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Stuffed vine leaves: Dolma

The recipe for stuffed vine leaves can vary. Meatless versions are served cold, while those with ground beef are served hot. The stuffing is made with a mixture of long-grain rice, tomato, onion, parsley, mint, cinnamon, four spice (blend of ground pepper, cloves, nutmeg and ginger), garlic and pine nuts. Top the vine leaves with the stuffing mix, and roll them up in the shape of cigars. Place them in a baking dish with water, oil, sugar, lemon juice and turmeric. Bake them at a low temperature in the oven for two hours.