overmedium heat for another 2minutes.Add okra, salt, sugar, allspice,chili, and water. Bring to a boilover medium heat and cook for25 minutes or till okra is tender.Add fresh coriander and boil for2 minutes.Remove chili and serve cold.

Okra in Oil

Potato with CorianderBatata bil kizbara

MdFfÎÜDF DxDyFPommes De Terre à La

Coriandre

A delicious appetizer of friedpotatoes with fresh coriander. 4

1530

1 kg (32 oz) potatoes2 cups vegetable oil (for frying)4 cloves garlic, crushed with a pinch ofsalt1 tspn salt (as desired)½ tspn ground red pepper (as desired)2 tbls finely chopped fresh coriandera dash of dried coriander

Wash fresh coriander, drain andput on a clean piece of cloth todry for 5 minutes. Peel potatoes,wash and cut into small cubes,rewash and drain.Fry potatoes in hot oil untilgolden - brown, put on absorbentpaper.Mix garlic with salt and fry tillfragrant in hot oil for 5 minutes.Add to it potatoes, a dash of drycoriander, and red pepper.Stir well for 2 minutes. Stir infresh coriander then remove fromheat.Serve hot.

Potato with Coriander

Chickpeas PuréeHommos bil Tahina

N°¹YyÜDF r¯XPois Chiche Au Tahina

It is the number one appetizer inLebanon. 4

30

1 cup cooked or canned chickpeas½ tspn salt2 cloves garlic, crushed with a pinch ofsalt¼ cup lemon juice2 tbls sesame paste2 tbls parsley, finely chopped½ tspn ground cumin

Chickpeas PuréeDrain warm chickpeas andreserve 1 tbls. Beat chickpeas ina food processor.Blend chickpeas with sesamepaste, lemon juice, crushedgarlic, and salt into a purée.Adjust flavor and consistencywith lemon juice and salt ifnecessary (Hummus should bethick and smooth).Serve in Hummus bowls. Pourolive oil in center and garnishwith the reserved chickpeas,chopped parsley and cumin.

Chickpeas in OilHumus bil zayt(hummus balila)

NȹÈF r¯XPois Chiche

Assaisonnés à L�huile

Usually this dish is prepared forbreakfast when all the familymembers are around. 3

20

1 cup cooked or canned chickpeas2 tbls lemon juice¼ cup olive oil4 tbls butter1 tspn ground cumin (as desired)1 tspn ground cinnamon (as desired)½ cup pine nuts, fried2 cloves garlic, crushed with a dash ofsalt

Chickpeas in OilDrain warm chickpeas. Put in abowl. Mix with garlic, lemonjuice, ½ tspn of cumin,cinnamon and melted butter.Garnish with pine nuts and ½tspn of cumin and olive oil.Serve with tomatoes and greenonions.

Mallow Leaves in OilKhobaizeh bil zayt

LØfÜDF Mf¹G\Mauve à L�huile

A meatless cold dish, good forvegetarians. 5

4030

1 kg (32oz) green Mallow leaves,finely chopped3 medium onions, peeled and finelychopped½ cup olive oil½ cup finely chopped fresh coriander6 cloves garlic, crushed with a dash ofsalt½ tspn salta dash of black pepper¼ cup water

Mallow Leaves in OilWash mallow leaves severaltimes in a bowl, under runningwater. Drain, then squeeze withyour hands excess water.Fry onions until golden in hotoil. Save some onions forgarnishing, add mallow leaves toonion pan. Stir over mediumheat. Add garlic, coriander, salt,and pepper.Mix mixture well. Add water.Cover and leave on low heat for20 minutes or until cooked.Serve cold, garnished with friedonions. Sprinkle over somelemon juice.

Grilled Eggplants with Bell PepperAl rahib (baba

ganooj) ( S Å ° Õ D F D F ) H ì C d Ü C

Baba Ghannouj

A delicious appetizer for alltimes. 5

30

1 kg (32oz) grilled eggplants, washedthen peeled1 green bell pepper, finely chopped1 medium onion, finely chopped3 cloves of garlic, crushed with a dashof salt½ kg (16 oz) tomatoes, peeled andfinely chopped½ cup lemon juice1 tspn salta dash of olive oil

Grilled Eggplants with Bell PepperProcess eggplants untilsmooth.Stir in all the above ingredients.Serve in a platter garnishedwith olive oil and green bellpepper slices.

Bell Pepper with TomatoesShakshouke

(Fleifleh Bil Tamatem) ( ² x D ¯ y Ü D F N È Í ¹ È Ô ) N Æ Å m Î lHachis De Poivrons Aux

Tomates

An appetizer served usuallywith fish and meat. 4

3020

½ kg (16 oz) sweet green bellpeppers, diced1 tspn dried coriander¼ cup finely chopped fresh coriander1 kg (32oz) tomatoes, peeled andchopped1 small onion, finely chopped5 cloves garlic crushed with 1 tspn salt(as desired)¼ tspn ground piquant red pepper¼ cup olive or vegetable oil

Bell Pepper with TomatoesFry bell peppers in oil for 10minutes.Stir in onion, garlic, dry andfresh coriander over mediumheat. Add tomatoes, groundpepper and simmer till bellpepper is tender.Serve cold.

Lentil with Oil and Lemon juiceAdas motabal b i lzayt wal hamod

v ® D Y Ü C ï L Ø f Ü D F Ö G K ® g _ ÚLentilles Assaisonnées

à L�huile

A delicious and easy to prepareappetizer. 4

1020

2 cups white lentils, washed3 cloves garlic, crushed with a dash ofsalt1 tspn salt¼ cup lemon juice¼ cup olive oil

Lentil with Oil and Lemon JuiceBoil lentils on medium heat for20 minutes or until tender.Stir in garlic, salt, and lemonjuice.Serve in a platter. Sprinkle someolive oil over.Serve accompanied by springonions.

Grilled KaftaArayes alkafta

N K Í Î Ü C j õ C d ÚSandwich Grillé De

Viande Moulue

A Lebanese specialty. You canserve it as an appetizer or as alight meal. Delicious and easy toprepare.

3255

½ kg (16 oz) kafta1 ½ pitta bread, cut into 12 pieces2 tbls butter

Grilled KaftaSpread some butter on the innerpart of bread pieces.Divide kafta into 12 portions.Spread over buttered bread.Put pieces in a grill or an ovenat 200°C for 5 minutes or tillkafta is cooked.Serve hot with yoghurt.

Chili SauceAl mohamara

Mdù̄ Y�CPurée De Poivrons Aux

Noix

An exotic Syrian appetizer.

530

12 dried chilies2 tbls ground breadcrumbs3 medium onions, chopped1 ½ cup cleaned walnuts1 tspn salt1 tspn ground cumin½ tspn ground dried coriander1 cup olive oil½ cup lemon juice¼ cup pomegranate thickened juicea dash of ground coffee

Chili SauceSoak chilies in hot oil until soft.Remove seeds and membranes.Process chilies with onion untilmixture becomes smooth.Add walnuts. Process untilsmooth.Stir in breadcrumbs, driedcoriander, coffee, salt, andcumin.Stir in lemon juice, pomegranatejuice, and olive oil.Serve in a platter, garnished withwalnuts and olive oil.

Stuffed Eggplant with YoghurtFattet al bathinjan

( gï_Î�C ) ¸DUé_DGÜC NKÔAubergines Farcies

Au Yogourt

A famous Syrian dish. It consistsof stuffed eggplants withyoghurt. 5

4050

1 kg (32 oz) small eggplants400 g (14 oz) minced meat½ cup fried pine nuts1 cup tomato juice or paste2 tbls pomegranate thickened juice1 cup water1 tspn salt (as desired)a dash of ground black peppera dash of ground cinnamon4 cups yoghurt6 cloves garlic crushed with a dash ofsalt2 toasted pitta bread2 cups vegetable oil (for frying theeggplants)2 tbls butter (for frying minced meat)2 tbls melted butter for garnishing

Stuffed Eggplant with YoghurtFry minced meat in butter thenadd peppers and salt. Mix wellon low heat for 10 minutes. Putaside.Roll eggplant on a surface, sothat hollowing would be easier.Wash eggplants well. Removestem ends.Hollow out with an apple corer.Wash well again. Drain.Mix fried meat and half thequantity of pine nuts. Filleggplants with meat mixture. Frystuffed eggplants in oil then putaside.Put tomato juice in a pan thenadd water, pomegranate andsalt. Stir to mix.Add stuffed eggplants totomato mixture. Bring to a boil.Lower heat and leave for 40minutes or until tender and ½cup of the liquid is left.

Cut toasted pita bread into small pieces. Put in aheavy based plate. Add eggplants and liquid. Mixyoghurt with garlic then add them to plate.Sprinkle fried pine nuts and butter over yoghurt.Serve hot.

Note: You can garnish this dish also with mincedmeat.

Chick Peas in YoghurtFattet al hummus

( N¹½iJ ) r¯YÜC NKÔPois Chiche Au Yogourt

It is a very tasty and populardish. You can serve it as anappetizer or as a breakfast. 5

30

½ kg (16 oz) (2 cups) cannedchickpeas5 cups yoghurt5 cloves garlic, crushed with a dash ofsalt2 tbls sesame paste1 tspn salt (as desired)1 toasted pita bread (30 cm in diameter)3 tbls fried pine nuts½ tspn ground cumin½ tspn ground red pepper (as desired)¼ cup melted butter for garnishing1 tspn vinegar½ medium size pomegranate8 cups water½ tspn bicarbonate of soda

Chick Peas in YoghurtBlend well yoghurt, garlic, salt,vinegar and sesame paste.Cut pita bread into small pieces.Place in a deep dish.Put hot chickpeas with its liquid(about 2 cups) over bread. Addyoghurt mixture.Garnish with pine nuts, butter,pomegranate, pepper, andcumin. Serve hot.

Broad Bean PattiesFalafel

( N¹¯âyÜC ) ÖÔèÍÜCBoulettes De

Falafel

The Egyptian and Lebanesekitchens are known for thedelicious Falafel made mainlyfrom beans.

69030

1 kg (32 oz) peeled green fava beans(dried)1 cup roughly chopped fresh parsley1 cup roughly chopped fresh coriander3 heads garlic, peeled and crushed3 large onions, chopped½ tspn ground cinnamon½ tspn ground cumin2 tspn salt1 tspn ground paprika1 tspn ground chili½ tspn ground black pepper2 tbls plain flour1 tspn ground dried coriander½ tspn bicarbonate of soda3 tspn baking powder5 cups vegetable oil (for deep frying)

Broad Bean PattiesSoak beans in water for 24hours, then drain well.Mix all ingredients except (salt,cumin, cinnamon, paprika, blackpepper, chili, bicarbonate, andbaking powder).Grind in a food processor.Add to mixture salt, peppers,bicarbonate, baking powder andprocess another time.Leave mixture aside for 30minutes then knead.Divide mixture into balls using aspecial tool for Falafel balls, ifthis tool is not available, take aspoonful of mixture and makeflat balls. Heat oil in deep panover high heat, then fry tillbrowned.Serve Falafel hot with parsley,tomatoes, fresh mint, springonions, pickles and sesamepaste.

Dried Fava Beans in OilFool medammes

j®_® æÅÔFèves Sèches à

L�huile

The most popular Arabian breakfast,almost every region has more than arestaurant specialized in servingthis dish.

330

1 cup cooked fava beans or cannedfava beans½ cup lemon juice3 cloves garlic crushed with 1 tspn salt(as desired)2 tbls finely chopped fresh parsley½ cup olive oil

Dried Fava Beans in OilDrain warm fava beans. Put in abowl. Mix garlic, lemon juice and½ quantity of oil. Add to beansand mix well.Garnish with parsley and oliveoil.Serve with spring onions andtomatoes.

Raw KibbiKibbi nayye

N¹é NGÆKibbé Crue

Kibbi is the main dish in theLevant. Whatever meat you use, trimof all fat and gristle beforepreparation.

630

500 g (16 oz) ground lean beef orlamb1 cup fine burghul1 small onion, peeled½ tspn ground allspice½ tspn ground cinnamon1 tspn salt (as desired)1 tbls pine nuts and few fresh mintleaves for garnish8 fresh basil leaves8 fresh marjoram leaves¼ cup cleaned walnutsVirgin olive oil

Raw KibbiRinse burghul, drain in a sieveand press with back of a spoonto remove as much moisture aspossible. Strain again with yourhands to make sure it is dry.Process with onion, marjoramand basil.Mix meat with burghul, salt,allspice and cinnamon. Dip yourhands in cold water and kneadmixture. Keep your hands wet.Knead till mixture is firm andsmooth.Place on platter and shape intoa flat round. Dip hands into coldwater and smooth all over.Serve garnished with pine nuts,walnuts, mint leaves and somevirgin olive oil.

Note: If you desire piquant rawkibbi, add red dried hot chiliesto burghul when processing itwith onion, majoram, and basil.

Stuffed Eggplants in OilBathinjan bi-zayt

LØfÜDF ÒmY�C ¸DUéaDGÜCAubergines Farcies à

L�huile

The best of stuffed vegetables.

56060

1 kg (32 oz) small and long eggplants¼ cup finely chopped fresh mint leaves½ cup finely chopped onion1 kg (32 oz) finely chopped tomatoes2 cups finely chopped parsley1 cup olive oil and vegetable oil mixture½ cup short grain rice1 tspn salt (as desired)½ cup lemon juicea dash of ground white pepper2 medium potatoes cut into slices1 tspn pomegranate thickened juice(optional)1 ½ cups water or to cover 3 cm abovethe stuffed eggplantsa dash of ground allspicea dash of ground cinnamon

Stuffed Eggplants in OilFilling: Rub onions with salt. Mixrice with onion, mint, tomato andparsley. Stir in ½ quantity oflemon juice, ½ quantity of oliveoil, salt, and spices.Roll each eggplant between yourhands to make hollowing outeggplants easier.Cut off eggplants stem ends,using a sharp knife.Hollow using an apple corer or aspecial zucchini corer, removingthe pulp and leaving a ¾ cmthick wall (be careful not topierce walls).Fill eggplants with filling. Don�tover stuff. Reserve filling�sstock.Pour ½ cup of oil and arrangepotato slices at the bottom of apot. Lay side by side stuffedeggplants over the potato slices.Invert a plate on top ofeggplants.

Add lemon juice, filling�s stock, pomegranate juice,water, and oil. Bring to a boil on high heat. Cover,reduce heat and simmer for one hour or until tender.Serve cold garnished with potato slices.

Dandelion Leaves in OilHindbeh Bil Zayt

LØfÜDF ADF_°ìPissenlit à l�Huile

Perfect for hot summer lunches.

53030

1 kg (32 oz) dandelion½ cup olive oil1 cup finely chopped parsley3 garlic cloves crushed with a sprinkleof salt5 onions (½ kg /16 oz) sliced into thinrings½ tbls salt (as desired)a dash of bicarbonate of soda

Dandelion Leaves in OilRemove yellow leaves fromdandelion. Wash well. Finelychop.Bring water to a boil then addbicarbonate of soda anddandelion and cook overmedium heat for 5 minutes.Drain and rinse in cold water,then squeeze until dry.Fry onion until golden. Remove½ quantity of onions from oil,reserve aside. Fry choppedleaves in the same oil withonions for 15 minutes. Addgarlic, coriander and salt and fryfor 5 minutes.Place in a serving plate andgarnish with the reservedonions. Serve cold with somelemon juice.

Green Beans in OilLubya bi-zayt

LØfÜDF AD¹FÅÜHaricots Verts à

L�huile

Perfect for hot summer lunches.

51560

1 kg (32 oz) green beans, string andsnip off the ends, snip each bean intotwo and wash1 kg (32 oz) tomatoes, washed,peeled and chopped1 ½ cups finely chopped onion½ cup olive oil or vegetable oil½ tspn salt (as desired )a dash of ground allspicea dash of sugar3 heads garlic, peeled1 fresh green or red chili½ cup water

Green Beans in OilFry onion and garlic cloves in oilover high heat, stir for 5minutes.Add beans, cook for 10 minutes,stir occasionally.Add tomato, salt, sugar, chili,allspice, and water. Cover. Bringto a boil.Cook over low heat for 35minutes or till tender.Remove chili then serve coldwith spring onions.

Fried LiverKibed makli

ÒȽ® _GÆFoie Frit

A nutritious appetizer servedbefore a main meal or as a brunch. 5

1520

½ kg (16 oz) chicken liver, cut intosmall cubes (remove thin transparentlayer )3 large onions, sliced½ tspn salt (as desired)½ tspn ground hot black pepper (asdesired)½ tspn ground allspice½ cup lemon juice or 2 tblspomegranate juice or 1 tbls balsamicvinegar2 tbls butter

Fried LiverFry onion with butter on mediumheat until golden.Add liver cubes, salt and spices.Stir occasionally, for 10 minutesor until tender.Pour lemon juice orpomegranate, mix gently andcook for 2 minutes.Serve hot with lemon wedges.

Seasoned BrainsNikhaat bil hamod

wal-zayt LØfÜCï v®DYÜDF IDÚD]éCerveaux Assaisonnés

A very nutritious appetizer.

31520

3 sheep�s brain1 large onion, peeled and halved1 lemon wedge1 cinnamon sticka dash of salt3 cloves garlic, crushed with a dash ofsalt½ cup lemon juiceolive oil3 bay leaves

Seasoned BrainsRemove thin membrane of thebrain under running water. Placein a pot. Cover with water. Add adash of salt, cinnamon sticks,onion, and lemon wedge.Bring to a boil over moderateheat. Skim off scum and removelemon wedge. Leave on heat for10 minutes.Drain brains. Wash underrunning cold water. Drain welland place in plate.Add salt, garlic, lemon juice, anda dash of olive oil.Serve garnished with radishes.

Stuffed Swiss-Chard Leaves in OilSolk bi -zayt

L Ø f Ü D F Ù È i Ü C ¼ c ïFeuilles De BetteFarcies À L�huile

Best when refrigerated beforeserving. 4

3060

1 kg (32 oz) Swiss-chard4 cups (4 bunches) finely choppedfresh parsley¼ cup mint leaves, finely chopped¾ cup short grain rice1 large onion, finely chopped1 kg (32 oz) tomatoes, finely chopped1 cup olive oil and vegetable oil mixture½ tbls salta dash of ground white peppera dash of ground cinnamona dash of ground allspice½ cup lemon juice1 tspn pomegranate thickened juice (asdesired)1 cup water

Stuffed Swiss-Chard Leaves in OilFilling: Rub onions with salt. Mixrice with onion, mint, tomato andparsley. Stir in ½ quantity oflemon juice, ½ quantity of oliveoil, salt, and spices.Silverbeet or Swiss-chard leavesshould be halved lengthwise andcut into 15 cm squares.Dip briefly in boiling water.Drain.Place squares shiny side downon work surface.Put 1 tbls stuffing on eachsquare.Roll up into a small neat roll.Repeat the same process withthe remaining leaves. Reservefilling�s stock.Arrange rolls in layers in anoiled pot. Add water, lemonjuice, pomegranate juice, filling�sstock, and remaining oil. Invert aplate on top of rolls to keepthem intact during cooking.Place pot over heat. Bring to a boil on medium heat, reduce to low and simmer

gently for 45 minutes.Serve luke warm or cold.

It is considered the bestappetizer by everybody. 5

6060

500 g (16 oz) grape vine leaves4 cups (4 bunches) finely choppedfresh parsley¼ cup finely chopped fresh mint½ cup short grain rice1 kg (32 oz) finely chopped tomatoes1 tspn salta dash of allspice1 cup olive oil and vegetable oil mixture2 medium onions, finely chopped3 cups water2 medium potatoes, peeled and slicedinto rounds¾ cup lemon juice1 tspn pomegranate thickened juice(optional)a dash of ground cinnamona dash of ground white pepper

Warak Enab Bi-Zayt L Ø f Ü D F H ° â Ü C ¼ c ï

Feuilles De VigneFarcies À L�huile

Stuffed Grape Vine Leaves in Oil

Stuffed Grape Vine Leaves in OilFilling: Rub onions with salt. Mixrice with onion, mint, tomato andparsley. Stir in ½ quantity oflemon juice, ½ quantity of oliveoil, salt, and spices.Snip off vine leaves stems ifnecessary. Rinse in cold waterand blanch in boiling water for 2minutes in 3 or 4 lots. Removewith slotted spoon and place incold water.Place a vine leaf shiny sidedown on work surface.Place about a tbls of stuffingnear stem end.Fold end and sides over stuffingand roll up firmly. Repeat thesame process with remainingleaves.Place ½ cup oil in a heavy panline base of the heavy pan withpotato rounds and pack vineleaves rolls close together inlayers.Invert a heavy plate on top tokeep rolls in shape duringcooking.

Add ½ cup lemon juice , pomegranate juice, filling�sstock and 3 cups water. Cover, bring to a boil overmoderate heat. Reduce heat and let simmer for onehour or until tender.Serve cold, garnished with potato slices.